Restaurant at Temple Sowerby House

Built solidly, but by no mean ungracefully, to withstand the ravages of northern winter storms, Temple Sowerby House offers a gracious welcome to travellers wishing to stay or those for whom a rather special meal is their main objective.

Head Chef, Ashley Whittaker, offers a monthly changing menu based on the seasons and very much on local produce. Given the quality of the locally sourced materials, some real treats are in store. The flavour of lamb reared on the local fell sides is memorable, pork and beef from specific farms, venison, cheese and, not so far away the seafood from the Solway, all go to reassure, as well as please, the discerning guest.

A typical dinner menu could produce a starter of green tea smoked scallops followed by haunch of venison served with red pepper spatula and a warm redcurrant and port dressing, well rounded off with dark chocolate honeycomb mousse served with lavender ice cream and warm chocolate truffle ravioli. There is an indefinable feel that you are eating in your own, or somebody else's home. The wine list has been compiled specially to be in harmony with the line taken by Ashley's menus.

This is a place to relish and enjoy in temperate mood - no rushing or haste.