The Queen's Head has a long and proud tradition of providing for the needs of travellers and locals alike, gathering all the memorabilia and character that is usually associated with a vintage village pub such as this.

The menu changes regularly and travels with the seasons, paving way for delicacies such as the local venison and pheasant in winter and locally smoked Ullswater trout when summer reigns supreme. The specials carte embraces bacon, black pudding and apple stack; chicken breast stuffed with Blengdale blue spinach, and Jaffa orange pudding with chocolate custard. Other dishes include a Queens Cumbrian pie, 8oz St. George's rump and pork steak and black pudding mash with wholegrain mustard jus. A well-travelled wine list at The Queen's Head Inn keeps pace with the quality of the food, with two house reds and three whites.

Those who want to make the evening memorable could stay on in one of their seven well-designed, ensuite bedrooms.