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Purdey's, which is a part of the Langdale Hotel and Country Club near Ambleside, is situated in a natural woodland haven complete with streams and tarns, massive millstones and other reminders of the region's Victorian gunpowder works. The restaurant itself, designed in the style of an old mill with oak floors, large stone walls and other water features creates a relaxed yet interesting and unique atmosphere. Diners can choose from an imaginative selection of dishes which is freshly prepared made from local and seasonal produce.

Chef Graham Harrower's culinary influences are put to optimum use to produce a menu which is intriguing, consisting of dishes such as seared venison with braised curly kale and parsnip purée; natural smoked haddock with a rarebit glaze and tranche of turbot with bean cassoulet and tarragon oil. The other options are dishes like Fleetwood smoked haddock and Lancashire cheese rarebit.

Desserts feature brûlée rice pudding with homemade blueberry jam or poached pear with grapefruit jelly and cinnamon cream.

Rothay Manor is an elegant Regency house built in 1825 as a private residence for a prosperous Liverpool merchant and still retains many original features. The house is a listed building and is set in attractive landscaped gardens a 1/4 mile from the head of Lake Windermere and a short walk from the centre of Ambleside. Fresh flowers and antiques give the feel of a welcoming private house and the lounges are ideal for relaxing over afternoon tea or pre-dinner drinks.

It has been run by the Nixon family for over 40 years and combines well-appointed bedrooms with a relaxed atmosphere. The hotel and restaurant has been listed consistently in the Good Food Guide for 39 years and is one of only six establishments that has been mentioned in the Good Hotel Guide since it began. Nowhere is the philosophy that 'if it is worth doing it is worth doing properly' more apparent than in the Manor's restaurant. At Rothay Manor dining is treated as an experience to be savoured to the full. Perhaps therefore it should not come as a surprise to learn that Rothay Manor was named 'Small Hotel of the Year 2006' in the Cumbria for Excellence Awards.

The menu is varied and meals are prepared and served to the highest of standards with flair and imagination. Local produce is used wherever possible and choices for main course could include: shoulder of Cumbrian fell-bred lamb slowly braised with root vegetables, red wine, tomatoes and herbs, served off the bone on a bed of braised red cabbage with a sweet potato mash, broad beans and a rich lamb sauce flavoured with rosemary and tomato; Holker Hall wild mallard braised with damson gin, served with a juniper berry jus, green beans, gruyere potatoes and a Cumberland sauce; fillet of sea bass pan-fried and served on a prawn, aspargus and coriander risotto with mangetout.