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This tranquil 15th century castle in one of the less over-run parts of the Lake District, becomes even more so out of season. Primarily a guest house they nonetheless are happy to take bookings from those wishing to dine, and it is an experience well worth the phone call.

The house is beautifully fitted out, partly as a result of a Victorian owner who had good taste and plenty of money. The oak panelled Dining Room is especially notable, and a menu that gathers local and organic ingredients and produce together offers a limited, but exceptional experience.

The four-course dinner could include a wild mushroom tart or grilled asparagus with a lemon dressing and Parmesan. The Lakeland lamb, cooked in red wine, rosemary and balsamic vinegar, will have come from a local farm with the right approach to animals and will have spent its short life roaming the sweet grass and mountain pastures of the surrounding Fells. The poached salmon with cucumber butter is most likely from the waters of the nearby Solway Firth.

Puddings are likely to offer lemon tart with raspberry coulis, or a bread and butter pudding laced with Baileys. A good value wine list has been thoughtfully put together by somebody who certainly knows their wine. Service is impeccable.

Probably one of the finest vegetarian restaurants in the UK, this is also far removed from the usual rather Spartan image. The dark, heavy floral wallpaper, deep-blue window dressings and lacy tablecloths lend an air of informal elegance to the sitting room and two small, intimate dining rooms.

Owners Colin and Louisa le Voi have spent fifteen years changing attitudes in Cockermouth over vegetarian food with their imaginative offerings that sound like strange combinations of flavours and ingredients, but which come off superbly.

Tarantella is an elegant little place serving modern Italian cuisine and a wide range of cocktails and wines. The interior employs leather and wood to create hues of brown and beige and the walls are adorned with pleasing painting creating a relaxing space for diners to indulge in what is on offer.

Antipasti include dishes such as thinly sliced marinated raw beef, rocket, parmesan and Caesar dressing and king prawns roasted with chilli, lemon, garlic and parsley. Those who like salads can order griddled fresh tuna with roasted peppers, olives, tomatoes, boiled eggs and cannelloni beans with balsamic dressing. Pan-roast sirloin steak with mushrooms, tomato, fat chips and onion rings and roast duck breast, shitake mushrooms and new potatoes could be apt candidates for main course. Frothed egg yolk, sugar and marsala, glazed and served with raspberries can bring the curtains down on a memorable meal.