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The Borrowdale Hotel is almost as traditional as the Lakes themselves. Generations of walkers, climbers and just plain tourists have learned to value its homespun but quality approach, not least in the restaurant. The Dining Room is silver service, not too many of those left, and an undemanding but satisfying menu seems to meet the needs of regulars who return year after year.

A fillet of Seathwaite trout in champagne sauce makes for a loyal starter, perhaps followed by the breaded escalope of pork fillet with an apple and cider cream sauce. To finish, well if you can steel your will and give the local cheeses a miss, consider the pear and almond tart with maple and walnut ice cream. A sensible wine list masks one or two pleasant surprises, with house wine at £16.50.