The Restaurant at Temple Sowerby House

‘This is food that deserves wide appreciation’ – Lancashire Life

Temple Sowerby House is one of a select number of hotels and restaurants in Cumbria to have been awarded Two AA Rosettes for the quality, imagination and consistency of the menus created by Head Chef, Ashley Whittaker. The menus blend contemporary and traditional British styles whilst featuring the best of seasonal, local and garden-grown produce.

The superb range of local produce includes lamb from the Lake District fells, beef and pork from nearby farms in the Eden Valley, game from neighbouring estates, seafood from the north-western coast and regionally produced cheeses.

The detail and attention given to the preparation of our dishes mean that special diets can generally be easily catered for, especially if prior notice is given.

There isn’t a strict dress code for dinner, but smart casual is appropriate.

To complement the seasonal menus, the Wine List has been personally chosen to reflect an interesting range, drawn from an international market.

A selection of dishes from the current

a la carte Dinner Menu

S T A R T E R S

H A R E

smoked loin and crispy leg of wild Scottish mountain hare with beetroot, orange and pumpkin seeds

T R O U T

home cured fillet of Hawkshead trout, with trout rillettes and a carrot & almond mousse

G O A T ’ S  C H E E S E

twice-baked soufflé with goat’s cheese and nettle ice-cream and walnut sablé

S A L M O N  &  S C A L L O P S

organic salmon lasagne, pan-seared scallops, spring vegetables and saffron velouté

A S P A R A G U S

textures of English asparagus with soft boiled hen’s egg, garden herbs and toasted rye

C H I C K E N ,  L E E K  & H A M

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M A I N S

B E E F       

slow cooked feather of local Galloway beef with a light consommé and spinach späetzle

S E A  B A S S

pan-fried fillet, pommes purée, English asparagus

sauce vierge

P O R K

marinated fillet and crisp belly with fennel mash, poached apple and red wine sauce

C H I C K E N

breast of Cumbrian chicken with cèpe lasagne, jus rôti and truffle oil

L A M B

roasted rump and slow cooked shoulder of Spring lamb with black olive risotto, provençal vegetables and lamb juices

A U B E R G I N E

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D E S S E R T S

C H O C O L A T E

warm chocolate tart, iced lavender double cream, chocolate and raspberry jellies

R H U B A R B

layered rhubarb and vanilla sponge with rhubarb sorbet and rhubarb and vanilla doughnuts

C A R R O T  &  A L M O N D

flourless carrot cake, toasted almond ice-cream, carrot pannacotta and candied carrot

S T R A W B E R R I E S  &  P I M M S

iced parfait of English strawberries, Pimms jelly, sablé Breton and spearmint sorbet

A P P L E  &  A N G E L I C A

tarte fine of roasted apple, crème angelica, green apple sorbet and angelica syrup

C H E E S E                                                                       regional farmhouse selection, black grape chutney, walnuts

choose 2 courses:   £27.50

A Word about Wine....

“Each to his own” is as near as I can come to a wine

“philosophy”. It is possible to talk forever about wine, and some people do. I am quite happy to myself, as long as I’ve got a glass of the stuff in my hand!

The problem is, wine is very subjective. So when producing a wine list, do I choose the same old wines that everybody else has, or do I choose wines that I like myself, in the hope that others may also enjoy them?

Well, I have to admit to adopting the latter approach, by only stocking wines that I like and that I think will complement the menus, knowing that I can recommend them personally.

I could easily make the list two or three times as long, there are that many good wines around, but too much choice can be confusing so I hope you enjoy my selection. There are some good examples of classic styles, together with some interesting new ones to try, too!

See details of our Wine Weekends

A few of my personal favourites

chosen from The Wine List:

Arbanta Blanco White Rioja Spain

This Rioja is fresh, fruity, medium-dry and is also organic. Made with 70% Viura and 30% Malvasia.

Quincy La Croix St Ursin 2005 Loire

A real gem from the Loire Valley, just up the road from Sancerre. Dry and aromatic sauvignon with deliciously thirst-quenching character.

St. Aubin 1er Cru en Remilly 2003 H Lamy

This is a really classic white Burgundy, a single vineyard wine from the excellent  Hubert Lamy.  Composty nose, superb Chardonnay flavours, real character.

Waipara Hills Sauvignon Blanc 2006 N.Z.

This powerful, zesty, Sauvignon from Marlborough is a real treat - fresh, zingy, crisp gooseberry flavours exploding on the palate!

Chateau Musar 1999 Bekka’a Valley Lebanon

Rich, mature wine with oak, spice and currant tastes - in fact, similar to a good claret but with an almost sweet, exotic edge to it. I love it !

Nebbiolo Garry Crittenden 2001 S Australia

Outstanding wine from an exceptional winemaker. This tastes like a perfectly matured Barolo, but at a great price - say no more!

Pinot Noir Domaine de Valmoissine 2004 Louis Latour

Excellent Pinot Noir from grapes grown at 500m above sea level in the Provencal Alps.

Light and lively fruit flavours, but with great ‘finesse‘, too!

Quinta de Camarate 1998, J M Fonseca, Portugal 

Beautiful example of Portuguese wine at it’s best! Slightly oaky, smoky nose and those interesting aromas and tastes from the local grape varieties used

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View from our

Two Rosette Restaurant,

looking over the Croquet Lawn