At ‘The Cottage in the Wood’ our philosophy towards food is to use the best possible produce we can and to combine seasonal ingredients to create simple and appealing meals. We use lesser known cuts of meat, poultry and game and combine these with wild leaves and herbs foraged from hedgerows to create intriguing and humorous dishes. We specialise in fish and shell fish landed in West Cumbrian ports. We also offer an additional vegetarian menu
Our suppliers are knowledgeable and have long established links with farmers and growers in the region. They are our eyes and ears and regularly come up with something special for us to use in the kitchen.
Lakes Speciality Foods is owned and operated by Paul Hevey and Dan Weston. Paul’s background is in butchery and Dan’s in farming. Together they have established a network of local farmers who supply some of the best meats you could wish for. This includes fell lamb & beef and traditional pork breeds such as saddlebacks and old spot. In 2007, their sausages were voted ‘Britain’s Best’. A beef breed we often feature is the Galloway. These are small sturdy cattle that are reared on the Lakeland fells. They feed on wild grasses and heathers and this contributes to the fine and distinctive flavour of the beef.
We also like to use tasty off cuts from the wonderful ham & pork that LSF supply. This dish reflects the tastier ‘off’ cuts we often use, combined with wild food items foraged locally and presented on the menu in a a way that creates a little intrigue and perhaps a smile:
Pork: head over heels.
We use Donnan Quayside Fisheries of Whitehaven for the supply of our wet fish. Richard Donnan is the third generation of a family that have fished and retailed seafood in Cumbria since the middle of the last century. Richard uses a network of Whitehaven trawlers and fishermen to provide us with sustainable West coast fish and shellfish.
Home smoked mackerel, Solway shrimps, salad of foraged herbs.
Whilst at the Cottage in the Wood, we have learned to use the natural produce of the forest. This includes wild mushrooms, damsons, blackberries, bilberries, nettles and wild garlic. This dish is an example of wild mushrooms as a breakfast alternative.
Penny bun with scrambled egg on sourdough toast.
We use cheeses from across Cumbria and sometimes neighbouring counties. In particular, we are fond of produce from the Thornby Moor and Wardhall’s dairies. These are creative and distinctive cheeses that have won many awards and reflect the heritage of Cumbria.
Finally, we must not forget to mention Sheila and Thomas Wilson of Scales farm in Embleton who supply our free range eggs – they keep the happiest hen’s you could ever come across!
Opening: Tuesday -Saturday Lunch 12.30 – 1430 Dinner 18.00 – 21.00
Read what our customers have said about the restaurant at Cottage in the Wood.