At The Cottage in the Wood our philosophy towards food is to use the best possible produce and to combine these ingredients to create intriguing and original food. We support local producers and suppliers and strongly believe in the quality of Cumbrian produce, and that of our Northern neighbours. Head Chef Ryan Blackburn is Cumbrian through and through and is passionate regarding the food and culinary heritage of the County.
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.
Many of our dishes use the tastier ‘off’ cuts, combined with wild food items foraged locally and presented on the menu in a way that creates a little intrigue and perhaps a smile.
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.
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.
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.