Exciting new tastes on the menu to savour
THE Coniston Hotel has become a firm favourite with many people, whether they wish to relax or to discover new activities.
Its dining offering too, from the fine dining of Macleod’s to favourites in the Huntsman’s Lodge, creates a wonderful setting no matter the occasion. Indeed, it’s an exciting time for the hotel’s restaurants as they look to gain a prestigious AA rosette.
Since April, diners at Macleod’s have sat down to a new and refined menu, one with an even greater emphasis on quality and which combines the latest culinary trends.
Its latest menu, created by head chef Chris Oakden, has been tested and perfected over the past new months in The Coniston’s on-going drive for excellence.
The menu changes every three months to reflect the seasons with current starters including pigeon espresso, where the game has been marinated in coffee and cinnamon for 48 hours. Another is Bloody Mary, served as a deconstructed dish with a tomato terrine, a shot of chilled, clear Gazpacho and confit of cherry tomatoes.
This is joined by seven main course dishes, including seared loin of Holme Farm venison served with confit shoulder and shepherd’s pie parsnips and blackberries. Desserts such as rhubarb trifle and chocolate marquise served with raspberries and cream bring the meal to a close.
The finessing of the menu co-incides with the arrival of two members to The Coniston team with general manager Norbert Stump and Simon Farrimond, food and beverage manager, bringing a wealth of experience to the hotel.
More informal dining can be found in the Huntsman’s Lodge with light dishes and afternoon tea served through the day, including Yorkshire tapas, and a bar menu from the early evening. Here, more tradition fare can be found with casserole of the day, fisherman’s pie and ‘Cracoe’ pork and leek sausages served with creamy mashed potato, crispy onions and a red wine jus.
Sunday lunch is a very popular in the Huntsman’s, with people having the choice to dine on the terrace overlooking the 24 acre lake in spring and summer or cosying up by the open fire when the weather turns cold.
Game will feature regularly, when in season, supplied by The Coniston Estate.
Within the 1,400 acre grounds entertainment is plentiful with a golf driving range, clay pigeon shooting, mountain biking, fishing and Land Rover driving experiences.
The Coniston’s falconry centre is well worth a visit alone with people able to get close to hawks, owls and a golden eagle. A variety of packages, including the Hawk Walk where families can spend an hour watching birds fly to their glove, will ensure a memorable day out, which can then be completed with a bite to eat in the Huntsman’s Lodge.
A stay in the luxurious rooms will extend