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Leathes Head Hotel


2 rosettes

Tucked away in the heart of the beautiful Borrowdale Valley, the Leathes Head's new chef has reinvigorated the kitchen's output, showing real passion for locally-grown and reared produce in daily-changing menus. Ham hock terrine is pointed up with mustard mayonnaise, sherry vinegar jelly and a crispy deep-fried quail's egg, while local Herdwick hogget is showcased in a main course involving cutlets, roasted shoulder and kidney with white bean purée, fondant potato and a glossy rosemary jus. Fish-wise, there might be sea trout with smoked crushed potatoes, purple sprouting broccoli and wild garlic mayonnaise. For dessert, citrussy lemon parfait is counterpointed with the intensity of praline and caramelised popcorn.

Further information

Tel: 017687 77247
Please quote 'The AA'.
Send an email


Dates closed: mid Nov-mid Feb

Restaurant information

Cooking type: British
Chef: Daniel Hopkins
Number of seats: 24
Accessible for wheelchairs.
No children under 9 yrs.
Parking available.



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3.75m S of Keswick on B5289, set back on the left
Nearest station: Penrith

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