Very much a destination dining inn, the Punch Bowl stands alongside the village church in the delightfully unspoilt Lyth Valley. The slates on the bar floor, which were found beneath the old dining room, complement the Brathay slate bar top and antique furnishings. Ales from Cumbrian microbreweries include Tag Lag from Barngates Brewery, and Swan Blonde. The restaurant has comfortable leather chairs, polished oak floorboards and an eye-catching stone fireplace. Two rooms off the bar add extra space for eating or relaxing with a pint and the daily paper in front of an open fire. Head chef Arthur Bridgeman Quin focuses on the best local and seasonal produce, winning two AA Rosettes for his expertise. Sourcing ingredients extensively from the area’s estates, farms and coastal villages, the lunch and dinner menus in both the bar and the restaurant might begin with Stornoway black pudding, poached egg, apple and watercress; or twice-baked Mrs Kirkham's Lancashire cheese soufflé. For the main event, choose from the likes of Scottish cod loin with cauliflower, Morecambe Bay shrimps and parmesan; or Cumbrian venison loin with red cabbage, chou farci, dauphinoise potato and damson jus. If potatoes are a must, choose between creamed potatoes or dripping cooked chips. Desserts are accomplished, and tempting, with blackberry soufflé, vanilla ice cream and blackberry sauce, for example; or lemon tart with damson sorbet. In addition to a good list of dessert wines, champagne is available by the glass. Individually furnished guest rooms featuring freestanding roll-top baths can be booked.