Review on Winder Hall Country House
There's been a building on this site since pre-Domesday times, and the present hotel is a real mix of different periods and styles: a fifteenth-century Pele Tower is attached to the hall, other aspects are Georgian, and there's no mistaking the Victorian ancestry of the mullioned windows. Outside are enchanting gardens stretching down to the River Cocker.
Meals are served in the oak-panelled dining room, which has a large open fire at one end and a grand piano at the other. Rather than offering a vast menu, the kitchen focuses on a small number of dishes inspired by the region's produce.
Dinner might begin with wild mushroom tart or grilled asparagus with lemon dressing and Parmesan shavings, before seared salmon with a lime dressing on a bed of stir-fried vegetables. The chef's signature dish – and a firm favourite with guests – is Lakeland lamb shank, slow-cooked in red wine, rosemary and balsamic vinegar served with parsnip mash, parsnip crisps and spring onions, while desserts could feature individual rhubarb trifle or crispy apple tart with apple and cider sorbet.
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