Review on Bay Horse Inn
Standing right on the water's edge, with spectacular views across the Leven Estuary, this pedigree country inn was once a stopover for stagecoaches making the trip across the sands and mudflats of Morecambe Bay at low tide.
Chef/proprietor Robert Lyons served his apprenticeship at Miller Howe, Windermere when John Tovey was king of the hill, and the food still shows many of the old master's trademarks: tureens of soup with home-baked breads, classic terrines and pâtés, lots of colour and contrast, and a loyalty to Lakeland produce. At lunchtime, there are 'light bites', hot and cold sandwiches, baked potatoes and so on, as well as a short restaurant menu.
Dinner (7.30 for 8pm is the drill) might begin with potted local shrimps and hot buttered toast before roast rack of Holker Estate salt marsh lamb with red wine and rosemary sauce or poached fillets of sea bass with Noilly Prat and chive cream sauce. Dishes come with a harvest festival of seasonal vegetables, while desserts always include Cape brandy pudding along with – say – chocolate Mascarpone cheesecake with passion fruit custard.
Bay Horse Inn is also featured in: Good Food Guide, Hardens
Rate this RestaurantCuisine
British
Chef
Robert Lyons
Restaurant Opening Times
Lunch: 12.00 - 2.00pm Tue-Sun
Dinner: 7.00 - 11.00pm Mon-Sun
Accepted credit cards
Visa, Master Card, American Express
