AWARD-WINNING CUISINE
USING ONLY THE BEST LOCAL PRODUCE
DINING AT OUR RESTAURANT
Picture dining where windows run through the length of the restaurant and their captivating fell views ideally complement our food, which continues to win fulsome praise from guests and critics alike, including the 2 AA Rosette for culinary excellence.
Our unique combination of traditional British dishes and classic French cuisine, passionately created by our head chef, Christopher Standhaven, and his brigade using the best of local Lakeland produce, creates archetypal country house cooking, with a light, modern interpretation. Our wine list offers a choice of old and new word labels to suit every palate. Indulge in the epitome of fine dining in Keswick, Lake District at the Borrowdale Gates Hotel.
OPENING TIMES FOR DINING
Our restaurant is open every day for dining from 6.00pm – 8.30pm.
Join us for a light lunch served between 12pm – 2.30pm for non-residents.
DINNER
WINE
LUNCH
AFTERNOON TEA
AFTERNOON TEA
THE BEST IN THE LAKE DISTRICT
AFTERNOON TEA
Sourcing
With training from a Michelin starred mentor, our head chef, Christopher Standhaven, takes pride in sourcing food locally where possible. Examples include game from the Cartmel valley, Herdwick lamb from Rosthwaite, as well as seafood and shellfish from Morecambe Bay. As part of the culinary experience at Borrowdale Gates, Christopher and his team are passionate about food and work hard, not only to source high quality produce, but also with imagination so dishes and flavours do change to reflect the passing of the seasons.
CARTMEL VALLEY
CHEESE LARDER
YEW TREE
Sourcing
With training from a Michelin starred mentor, our head chef, Christopher Standhaven, takes pride in sourcing food locally where possible. Examples include game from the Cartmel valley, Herdwick lamb from Rosthwaite, as well as seafood and shellfish from Morecambe Bay. As part of the culinary experience at Borrowdale Gates, Christopher and his team are passionate about food and work hard, not only to source high quality produce, but also with imagination so dishes and flavours do change to reflect the passing of the seasons.
CHEESE LARDER
CHEESE LARDER
YEW TREE
YEW TREE
CARTMEL VALLEY
CARTMEL VALLEY
“Our menus reflect the diversity and quality of the Cumbrian produce available on our doorstep and we are producing some of the best dishes of my career.”
– Head Chef, Christopher Standhaven
