Walk for hours without seeing another soul, and if you find yourself stuck in traffic, you can be sure there is a tractor up ahead!

Admittedly it is difficult to referee on a Saturday afternoon when I have a full restaurant to cook for in the evening

Welcome to my Blog

Winner of our competition announced

Drum roll please ladies and gentleman; the answers are in (more than 200 wow!) and we have randomly selected our winner.

And when we say random we mean it. All the names were written on a sheet and a blindfolded 10-year-old was led in to the room with a pencil and asked to place it on the sheet....following the loss of our cat's eye and some figurines off the mantelpiece, we got a winner eventually.   

The answer by the way was 10 vegetables and all but one person got that right - Lord knows what video Mr Ring from Lancaster was watching!

If you haven't won, we'll be doing another in the New Year for a spring break so worry not. Failing that, you could always make use of our incredibly generous rates and treat yourself.

....so the winner of our competition for a one night stay (subject to availability etc etc), dinner and breakfast is SALLY CONNOR.

Congratulations Sally, please call Angela to arrange your visit and we look forward to welcoming you back.

Win dinner, bed and breakfast for two

To win a night for two including dinner and breakfast (terms and conditions below), simply watch this video and answer the simple question.

When you have the answer email it to This email address is being protected from spambots. You need JavaScript enabled to view it. with WIN as the subject heading. Please also make sure you LIKE our Facebook page so you can find out who's won.

Good luck everyone...... 

Closing date 6th November 2015.

Question: How many vegetables came with the happy guest's lamb?

 

Terms and conditions

* The prize is a one night stay for two people sharing a room at Overwater Hall, Ireby, Cumbria - no cash alternative

* The winner will be selected at random by management

* Over 18s only may enter

* The prize does not include any alcoholic drinks

* The stay must be taken from Sunday to Thursday night at management's discretion

* Entries only accepted up to and including November 6th 2015

* Winner announced November 9th 2015 on Overwater Hall's Facebook page 

Seafood Trio Lake District restaurant

Adrian's Trio of Seafood


The delight of this dish is in the presentation: although there are many ingredients to prepare before plating up the dish, none of them require a great deal of time.

Solway Shrimp Cocktail:

Ingredients:

Shrimps

Finely shredded iceberg lettuce

Thousand Island dressing: show me one hundred chefs and I’ll show you one hundred recipes for this, but mine is:

Mayonnaise mixed with a little tomato ketchup

Add finely chopped sweet pepper and hard-boiled egg

Couple of shakes of Tabasco sauce;

Seasoning

Lime segments

Paprika

Melba toast – to serve.

 

Two-thirds fill a shot glass with shredded lettuce: top with shrimps and a generous spoon of dressing and dust with paprika. Cut a small wedge of lime and attach to the side of the glass.

 

Smoked Haddock Mousse;

 

Poach two fillets of smoked haddock in milk with bay leaves, peppercorns and cloves. Process in food mixer to a light mousse. Add juice and zest of one lime; one tablespoon horseradish sauce (more to taste) and two tablespoons crème fraiche.

 

Piccalilli

 

You can buy very good versions of this, or try our recipe:

Ingredients:

6 small shallots, peeled and quartered 
1 small cauliflower, about 450g, trimmed and cut into small florets 
150g caster sugar 
600ml cider vinegar 
2 tbsp cornflour 
1 tbsp English mustard
2 tbsp olive oil 
1 tbsp ground ginger 
1 tbsp ground cumin 
1½ tbsp ground turmeric

Blanch the cauliflower and shallots for 1 minute in boiling water, then refresh.

Dissolve the sugar in the vinegar and boil for 15-20 minutes until reduced by half. Add 300ml water, return to the boil. Mix the cornflour and mustard together, stir in 2-3 tablespoons of the reduced vinegar to make a smooth paste. Whisk this back into the rest of the vinegar.

Fry the ginger, cumin and turmeric in olive oil for 2 minutes on low heat, then gradually add the reduced vinegar mixture, stirring continuously. Bring the mixture to a simmer and cook until it starts to thicken. Add the vegetables, bring to the boil and simmer for 3 minutes.

Salmon Tartare;

 

Fresh salmon – around 150g

Diced shallots

Parsley, chopped

Red pepper cut into small dice

Capers, chopped

Olive oil

Lemon juice

Red and black lumpfish roe and caper berries (to serve).

 

This needs to be made just before serving to retain the freshness of the raw salmon.

 

Cut the salmon into a fine dice and mix with all the other ingredients. Season to taste.

 

Cucumber Sorbet

 

Start by making the sorbet base:

In a saucepan, bring the 600g sugar, 600ml water and 100ml glucose syrup to the boil. Once boiling, add the juice of one lemon. Remove from the heat and chill.

Whilst this is chilling, remove the seeds from six cucumbers, dice the cucumber and blitz in a food processor. Combine with the sorbet base and churn in an ice cream maker until a sorbet consistency is achieved. Store in freezer until needed: if you are making this a day in advance (recommended) remove from freezer 30 minutes before serving.

 

To serve

 

Assemble the shrimp cocktail in the glasses.

Make a neat quenelle of smoked haddock mousse and place on the plate.

Put the piccalilli in a small round mould in the centre of the plate: garnish with a couple of micro herbs, or dill/chervil sprigs.

Put the salmon tartare in a small round mould and top with red and black Roe (half and half); garnish with a caper berry.

Take a scoop of cucumber sorbet and place on a slice of fresh cucumber.

 

 

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