Brackenrigg Inn ~ comfortable rooms ~ excellent-value ~
delicious food & drink ~ stunning view of Ullswater
~ 6m from M6 (J40)
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Food & Drink
Eat. Sip. Relax. Enjoy. Laugh.
Chat. Savour...
A taste of the Lakes...
From its origins as a coaching Inn during the late 18th Century the Brackenrigg has a long and interesting history. Now a comfortable Inn with a sought-after restaurant, we offer traditional, locally-sourced cuisine served in a relaxed and comfortable environment.
Relax by the warmth of our crackling log fire on a frosty winter’s night and enjoy spectacular views of Ullswater. Tuck into some delicious, traditional Cumbrian cuisine and wash down well with good local ale or scrumptious wine. We’re open 7 days a week, all year round...
Recipe of the Month...
Hot smoked Salmon Scotch egg with a Beetroot & Horseradish coulis and Pancetta crisp
Ingredients (Serves 4)
4 Quails' eggs (available from most good butchers or delicatessen)
2 whole pre-cooked beetroots
1 tablespoon Horseradish sauce
100ml olive oil
1 teaspoon balsamic vinegar
360g hot smoked salmon
(I recommend Cartmel Valley Game and Smokehouse or The Old Smoke House)
10g fresh Chives
3 medium eggs
150g dried bread crumbs (or for a better crumb use dried brioche crumbs)
50g plain flour
salt and pepper to taste
4 slices of cured pancetta (recommend Richard Woodall’s pre sliced)
Read more...
A taste of the Lakes...
From its origins as a coaching Inn during the late 18th Century the Brackenrigg has a long and interesting history. Now a comfortable Inn with a sought-after restaurant, we offer traditional, locally-sourced cuisine served in a relaxed and comfortable environment.
Relax by the warmth of our crackling log fire on a frosty winter’s night and enjoy spectacular views of Ullswater. Tuck into some delicious, traditional Cumbrian cuisine and wash down well with good local ale or scrumptious wine. We’re open 7 days a week, all year round...
Recipe of the Month...
Hot smoked Salmon Scotch egg with a Beetroot & Horseradish coulis and Pancetta crisp
Ingredients (Serves 4)
4 Quails' eggs (available from most good butchers or delicatessen)
2 whole pre-cooked beetroots
1 tablespoon Horseradish sauce
100ml olive oil
1 teaspoon balsamic vinegar
360g hot smoked salmon
(I recommend Cartmel Valley Game and Smokehouse or The Old Smoke House)
10g fresh Chives
3 medium eggs
150g dried bread crumbs (or for a better crumb use dried brioche crumbs)
50g plain flour
salt and pepper to taste
4 slices of cured pancetta (recommend Richard Woodall’s pre sliced)
Read more...
What’s on Offer...
Breakfast Packed Lunches Sandwiches Sunday Lunch
Bar & Restaurant Menu Wine Beer Tea & Coffee
Functions Weddings Banquets Buffets
What's in Season ...
Celeriac Grouse Kale Leek Mussels Oyster Partridge Pheasant Scallop
Sea Bass Sloe Swede Swiss Chard Truffle Venison Wild Duck Wild Mushrooms
In the Press...
Cumbria Life 2010 Food Quarterly 2010
Katharine Cappocci 2010 Giles Coran Paddy Burt
Our Local Suppliers... Sustaining our local economy & community
Fish and Game Meat and Poultry Vegetables Wines
