Hotels in Bowness-on-Windermere
Fayrer Garden House Hotel
Lyth Valley Road
Bowness-on-Windermere
Cumbria
LA23 3JP
email
http://www.fayrergarden.com
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Imagine a beautiful country house, quiet and secluded, nestling in five acres of gardens and grounds, with superb lake and mountain views, yet only four minutes from Bowness village and the lake with all its attractions.
Elegant, comfortable lounges and a stunning air conditioned Restaurant serving superb award winning food, with a delightful bedroom possibly overlooking the lake, perhaps with a four poster bed and whirlpool bath en-suite, with friendly professional staff ~ welcome toe Fayrer Garden House Hotel.
Additional Facilities:
Four Poster Beds
Whirlpool Baths
Details
Ratings/Awards: 3 Star Silver Award
2 Rosettes
Number of Rooms: 24
Number Ensuite: 24
Price per Person
Price Includes: Breakfast and DinnerDouble: £79 - £140 - B&B £59 - £120
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Restaurant
Name: Fayrer Garden Restaurant
Chef: Edward Wilkinson
Awards: 2 Rosettes
AA 3 Star
For menu click here
Facilities
Parking
Credit Cards Accepted
Disabled Access
Children Welcome
Evening Meal Provided
Licensed
Special Diets Catered For
Tea/Coffee Making Facilities
No Smoking Rooms
Open All Year
Tourist Board Inspected
TV in Rooms
Satellite TV
Garden
Sample Menu:
TIAN OF CORNISH CRAB
Bound in mayonnaise with herbs, lemon, tomato and cucumber, topped with chive cream, and accompanied with an olive oil dressing
PARFAIT OF CHICKEN LIVERS
A smooth liver parfait, served with mixed French leaves, fruit chutney, toasted apricot brioche and raspberry vinaigrette
POACHED FRESH PEAR
Presented with a light mousse of woodland mushrooms and a tarragon cream sauce
MELON, FIGS & AIR-DRIED HAM
Galia melon, fresh figs, and Cumberland air-dried ham, served with salad leaves and a port wine syrup
ORIENTAL KING PRAWNS – EXTRA £3.95
Wrapped in filo pastry, deep fried and served with a mango dip
ooOoo
VEGETABLE SOUP WITH HERB CROUTONS
OR
RASPBERRY SORBET
ooOoo
RACK OF KENTMERE LAMB
Roasted on a bed of herbs, carved onto apricot and mint crushed potato, finished by a red wine and rosemary jus
SUPREME OF SCOTTISH PHEASANT
Filled with woodland mushroom and sage mousseline, presented on sautéed spring greens, served with a wild mushroom sauce
FILLET OF FLEETWOOD PLAICE
Steamed with asparagus spears, set on a sunblushed tomato and Parmesan polenta cake, accompanied by saffron and tomato sauce
BAKED STUMPY GOAT’S CHEESE
Presented on a Mediterranean style cous-cous with asparagus, and a selection of vegetables and potatoes
An alternative vegetarian dish is available, please ask for details
ABERDEEN ANGUS FILLET STEAK - £7.95 EXTRA
Cooked to your liking and served with French fries and a wholegrain sauce
ooOoo
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