Inns in Keswick
Horse & Farrier Inn
Threkeld Village
Keswick
Cumbria
CA12 4SQ
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The Horse and Farrier Inn is situated beneath Blencathra in the picturesque village of Threlkeld. Located just 4 miles east of Keswick it is ideally located for walking, with many different walking routes starting from the village, without the hustle and bustle of a busy town.
Our Restaurant is renowned locally for quality and our Head Chef has recently won the Most Inspiring Chef of the Year from the Cumbria Tourist Board.
Along with our award winning food & ales we have nine en-suite bedrooms with TV, Tea and Coffee making facilities & hair dryer. We also offer a deluxe package, if required, which comprises of Luxury Towelling Robes & Slippers, Chocolate & House Wine for a small charge of £30.00 per stay.
In addition we have a Two-bedroom cottage adjacent to the Horse & Farrier, the Cottage offers
Full Central Heating
2 Double Bedrooms with flexibility to offer 1 Double and 1 Twin
Lounge with Soft Seating, Sky TV & DVD
Portable beds can also be offered
Downstairs Bathroom with Bath & Shower
Kitchen, with Cooker, Fridge with all Tea & Coffee Making Facilities
Our rates start from £35.00 per person, per night, bed & breakfast.
Special Offers on accommodation, including a Dinner, Bed & Breakfast Package & additional accommodation packages are available throughout the year.
Details
Ratings/Awards: AA Recommended Inn & Restaurant
Number of Rooms: 9
Number Ensuite: 9
Price per Person
Price Includes: BreakfastDouble: From £35
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Facilities
For menu click here
Parking
Credit Cards Accepted
Evening Meal Provided
Tea/Coffee Making Facilities
Open All Year
Tourist Board Inspected
Building of Historic Interest
TV in Rooms
Sample Menu:
STARTERS
Duck Liver & Green Peppercorn Pate
with toasted ciabatta and a bramble & lime jelly
Vine Tomato and Asparagus salad
with peppered Goats Cheese and a Dijon
Parsley & Lemon dressing
Scottish Scallops with Griddled Black Pudding
with a Tarragon & orange oil dressing
Smoked Haddock and Sea Trout Terrine
on a salad of Quails Eggs, cherry Tomatoes
and cos lettuce with caper dressing
Whole Pear, poached in Lemon Balm
and cinnamon syrup served chilled
with Guava Sorbet and raspberries
Stir-fried King Prawns and Giant Mussels
with green chilli's, lemon relish and soy sauce
with wilted Chinese leaves
Salad of Proscuito, Feta Cheese, Black Olives and croutons
with classic garlic mayonnaise
MAIN COURSES
Lamb "Jennings"
Succulent Chunk of Lamb Shoulder slowly basted in
Jennings Bitter, served on a bed of Spinach Mash
with a Rosemary, Mint and Redcurrent Sauce
Grilled 8oz Fillet Steak on an Oregano, Tomato, Masala Sauce
with Roasted Aubergine and Buffalo Mozzerella
Poached Breast of Chicken marinated in Garlic & Fenugreek
on a bed of Herb Risotto with a Mushroom, Bacon, Sherry
and Cream Sauce
Pan-fried Juniper Marinaded Venison Steak on a Bed of
Parsnip Mash with an Orange, Sage, Dubonnet Sauce
and Warm Blueberry Tartlet
Pan-roasted Duck Breast with Confit of Onion and a Pink
Peppercorn, Strawberry and Balsamic Sauce
10oz Sirloin Steak, cooked to your liking, with an onion,
Port Wine Sauce, Stilton and Thyme Butter and Crispy Leeks
Roasted Smoked Chicken Breast on a Nest of Fettucine with
a Walnut Oil and Watercress Pesto Dressing
Steamed, Smoked Haddock on a Bed of Chive Mash with Poached Egg and a Grain Mustard, White Wine, Cream Sauce
Fillets of Red Mullet baked with Sea Salt and Lime with Egg Noodles and a Coriander, Chilli, Ginger, Thai Green Curry Sauce
Poached Delice of Scottish Salmon on a Wild Mushroom,
Baby Onion, Chorizo Sausage, Red Wine Casserole.
VEGETARIAN SELECTION
Oven-Baked, Roasted Mediterranean Vegetable Lasagne
with Gruyere Cheese and Oregano Cream Sauce
A Warm Leek, Mushroom and Sun-dried Tomato Tart on Salad Leaves with a Green Herb and Pink Peppercorn Dressing
Griddled Polenta Cake with Roasted Fennel and Celeriac,
a Tomato and Garlic Dressing and Parmesan Shavings
"Farrier's Platter"
A Quartet of Various Cheeses with Home-made
Pickle, Crusty Bread Rolls and Butter
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