Whatever the reason your group stays with us, from a training event away from the workplace to a family get together, we suggest you take the opportunity to explore the local produce.
From your base at Lonsdale Villa Retreat, your group will not only have access to the North Lakes and some of the best scenery in Cumbria but also the bounty of local area. Traditional farming methods and the unique landscape create a diverse range of exceptional produce, so make sure you take advantage of them while you are here.
A Cumbrian Cornucopia
The town of Penrith is home to several excellent restaurants, delicatessens, shops, and of course, the weekly market, all of which make the most of what the region has to offer and are around a 15-minute walk. If you want a chef to come out and cook for you, that isn’t a problem. We can arrange that, just drop us a line. Alternatively, you have access to the kitchen so, here are a few suggestions for local produce and a recipe that you can easily scale up for a full house or make vegan if needed.
Whether you are here for fun, a development retreat, or a work training event, try the local produce… you won’t regret it.
Delights for your cheese boards
Cumbria’s rolling green pastures are known for producing some of the finest dairy cattle in the UK. You may not instantly think of cheese in conjunction with the lakes, but the distinctively mellow and buttery Cumberland Farmhouse is an absolute delight. The nearby Applyby Creamery (around a 20 minute drive) keeps a comprehensive stock of all the local favourites and you really should try the Eden Smokie. It is a brie style cheese with a delicate smoky balance. There are also several other cheese shops and artisan producers in the area.
Lakeland Lamb is outstanding
The Lakeland Lamb is a staple of Cumbrian cuisine. Grazed on the fells, the lambs feed on a variety of herbs and grasses, giving the meat a unique flavour that is both tender and rich. See our recipe at the end of the page for a fantastic lamb dish.
Fruits and Vegetables
That rich Cumbrian soil is home to some excellent fruit and veg. The region is particularly famous for its Witherslacks (Damsons), especially those from the Lyth and Winster valleys. These small, tart plums are perfect for jams, pies, and even gin. Additionally, the local vegetables are a testament to the region’s agricultural heritage. You will find a good variety in the town. If you get a chance try the local Damson jam and the apple tansy pudding, it’s a sort of apple pancake and absolutely delicious.
Cumbrian Ales and Beers
Cumbria has a proud tradition of brewing, with numerous microbreweries, including the local Penrith-based Eden River Brewery, dotted across the region. These craftspeople produce a wide range of ales and beers, often using local ingredients and traditional methods. Fortunately, Penrith with its variety of friendly pubs is just a short walk away, so you can leave the car at home and sample a few.
So, having taken a whistlestop tour through the local produce, let’s go make something good in the kitchen...
Traditional Cumbrian Hotpot
Here’s a classic recipe for a Cumbrian Hotpot – perfect for the colder months and a comfort food favourite all year round.
Ingredients:
- 500g diced Lakeland Lamb (or switch for flat mushrooms or Tofu)
- 300g sliced local potatoes
- 150g sliced onions
- 2 cloves of garlic, minced
- 300ml lamb or vegetable stock
- 1 tbsp Worcestershire sauce (there is a vegan version)
- Salt and pepper to taste
- Fresh thyme
- 2 tbsp vegetable oil
Scale up as needed. This should serve 4 people, maybe 3 if you have really worked up an appetite walking or climbing.
Method:
- Preheat the Oven: Set your oven to 170°C.
- Brown the Lamb: Heat the oil over medium heat in a good size frying pan. Add the lamb pieces and cook until browned on all sides. Remove the lamb and set aside. If you are using mushrooms or tofu, just brown them and move on to the next stage.
- Cook the Vegetables: Using the same pan, add the onions and garlic, cooking until soft and translucent.
- Layer the Hotpot: In a casserole dish, layer the lamb, mushrooms/tofu, and onions. Place the sliced potatoes on top, overlapping as you go to form a layer. Season each layer to taste with salt, pepper, and thyme. The thyme is full of flavour so ensure it is evenly spread
- Add the Stock: Pour the stock. It should come to about two-thirds up the sides of the dish. Drizzle the Worcestershire sauce on top – again this is a strong flavour, so keep it even and a little goes a long way.
- Cook: Cover the dish and place in the oven. Give it about 1.5 hours and then, remove the lid. It will take around another 30 minutes to crisp the potatoes.
- Serve: Let the hotpot stand for a few minutes before serving then dig in. It goes wonderfully with a pint of Cumbrian ale and some local bread.
The local produce of North Cumbria not only offers a taste of the region’s rich culinary heritage but also supports sustainable and traditional farming practices. By incorporating these ingredients into your cooking, you’re not just enjoying delicious flavours but also contributing to the local economy and culture. There is not much better than sitting down in our beautiful dining room, or out alfresco admiring the views over the town, with some fantastic produce.
Whether you are tucking into a Cumbrian Hotpot, enjoying the local fruit and veg or sharing a simple cheese platter, The flavours of Cumbria and Lonsdale Villa are both sure to leave a lasting impression.
