Food & Drink at the Macdonald Old England Hotel & Spa

The celebrated Vinand Restaurant offers the very best of British and continental cuisine – and a panoramic view of Lake Windermere. We can arrange private dining for up to 60 guests.

Our head chef, Mark Walker, is an accomplished chef who has recently secured 2 Rosettes for fine dining.

SAMPLE MENU

Pressing of plum tomato, red pepper and basil,
Fondue of local curthwaite goat's cheese, vine tomato water

Seared hand dived Loch Fyne king scallops,
Loch fyne smoked haddock chowder, Cumbrian air-dried ham crisp, curried oil

Traditionally reared Cumbrian pig's head roulade,
Crisp ears, tongue, potato scone, old English cider chutney

Tartare of mackerel,
English watercress and apple remoulade

Boudin of wild native rabbit,
Evutee of sweet cured bacon and leeks, warm crumpet, beetroot & horseradish relish

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Seared wild line caught Wolney Island sea bass,
Creamed leeks and chorizo sausage, fondant potato, baby spinach, vanilla hollandaise

Best end of locally reared Cumbrian lamb,
Truffled mash galette, brioche coated kidney brochette, glazed baby turnips,
Scottish Girolle mushroom, tomato and tarragon stock fumet

South coast wild turbot from Brixham,
Creamed summer cauliflower, braised oxtail, potato rosti, peas

Roasted breast of white Goosnargh duckling,
Puree of pear, braised red primo cabbage, dauphinoise potato, Madeira and rosemary reduction

Steamed parcels of Savoy Cabbage, filled with woodland mushrooms, spring onion, crème fraiche and chives, carrot and ginger puree, crisp potato, asparagus, watercress cream

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Assiette of hedgerow picked blackberries

Pear tart tatin, maple syrup ice-cream

Plate of chocolate

Treacle and orange tart, orange and thyme ice-cream

Cheese selection