Our Food

Beautifully prepared, using only the finest ingredients sourced locally, the food at Fisherman’s Lodge is modern British cuisine at its best. Head chef, Ashley Paynton, a protégé of the Roux brothers, is one of the UK’s leading young chefs and combines subtle flavours with skilful presentation. Innovative, creative dishes cooked with flair and imagination, the food at Fisherman’s Lodge is as much a teat for the eyes as the palate.

Seared scallops, celeriac & truffle puree, apple jelly, cumin foam for starters. Steamed ocean trout, warm grape jelly, purple potatoes and split pea dressing or perhaps a Trio of Northumbrian lamb, watercress puree, pomme Anna and Madeira jus or even Seared wild seabass, confit fennel & lemon risotto, samphire English asparagus, lemongrass & vanilla foam as a main course.

Oscar Wilde once famously said ‘I can resist everything except temptation’ and this sentiment could certainly be applied to desserts at Fisherman’s Lodge. Try Hot chocolate fondant, bayleaf ice cream with burnt orange syrup or Basil infused pannacotta, mandarin sorbet with coconut tuile.

Then there’s the cheese trolley. Selected with care by Leo Battaglia, each one tells a story. Try Epoisses, the most pungent cheese in the world, or Coeur de Camembert au Calvados.

Fisherman’s Lodge is ideal for a romantic dinner, a celebration or for entertaining colleagues.

view sample a la carte menu | view sample lunch menu