On Wednesday 9th April, His Royal Highness The Prince of Wales enjoyed a Cumbrian Reception at the George Hotel in Penrith to celebrate the launch of a Tourism Pilot for The Prince’s Countryside Fund.
The new Tourism Pilot aims to encourage tourists to support the UK countryside through the work done by the Prince’s Countryside Fund, which helps those who live and work in rural areas. It is backed by numerous tourism businesses across the UK including Farm Stay UK, Caravan Club and Cumbrian Cottages and the Duchy of Cornwall Holiday Cottages to name a few.
The George Hotel is steeped in history and sits at the heart of the Eden Valley, making it a perfect location to host the prestigious lunch time event. It has become the only hotel in Cumbria to support the new Tourism Pilot. When checking out, guests will be asked if they’d like to round up their bill to the nearest pound, with the spare pennies being donated to The Prince’s Countryside Fund.
Justin Wales, General Manager of the George Hotel said “We were honoured to be invited to host the launch and were very keen to be involved in the pilot too. Our guests love the Eden Valley and are very appreciative of our customer service so we’re hoping their contributions will make a difference.
We have been busy creating a Cumbrian Finger Buffet that’s fit for our future king. It showcases the best Cumbria has to offer. Head Chef Phil Cooke has produced a creative menu that includes individual Herdwick Lamb Tattie Pots, Borrowdale Smoked Trout, Appleby Eden Chieftain Cheese, Cumbrian Pickled Beef and Hawkshead Beetroot Horseradish to name just a few.”
Over 60 invited guests, which included local dignitaries and representatives from UK tourism partners, were privileged to hear HRH The Prince of Wales’ launch the scheme at a reception, before sampling the Cumbrian lunch in the hotels Devonshire Restaurant.
Following the local sourcing theme, the hotel displayed a feast of Cumbrian produce, much of which is featured on their famous ‘25 mile menu’. A Cumbrian Hamper was presented to HRH The Prince of Wales by Justin Wales General Manager and hotel owners Kit and Charles Graves and daughter Dani Hope. It included a range of produce that included smoked products from Brougham Hall which has also smoked products for Clarence House in the past.
The historic George Hotel continues the tradition of hosting Princes. It’s almost 270 years since Bonnie Prince Charlie stayed at the hotel (1745). Today’s visit by His Royal Highness the Prince of Wales will also go down in history – entertaining the future King with a feast of Cumbrian Fayre.
Prince Charles Finger Buffet menu
Homemade Cumberland Sausage Rolls with a Sneck Lifter Honey Wholegrain mustard
Locally Sourced Pork Pies with a variety of toppings comprising of:
Caramelized Apple Compote
Hawkshead sweet Piccalilli
Individual Herdwick Lamb Tattie Pots in a Short Crust Pastry Spoons
Individual Tartlets Comprising of:
Cumbrian Roast Ham, Shallot and Appleby Eden Chieftain Cheese
Wild Mushroom and spinach
Cumbrian Smoked Salmon and Hawkshead Horseradish
Assorted Artisan Bread Sandwiches
Cumbrian Air Dried Ham with Pear and Date Chutney
Cumbrian Pastrami with Hawkhead Red Onion Marmalade
Eden Pearl Cheese Savoury
Cumbrian Pickled Beef and Hawkshead Beetroot Horseradish
Cumbrian Honey Roast Ham
Homemade coarse Duck Pate
Walnut and Sultana Loaf and Sour Bread Bites
Smoked Cumbrian Chicken
Smoked Salmon Mousse
Borrowdale Smoked Trout
Morecambe Bay shrimps
Homemade Fruit Scones and Sweets
With Thick Lakeland Cream and Raspberry and Vanilla Preserve
Kendal Mint Cake
Cheese Wheels as Display and for Cheese Board
With Wafers Grapes Celery and Sultana Chutney