A new style of cooking at the Borrowdale Hotel
Thrown in at the deep end, Graham Ball, Head Chef at the Borrowdale Hotel started with us on an exceptionally busy Good Friday. Graham wanted to become part of the hotel through his love of the Lake District, in particular the beautiful Borrowdale Valley. Over the years Graham has worked in all types of catering hospitality, from hotels, contract catering, the royal air force, royal & state functions in London to teaching in colleges. All of which have had a huge influence on his cooking style.
Graham has introduced a new style of cooking to the hotel and as our customers appreciate traditional food, he has put his own spin on the menu to keep in suit with our customers taste. New to the Borrowdale is ‘Fish Fridays’, fish dishes are Graham’s speciality, which is why every Friday you can expect to see up to 4 different fresh fish on the menu. Make sure you visit our facebook page each week to see what fish will feature in ‘Fish Friday’ – www.facebook.com/BorrowdaleHotel
One of the new favourites to try is ‘Sweet Potato Pie’ – made with fresh sweet potatoes, cinnamon, and brown sugar, this dessert is a rich treat. It’s certainly decadent, but it’s also a comfort food, so mouth-wateringly good that it feeds the soul. Go on give it a try… we’re confident that you’ll be back for more!
Make sure you keep an eye out for his NEW ‘Super Seasonal’ Autumn menu, which will be launched on the 1st October. www.lakedistricthotels.net/borrowdalehotel/food
Whether you are staying with us, or just visiting the Lake District, there is something for everyone at the Borrowdale Hotel. You can dine in the comfortable surroundings of the elegant dining room, which features glass fronted doors, allowing you to take a sneak peek into the stunning wine cellar. Or if you would prefer a more relaxed dining experience, take a seat in the new-look lounge or conservatory, open every day for lunch and traditional Lakeland afternoon teas, the gardens and fells beyond provide the ideal setting for relaxation.