Our hotels

February Recipe of the Month

Our February recipe of the month comes from the George Hotel’s Head Chef, Kyle Phillips. Nothing makes a cold winter night more bearable than a hot, hearty meal. Try Kyle’s step by step recipe to make this comforting and hearty local Penrith Pepperpot sausage stew, with chorizo, smoked paprika and plenty of butter beans with a wedge of rustic bread and butter.

Penrith Pepperpot Sausage Stew


  • 2 tbsp olive or rapeseed oil
  • 1 onion, roughly chopped
  • 1 yellow pepper, roughly chopped
  • 1 red pepper, roughly chopped
  • 3 garlic cloves, chopped
  • 6 cooking chorizo sausages (about 400g)
  • 6 Pepperpot Sausages about 400g)
  • 1 and a half tsp sweet smoked paprika
  • Half tsp ground cumin
  • 1 tbsp dried thyme
  • Chicken Stock 200ml
  • 2 sprigs fresh thyme
  • 1 x 400g butter beans
  • 1 bunch of chives (optional)
  • 4 x carrots, roughly chopped



Heat the olive oil or rapeseed in a large heavy-based pan.  Add the onion and cook gently for 5 minutes.  Then add the carrots and peppers and cook for a further 5 mins.

Add the chorizo and pepperpot sausages and cook gently for 5 mins, then stir in the garlic, spices and dried thyme. Continue cooking for 1-2 mins or until the aromas are released.

Using a wooden spoon, remove any reside stuck to the pan, add fresh thyme and bring to a simmer.  Pour in chicken stock.

Cook for 40 minutes.  Stir in the beans and cook for a further five minutes.  Remove the thyme sprigs, season with black pepper and serve.


Get our latest offers

We'd love to send you personalised exclusive content and offers by email, you can unsubscribe at any time. We do not share your data.