Catering of all types can be provided at High Houses. Larger functions can be provided in the owners dining room.

For self-catering parties meals can be 'dropped off' and left prepared in the kitchen for your return from a busy day walking the fells and mountains.

For example:

Chicken Casserole, Cumbrian Tatie Pot, Lasagne,
Hot Quiches, Lamb Shanks, Roasted Vegetables

Apple pie, crumbles, tarte tatin, fruit salad,
rice pudding and cheese board.

For the special occasion or celebration, dinner can also be provided in the Inglenook Hall. For example:

Hot baked Solway shrimps
Roast Sirloin of local Beef with Yorkshire
pudding and Roast Potatoes
Apple Tarte Tatin
Served with crème fraiche mascarpone cream
Coffee and chocolates

Canapes
Crostini with smoked salmon, roasted red peppers
and black olives, pesto and sun dried tomatoes
Greek meat balls with zaziki dip, chicken sate
and peanut sauce, cheese aigrettes
Spicy chicken wings, philo and feta and spinach squares
Quails eggs with celery salt
Solway prawn tartlet with green mayonnaise
and watercress
Rare roast beef and radish and roquette brushetta
Blinis with sour cream and caviar

Vegetarian Dishes

Chargrilled aubergine lasagne
Courgette and Cheese Tart with breadcrumbs
and caramelised onion topping
Hot poached quails eggs and crouton salad
Stuffed Aubergines with mozzarella and yogurt topping
Roasted vegetable tart with green salad
Roasted red peppers on croustade with pesto sauce
and black olives

For further information about possible catering arrangements High Houses please contact Jill Green.