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For self-catering guests meals can be ‘dropped-off' in their kitchen. They are ready prepared and either ready to eat or ready for the oven. A very nice treat on returning from a hard days walking the fells, and suppers can be left in the fridge for your arrival after a long journey.

Most of the ingredients are local and some from the farm, and our vegetable garden.

For special occasions and larger functions dinners and buffets can be catered for in the Inglenook Hall. With the open fire and by candlelight in this 350 year old house dinners are a night to remember.

Examples: Supper or ‘drop-off' Menus:

Cumbrian Tatie Pot made with local lamb & black pudding

Hot Quiche with garden salad

Cumbrian Lamb Shanks & roasted vegetables

Chicken & Broccoli in Mayonnaise Cream Sauce

Steak & Kidney Pie

Fresh Fish Pie

Toad in the Hole with Mashed Potatoes

Vegetable Moussaka

Aubergine Lasagne

  Apple Crumble, Tarte Tatin, Fruit Salad, Rice Pudding,
Chocolate Bread & Butter Pudding

Cumbrian Cheese Board


Examples: For Formal Dinner or Occasion:

Canapes

  Crostini with smoked salmon, roasted red peppers & black olives

Smoky Bacon puff pastry twists

Spinach Roulade with garlic boursin

Mini sausages with a cumberland mustard & honey sauce

Herb bruschetta with goats cheese & pesto

Pastry shells filled with solway shrimps on a watercress mayonnaise

Crab tartlets with a dash of garlic & tomato dressing

Blinis with Sour Cream & Caviar

  Starters

  Hot Baked Solway Shrimps

Baked Cumbrian Goats Cheese, red onion marmalade
& cherry tomato sauce

Gravadlax with Dill Sauce

Stuffed peppers with spicy cous cous

Warm Chicken Livers with a mange tout salad

Game Terrine with Cumberland Sauce

Main Course

  Fillet of Local Beef with bearnaise sauce

Pan Fried Sea Bass with Fennel & lemon butter

Breast of Pheasant with ginger & garlic served with basmati rice

Poached Solway Salmon with Hollandaise sauce

Roast Duck Breast with port and redcurrant sauce

Chicken Breasts coated with a tarragon lemon sauce
topped with asparagus

Lamb Shank with herbs and roasted vegetables

Fillet of Pork with apple mash, and garlic and thyme sauce

Puddings

  White Chocolate Mousse with Dark Chocolate Sauce

Baked Pears with Chocolate Sauce

Lemon Meringue Roulade

Tulip Biscuit Basket with strawberry sorbet & passion fruit coulis

Red Berry Salad with mini almond meringue & vanilla cream

Banoffie Pie in a Pot

Black Forest Roulade with dark chocolate vodka sauce

Apple Duff with mascarpone cream

All dinners are served with a selection of local Cumbrian Cheeses:

Eden Valley Organic Brie
Croglin Ewes Milk Cheese
Cumberland Farmhouse
Allerdale Smoked Cheese
Tovey Goats Cheese

  Coffee & Penrith Fudge



For more information, please contact Jill on enquiries@highhouses.co.uk.
High Houses, Snittlegarth, nr Ireby, Cumbria, CA7 1HE, Tel: 016973 71549, E-Mail: enquiries@highhouses.co.uk
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