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LIKE A SWAN ACROSS THE LAKE

Underneath our peaceful exterior, The Ryebeck Hotel in Bowness-on-Windermere is a hive of activity. Whether we’re holding business lunches or hosting luxury weddings, our aim is always to provide a great experience for all our guests staying in the Lake District. Catch up on all our latest updates here.

We’ve got a new Head Chef at the Ryebeck Hotel & Restaurant

Lunch is firmly back on the menu with a new chef behind the pans…

Chris Lee, formerly Head Chef at The Ryder Grill and Ryder Kitchen at The Belfry Hotel & Resort, Warwickshire.

Chris a native of Yelverton, Devon, has arrived in fine style and is already making huge in roads in the kitchens at the stylish Arts and Crafts country house hotel set in the heart of the Lakes. Chris has already set to and created a new lunch offering from scratch for the Two AA Rosette restaurant.

Chris has worked in the industry for over 22 years and brings with him a wealth of experience and innovation. He started out way back when at the Devon Tors bar and restaurant in Yelverton, starting out as a kitchen porter and like many future chefs undertook an apprenticeship whilst at college, working his way up to Pastry Chef.

Chris Lee Ryebeck head chef at the Ryebeck in Bowness

Ever since has progressed through the ranks in a number of award winning restaurants, including Hartwell House, Buckinghamshire, The Greyhound (Anthony Worrell Thompson), Oxfordshire, The Bell Inn, Gloucestershire, Bowood Hotel, Spa & Golf Resort, Wiltshire and The Belfry Hotel & Resort, Warwickshire, before making the move to the Lakes.

Chris’s immense experience has been recognised both by Wildsmith Hotels, Operations Director Tom Lewis, and owner Andrew Wildsmith, who have given him the freedom to create a very distinct lunch menu for The Ryebeck, a menu that firmly reflects Chris’s culinary influences.

Lunch is firmly back on the menu at The Ryebeck and can be enjoyed on the Lake View Terrace or in the Lake View Restaurant…

Chris’s ‘Lunch at The Ryebeck’, is a menu brim full with tantalising dishes, including a selection of sharing platters, such as the ‘The Ryebeck Meat Plate’, which features, Higginson’s pork pie, Serrano ham, chorizo, olives, artichokes, buffalo mozzarella, cornichon aioli, and Lovingly Artisan bread. ‘The Seafood Plate’, which features damson gin cured salmon, smoked mackerel, pickled herrings, Potted shrimps, lemon and caper aioli and Lovingly Artisan bread.

Kitchen prep at the Ryebeck Restaurant in Bowness

For those with a little time to spare there and a hearty appetite there are à la carte dishes to choose from too… including Lyth Valley Saddleback pork terrine, with compressed peach and brioche or there’s asparagus, with Cumbrian ham, a poached duck egg and hollandaise or there’s Shetland king scallops, with celeriac and apple.

Tempting mains include; sea trout, with Jersey Royals, potted shrimp buttered kale, tomato and capers, ‘Seafood Catch of the Day’ fresh from our fishmonger each day or there’s aged Belted Galloway sirloin steak, with watercress, rocket and tomato salad, braised onions, straw potatoes and Béarnaise sauce.

Stone Bass Asparagus Jersey Royals & Potted Shrimps at the Ryebeck

Totally delicious desserts include; Eton mess, textures of strawberry, meringue and cream, Sablé Breton, raspberry and crème Anglaise or cherry and chocolate Genoise sponge and Ocumare chocolate.

Truly delicious Eaton Mess at the Ryebeck restaurant in Bowness

Chris’s food philosophy is straight forward, which is to use the freshest possible local ingredients from small suppliers’ farming traditional British breeds, to delight and tantalise the taste buds, to have fun with the food he creates.

As Chris said himself, ‘’Reintroducing a lunch menu to The Ryebeck adds another dimension to the hotel’s dining experience. The food I aim to create is all about delighting the diner, bringing out the very best of the local produce. Introducing ‘Lunch at The Ryebeck’ has proved to be a refreshing challenge, allowing me to be creative and innovative, bringing a range of influences to bear on the plates I have created. I’m going to really enjoy developing both my food and The Ryebeck’s food reputation along the way.’’

Published on 1st July 2016 by