25 March 2016 / News / Food
Join us on any Friday night and try one of our 10” Stone Baked Pizzas form our new menu.
We are open to non-resident guests along with our bar refreshments and standard menu available on other nights.
Choose from one of our home made 10” stone-baked pizzas.
Artichoke & Goat’s Cheese
As with all our food we only use fresh locally sourced ingredients and prepare your food in our own kitchen to order.
Pizzas are available from 6pm until 9pm.
16 December 2013 / Food / Guests
Kendal based Curry Club members joined us here at Thorney How for a Curry Feast as part of their regular monthly Friday nights out. A Curry Feast is one of the options available to groups of 10 or more, also available to non residents.
This was the groups 58th Curry Club night out and the second one hosted here at Thorney How.
Popular favourites on the menu, prepared by our regular chef Stephen, included:
Beef Rogan Josh
A great evening and sampling the various local ales was enjoyed by all. Plus after an over night stay our Full English breakfast set everyone up for a day out on the fells.
Food is our top priority at Thorney how.
From the home grown summer fruits, salads and seasonal vegetables, to ensuring that all our suppliers are also locally sourcing their own produce.
If you’re staying with us, or just fancy dropping in for a bite to eat, we offer a distinctive menu of simple, wholesome, freshly prepared food. We’re just a short walk from the centre of Grasmere village and popular walks: Easedale Tarn & Helm Crag.
All our main course evening meals are priced £10, or just £13 when combining them with one of our tasty desserts. Evening meals are generally served 6.30pm to 7.30pm and should be pre-ordered.
We’re keen to promote locally sourced foods and all our ingredients are freshly prepared by our in house Chef, Stephen.
In Stephen’s own words:
“The two most important things about cooking great food are the simplest, the ingredients and the freshness. So, as a chef, to have these two things available in abundance makes for a wonderful working environment, and at Thorney How I’ve found one of the best places to work. To cook in a kitchen which overlooks its own vegetable and herb garden is an amazing privilege and one that not many chefs can boast about.”
We try and utilise some element of our freshly grown garden produce in all our meals depending on availability and the time of year. Our freshly grown produce ranges from herbs, to summer fruits, salads and seasonal veg such as broad beans and courgettes.
Stephen’s early career was as a student at Paul Heathcotes School of Excellence, under the guidance of Michelin starred Chef Andrew Barnes. Here the two key rules of ingredients and freshness were first imparted. Stephen was taught to ‘let the ingredients talk for themselves’ and that a Chefs’ job was to emphasise these flavours and not to stifle them with pretentiousness.
After Training in Manchester, Stephen and his wife Jennifer decided to move to Lake District and after many years working for hotels decided to open their own guesthouse in Windermere.
We’ve been very fortunate to recruit Stephen to join us in the evenings after cooking his own award winning breakfasts at the Archway.
Together we share a like minded approach to quality and the use of the freshest local produce. This is why we all like working at Thorney How and why so many people have been praising our food:
- Great BBQ cooked up for us on our first night and a hearty breakfast in the mornings.
- Grandchildren ecstatic with their evening meal.
- The food was delicious, not many hostels can provide a rhubarb creme brulee!
- Unless you’re in to really fine dining, there’s no need to leave the hostel. The food and service are excellent – so is the bar.
Sample menu options
Steak & Ale Pie
Cumbrian chuck steak slow braised in local beer, finished with thyme and a little brown sugar. Thickened with butter and flour to give a rich and shiny gravy. Served with roasted new potatoes and fresh seasonal veg.
Pork Leek & Cheese Pie
Generous chunks of Cumbrian pork leg, slow cooked for hours, finished with white sauce, leeks and lashings of cheese and a smidgen of Cumberland mustard. Served with roasted new potatoes and fresh seasonal veg.
Traditional locally produced Cumberland sausage rings, finished in a rich onion gravy. Served with creamy mashed potato and fresh seasonal veg.
Goat’s Cheese Parcel
Local goats cheese, homemade red onion marmalade and roasted red peppers mixed together. Then rolled in filo pastry, buttered and cooked till crispy on the outside and melting in the middle. Served with fresh salad, a fresh basil drizzle and extra red onion marmelade.
Sticky Toffee Pudding
Meringue with Fruit & Cream
Our next programme of films will feature films that celebrate the 18th Century English Romantic Poets. Presented in conjunction with The Wordsworth Trust.
Join us once a month for four film screenings, December through to March, on Sunday evenings from 5pm. Tickets include supper and discussion.
Thorney How has expanded upon its usual Saturday night screenings and created a brand new custom film programme. Together with The Wordsworth Trust, we have selected the very best of films to celebrate the 18th Century English Romantic Poets. The programme will be shown over the course of a couple of months and will be accompanied by light discussion about the literary figures by a member of the team at The Wordworth Trust.
We invite you to watch the following films (film only ticket price £5.00) whilst sat by our wood burning stove and what could be better than a serving of hot supper stew and chunky slice of bread for an extra £6.50 or perhaps a drink from the bar….
Films will be starting from 5pm, the event finishing at around 8.30pm.
To book a ticket (and supper) please click on the following link: Wordsworth Trust – Winter Film Screenings with Thorney How
The films will be screened on our big 3.5m screen at Throney How from 5pm on the following dates:
16/12/2012 ‘Pandaemonium’ (12) – (2000)
The series kicks off with a film about Grasmere’s very own William Wordsworth and the breakdown of his relationship with best friend and fellow poet; Samuel Coleridge.
Director: Julien Temple
Starring: Linus Roache, John Hannah and Samantha Morton
For more info see Pandaemonium (2000) IMDb
13/01/2013 ‘Frankenstein’ – (15) – (1994)
An adaptation of Mary Shelley’s famous novel and one of the greatest and most well known gothic tales of the English language.
Director: Kenneth Branagh
Starring: Robert De Niro, Kenneth Branagh and Helena Bonham Carter
For more info see Franknstein (1994)IMDb
17/02/2013 ‘Byron’ – (no rating) – (2003 made for TV)
This film recreates the life and times of early 19th century scribe Lord Byron and his infamous antics!
Director: Julian Farino
Starring: Stephen Campbell Moore, Oliver Milburn and Michael Elwyn
For more info see Byron (2003)IMDb
17/03/2013 ‘Bright Star’ (PG) – (2009)
A film based on the last three years of the life of Poet John Keats and his romantic relationship with Fanny Brawne.
Director: Jane Campion
Starring: Abbie Cornish, Ben Whishaw and Paul Schneider
For more info see Bright Star (2009) IMDb
25 November 2011 / News / Food
The first of our new Beer’s of the Month is Thirst Noel from the Keswick Brewery
Obviously this is a seasonal offering and is tailored towards dark evenings by a warm snug fire.
‘A Dark Rich Malty Christmas Ale. Made using a combination of five malts and a blend of traditional and spicy hops’ – A Dark Rich Christmas Ale ABV6%
Drink Britain Website says:
‘Fantastically aromatic, with violets, cloves, cinnamon, vanilla, it’s incredible to think that this all comes from the blend of hops. The palate sports a complex mix of dark roasted malts, with vanilla coffee flavours, spicy fruitcake, and bitter coffee on the finish.
We’re in casserole country here. Or rich tangy cheeses. Or a log fire. Or a cold night…’
It might be a bit too sweet for some, but then this is a beer for Christmas. Very easy drinking with a gentle kick. We’ll try and get some additional customer feedback. Then I’m off to try another new beer. It’s a tough job and someone’s got to do it.
We’re thrilled to be saying hello to Robin, our new full time chef joining the team at Thorney How.
Robin arrives with a wide range of International experience so we’re getting very excited at the new range of food possibilities that we will be able to offer our guests in the coming weeks. Our expanded menus will have a continental flavour as well as many traditional dishes to tantalise your palates.
We will be expanding from our full English breakfast to include a wider range of breakfast options with continental style breakfasts as well as simpler fare like bacon butties.
We will also be introducing daytime lunches and snacks along with prepared packed lunches for travellers. Fresh demi baguettes baked on the premises will be available with a range of sandwich fillings. We may also try out some weekend specials, such as BBQ’s.
If you already have a booking with us or are thinking about booking and would like to know more about ordering your meals in advance please get in contact with us, either by phone or by e-mail.
Alongside our expanded food offer we will also be bringing you a wider range of drinks from our licensed bar. If you are planning a days walking in the lakes without staying with us please feel free to drop by to check us out.
Robin is really looking forwards to working with the team and meeting all our guests with their diverse backgrounds and requests. We all look forwards to seeing your soon and tickling your taste buds, if you drop by just say ‘Hi’, especially to Rob.