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.
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
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.
This is part of an ongoing plan to investigate what is on offer in the UK for breakfast. Running a business that is centred on good customer service will need to be sensitive to individual needs where breakfast is concerned.
The research methodology will include:
- reviewing what is on offer elsewhere e.g. through online search
- sampling other catering menus
- crowdsourcing ideas – that’s via you guys
- feedback from customers
Today I had the opportunity to try out Morrison’s breakfast menu. It’s a job, someone’s got to do it!
Morrison’s Breakfast Notes 4th Jan 2011
Process for obtainaing meal: Select meal choice, place food order (order number card given), pay for meal and any additional drinks, collect own cutlery etc. from central hub, sit at table with drink and wait for the meal to be delivered (generally a full order is delivered together).
The meal that I tried was a Traditional Breakfast comprising of:
- 2 x fried eggs
- 2 x rahers of bacon
- 2 x slices of toast
- serving of beans
The meal cost £3.29 plus £1.09 for a coffee = Total £4.38
Yes, this is cheap, but I would not recommend it. The toast was a superfluous texture contributing nothing to the meal. The eggs were fine. The bacon was undercooked and cold. The beans were beans.
A neighbouring table complained twice about undercooked eggs and they were eventually given a refund. This made me think how do you establish how well done different customers like their eggs, bacon etc. ?
Please let us know below what makes a good breakfast from your experience and where you’ve had this? At home is not allowed :)