High quality catering
24 August 2013 / Reviews / Food / Staff
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