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Hotels in Ullswater

Sharrow Bay Hotel

CA10 2LZ | View map

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Sharrow Bay is a legend. Reputedly, the first ever country house hotel to be so called, its reputation as a magical luxury hotel is breathtakingly beautiful setting has spread world wide. Quite simply, Sharrow Bay has no equal in the Lake Distict. Nestled in twelve acres of private gardens and woodland on the shore of the stunningly beautiful Lake Ullswater and surrounded by magnificent fells, Sharrow Bay country house hotel is a haven of peace and tranquility with superb views of the spectacular Ullswater landscape. The view of the lake and fells from the dinning room is renowned as one of the finest views in England.

The superb cuisine at Sharrow Bay is internationally renowned. Dining at Sharrow Bay, be it breakfast, lunch or dinner, or perhaps the fabulous afternoon tea, is an experience to be shared and cherished.

Sharrow Bay is the oldest British member of Relais & Chateaux; it is the proud holder of countless hotel and dining awards; it is one of those hotels that must be visited at least once in a lifetime.

After a year in which the Sharrow Bay Wine List has been awarded the ‘Best Award of Excellence’ by the Wine Spectator and been recognised by the ‘Top 100 UK Restaurant Wine Lists’ as the fourth best wine list in the U.K, the Sharrow Bay Sommeliers are undertaking 12 incomparable wine tasting evenings over the next 12 months


Ratings/Awards: RAC Gold Ribbon AA 3 Red Stars
Number of Rooms: 24
Number Ensuite: 24
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Cuisine: English/French
Chef: Colin Akrigg and Juan Martin
Awards: Michelin Star 3 AA Rosettes

For menu click here

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Credit Cards Accepted
Room Service
Disabled Access
Open All Year
TV in Rooms
Conference/Business Facilities

Sample Menu:

Suissesse Soufflé of Stilton, Onion & Spinach

Duck Foie Gras with toasted Brioche, sautéed Fig and Aged Balsamic

Terrine of Wild Pigeon & Venison Fillet with Pear & Saffron Chutney and dressed Leaves

Salad of Quail with Wild Mushrooms, Asparagus and fried Quail Egg

Pressed Terrine of Rabbit, Quail & Foie Gras with Pear & Saffron Chutney

Terrine of Lobster & Red Mullet with dressed Leaves and Tomato Marmalade

Fricassée of Turbot & Scallops

Sautéed Tuna on Niçoise Salad

Cream of Artichoke Soup
Fried Fillet of Plaice on Choucroute and Sweet & Sour Sauce
Sharrow Fruit Sorbet

Tournedos of Scottish Fillet Steak with Steak & Kidney Pudding, roasted Shallots & Cherry Tomatoes and Burgundy Sauce

Best End of Lamb with Basil & Black Olive crust, Aubergine Moussaka, buttered Spinach and Tomato & Rosemary Sauce

Medallion of Veal with fondant Potato, sautéed Foie Gras and Madeira & Truffle Sauce

Breast of Gressingham Duckling with Sarlandaise Potato, baby Leek, Beetroot and Cassis Sauce

Fried Fillet of Halibut with braised Leeks, New Potatoes, Asparagus and Lemon & Martini Sauce

Fried Fillet of Sea Bass with Ratatouille, Château Potatoes, Pesto Sauce and Sauce Vierge


Dark Chocolate & White Chocolate Fondant served with Coconut Sorbet
(there will be a 10 minute wait for this dessert)
Butterscotch Panna Cotta served with Honeycomb Pieces
Goat’s Cheese Cheesecake served with Macerated Blueberries in Lime
Espresso Crème Brulée served with Chocolate Chip Biscotti and home-made Marshmallows
Raspberry & Lemon Grass Jelly served with Raspberry Crisp
Assiette of This Evening’s Desserts
Sharrow Cream Ices (vanilla or mint chocolate chip)
A Selection of Great British Cheeses

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