Hotels in Windermere
A small, luxury hotel in the heart of the Lake District (near Windermere), Gilpin Lodge Country House Hotel is perfectly situated - far from the crowds, but just a stone's throw from the breathtaking lakes and fells.
Set in 20 relaxing, tranquil acres of private country gardens, moors and woodland in the Lake District National Park, Gilpin Lodge Country House Hotel is only two miles from Lake Windermere, and twelve miles from the M6. Run by the Cunliffe family since 1987, this award winning top hotel is a romantic retreat, with fine dining and the highest quality accommodation.
Warm smiles, fresh flowers and real fires welcome you in as you step through the door into this haven of tranquillity. Great attention is paid to individual interests and occasions, food and wine tastes, preferred rooms S all the senses are to be pampered, with friendly, personal care and attention to detail.
Once an elegant Lakeland home, Gilpin Lodge has been tastefully crafted into a luxurious country house hotel. The restaurant is Michelin starred, the bedrooms are sumptuous each is individually designed and furnished, many have four-poster beds and spa baths, and all are quiet with delightful views. Friendly staff are on hand to offer unpretentious service, and somehow there lingers the feeling of being at home.
Windermere golf club, described as "the miniature Gleneagles" is opposite and special green fees apply. This is Wordsworth and Beatrix Potter country and there are many stately homes, gardens and castles nearby. Almost every imaginable outdoor activity can be pursued within the beautiful Lake District National Park.
Click on the above web link to Gilpin Lodge's own site for more information, including sample menus, a virtual tour of the hotel (including all bedrooms), secure online booking, or click on 'for brochure' to request a copy of our special brochure presentation pack which includes our brochure, tariff and DVD
*Spa - complimentary use of nearby Leisure Spa with swimming pool
* Massage - spa treatments available in the comfort of your room
Ratings/Awards: AA 3 Red Stars
RAC Gold Ribbon
Good Hotel Guide Cesar Award
Relais & Châteaux
Number of Rooms: 20
Number Ensuite: 20
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Chef: Chris Meredith
Awards: Michelin Star
AA 3 Rosettes
Egon Ronay 2 Stars
RAC Four Dining Awards
Good Food Guide Rating 6
For menu click here
Dinner here is probably the highlight of the day (with breakfast, we are told, not far behind). Over the past 18 years, we have evolved an interesting yet unpretentious style of cooking which we feel sure you will enjoy. Michelin endorsed this with a Michelin Star, Egon Ronay with 2 Stars, the AA with 3 Rosettes and the RAC with a Gold Ribbon and four "Dining Awards".
Please advise us of any dietary needs, allergies or if you prefer plainer prepared dishes. All meats and fish can be cooked to your preferential taste, and a vegetarian menu is also available.
Selection of freshly baked breads: White, Brown, Rosemary and sea salt, Fruit
Cream of langoustine with Jerusalem artichoke infused with tarragon and white truffle oil
Pan fried foie gras with Umbrian lentils, roasted ceps and smoked bacon, glazed with sherry vinegar
Roasted hand dived scallops with a light ginger cream and fennel puree
Roasted breast of squab pigeon with choucroute, cured foie gras and beetroot jus
Pan fried red mullet with a saffron pickled vegetable salad
Pan fried terrine of goats’ cheese with an organic salad, aged balsamic
Ravioli of haggis with a winter broth
Tropical fruit sorbet with kaffir lime leaf
Breast of chicken with crushed potatoes, wild mushrooms and a light chicken cream
Best end of Herdwick lamb with fondant potato and spring vegetables
Pan fried turbot with a casserole of pork loin and cured local ham
Roast loin of venison with creamed cabbage, braised shin and a juniper jus
Pan fried loin of cod with potato purée and a light poultry jus infused with baby capers and flat leaf parsley
Confit of local pheasant with a casserole of root vegetables
Pan-fried sea bass with chou croute, wilted spinach and a red wine jus
Pear and frangipan tart with a pear sorbet
Sticky toffee pudding with toffee sauce and crème Chantilly
Crème vanilla with preserved fruits and Elysium black Muscat syrup
Saffron ice cream with fromage blanc, glass tuiles and caramelised Granny Smith apples
Chocolate plate with preserved apricot sorbet
A selection of British cheeses
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