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Restaurants in Grasmere

White Moss House
Rydal Water

LA22 9SE | View map

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A Special Place to Stay. Award Winning Bed and Breakfast in a Wordsworth House Situated at the northern end of beautiful Rydal Water, between Grasmere and Windermere, in the heart of the Lake District, this historic house, has been the home of Sue and Peter Dixon since 1981. During those years they have gained many accolades for their award winning hospitality.

Dating from 1730, White Moss House was bought by the poet William Wordsworth in 1827 for his son, and was home to the Wordsworth family for over 100 years. White Moss House is the only house that William Wordsworth ever owned, making it a special place to stay on your visit to the Lake District. Wordsworth’s sister Dorothy wrote in her Journal on Wednesday 2 June 1802 “White Moss- a place made for all kinds of beautiful works of art and nature…”

The five en-suite bedrooms are individually furnished in keeping with the historic nature of White Moss House. Guests can relax in the large,beautiful Wordsworth Lounge with its woodburning fire, flowers, games, books, magazines, comfy sofas and a baby grand piano.

On warmer days sit outside on the flower filled terrace. Perhaps enjoy a bottle of wine or a drink from our well stocked bar. Recommended by the Good Hotel Guide, Karen Brown's Guides, and other leading guides. << less Peter Dixon is a maestro of British cooking - The Sunday Times.

Peter Dixon is an intuitive cook, with a deep understanding of ingredients and flavours. He uses wonderful local produce for his five course dinners - Bon Appetit.

Lovers of good food and wine, who appreciate the beautiful scenery immortalised by the romantic poets, will love White Moss House.

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Seasonal Dishes
Booking Advised
Local Taxis
Credit Cards Accepted
Room Service
Open All Year
Gym - free use of local leisure centre
Swimming Pool - free use of local leisure centre
TV in Rooms

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Sample Menu:

Spiced celeriac and chive soup with White Moss croutons

White Moss soufflé of Coniston Water char and oak roast Wastwater sea trout married with free range Grasmere eggs , Westmorland and Ribblesdale cheeses

Roast loin of organic “Old English Breed” pork stuffed with prune and pine kernels
Woodland mushroom sauce
Roast potatoes
Beetroot with redcurrant and mint
Leeks stir fried with pernod
Glazed baby carrots

Mrs Beeton’s chocolate pudding with chocolate sauce ( a hot, light steamed pudding)

Eton Mess ( a mixture of crushed meringue, strawberries and cream, originally from Eton College)

Maple and walnut ice cream with butterscotch sauce

British cheeses


Esthwaite Water trout cured with peat smoke on a bed of rocket and radicchio with asparagus and White Moss green dressing

Free range maize fed Vale of Lune guinea fowl braised with dry cider infused with tarragon on a bed of Puy lentils
White Moss mash
Glazed carrot batons
Steamed courgettes
Stir fried mange tout

Bread and butter pudding with Calvados

Sticky chocolate hazelnut cream slice

Strawberry ice cream

British cheeses

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