Hotels in Windermere
Located in the heart of England’s beautiful Lake District and set in 14 acres of its own grounds, Linthwaite has spectacular views of Lake Windermere and the surrounding fells.
Comfy indoors, with an eclectic interior design often described as “Raffles meets Ralph Lauren”. The style of food is Modern British, beautifully cooked with a daily changing menu incorporating the best locally sourced ingredients and an award winning wine list have given the hotel a well-earned reputation including two AA rosettes.
Each bedroom has bath, shower, CD player (we have a library of CDs in reception which guests can borrow during their stay), Wi-Fi internet connection, Molton Brown toiletries, waffle bathrobes, hairdryer, iron and ironing board or trouser press, satellite TV and tea and coffee making facilities.
There is fly fishing in the private tarn, a 9-hole putting green and croquet lawn. Guests also have complimentary use of a nearby leisure spa. Windermere Golf Club is only one mile away and many of the regions heritage attractions are close by. Unstuffy and relaxing, Linthwaite is the perfect place to unwind.
Details
Ratings/Awards: Johansens Most Excellent Country House 2007
AA 4 Red Stars
ETC 3 Star - Gold
Number of Rooms: 30
Number Ensuite: 30
Price per Person
Price Includes: BreakfastDouble: From £94.50
Twin: From£94.50
Single: From £129.00
Suite: From £154.00
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Restaurant
Name: Mirror Room/Billiard Room
Cuisine: Modern British
Chef: Richard Kearsley
Awards: Good Food Guide & 2 AA rosettes
For menu click here
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Facilities
Parking
Credit Cards Accepted
Room Service
Disabled Access
Open All Year
Gym - Complimentary use of nearby Leisure Spa
Swimming Pool - Complimentary use of nearby Leisure Spa
TV in Rooms
Satellite TV
Conference/Business Facilities
Sample Menu:
Pork
Slow cooked for 18 hours
warm pickles, sweet garlic and Granny Smith
Eel
Smoked eel and foie gras pressing
kohlrabi spaghetti
Quail
Roast quail with sweet carrot,
glazed shallots, crisp pancetta
Asparagus
Mansergh Hall asparagus,
truffle and hollandaise
Salmon
Salmon presented three ways:
Confit, rillette and Cartmel Valley smoked
Monkfish
Monkfish cheek with oxtail,
artichoke and baby onions
Lamb
Lamb poached then seared,
braised neck, kataifi,
cep and kidney jus
Chicken
Goosnargh corn fed breast, mushroom tabbouleh,
celeriac, poultry crumb
Cod
Roast cod with purée potato, smoked pancetta,
pod peas and braised baby gem lettuce
Venison
Venison loin with braised shin,
pearl barley broth, celeriac and pickled pear
Halibut
Seared halibut, hand rolled gnocchi,
butternut squash and langoustine
Aubergine
Candied baby aubergine,
tomato couscous, char-grilled fennel
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