72 the World Of Hospitality
Luxury Lake District Hotel, The Samling
Luxury Lake District Hotel, The Samling,
relaunches its fine-dining offering
Hotels
The Samling Hotel in the Lake District
is relaunching its food offering, putting
guest choice and flexibility at the centre of
the concept. The hotel’s newly appointed
Executive Chef, Robby Jenks, has created
several new fine dining menus for both lunch
and dinner, showcasing the chef’s passion for
simplicity, whilst incorporating some of the
region’s most sought after ingredients. The
menus will provide diners with the flexibility to
choose from a range of price and dish options,
with the hope of appealing to hotel guests,
non-staying visitors to the area and the local
population.
The Samling’s lunch service will have two
menu options for diners; a Table D’Hote menu
and the Choice Menu. The Table D’Hote
menu will be a 3-course set lunch menu (£25
per person).
Guests will be able to choose from three
dishes per course, all of which will encompass
ingredients from the local area and The
Samling’s own gardens, changing seasonally.
Starters will see dishes such as a delicate
Quail tortellini with crispy skin, fresh peas and
balsamic, with main course dishes including
dishes of Cod with leeks a well balanced curry
and sea herbs and desserts such as Rhubarb
with vanilla and lemon. Dessert options for the Choice Menu will
include Strawberry with verbana, ivoire and
breton. A wine pairing option will be available
to guests (£40 per person), showcasing some
of The Samling’s world class wines.
The Choice Menu will be a three-course à
la carte-style menu (£65 per person) giving
customers a range of options to choose from
within each course. The menu, which will also
be available at dinner, will include starters
such as Cured mackerel and caviar with sorrel,
apple and wasabi, mains including Lamb
served with cucumber, anchovy and capers as
well as Turbot alongside mussels, samphire
and parsley. The Tasting Menu will encompass a range
of different cooking styles, coming together
to create modern, yet unique dishes for
guests to experience. Courses will focus
on seasonal ingredients and will therefore
change regularly, always incorporating some
of the regions best quality produce. Examples
of dishes will include Foie Gras with grapes
spiced bread and hazelnuts as well as Beef
with leek and onion.
The Samling’s dinner service will include the
Choice Menu but will give guests the option
of choosing a five-course Tasting Menu (£85
per person).