Going from strength to strength, our 2 AA Rosette restaurant at Thornton Hall, The Lawns has had quite a year so far. Starting with the appointment of our new Head Chef, Richard Collingwood, to championing a ‘plot to plate’ revolution, 2019 is shaping up to be a tasty one.
With a new Head Chef comes a brand-new menu and Richard has certainly delivered with his. He is bringing a fine dining experience like no other with dishes such as the monkfish, cauliflower, Scottish mussels and squid ink linguine as well as the Herdwick lamb served with charred aubergine, baby artichoke, sheep’s yoghurt and mint. These playful flavours have earnt Richard his stripes with twice being awarded 3 AA rosettes for his culinary excellence.
The Lawns has also introduced a ‘Plot to Plate’ initiative with the hotel now having launched a ‘kitchen garden’ on its premises. This kitchen garden is sustainable and will enable us to grow our own produce. The vast range of seasonal produce contributes to our acclaimed menu at The Lawns. Culinary ingredients grown on-site include: rosemary, thyme, sage, heritage carrots, Jerusalem artichokes, strawberries, peas, mint, zucchini amongst many others.