The Samling Hotel in the Lake District is relaunching its food offering, putting guest choice and flexibility at the centre of the concept.
The luxury 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. 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 include dishes such as a delicate Quail tortellini with crispy skin, fresh peas and balsamic, with main course dishes including dishes of Cod with leeks, curry & sea herbs, and desserts such as Rhubarb with vanilla & lemon.
The Choice Menu will be a three-course à la carte-style menu 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 & caviar with sorrel, apple & wasabi (pictured), mains including Lamb served with cucumber, anchovy & capers, as well as Turbot alongside mussels, samphire & parsley.
Dessert options for the Choice Menu will include Strawberry with verbana, ivoire and breton. A wine pairing option will be available to guests, showcasing some of The Samling’s world class wines.
The Samling’s dinner service will include the Choice Menu but will give guests the option of choosing a five-course Tasting Menu. 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. Dishes will include Foie Gras with grapes, spiced bread & hazelnuts, and Beef with leek & onion.
Each course will be paired with some of The Samling’s rarest wines from its award-winning wine cellar, carefully chosen by the hotel’s team of top sommeliers.
The Samling will be offering a Sunday Lunch, which will see a three-course menu of traditional dishes with modern touches, such as Beef with Yorkshire pudding & onion confit, Roast pork with crackling & apple compote, along with desserts like Chocolate, caramel & cherry.
Jenks said, “I wanted to make sure that I put guest experience first when it came to designing the new concept behind the menus. The menus, I believe, will give guests the flexibility to choose something to suit all occasions beit a passing lunch or a special celebration.
'I have ensured that each guest’s visit can be tailored to them, without sacrificing on the quality nor the fine-dining experience that many people come to The Samling for.
'The menus showcase some of the regions most sought after ingredients and I have worked to create dishes with them that, I hope, will really capture the imagination of guests.'
General Manager, Oliver Smith added, “I believe that this new food offering will add something really quite special to the overall experience of The Samling. We spotted a niche in the market and wanted to devise a range of fine-dining menus that put guests - both staying and external visitors alike - first.
'Robby has successfully created brand new menus that are both impressive yet accessible. Paired with our dining room overlooking Windermere, I know that guests will be truly awe-inspired on every occasion they join us.”