Private Dining

We cater for groups staying in self-catering accommodation and deliver homemade delicious meals to save the unnecessary need to organise, cook and clean whilst on your holiday.

 

Outside catering delivered to your door

With over 24 yrs of catering experience, we deliver our food hot, ready to eat at the time required with an extra bonus of not washing and cleaning dishes and plates, which we collect either on the same day or pick up the day after.

We can cater from a minimum of 6 up to 40. Please contact us for prices for 2024-25 bookings.

Children are also catered for but full pricing still applies.

Menus and Ordering

In addition to the menus below, the following catering options are also available: breakfast, packed lunches, BBQ’s and Fine Dining in the cottages.

Please select which menu suits you & notify us of any dietary requirements when booking

Simply email or phone us with your dates, numbers of diners, catering requirements and menu option and we will check availability for you.

Please state dietary requirements and vegetarian options on request

Email: info@lakelandgrazing

Dinner 1

  • Lakeland Beef, roasted pepper and mixed bean Chilli
  • Creamy casserole of Chicken, mushrooms and courgettes, white wine and herbs
  • Both with vegetable savoury rice, dressed leaves, mixed salad and artisan breads.
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Dinner 3

  • Starters
  • Pate, orange on croute,
  • Cured salmon and piccalilli, crisp fennel bread,
  • Main course
  • Roasted breast of Chicken white onion and tarragon cream sauce
  • Braised brisket of beef, baby onion, red wine and wild mushroom sauce
  • Desserts
  • Baked vanilla cheesecake, mixed fresh berries and coulis.
  • Hot Apple and blackberry crumble, custard.

Dinner 2

  • Local Lamb, black pudding, port and rosemary casserole, roasted new potatoes
  • Award winning Cumberland sausage, smoked bacon mash, Yorkshire pudding, onion sauce
  • Served with mixed vegetables

Dinner 4

  • Starters
  • Rillettes’ of Smoked hot and cold salmon, salsa Verde, capers and crisp rye bread,
  • Grilled local stumpy goats cheese, pickled pears and caramelised walnuts (vegetarian option only).
  • Main Course
  • Pan-seared lake-land Lamb rump, potato fondant, celeriac puree, and rosemary jus
  • Wild mushroom, Pecorino and tarragon risotto, green herb oil and rocket leaves (Vegetarian option only)
  • Selection of buttered seasonal vegetables
  • Dessert
  • Strawberry Parfait, gin and strawberry syrup, lemon shortbread.

Dinner 5

  • Starter
  • Smoked, cured and poached Scottish salmon, saffron aioli, fennel and pickled cucumber salsa, Courgettes ribbons.
  • Border Haggis, thyme and caramelized shallot potato cake, highland whiskey and peppercorn sauce, Stornoway black pudding pearls.
  • Main course
  • Pan seared fillet of seabass, citrus clams, Verde salsa puy lentils, tomato and chorizo puree
  • Herdwick lamb rump, buttered roasted baby vegetables, rosemary and garlic pom puree, jus
  • Dessert
  • Baked citrus tart, raspberry and fresh mint sorbet, lemon curd, sugared orange

Fine Dining Menu

five courses
  • Pre-dinner canapés
  • Seared Lakeland Fillet of Beef, ‘More’ bakery toasted sourdough, cornichons.
  • Dill blinis, trout and asparagus pate, blushed tomato.
  • Baked stilton chestnut mushrooms, puff pastry tartlet, walnut pesto.
  •  Starter
  • Smoked, cured and poached Scottish salmon, saffron aioli, fennel and pickled cucumber salsa, Courgettes ribbons.
  • Border Haggis, thyme and caramelized shallot potato cake, highland whiskey and peppercorn sauce, Stornoway black pudding pearls.
  •  Main course
  • Pan seared fillet of seabass, citrus clams, Verde salsa puy lentils, tomato and chorizo puree
  • Herdwick lamb rump, buttered roasted baby vegetables, rosemary and garlic pom puree, jus
  • Dessert
  • Baked citrus tart, raspberry and fresh mint sorbet, lemon curd, sugared orange.
  • Cheese
  • Hand-picked local cheese, oat biscuits, duo of local chutney, port jelly and caramelized apples