A taste of the past with a poetic feast

Dishes that may have inspired the poets Wordsworth and Coleridge as they wandered cloudlike around the Lake District are once again being offered to today’s visitors.

The Derwent Lodge in Embleton is recreating the authentic taste of byegone Lake District dishes that have now been almost forgotten.

Cumberland Rum Nicky, Allerdale goats cheese, Grasmere gingerbread and smoked venison are all ingredients used by award-winning chef Steve Dellin in the creation of his dishes.

“The Lakes are forever associated with Wordsworth and his host of daffodils but for hundreds of years they have also been known for the quality and diversity of their food,” says Dellin.

Ray Blackburn, proprietor of the Derwent Lodge, has researched and devised the recipes for many of the creations.

“We shall be preparing beef with nettle and tomato, potted char, damson and apple tansy and a fantastic Westmorland mutton and potato pie,” says Blackburn.

“There are a host of special dishes that are unique to this area and we are determined to introduce them back into local restaurants and kitchens.”

The food on offer changes with the season and Derwent Lodge themes its menus accordingly.

It has recently been offering The Wordsworth menu:

Starter: Flaked charr with onions
Main: Tatty Pot – local lamb, potatoes, black pudding with a variety of vegetables
Dessert: Apple Tansy or Damson Cobbler
Cheese: Allerdale goats cheese with hand made bread

For more information, visit Thederwentlodge.co.uk.