The Coniston Hotel Country Estate & Spa

Each dish on this menu is carefully crafted to reflect the unique history, landscape, and seasonal transitions of our estate. Guests will experience a true taste of the countryside in every bite.

Liver & Truffle

Duck Liver & Truffle Choux

Drawing inspiration from our estate's rich hunting history, the Duck Liver & Truffle Choux combines the rich, earthy flavours of duck liver and truffle. This dish pays homage to the traditional hunting culture that once thrived in the falconry barn, highlighting the sophisticated yet rustic charm of the countryside.

Mussel & Potato

Moules Frites

Mussel & Potato reflects the simplicity and purity of our local waters and fields. The mussels represent the water and relation our country has to the sea and coastal regions, while the potatoes signify the hearty crops of our estate and the land around us. This dish embodies the harmony between land and sea, bringing together the best of both worlds.

Deer in the Trees

Venison, Pine & Juniper Croustade

The Venison, Pine & Juniper Croustade captures the essence of our forested estate. The venison, sourced from local deer roaming the estate, combined with pine and juniper, represents the natural bounty of our woodlands. This dish is a celebration of the wild game and flora that thrive in our countryside.

Pigeon in the Barn

Sous Vide Pigeon Breast Wild Mushrooms, Cobnut, Barley, Beetroots, and Plum

This dish pays tribute to the falconry barn's history. The Sous Vide Pigeon Breast, complemented by wild mushrooms, nuts, barley, uses ingredients the pigeons would naturally forage on surrounding our estate. Each element reflects the barn's transformation from a place of hunting to one of culinary excellence.

Winter is Coming, say Goodbye to Summer

Brined and Blowtorched Mackerel with Horseradish Snow, Salsify Purée, Kohlrabi, Tomato Consommé Gel, and Olive Oil

The Brined and Blowtorched Mackerel dish symbolizes the transition from summer to autumn. The horseradish snow and salsify purée hint at the coming winter, while the tomato consommé gel and kohlrabi maintain a touch of summer's warmth. This dish captures the essence of seasonal change on our estate.

Grouse Season on the Estate

Sous Vide Grouse with Lacto-Fermented Blackberries, Cabbage, Charred Shallot Petals, Celeriac Foam, Crisp Sage and Lardo

Celebrating the grouse hunting season, the Sous Vide Grouse features estate grouse, reflecting our hunting heritage. The lacto-fermented blackberries and cabbage bring seasonal flavours, while the charred shallot petals and celeriac foam add depth. This dish honours the estate's traditions with modern culinary techniques.

There’s Nothing more English than an Apple

Apple, butter pastry with Parsnip, Tonka Bean Cream, and Pickled Elderflower

The Apple, and pastry is a tribute to the classic English apple orchards found on our estate. Layers of parsnip and tonka bean cream add complexity, while the pickled elderflower introduces a unique, floral note. This dessert highlights the simple, natural beauty of our local produce.

Only 6 Tickets are Available for this Exclusive Event

7 Course Tasting Menu  |  £175 per person

7 Course Tasting Menu with Wine Flight  |  £213 per person