Dinner at Cedar Manor

Enjoy modern English cuisine, made with the most local produce we can source. We serve the most succulent lamb, beef and game, alongside the freshest of fish and seafood, on a menu that changes with the seasons. We’re very proud of our AA Rosette, awarded in recognition of the consistent quality of our menu and creative excellence of Head Chef Roger Pergl-Wilson.

If you have not pre-booked the dinner, bed and breakfast option, we are unable to guarantee a table for you within the restaurant on any night of your stay. If you wish to dine, please book in advance.

We accept families within the hotel, however we are no longer accepting children under the age of 10 to dine in our restaurant for an evening meal (exceptions in place if your party has booked the entire restaurant). We fully welcome the use of a baby monitor.

  • Spring Menu


    Chicken Liver Parfait
    toasted pumpernickel bread, Cumberland sauce

    Pigeon Breast
    with dressed salad leaves, blackberries, toasted hazelnuts

    Goat’s Curd
    Curthwaite goat’s curd, pickled beetroot and bramble dressing

    Crab Risotto
    with avocado ice cream

    Caesar Salad
    baby gem lettuce, toasted focaccia, anchovies and parmesan




    Cod Fillet
    with baby spinach and clam chowder

    belly of pork, apple & bourbon glazed, black pudding brioche, celeriac puree,
    tender stem broccoli, sage jus.

    Lamb Fillet
     served pink with lamb shoulder rissoles, dauphinoise potatoes,
    redcurrant & mint jelly, port wine jus

    Corn Fed Chicken Supreme
    wild mushrooms, kale, garlic & thyme fondant potato, white wine jus

    Lancashire Cheese & Onion Pie v
     with crushed new potatoes and seasonal baby vegetables



    Apple Doughnuts
    with cider ice cream, apple caramel, vanilla anglaise

    Lemon Meringue
     lemonade parfait, black pepper pastry and raspberry curd

    Peanut Jelly Sandwich
     peanut butter parfait with a mixed berry jam

    Chocolate Nemesis
    indulgent dark chocolate mousse cake
    with banana sorbet, rum egg nog, salted caramel sauce

    Home-Made Ice Creams
    3 scoops of delicious ice cream

    Cheese Platter
    a selection of local cheese with grapes, celery and crackers
    (can also be taken as an extra course for £10.95)

    Coffee & Petit Fours
    (included with 3 courses, £3.95 per person with 2 course option)

    Cafetiere of Farrers Coffee, Cappuccino, Americano, Latte, Espresso or Tea


    Table d’Hote £42.95 for your choice of 3 courses.

     we also offer 2 courses for £32.95 (coffee & petit fours not included)

    (includes VAT, gratuities at your discretion)

    Nuts and Nut oils are extensively used throughout our kitchens and recipes, a full copy of our ingredients are available on request.

    Please keep you mobile devices on silent whilst in the restaurant

    AA Rosette for Culinary Excellence 2017

    Our menu is made up of locally sourced ingredients and produce wherever possible. Here is a list of our suppliers -

    Meats are brought to us by Lakes Speciality Foods, Staveley,

    and Udales in Morecambe

    Fruit &Vegetables come from Class 1, Yorkshire

    Seafood from Neves of Fleetwood, Cheese from Cheese Larder, Kendal

    Larder Goods from McClures, Windermere