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


    Mango and Coconut Bhel v
     Indo/Thai inspired dish with chick peas, peanuts, puffed rice, basil and tamarind chutney

    Cock-a-Leekie Terrine
     with prune purée and toasted ciabatta bread

     Sweetcorn Fritters v
    with slow roasted tomatoes and “smashed” avocado

    Cheddar Beignets v
    Lake District cheddar savoury beignets with sesame dressing

    Mackerel Ceviche
    with garlic, onion, chilli and olive oil




    Grilled Stone Bass
    with a warm Niçoise salad and red wine vinaigrette

    Herb Marinated Pork Fillet
    with apple and mustard Puy lentils, mashed potatoes and baby vegetables

    Duck Breast
    with aromatic polenta fries, sugar snaps and orange vinaigrette

    Rib Eye Steak
    cooked to your liking with Béarnaise sauce, onion rings, spinach and potato cakes

    Vegetarian Bobotie v
    the meat version is the national dish of South Africa, ours is made with lightly spiced Quorn and an egg based sauce and served with baby vegetables




Apple and Damson Cobbler
with almond milk and fenugreek ice cream
(using special gluten and diary free ingredients)

White Chocolate Parfait
 with spiced poached figs, churros and roasted hazelnuts

Vanilla Panna Cotta
 with toasted Banana bread & cinder toffee

Coconut Financier
with natural yoghurt & stem ginger mousse, lemongrass roasted pineapple

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