Forest Side Hotel
Hotel · Lakes ·
Michelin-starred restaurant with local, foraged ingredients
Michelin-starred restaurant with local, foraged ingredients
"An engaging team welcome you to this substantial Lakeland mansion; start with drinks in the lounge and take in views over the surrounding fells. The room has a rustic feel and a glass-topped table crafted from a wind-blown tree takes centre stage. Provenance and sustainability play a major role in the ingredients, often coming from their Victorian kitchen garden or local suppliers, as well as being foraged by the team. Skilfully prepared, creative dishes are full of vibrant colours, textural contrasts and sublime flavours." - Michelin Inspector
"A One-Key Hotel with a One-Star restaurant, located in Grasmere, England." - The MICHELIN Guide
"Forest Side was cited as one of the Michelin-starred restaurants that have emerged in the area, with tasting menus starting from $62, helping to transform the Lake District into a serious gastronomic destination." - Monisha Rajesh Monisha Rajesh Monisha Rajesh is a London-based travel journalist and author whose work has appeared in publications like Time and Vanity Fair. She’s written three books, "Around India in 80 Trains," "Around the World in 80 Trains," and "Epic Train Journeys." Travel + Leisure Editorial Guidelines
"The team at the Forest Side have a passion for fresh, local and sustainable ingredients and this Lakeland mansion’s one acre kitchen garden – planted with over 100 varieties of vegetables, 25 types of herb, and various micro-greens – plays a large part in the dining experience. They say that ‘Forest Side is designed to be a reflection of the landscape in which it sits’, and the micro-seasonal menu also features wild ingredients foraged from the surrounding fells, forests and lakes by the chef Paul Leonard and his team." - The MICHELIN Guide UK Editorial Team
"The team at the Forest Side have a passion for fresh, local and sustainable ingredients and this Lakeland mansion’s one acre kitchen garden – planted with over 100 varieties of vegetables, 25 types of herb, and various micro-greens – plays a large part in the dining experience. They say that ‘Forest Side is designed to be a reflection of the landscape in which it sits’, and the micro-seasonal menu also features wild ingredients foraged from the surrounding fells, forests and lakes by the chef Paul Leonard and his team." - The MICHELIN Guide UK Editorial Team
