Spring is the time for new life, a new colourful landscape and for foodies, one of the most exciting and delicious seasons.
This is no exception in Cumbria where the fells meet the sea bringing in local fish and seafood as well as Cumbria’s famous lamb and beef.
And so one of, in fact to many, the founders of championing and promoting local Cumbrian produce the Westmorland Family, owners of Tebay Services and the Tebay Services Hotel have launched a new, fresh and exciting spring menu in the restaurant of the hotel.
Dishes on the new spring menu include Cumberland scotch egg with homemade piccalilli and West coast crab cakes with wild garlic and sorrel mayonnaise for starters and onto mains, Ribeye steak from our family farm, lightly smoked in house with herb butter, hand cut chips and spring slaw and an must try alternative fish for one of Britain’s most iconic dishes,, hake locally sourced from Ravenglass fisheries in a Cumbrian beer batter with hand cut chips, minted pea puree, pickled fennel and cucumber salsa.
The hotel restaurant is open every evening for dinner from 6pm until 9pm, non-residents welcome. If guests are staying at the hotel but arrive later than 9pm, the equally as delicious lounge menu is served until 10pm. To book a table and view the full menu, visit the Tebay Services Hotel website here.