Dining at The Coniston Hotel Country Estate & Spa
3 Courses £42.00
With wine flight £69.00
With our wine flight, you will receive a glass of our recommended wines with each course.
Pumpkin seeds, coriander, chilli
Bourgogne Blanc, Domaine Ballot Millot, Burgundy, France
Pig cheek, parsnip
Gewurtztraminer, Marlborough, Lawson’s Dry Hills, New Zealand
Chicken wing, sweetcorn
Sancerre, Domaine, Andre Dezat et fils, France
Lobster Ravioli (£2.50 supplement)
Bisque, fennel, caviar
Pouilly Fume, Domaine Thibault, Andre Dezat et Fils
Carrot, blackberry, lardo, hazelnut
Milamore, Malbec/Cabernet Franc/Cabernet Sauvignon/Bornada, Argentina
Yellison Goats Cheese (V)
Nyetimber Rose, England
Red cabbage, shin, truffle potato
Shiraz, Entity, Barossa Valley, John Duval, Australia
Pumpkin, leg pastilla
Valpolicella Superiore, Ripasso, Veneto, Italy
Girolles, smoked bacon, onion, parsley
Chablis, 1er Cru, Mont de Milieu, Domaine Billaud-Simon, Burgundy, France
Artichoke, mussels, spinach, samphire
Pinot Gris, Domaine Gocker, Alsace, France
Parsnip, kale, garlic, black pudding
Nebbiolo, Langhe, G D Vajra, Piedmont, Italy
Wild Mushroom Tortellini
Roast garlic, truffle pecorino
Cotes de Nuits Villages, Domaine Caillot, Burgundy, France
Duck Egg Custard Tart
Vanilla ice cream
Sauternes, Ch. Laville, France
Pear, goat’s yoghurt, milk
Tokaji Aszu, Chateau Dereszla, Hungary
Caramel, peanut, marshmellow
Moscato d’Asti di Strevi, D.O.C.G, Contero, Italy
Fig, blackberry, pain d’epices
Elysium, Black Muscat, California, U.S.A
Passion fruit, coconut
Essensia, Orange Muscat, California, U.S.A
A Three Cheese selection from Andy at the Courtyard Dairy (£2.50 supplement)
Water biscuits, digestives, fig chutney, spiced apricot, quince
Chantenay carrots with honey & garlic
Kale with chestnuts & truffle
Pont neuf potatoes
Heritage potatoes & mint butter
Why not finish off your Macleod’s experience with a plate of our exquisite Cheese. 3, 5 or full cheese plate options £12.00/£18.00/£28.00
Made by Mario Olianas in Adel, near Leeds, West Yorkshire. Mario Olianas moved to Yorkshire from Italy in 2001. Hailing from a budding family of Italian gourmets and cheese-makers, Mario uses sheep’s milk from Harrogate to create this smooth, rich and creamy Leeds Blue.
Highmoor is a supple washed rind cheese, not dissimilar to the classic French cheeses of Livarot and Pont L’Eveque. Washed to encourage the ruby-red rind it has savoury, meaty flavours and a supple, giving texture. Made by Rose Grimond & Team, near Henley on Thames, Oxfordshire, England.
Marion Roeleweld left Holland for the ‘good-life’ in Galway, Ireland and now makes this Gouda-style cheese with her own goats’ milk; sweet, floral and supple.
One of Britain’s most outstanding goats’ milk cheeses. At The Courtyard Dairy, Dorstone is sold at only three weeks old – at that stage Dorstone still has a mousse-like texture, a lemony-fresh flavour and just a hint of goat. Dorstone is also made in Uganda! Cheesemaker Charlie Westhead’s son Conan worked as a volunteer in a children’s disabled foundation over there. Here he helped to establish a goat farm to raise funds for the project and taught them how to make cheese the way he knows!
Made by Nicola and Martin Gott, in Cartmel, Cumbria. An unusual find: a washed-rind sheep’s cheese. The flavoursome milk of the Lacaune breed of sheep produces an incredible cheese as St James breaks down, varying from soft with a savoury, meaty flavours to firmer with a creamy, rich sweetness.
Made by Mike and Judie Smales Landford Wiltshire. Needing an outlet for their milk, Mike and Judie developed Old Winchester. This Gouda-style cheese aged for 18 months; caramelised, smoky and with crystalline crunches.
The only unpasteurised farmhouse red Leicester made in the world.
This version of Sparkenhoe red Leicester is the vintage profile; aged for 18 months, which gives it a strong, powerful flavour. Made by Jo and David Clarke in Market Bosworth, Leicestershire, England.
Made from a small farm with only 65 Ayrshire cows. Hafod is a clothbound Cheddar from a very traditional recipe, this produces a cheese that is buttery and smooth, with that special Cheddar tang.
An English Camembert good enough to make a Frenchman weep: vegetal,
porcini flavoured and intense.
Cote Hill Blue
With the milk price falling the Davenports took a short course in cheese making and invented Britain’s first unpasteurised soft, rich creamy blue.
In choosing our Port we have chosen well. Ramos Pinto was founded in 1880 by Adriano Ramos-Pinto, a dynamic port house in the hostile climate of the Upper Douro Valley, where due to the steepness of vineyards everything has to be done by hand. Yields are low but concentration is high! All priced for a 50ml glass.
White (19.5%) £4.95
A sweeter styled white port – great with cheese or on its own.
Vintage Character Collector (19.5%) £4.95
Full fruited, rich and lots of flavour.
Late Bottled Vintage (19.5%) £5.10
From a single vintage and with quite a bit of wood ageing!
10 year Old Tawny (20%) £5.50
The Jewel in the Ramos crown – this is unbelievable on its own, with cheese or with chocolate