Exciting things are happening at the Leeu Collection’s, flagship UK property, Linthwaite House, with two new chefs set to head up the food offer at the luxury Lake District hotel.  

Linthwaite Houses’ more informal bar and conservatory menu, including the hotel’s breakfast, all-day offering and bar snack menus will be overseen by the hotel’s head chef Gerald Van Der Walt, whilst Simon Rogan’s Henrock, set overlooking the grounds will be overseen by head chef Mark McCabe, who will serve dishes inspired by Simon’s travels around the world and his farm to table ethos.

The two chefs, whilst delivering very different styles, will between them deliver an exciting but complementary offer for Linthwaite’s resident and non-resident guests.

Gerald van der Walt, hailing from South Africa, boasts a wealth of experience including roles as head chef at The Greenhouse in Cape Town, at Le Quartier Français, Franschhoek, and more recently alongside Simon Rogan at Aulis and Rogan & Co.

Whilst Mark McCabe, who is originally from Scotland, is preparing to bring a wealth of experience and sustainability-minded ethos to the Henrock kitchen, honed during his time at The Ethicurean, which received a Michelin Green Star under his stewardship in 2022. Prior to his time at The Ethicurean, Mark was part of the team at Hugh Fearnley Whittingstall’s River Cottage in Dorset, after training in kitchens in Paris as well as Lancashire.

For his part Gerald has created a series of inspired informal menus, each has been thoughtfully crafted to deliver flavoursome choices in Linthwaite’s Bar & Conservatory:

Breakfast, features a selection of healthy options including fresh fruit, and cereals, served alongside signature dishes, including house specialties such as natural yoghurt served with a choice of figs in syrup, tea-soaked prunes or fresh berries. For those with a heartier appetites, Linthwaite’s signature cooked breakfast made with the finest locally sourced ingredients is just the thing for starting your Lakeland adventures, including locally reared cured bacon, Cumberland sausage, Stornoway black pudding, mushrooms, grilled tomato, homemade hash brown and baked beans as well as your choice of local free-range eggs.

The all-day menu features: Starters such as Lobster Roll, poached lobster with tomato, crisp lettuce, mayonnaise and scraps, on a toasted brioche or Oxtail Fritter, crispy fried slow cooked oxtail, served with smoked tomato purée, pickled fennel and roasted shallots.

Followed by mains including Pan Roasted Cod, on a bed of white bean stew, wilted greens and miso broth, and a classic Cheese and Bacon Burger, served with crispy lettuce, tomato, gherkin and relish, also served on a toasted brioche with a generous serving of triple cooked chips.

Rounded off with desserts such as Warm Chocolate Pudding, decadently soft centred filled with brandy-soaked raisins, topped with pecan brittle, and vanilla ice cream or Lemon Meringue Choux Bun, lemon custard and curd filled choux bun topped with burnt meringue.

The Bar Snack menu features light bites and nibble, such as roasted meatballs in tomato sauce, pickled radishes with smoked mackerel and cream cheese dip, as well as a charcuterie and cheese platter, featuring locally sourced meats and cheeses, served with homemade chutneys and pickles and sourdough crackers.

Complementing the all-day and bar snack menus is a carefully crafted cocktail list, curated by Linthwaite’s resident mixologist. Who has drawn together a list featuring classic and premium options, including a Classic Bramble, made with berry infused gin, fresh blackberries, lemon juice and Cassis and a Lemon Cheesecake cocktail, made with Amalfi coast limoncello, citrus infused vodka, tangy lemon curd and homemade gingerbread syrup.

Guests can soak up the atmosphere from relaxed couches, tableside, at the bar, or on warmer nights sit on the expansive wrap around terrace with its breath-taking views of Windermere and the Coniston Fells – the perfect place to perch with a sundowner after a busy day exploring all that the Lake District has to offer.

Karen Irving, General Manager at Linthwaite House remarked: “‘We are hugely excited by the arrival of Gerald van der Walt at Linthwaite’s Bar and Conservatory and Mark McCabe at Henrock. Both chef appointments provide our guests with a tremendous opportunity to experience complimentary but very different culinary repertoires. Gerald’s dishes use the very best British produce, which he combines with influences and flavours from his culinary travels, providing a relaxed dining offer contrasting the seasonal gastronomic experiences delivered by Mark in Linthwaite’s fine dining restaurant, Henrock.’’

Sam Ward, Managing Director of Simon Rogan’s restaurants, commented: ”It’s great to see Linthwaite House employ Gerald van der Walt, a Simon Rogan alumnus. Gerald is a hugely experienced chef whose culinary insight will play an important part in delivering Linthwaite’s Bar & Conservatory food and beverage service. His informal menus will only help to enhance the overall guest experience at the hotel, whilst firmly supporting the seasonal fine dining offer provided by Mark McCabe at Henrock.’’

Linthwaite House Bar & Conservatory opening times:

Breakfast is served everyday Monday to Sunday, from 7.30am to 10.30am (reserved for in-house guests).

The all-day menu is served on Monday & Tuesday, from 12pm to 3pm (last orders taken at 2pm) and from 6pm to 9.30pm (last orders taken at 8.30pm).

Drinks and Bar Snacks are served Monday to Sunday, from noon to 11pm

To make a reservation at Linthwaite Houses’ Bar & Conservatory please visit: https://leeucollection.com/UK/linthwaite-house/the-bar-and-conservatory

Email: reservations@linthwaitehouse.com or call: 015394 88600