Pentonbridge Inn

This is a startlingly attractive part of the country, with big skies and sweeping views, and the beautifully renovated, white-painted coaching inn sits in a wonderfully rural location, just about on the English side of the border. Inside, it’s a winning combination of the sturdily traditional enhanced by cool contemporary looks, with a soothingly neutral palette of greys and yellows, exposed stone and pale wood. Log burning stoves create a warm, welcoming feel, and the friendly staff are knowledgeable and attentive. Over the last six years the Pentonbridge has built a sound reputation for fine food, and much of the produce that finds its way into the kitchen and onto your plate is grown in the stunning walled kitchen garden at Netherby Hall, just down the road, where glasshouses full of tomatoes and grapes, and neat beds of every kind of fruit and vegetables are lovingly tended and cosseted, before contributing to some fabulous modern British cooking. A spring meal could begin with ‘cheddar, onion, ale’ – contrasting textures of a rich and creamy velouté with crispy onions and the snap of a filled biscuit. A hand-dived Orkney scallop is paired with Jerusalem artichoke three ways, while a perfectly timed piece of Vadouvan spiced North Sea halibut comes with the earthy flavours of morels and salsify for added bite. Cumbrian Shorthorn beef is cooked pink and packed with flavour, complemented by a rich jus. A crisp lamb sweetbread dish works well, with marrowbone adding to the richness of the dish, while wonderful creamed potatoes are a real indulgence to round off a great plate of food. Rhubarb with coconut and gingerbread has various textures and contrasting flavours that create a refreshing dessert.

Awards, accolades & Welcome Schemes

3 Rosette Award for Culinary Excellence