Henrock menu overview
Nestled in the scenic beauty of Bowness-on-Windermere, Henrock at Linthwaite House Hotel offers a refined dining experience that celebrates seasonal, natural ingredients sourced locally. The menu, crafted with care, presents a harmonious blend of inventive flavors and comforting classics in a relaxed yet sophisticated atmosphere.
Starters
Begin your culinary journey with exquisite starters that showcase Henrock’s creative approach to flavor and texture. The Fermented Squash combines the earthy sweetness of squash with the sharpness of leek top X.O. sauce, complemented by creamy Ragstone cheese and a luxurious truffle custard. For a delightful twist, the Duck Leg Takoyaki offers tender duck enveloped in a delicate takoyaki batter, paired perfectly with tangy pickled vegetables.
Mains
For the main course, Henrock delivers dishes that balance elegance with boldness. The Parmesan-Crusted Cod features a golden crust over succulent cod, served alongside blackened artichoke and sweated onions, creating a rich and satisfying plate. Alternatively, the Hake with Five-Spice Seasoning tantalizes the palate with fragrant spices, accompanied by broad beans, crispy fried oyster, and a vibrant shrimp-and-lemongrass sauce that brings depth and freshness to every bite.
Desserts
End your meal on a high note with indulgent desserts that artfully contrast flavors and textures. The Woodruff Burnt Cream offers a delicate herbal note with smooth cream, walnut ice cream, and a crisp yuzu cracker for a refreshing finish. For chocolate lovers, the Chocolate, Raspberry, and Peanut Tart combines rich chocolate with tart raspberry and crunchy peanut components for a perfectly balanced finale.
Drinks and specials
Henrock complements its menu with an impressive selection of British wines and artisanal cocktails crafted to enhance the dining experience. Guests can enjoy winter cocktails in the elegant conservatory that offers stunning views, making each sip as memorable as the food. Seasonal specials and tasting menus provide an adventurous way to explore the chef’s culinary creativity, ensuring every visit is unique and tailored to the freshest ingredients available.
- Starters Fermented Squash with Leek Top X.O., Ragstone & Truffle Custard; Duck Leg Takoyaki with Pickled Vegetables
- Mains Parmesan-Crusted Cod with Blackened Artichoke and Sweated Onions; Hake with Five-Spice, Broad Beans, Fried Oyster, and Shrimp-and-Lemongrass Sauce
- Desserts Woodruff Burnt Cream with Walnut Ice Cream and Yuzu Cracker; Chocolate, Raspberry, and Peanut Tart
