Wordsworth, Food and the Magic of the Lakes
Day 1
Your experience starts at your requested pick-up location, from where you will be whisked away by chauffeur driven limousine or helicopter to England's Lake District. Transfer to the wonderfully positioned Holbeck Ghyll Hotel in Ambleside overlooking Englands largest lake, Windermere.
Check into the wonderful Miss Potter Suite (or suitable room) and savour the peace, tranquillity and views . A light lunch will either by served in your suite (should you have transferred by helicopter) or en route at a wonderful English pub. Time to relax before dinner.
Champagne will be served on your private terrace before being escorted to dinner in the hotel's dining room.David Mclaughlin has been Head Chef here for 10 years and has been the driving force behind the retention of the Michelin star for 10 years.
And so to bed...
Day 2
Charged with a full Cumbrian breakfast ( or a lighter option after last nights indulgence) served in your suite, meet up with Michael your wonderful chauffeur and indulge in some of the finer country houses and history available in England’s Lakes.
Visit the magnificent Holker Hall and estates, home of Lord and Lady Cavendish in Cartmel, famous for its magnificent gardens in May or June. There is plenty to see out, a sunken garden, a water cascade from a seventeenth century marble Neptune, through rhododendrons and oak trees.
Day 3
Check out of Holbeck Ghyll and transfer to the wonderful village of Cartmel and check into L’Enclume, home of Simon Rogan whose beautiful food constantly pushes the boundaries and breaks the rules. Situated in the heart of the picturesque village of Cartmel at the Southern edge of the English Lake District, the light and airy contemporary restaurant provides the perfect foil for an unforgettable fine dining experience.
L’enclume boasts twelve comfortable, individually designed and furnished rooms, full of character and all enchanting. Some of the rooms are within the village in L’enclume house a two minute stroll from the restaurant.
You will be indulged with a Champagne Dinner, Bed and Breakfast as L’enclume has teamed up with small champagne houses of great quality, to bring your something very different.
During the day visit Howbarrow Farm nestled in a valley just above the uniquely picturesque Cartmel Village, the farm has the aesthetic appeal of a medieval monastery – planting follows the rhythm of the seasons and is dictated by authenticity and seasonality.
By growing the ingredients he needs (not just the varieties but the size and shape), Simon believes he will have ultimate control over the flavours they create in the kitchen as well as of the freshness – “The food you eat in the restaurant will be made using ingredients which were literally picked just hours before.”
This winter it will produce Kales, chards, spinach, perpetual winter salads/herbs pak choi, cabbage and celery; come December Simon’s head gardener and her team will plant broad beans, spring greens, spring onions, peas, carrots, garlic, spinach, baby leeks, rhubarb, new pots, radish and sorrel ready for next spring; Lettuce, beets, spinach, cucumber, artichoke, carrots, runner beans and broccoli in January ready for picking in May. In March Simon plans to plant 40 varieties of herbs and another thirty varieties of native flowers.
Day 4
After your Cumbrian breakfast, take your time, check out and have Michael transport you back to your required departure point.
Prices
from £2,500.00 per person net of VAT (based on double occupancy of bedrooms). Single Supplements will apply.