WIN a short break for TWO in the Lake District

Ryebeck-exteriorSitting in a leafy glade above the shores of one Britain’s most iconic lakes sits The Ryebeck. A beautiful, peaceful and unpretentious country house hotel in the heart of the English Lake District.

With an award winning restaurant, an elegant yet comfortable lounge, five acres of freshly landscaped gardens, and newly refurbished bedrooms, it is the perfect place to kick back, relax and enjoy the friendly, home-from-home atmosphere while taking in the spectacular views.Ryebeck-restaurant

The Ryebeck offers unassuming country styling. Choose from a cosy, standard room, a garden room with lovely views over the lawn, a lake view room or for real luxury treat yourself to one of the five superior rooms, complete with a large window or Juliet balcony overlooking Windermere.

Dom-Clarke-Head-Chef-The-Ryebeck-2A new head chef is at the reigns. Dom Clarke, formerly head chef at Gilpin Hotel and Lake House.is already making huge in-roads in the kitchens at this stylish Arts and Crafts country house hotel, creating two new menus from scratch for the two AA Rosette restaurant.

Dom’s ‘Classic Menu’, is populated with firm British favourites such as Chateaubriand with mashed potatoes, carrot, game chips, wild mushroom, cherry vine tomatoes and a Béarnaise sauce or Coq Au Vin with mashed potatoes, hen of the woods, celeriac, micro carrot and pancetta crisps.Ryebeck-Wild-Stone-BassRyebeck---Chocolate-and-mint

Then there is Dom’s Eastern influenced menu, ‘The Ryebeck Menu’, this menu is bursting with complex flavours complimenting simple fresh ingredients, such as wild stone bass with a miso broth, braised lotus root, pickled mooli, sand carrot and seaweed or Cumbrian lamb rump and confit croustillant, with sweet potato, hen of the woods, king oyster mushrooms, popcorn cress and a black rice jus.

Ryebeck-bar-hiHis food philosophy is to use the freshest possible ingredients to delight and tantalise the taste buds, to have fun with the food he creates, for example his take on classically simplistic dish turned on its head – bananas and custard, consisting of banana bread, a caramelised banana, custard sherbet, chocolate all rounded off with a custard ice cream.Superior2

You will discover that fine food, coupled with warm hospitality and the ambience of the lake view terrace dining room, makes for a wonderful culinary experience.

The Ryebeck is ideally situated to explore the beautiful Lake District all year round. You don’t have to be a silky wordsmith or a wiz with watercolours to appreciate the stunning scenery and rugged beauty of this inspirational landscape.

A visit to this remarkable place will unlock your imagination and help create your own masterpiece.

Come, see and enjoy with us at: www.ryebeck.com

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The prize for our winner and guest includes:-

  • Two nights in a luxury room
  • One three-course dinner including house wine
  • Daily full English breakfast

How to enter:-

To be in with a chance to win all you have to do is answer the following question:-

Who is the new head chef at The Rybeck?

 Send your answer on an e-mail headed ‘The Ryebeck Competition’ to: competitions@incheshiremagazine.co.uk

OR Post your answer to: ‘The Ryebeck Competition’, Junction 19 Media Limited, Suite 2, 9-11 Princess Street, Knutsford, Cheshire WA16 6BY.

Make sure to include: The correct answer to the question • Your name • Your full postal address • A daytime telephone number • Opt in/opt out to receive future information.

  1. Entrants must be 18 years of age or above.
  1. The prize is for two adults for two nights as described above. It is non-transferable and no cash alternative is offered.
  2. Employees of The Ryebeck and of Junction 19 Media Limited, and their relatives, are not permitted to enter.
  3. The prize is subject to availability at the time of booking.
  4. The winner will be the first correct entry, selected at random, after the closing date.
  5. The editor’s decision is final and no correspondence will be entered into.

 

Closing date for entries is 12 noon on August 31, 2015

 

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