Exciting new chef talent in Sedbergh

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Exciting new chef talent in Sedbergh

A rising star on the culinary map, The Dalesman Country Inn has welcomed a new four-strong team of chefs through its doors.

The award-winning, family run 16th century coaching inn nestled beneath the Howgills fells in picturesque Sedbergh makes for a memorable dining experience year-round, but now more so than ever with the addition of a new team of chefs.

Ably led by Head Chef, Simon Taylor (pictured) the new team bring with them a generous helping of culinary credentials and experience having trained with some of the most respected chefs in the country, including English restauranteur and television chef, Gary Rhodes.

Richard York, Ross Reynolds and Jamie Fletcher make up the quartet alongside Simon to offer a creative seasonal menu that champions ‘hero’ local ingredients from small-scale farmers and producers.

Owner Mike Garnett said, “I’ve never felt more excited and confident about our menu and what we offer our customers. Our chef team have a brilliant range of skillsets and experience, from Michelin-starred restaurants to five-star hotels.”

Having relocated his family from Manchester to the outskirts of Kendal, Head Chef Simon explained that the pretty location, the friendly locals and the outstanding quality produce helped to seal the deal.

He said, “When I came up, I instantly fell in love with Sedbergh. Mike took me to meet some of his suppliers on the local farms and what struck me most was their depth of knowledge, and the flavour and quality of the produce. It was an opportunity too good to miss”.

He added, “As a team we get on really well. We all have our specialisms and bring new ideas to the plate.”

The team explained how they have incorporated the autumn glut of local produce to create the current menu which features dishes such as Game Terrine with apple and smoked beetroot chutney, Parmesan crusted Lowther Estate Roast Venison with roasted squash, Umami Pomme Anna and pickled Romenesco cauliflower (pictured below) and their home-made Sloe gin brulee with sloe berry compote.

The Dalesman Sedburgh

Simon commented, “We’re so lucky here, to be able to use what’s good when it’s good. On our current menu, diners can enjoy some local game, squash, cauliflower and other seasonal produce to be paired with luxurious sauces and a mouth-watering array of decadent desserts, designed by our pastry chef”.

He adds, “If I had to pick a favourite dish from our current menu, it would have to be our Sedbergh Rough Fell Lamb Wellington. For anyone that enjoys lamb, it’s heaven. You get the rich flavours of the lamb and the buttery pastry, which we serve alongside salt baked celeriac, roasted banana shallots and crispy kale.”

The Dalesman offer a lunch and dinner menu as well as stylish accommodation, ideal for visitors of for those looking for a weekend break. Find out more or book a table thedalesman.co.uk