The Forest Side

21/06/2026

We're delighted to share that one of our chefs, Ben, will be competing in the semi-final of the prestigious Young National Chef of the Year competition on Wednesday morning at The Sheffield College.

Organised by the Craft Guild of Chefs, Young National Chef of the Year is one of the UK's most respected culinary competitions, showcasing some of the country's most talented young chefs. This year's semi-final will be overseen by chairman of judges, Tom Shepherd.

Everyone at The Forest Side is incredibly proud of Ben's achievement in reaching this stage and wishes him the very best of luck in the competition.

Good luck, Ben — we're all behind you! 👏👨‍🍳🌿

20/06/2026

Did someone say sunshine is on the way? ☀️

There’s no better time to escape to the Lake District. Spend your days exploring the fells or simply unwinding with your favourite drink on our beautiful terrace.

As evening falls, settle into one of our luxurious bedrooms before enjoying an unforgettable dining experience in our Michelin-starred restaurant, where Head Chef Paul Leonard’s tasting menus celebrate the very best seasonal ingredients.

Wake the next morning to a hearty Cumbrian breakfast and complete the perfect Lake District getaway.

Stay & Dine Offer Rates
4 Course Dinner, Bed & Breakfast from £469
8 Course Dinner, Bed & Breakfast from £559

19/06/2026

West Coast Monkfish • Spring Greens • Wild Horseradish

Fresh from the waters of the West Coast, our monkfish is complemented by the vibrant flavours of spring. Seasonal greens bring freshness and delicate texture, while wild horseradish adds a subtle warmth and gentle spice, creating a beautifully balanced dish.

A true celebration of the season, showcasing the finest ingredients at their peak.

14/06/2026

Lamb Belly Snack — one of three snacks on the menu, and one of the most consistently loved snack we’ve ever had. We’ve never been able to take it off; instead, we just keep refining it.

BBQ Lamb Belly finished with a Black Garlic Glaze, served with Pickled Kohlrabi discs, Whipped Sheep’s Curd, and topped with bitter leaves from the garden — Chicory and Frisée.

4 Course Web Offer Plus Bread & Snacks for £65 per person

13/06/2026

Mulberry — a Superb room on the second floor.

A calm, characterful space where soft tones and thoughtful details meet the landscape beyond the window. Elevated in every sense, it’s a room designed for slow mornings, quiet evenings, and everything in between.

A stay that feels rooted in place, yet quietly indulgent.

Stay & Dine Packages from £449

12/06/2026

Squid Braised in Pork Fat, finished with Chorizo Jam, sitting alongside a rich Shellfish Stew of Razor Clams, Morecambe Bay Shrimp, Squid, Garden Leeks & Chives.

Deepened further with Chorizo Oil, Morecambe Bay Shrimp Sauce, Beurre Blanc, and Last Year’s Preserved Tomatoes.

11/06/2026

11/06/2026

We’re truly delighted to be named
#289 in Opinionated Dining’s Top Restaurants in Europe 🌍

It’s an honour to be included in such an exceptional list of restaurants across Europe.
We’re incredibly grateful to our team, our suppliers, and everyone who joins us at the table.

10/06/2026

Squab Roasted On The Crown 👑🌿

Served with Confit Leg, Spring Peas & Broad Beans, Onion Lyonnaise, and Guanciale.

Finished with Jus Gras and a luxurious Preserved Black Truffle Sabayon.

09/06/2026

We’re incredibly proud to share that Forest Side has been named No. 23 in the National Restaurant Awards Top 100 Restaurants 2026.❤️

A huge thank you to our wonderful guests for your continued support, to our incredible local suppliers and producers, and to our dedicated team whose passion and hard work make everything possible.

This recognition belongs to all of you. Thank you for being part of the journey.