Here at The Samling Hotel we strive to produce a relaxed and memorable dining experience for all our guests – prepared and served by a professional, passionate and dedicated team.
The Kitchen team under Head Chef Peter Howarth source the best of local, national, and international ingredients, with the emphasis being on the best. We grow an impressive range of leaves and micro-greens ourselves in our gardens and greenhouses. Our aim is to produce delicious dining that will excite and delight.
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Lunch Menu
*****
Tomato
Marinated Isle of White tomatoes, smoked ricotta,
basil seeds, courgette and bloody Mary
*****
Mackerel
Cornish mackerel, barbequed prawn with satay dressing, cucumber and horseradish
*****
Quail
Norfolk quail, salted baked and confit turnips,
hen of the woods, morning glory
*****
Rhubarb
Outdoor English rhubarb trifle
*****
£30.00 Limited Edition May Menu, Vegetarian option also available
Dishes subject to seasonal availability
£30.00 Wine Pairing
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Vegetarian Lunch Menu
*****
Carrot
Heritage carrots and beets, buerre noisette,
beetroot emulsion, toasted oat milk
Sauvignon Blanc, Eradus, Marlborough, New Zealand, 2015*****
Leek
Roasted leek, black garlic, morning glory, soy nuts,
mushroom jam, teriyaki button mushroom, mushroom puree
Cabernet Franc, La Tunella Colli Orientali del Friuli, Italy,*****
Pear
Poached pear, cardomon ice cream, caramelised namelaka,
cinnamon crumble, sorrel, walnuts
Semillon, Cullen, Australia, 2013*****
Cheese
Selection of British and European Cheeses from the Chariot
(£12.00 Supplement*****
£45.00
£30.00 Wine Pairing
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Seasonal Menu
*****
Dashi
Nori cured salmon, garlic panna cotta, wakame,
Maylor prawns, dashi, nasturtium, black fungi
Sauvignon Blanc, Eradus, Marlborough, New Zealand, 2015*****
Chicken
Penrith Chicken, hen of the woods, nasturtium oil, nasturtium root, charred watercress
Soave, Pieropan La Roca, Italy, 2015*****
Eel
Torched smoked eel, Oscietra caviar, eel jelly, The Samling Mangalista pork,
Caesar dressing custard, crispy bacon, Japanese cucumber
Estate Riesling, Schloss Schönborn Germany, 2015*****
Lamb
Lakeland lamb loin, confit neck, potato cooked in lamb fat,
pickled squash, anchovy
Cabernet Franc, La Tunella Colli Orientali del Friuli, Italy, 2015*****
Carrot
Star anise baby carrots, milk ice cream, crumble, anise malto, honey gel, carrot puree
Riesling, Dr. Loosen, Germany 2014*****
Wasabi
White chocolate aero, salted peanuts, meringue, cashew nut puree,
ginger cake and beurre noisette, wasabi ice cream*****
Chocolate
Chocolate fondant, chocolate rocks, white chocolate gel,
yuzu and cranberry, roasted hazelnuts
Pedro Ximénez xxxo, Dandelion Vineyards, Australia*****
Cheese
Selection of British and European Cheeses from the Chariot
(£12.00 Supplement)*****
£80.00
£75.00 Wine Pairing
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Vegetarian Seasonal Menu
*****
Carrot
Heritage carrots and beets, buerre noisette, beetroot emulsion, toasted oat milk
Sauvignon Blanc, Eradus, Marlborough, New Zealand, 2015*****
Goats Curd
Fresh goats curd, hen of the woods, nasturtium root,
nasturtium oil, charred watercress
Albariño, Martin Códax, Rias Baixas, Spain, 2016*****
Cauliflower
Pickled Romanesco, roasted cauliflower, fresh walnuts, walnut emulsion,
black grape gel, compressed green grape, dulse butter
Amalaya Torrontes, Riesling, Salta, Argentina, 2015*****
Celeriac
Salt baked celeriac, Wiltshire truffle, smoked potato, charred onion, girolles
Bourgogne Blanc, ‘Les Setilles’, Burgundy, France, 2014*****
Leek
Roasted leek, black garlic, morning glory, soy nuts,
mushroom jam, button mushroom, mushroom puree
Cabernet Franc, La Tunella Colli Orientali del Friuli, Italy*****
Wasabi
White chocolate aero, salted peanuts, meringue, cashew nut puree,
ginger cake and beurre noisette, wasabi ice cream*****
Chocolate
Chocolate fondant, chocolate rocks, white chocolate gel,
yuzu and cranberry, roasted hazelnuts
Pedro Ximénez xxxo, Dandelion Vineyards, Australia*****
Cheese
Selection of British and European Cheeses from the Chariot
(£12.00 Supplement)*****
£80.00
£75.00 Wine Pairing
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Seasonal Menu
*****
Beef
Himalayan Salt chamber beef, truffle egg yolk, cucumber, salsify,
button mushroom, Hawkshead beer bubbles, Wiltshire truffle*****
Salmon
Cured salmon, carrots, beetroot, buerre noisette,
oat milk, brown shrimp, ponzu trout roe
Sauvignon Blanc, Eradus, Marlborough, New Zealand, 2015*****
Squab
Salt baked celeriac, smoked potato, charred onion, hen of the woods
Pinot Noir, Erraadus, New Zealand, 2015*****
John Dory
John Dory, mussels, charred savoy cabbage, sardine dressing, Barolo
Malmsey, Broadbent Maderia 10 year old, Portugal*****
Lamb
Lakeland lamb loin, confit neck, potato cooked in lamb fat,
pickled squash, anchovy
Cabernet Franc, La Tunella Colli Orientali del Friuli, Italy, 2014*****
Verbena
Verbena ice cream, orange panna cotta, nitro orange, fresh verbena, olive oil cake
Moscato D’Asti, J.D. Vajra, Piedmont, Italy, 2015*****
Caramel
Salted caramel, caramélia namelaka, popping candy,
chocolate marquise and feuilletine, apple espuma, roasted pecan
Voudamato, Hatzidakis, Greece, 2008*****
Cheese
Selection of British and European Cheeses from the Chariot
(£12.00 Supplement)*****
£80.00
£75.00 Wine Pairing
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Signature Menu
*****
Dashi
Nori cured salmon, garlic panna cotta, wakame, Maylor prawns, dashi, black fungi
*****
Veal
Sweetbread, confit swede, eryngii mushroom, aubergine,
onion bhaji, swede juices, coconut and lemon grass
Chardonnay, Innocent Bystander, Australia, 2015*****
Eel
Torched smoked eel, Oscietra caviar, eel jelly, The Samling Mangalista pork,
Caesar dressing custard, crispy bacon, Japanese cucumber
Estate Riesling, Schloss Schönborn Germany, 2015*****
Chicken
Chicken from Penrith, hen of the woods, nasturtium root, nasturtium oil, charred watercress
Layers, Peter Lehmann Layers, Australia, 2015*****
Sole
Torched sole, confit scallop, pickled Romanesco, roasted cauliflower, fresh walnuts,
walnut emulsion, black grape gel, compressed green grape, Dulse butter
Sauvignon Blanc, Eradus, Marlborough, New Zealand, 2015*****
Beef
Cumbrian beef, braised cheek, mushroom jam, morning glory
Pinot Noir, Wild Earth, New Zealand, 2015*****
Cheese
Colston Basset mousse, pickled pumpkin, pumpkin granola, pumpkin puree
*****
Carrot
Star anise baby carrots, milk ice cream, crumble, anise malto, honey gel, carrot puree
Riesling, Dr. Loosen, Germany 2014*****
Wasabi
White chocolate aero, salted peanuts, meringue, cashew nut puree,
ginger cake and beurre noisette, wasabi ice cream*****
Chocolate
Chocolate fondant, chocolate rocks, white chocolate gel,
yuzu and cranberry, roasted hazelnuts
Pedro Ximénez xxxo, Dandelion Vineyards, Australia*****
Cheese
Selection of British and European Cheeses from the Chariot
(£12.00 Supplement)*****
£100.00
£95.00 Wine Pairing
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Vegetarian Signature Menu
*****
Carrot
Heritage carrots and beets, buerre noisette, beetroot emulsion, toasted oat milk
Sauvignon Blanc, Eradus, Marlborough, New Zealand, 2015*****
Swede
Confit swede, eryngii mushroom, aubergine puree, onion bhaji, swede juices
Soave, Pieropan La Roca, Italy, 2015*****
Cauliflower
Pickled Romanesco, roasted cauliflower, fresh walnuts, walnut emulsion,
black grape gel, compressed green grape, dulse butter
Amalaya Torrontes, Riesling, Salta, Argentina, 2015*****
Goats Curd
Fresh goats curd, hen of the woods, nasturtium root,
nasturtium oil, charred watercress
Albariño, Martin Códax, Rias Baixas, Spain, 2016*****
Celeriac
Salt baked celeriac, Wiltshire truffle, smoked potato, charred onion, girolles
Bourgogne Blanc, ‘Les Setilles’, Burgundy, France, 2014*****
Leek
Roasted leek, black garlic, morning glory, soy nuts, mushroom jam,
teriyaki shiitake, mushroom puree
Cabernet Franc, La Tunella Colli Orientali del Friuli, Italy, 2014*****
Cheese
Colston Basset mousse, pickled pumpkin, pumpkin granola, pumpkin puree
*****
Carrot
Star anise baby carrots, milk ice cream, crumble, anise malto, honey gel, carrot puree
Riesling, Dr. Loosen, Germany 2014*****
Wasabi
White chocolate aero, salted peanuts, meringue, cashew nut puree,
ginger cake and beurre noisette, wasabi ice cream*****
Chocolate
Chocolate fondant, chocolate rocks, white chocolate gel,
yuzu and cranberry, roasted hazelnuts
Pedro Ximénez xxxo, Dandelion Vineyards, Australia*****
Cheese
Selection of British and European Cheeses from the Chariot
(£12.00 Supplement)*****
£100.00
£95.00 Wine Pairing