Culinary Cumbria | Lake District Food & Drink Heritage
Culinary Cumbria
When you think of the stunning landscapes, fells and lakes of the Lake District, it’s easy to forget that this region in Cumbria is also a haven for exceptional cuisine. From hearty mountain-farm fare to elegant lakeside dining, the region’s food and drink traditions tell a vivid story of land, sea and history.
A Brief History of Food & Drink in Cumbria
The story of Cumbrian cuisine is deeply rooted in the rugged terrain, the coastline and the changing fortunes of trade and farming. The Lake District and the county of Cumbria have forged a food and drink heritage with no equal anywhere in England.
Since Roman and medieval times, the Cumbrian hills have been shaped by sheep farming and hardy upland breeds — for example the Herdwick sheep — which in turn have defined many of the local dishes.
Meanwhile, coastal trade and ports such as Whitehaven brought in exotic spices, dried fruit, sugar and rum via the triangular trade, and these imports found their way into local sweet treats and preserves.
In the earlier centuries, food was about survival: root vegetables, sheep and pig rearings, simple pies, sausages and smoked fish. Over time, as tourism grew in the 19th and 20th centuries, visitors to the lakes demanded more refined fare; the region’s fresh produce, dairy and trout offerings became sought-after. Today, Cumbria boasts fine-dining venues and Michelin-starred kitchens, rooted in its terroir.
Traditional Dishes Born of Place
Many of the iconic items you now associate with the Lake District sprang from very practical origins: local game, imported spices, port trade, and simple British desserts re-imagined. For example, the famed Cumberland sausage originated in the 16th century with German miners and imported spices. And the famous Kendal Mint Cake was invented by accident in 1869 in Kendal when a mint-sweet batch went wrong — then became an energetic snack for climbers.
Signature Food & Drink of the Lake District
Here are some of the standout items you simply have to try when you visit the region…
Cumberland Sausage
A long, spiralled pork sausage, richly seasoned and with Protected Geographical Indication status when made in the region. It’s a symbol of local culinary history, combining meat, spice and heritage.
Grasmere Gingerbread
Invented by Sarah Nelson in 1854 in the village of Grasmere, this unique spicy biscuit/cake hybrid remains a must-try for anyone with a sweet tooth.
Kendal Mint Cake
A high-energy peppermint slab, once the choice of mountaineers and now an iconic treat for locals and visitors alike.
Cumberland Rum Butter
A rich buttery spread flavoured with rum — a legacy of imported Caribbean rum arriving via Whitehaven.
Sticky Toffee Pudding
Though found elsewhere too, the region claims its own versions (especially Cartmel) of this beloved dessert.
Local Beverages: Ale, Gin & Craft Distillates
From cosy pubs and small breweries to craft gins and vodkas made from regional botanicals, the local drinks scene is thriving, and pub life is a significant part of local culture.
Where to Eat & Drink Near Linthwaite House
If you’re planning a visit to the region (and staying at or near Linthwaite House), you’ll want to browse our suggestions of some of the best places to eat and drink near our hilltop hideaway. We cover charming village pubs, lakeside cafés and hidden gems for afternoon tea.
Dining at Linthwaite House
The Bar & Conservatory
The Bar & Conservatory offers an all-day dining menu with exquisite views over Windermere and the Coniston Fells.
Head Chef Gerald van der Walt has crafted a selection of nibbles, bar food and cocktails (including signature drinks like the “Lakeside sunset”). The space is relaxed but refined, perfect for a drink on the terrace or a casual meal, making it a highlight of your lakeside food experience.
Henrock
Henrock is a refined restaurant by acclaimed Chef Simon Rogan MBE. Led by Executive Chef Paul Burgalières and Head Chef Mark McCabe, the restaurant offers set and tasting menus rooted in Rogan’s farm-to-table philosophy, with produce sourced from his nearby Cartmel Valley farm, “Our Farm.” Drawing inspiration from Rogan’s international restaurants in Hong Kong, Malta, and Phuket, the dishes celebrate natural ingredients and global flavours. Henrock is open for dinner Wednesday to Sunday and for Sunday lunch, offering a Choice Menu, Short Menu, and Full Tasting Menu, while Sunday lunch features a seasonal main course selection with snacks and dessert.
FAQs
What makes Cumbrian cuisine unique?
Cumbrian cuisine is shaped by the uplands, lakes, coastline and historic trade. Locally-sourced game, fish, dairy, sheep and imported spices mean that dishes like the Cornwall-style local sausage, rum butter and gingerbread are truly of the place.
When is the best time to try the food of the Lake District?
All year round — but autumn and winter bring hearty warming meals (stews, sausages, hot puddings), while summer allows for terrace dining by the lakes and lighter fare.
Are there vegetarian-friendly traditional foods in Cumbria?
Yes — while many traditional dishes are meat-based, there are local produce-rich dishes, and many restaurants in the region now adapt traditional flavours with vegetarian or even vegan options.
Is the food at Linthwaite House true to the region?
Absolutely - both The Bar & Conservatory and Henrock embrace regional seasonal produce and offer menus that feel of the Lake District. The hotel’s dining aligns with local terroir and nature-inspired cuisine.
Can I buy regional foods (sausage, gingerbread, mint cake) to take home?
Yes — many local producers sell these items. For example, Grasmere Gingerbread is still baked daily in Grasmere. These make great edible souvenirs of your Lake District visit.
Click HERE to view Chef Gerald’s Cumberland Sausage & Mash
