Skelwith Bridge Hotel

Skelwith Bridge Hotel

Restaurant Menu


Our restaurant evening menu changes to reflect the seasons … below are just a few sample dishes to give you an idea of the style of food we serve.

All of our dishes are prepared fresh to order so we are able to be very flexible for guests with special requests or dietary requirements.

If you would like a copy of our current restaurant menu; please contact reception who will be happy to email or send a copy out to you.

Vegetarian Heritage Tomato Salad – garlic, pink peppercorn & caper marinated heritage tomatoes, served beside goats cheese & vegan rocket pesto, sprinkled with toasted pumpkin & sunflower seeds (GF/ V)

Gluten Free Smoked Haddock Fishcake – seasoned with chives & parsley, oven baked, served on a bed of crisp salad leaves with lemon wedge & traditional tartar sauce (GF)

Chef`s Soup of the Day- market fresh ingredients combined to make a delicious, flavoursome soup

Chicken Liver Pate- served with chefs own red onion chutney & Cumberland sauce, alongside crisp salad leaves & melba toast

Meaty Mezze- Bresaola, Cumbrian smoked chicken breast slices, Cumbrian air-dried ham, piccalilli, balsamic onions, lemon & herb seasoned rice stuffed vine leaf, crisp side salad & homemade rosemary focaccia

Grilled Asparagus Spears- served on a cushion of rocket salad leaves with cucumber, radish & spring onion tossed through chervil  & lemon dressing (GF/ VG)


Seabass Fillet- topped with fresh lemon and grilled, served atop stir fried pak-choi, spring onion with confit cherry tomatoes, chefs own ginger & honey soy dressing and seasonal veg (GF)

Venison Haunch Steak- served pink, accompanied by sweet potato fondant, tender stem broccoli & a blueberry & red wine sauce (GF)

Lakeland Lamb Shank- cooked long and slow in its own juices with red currants, red wine & fresh rosemary, resting on a cushion of creamy mashed potato (£3 supplement)

Battered Halloumi- deep fried until golden brown, served accompanied by a pea & mint hash, grilled cherry tomatoes & chefs own tartare sauce & balsamic glaze (V)

Steak & Jennings Ale Pie (our firm favourite) Braised Lakeland steak cooked long and slow served in rich Jennings ale gravy, encased in light puff pastry and served with seasonal vegetables & chips

 Traditional Fish & Chips A generous fresh fillet dipped in beer batter and deep fried until golden served with chips, mushy peas & home-made tartar sauce

 Cajun Chicken Burger Chicken breast seasoned with Cajun spices, served in a toasted bun topped with Monterey Jack cheese, sliced tomato, iceberg leaves and chef’s own red onion chutney, beside chips and side salad

Wild Boar Burger Served with chef’s own bacon jam, ripe tomato slices, Manchego cheese, crisp leaf, Cumbrian pancetta, chipotle mayo, golden chips & side salad

Vegan Jalfrezi Mixed beans, onions, pepper & sweet potato cooked together in a rich jalfrezi sauce, served with a generous helping of Jamaican rice & beans (GF/ VG)

Classic Bolognaise Lakeland minced beef together with garlic, basil, oregano, sun blushed tomatoes, paprika and chopped tomatoes to form a delicious sauce served atop a twist of tagliatelle pasta served topped with parmesan shavings & garlic bread slice

From the Grill:

8oz Lakeland Rib-eye Steak (£4 supplement)

8oz Lakeland Fillet Steak (£6 supplement)

Our steaks are cooked to your liking, served with chips, grilled tomato, mushrooms & caramelised silver skin onions

To compliment your steak …

Creamy Peppercorn, Chimichurri or Red Wine Sauce

Seasonal Vegetables & Potatoes


Traditional sticky Toffee Pudding served with Vanilla Ice Cream

Chocolate Brownie

Hazelnut Tiramisu

Eton Mess

Caramel Apple Betty

Fresh Fruit Salad

English Lakes Ice Creams & Sorbets

Cheese board selection

Appleby Creamery, Brie, Stilton, Cheddar, Creamy Lancashire,  served with crackers, celery sticks and ripe grapes



GF- gluten free, V- vegetarian, VG- vegan

Please notify a member of the team if you have any special dietary requirements or allergies, all of our dishes are prepared fresh to order so we are able to accomodate special dietry requirements as required