We love cocktails and even though we do say so ourselves, we make a stunning range of delicious cocktails. So we were thinking that as winter is fast approaching how could we lessen the impact of the cooler weather?….Then it hit us, lets have a cocktail hour to warm every bit of our guests for less!

Thus our 241 Cocktail Hour was born, so from 6 to 7pm Sunday to Thursday you can buy one cocktail and get one free at the Beech Hill Hotel on Lake Windermere until 29 February 2012.

So if a Long Island Iced Tea floats your Staten Island Ferry then there is only one place to be.  And why not get yourself one of our free Gourmet Diners Club Cards and you can get up to 50% off your food bill too! Go on you know you want too

Thanks for reading

Fraser Richardson

Managing Director

I always get excited as this time of year approaches-

The arrival of the legendry Formby Asparagus is the forerunner to English peas and broad beans, my three favourite green vegetables.

A couple of examples of how we use these delicious vegetables at Burlington’s Restaurant are:

Roasted Salmon Pave-Fresh garden peas, lettuce, smoked Cumbrian pancetta,  with tangy Caesar dressing

• Some lovely contrasting flavours explode in this dish- the richness of the salmon is intensified by the roasting process – which is cut through by the sweetness of the peas and lettuce, the sharp yet rich sauce refreshes the palette

White Muncaster Crab Cocktail & beignet- formby asparagus “vichysoisse”

• Flaked local crab meat bound in a chive mayonnaise –topped with a fried crab  & choux pastry  puff- served  in a creamy chilled asparagus, leek & potato soup

Asparagus Taster –crispy soft free-range egg- purple frizzee-hollandaise sauce

• This dish celebrates three contrasting varieties of asparagus- steamed Lancashire asparagus –from the village of Formby- char-grilled German white asparagus, (the most prized in their neck of the woods, chunky) French wild asparagus (resembling ears of wheat!) warmed in nonna Gemma virgin olive oil.
• They are treated in three different ways to preserve (wild asparagus-warmed)- intensify (white asparagus –char-grilled) and enhance-(English – steamed & buttered)
• They are served on a little purple frizzee lettuce – which has a taste of boiled jersey royals!
• And to finish a soft free-range egg from Bannerigg Farm in Windermere coated in crispy crumbs.

If we’ve tingled your taste buds why not come along to the restaurant and take advantage of our Gourmet Diners Club where up to four of you can dine at the restaurant and get up to 50% off your food bill.

Bon appetite

Christopher Davies

Executive head chef