Food & Drink



The Burn How’s passion for using locally sourced produce is evident in our varied menus.

Grizedale Venison, Lune Valley Lamb, locally caught trout, Plumgarths sausages,Baxters of Morecambe potted shrimps, locally sourced Cumbrian cheeses, English Lakes ice cream are to name but a few, and we also serve a variety of local beers and lager in our bar from the Hawkshead and Coniston Breweries.

One of Head Chef, Jane’s favourite dishes is glazed Gressingham duck which regularly features in one of our special menus of the day. Add to that our lite bite and vegetarian menu and you will find that you’re spoilt for choice at The Burn How!


Our Cumbrian breakfast starts with an array of fresh fruit, local yoghurts, a variety of cereals and fresh fruit juices, followed by our freshly cooked hot breakfast. A winner of the Visit England breakfast award.

Choose from local Bannerigg farm eggs, locally sourced bacon and sausage, eggs Benedict, smoked salmon and scrambled eggs (or one of the other dishes on our menu) accompanied by a selection of teas or coffees from Farrers fo Kendal to set you up for the day!!



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