Here at Ritson’s, we offer you a range of dishes, which contain locally sourced meats from the fells, managed sustainable fish stocks, international and seasonal ingredients which, when brought together reflect modern eating, with a very Cumbrian Bias. Our Head Chef John James work very hard with his team to ensure that we deliver excellent food together with excellent service.
With our eclectic range of dishes, we have tried to include something for everyone here and would happily encourage you to try something a little different. We draw strongly on sourced ingredients from our region, local, seasonal and bespoke foods such as Fell bread rump of lamb with thyme rosti, butternut squash puree, asparagus and rosemary jus, pan fried salmon, crushed jersey royal potatoes, hollandaise sauce. Seasonal vegetables, locally butchered meat and Solway landed fish and finally ice-creams from English Lakes of Windermere.
I hope you find a reflection of our philosophy
on your plate and you enjoy your experience at Ritson’s. If you have any
special dietary requests, please let us know and we shall endeavour to provide
a meal for you accordingly.