Simon’s Suppers

Coniston Cold is just on the edge of my hunting ground for good food so I was very excited to try the food in the traditional restaurant at the Coniston Hotel

The journey to the Coniston Estate is an easy one and travelling through some of the finest of English countryside on a beautiful spring evening was an absolute joy.

Macleods, the restaurant at the Coniston, oozes a slightly old school style. With elegant tableware and good service, it has been at the heart of the Coniston since 1992.

We were welcomed to our table after confusing everyone by going to the other lovely restaurant, but quickly slipped into relaxation mode with two refreshing gin and tonics and a pint of cool delicious lager!

The menu is a la carte and great value for three courses, coffee and petit fours at £36. An optional matched flight of wines also complements each course perfectly. We tried a few and they were excellent!

To commence we ordered a fabulous new season asparagus for Judith, a rich and golden free-range egg unctuous and delicious, along with brioche soldiers – it looked and tasted fabulous.

For Tedd a seared scallop served with pulled pork, Granny Smith apple and parsley was not a combination we have seen before but it was full of flavour perfectly cooked and a great combination!

Liz loves a risotto, so artichoke and chorizo with Yorkshire blue cheese cooked to creamy al dente perfection was a great dish!

I was a little predictable! Hand picked crab, spiced up with mango, cucumber and seashore crackers was simple, fresh and delightful.

Onwards and upwards, the main courses were eagerly awaited and really were inspirational!

Tedd ordered stone bass, a lovely chunky fillet of delicious fresh fish served with beetroot flavoured orzo and samphire. The flavours were super and the textures fresh and superb.

I was trying to test chefs skills by choosing a vegetarian truffle flavoured macaroni cheese served with scorched fresh broccoli and drizzled with fragrant parsley oil. Chef got a 10/10 from me!

Liz opted for fillet steak from a local farm, cooked medium rare with confit shallots, glazed carrots and cep mushroom ketchup, which added an earthy French twist to a dish of great provenance and quality.

Judith’s lamb rump was exceptionally tender and full of flavour, again from a local farm, served unusually with cracked wheat and tarragon, tomato and Feta cheese.

Desserts were delicious – a thin apple tart with clotted cream ice cream, vanilla crème brûlée with cinnamon shortbread and a Griottine cherry and almond tart. I opted for the three-cheese selection from the local Courtyard Dairy near Settle – one of the best cheese shops in Britain and it was superb!

Coffees and petit fours ended a lovely meal and we drove home content and glad we had made the journey to the Coniston Estate.

Coniston Country Estate & Spa
Coniston Cold
Skipton BD23 4EA
01756 748080



Tedd Walmsley

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