HIPPING Hall’s new head chef has revealed his first new menu.

Peter Howarth has unveiled his first collection of menus for the restaurant with rooms near Kirkby Lonsdale.

Mr Howarth has sought to combine the principles of ‘purity, simplicity and freshness’ to the dishes he creates, using local and seasonal ingredients to deliver a dining experience ‘fuelled by flavour’.

Two tasting menus are available for hotel guests and non-residents to choose from each evening; either eight or four courses priced at £90 and £60 respectively.

Example plates include: Native lobster, sesame, red pepper, caviar; roasted John Dory, sardine, bacon, razor clam; Gressingham duck, five spice, carrot, sloe; Lancashire suckling pig, leek, Mrs Kirkham’s, cep; Eshton Herdwick lamb, haslet; and hotpot; and plum, meringue, bergamot, yoghurt.

Snacks are also presented on arrival and an optional cheeseboard featuring local varieties features too.

The chef, who has worked for many of the country’s most prominent Michelin starred hotel restaurants, has created a more succinct dining offering for lunch, available each week from Friday to Sunday.

The menu offers guests the chance to enjoy a selection of dishes from the dinner menu, as well as some new plates including: Lakeland dexter beef, short rib, turnip, parsley; and poached lemon sole, heritage potato, smoked mussels, bacon.

“I have gained huge amounts of inspiration from the surrounding three counties throughout my career, and it’s brilliant to now be working more closely with local artisans and continuing to raise the profile of the produce available here,” said Mr Howarth.

“I’m thrilled too, to have brought Tom and Ben with me from The Devonshire Arms – they both fell in love with the restaurant with rooms and the local area, and are brimming with enthusiasm and excitement for their next chapter at Hipping Hall.”