Welcome to the Golakes Blog

There’s something in Cumbria’s clean air that makes food taste good. Regional foods aren’t just products of the landscape; they’re part of the character of the area.

Meat in the Lake District
The Lake District is synonymous with pies, Cumberland sausage, Waberthwaite Bacon and Herdwick Fell bred sheep for lamb and mutton. There are around a million sheep in Cumbria and the majority of breeds are noted for their resilience. The Herdwick is a traditional upland sheep, with a homing instinct that makes it ideal for life on the fells. The Cumbrian port of Whitehaven has a longstanding relationship with the spice trade which resulted in a tradition for spiced Cumberland sausage. There are also Cumberland hams, although they are not nearly as common. They are superb though, generally sold unsmoked and dry-cured with salt and brown sugar.

Dairy Produce from the Lake District
The hardy Cumbrian cow is bred in large numbers, primarily for their milk, which is used to make delicious Lake District butter, yoghurt, and cheese. Cumbrian rum butter was a popular treat in days gone by too. The rum trade was closely connected with the Cumbrian ports in the same way as the spice trade. This left a lasting mark in the form of Cumbrian rum butter.

Fish in the Lake District
Windermere is home to the char, a relative of the salmon which evolved into its own unique species in isolation in the Lakes. It is traditionally served potted, or in pies, and can occasionally be found on the menu at local restaurants around the Lake District.

Fruits of the Lake District
Lyth Valley damsons, also known as Westmorland Damsons, Witherslack Damsons and Kendal Damsons, are native to the area. Purple-black in colour, with yellow-green flesh they have a delicious, distinctive slightly tart flavour. Damsons are found elsewhere in the UK, but the Lyth Valley variety is particularly aromatic. The fruit is sold locally in season, and a wide range of artisan Cumbrian products is now made with damsons. The Crosthwaite Damson Day is now an annual Spring event.

Sweet treats of the Lake District
There is more to the Lake District than Kendal Mint Cake, but it is a pretty significant jewel in the crown. This sugary delicacy has gone on to attain worldwide acclaim thanks to its part in countless mountaineering expeditions. The simple blend of sugar and mint is full of energy and provides essential sustenance for a day in the great outdoors.

The Prince of Wales, Foxfield
There is a really charming, personal quality to this pub, like you wandered into someone’s living room by accident. If you’ve spent a long day walking around the Furness district on the Duddon estuary, or even if you’ve not, this country pub is a real ale lovers paradise. It has its own micro brewery on the premises. The locals are genuinely hospitable, happy to give you tips on the highlights of the surrounding area. It’s a great venue for conversation too, as there is no jukebox.
This is a real, traditional pub with open fires, bar games and some excellent food at meal times.

The Sawrey Hotel, Ambleside
This is a great pub for a hearty ploughman’s lunch after a morning’s hiking. Housed in old stables, the simple, white-washed walls really add to the un-fussy, easygoing ambiance. The atmosphere is nice and cosy; a really relaxed place to have a quiet meal, even on a busy weekend. It’s dog friendly too, so if you’ve been out for a long walk around Ambleside, you and you’re four legged friend can both recharge your batteries. The Sawrey has a distinctly ‘local’ pub feel, which can be both enticing and intimidating. The regulars are warm and well used to tourist custom but The Sawrey can also provide a welcome sanctuary from the hordes of visitors drawn to the area by nearby attractions, like Beatrix Potter’s house.

The Sun Inn, Crook
Between Kendal and Bowness, in the delightful little village of Hawkshead, there lies a traditional, 17th Century Inn complete with stone floors and roaring log fires. The locally brewed beer is absolutely first rate, particularly the Coniston Bluebird and Theakston’s Best Bitter, providing the ideal accompaniment to this welcoming, cosy pub’s atmosphere. The traditional features of The Sun Inn add to the time-honoured ambience of the place. The open fires, exposed stonework, wonderful oak beams and original wood panelling are all hallmarks of a truly historic setting, perfect for wiling away many an hour chatting with the locals or just relaxing after a long day’s walking. The locally reared Herdwick lamb dishes, from the National Trust’s Millbeck farm in the Langdale Valley, are well worth the visit.

The Highwayman,Burrow
In the picture-postcard village of Burrow sits the beautiful 18th Century coaching inn, The Highwayman. Having been fully renovated in 2007, it has since gone on to win awards and become one of the most renowned pub-restaurants in the area. The environment inside is delightfully rustic and effortlessly comfortable. In winter, the crackling log fire reflects off the weathered stone floors and warms the rich, dark-wood furniture. There are also fabulous walled gardens in which to enjoy dining out in the warmer weather. The Highwayman has an impressive wine list which expertly compliments the excellent menu, itself a stunning tribute to the first rate local produce.

The Horse & Farrier, Threlkeld
Visitors to The Horse & Farrier have enjoyed its idyllic location, nestled beneath Blencathra in the picturesque village of Threlkeld, for over 300 years. The inn was built in 1688, just 4 miles east of Keswick in Cumbria, to take in the stunning views over the Helvellyn Range. Beautifully in-tune with its surroundings, built of mellow Lakeland stone, the traditional architecture and peaceful setting make the Horse & Farrier an ideal venue to reward yourself for a day’s walking Blencathra, Skiddaw and the Cumbria Way with a quiet pint of locally brewed real ale and a hearty and delicious meal.

Well, we did try to do a top ten but it’s just all so good! When visiting the Lake District, there are things that you simply have to try and these 15 examples of amazing local produce are a great place to start. So, go on and indulge, you can always walk it off!

Cumberland sausage – So important is the Cumberland sausage to Cumbria, local butchers are campaigning to have it designated as British Protected under EU law, giving it a similar status to Parma ham, Feta cheese and Champagne. So, what makes it a Cumberland? High meat content, that distinctive sausage coil, wider than your average sausage and with a rough-cut texture as opposed to minced. First and foremost, it has got to come from Cumbria. Recipes might vary slightly but the signature taste is that of a more highly seasoned sausage, down to the deep rooted connection between the Cumbrian coast and the spice trade in Britain, particularly at Whitehaven.

Waberthwaite meat – Nestling between the western edge of the Lakeland fells and the Irish Sea lies the sleepy backwater village of Waberthwaite. This idyllic little town in the South West of Cumbria is synonymous with the Cumberland sausage and other wonderful Cumbrian meats. At the heart of this tradition is Richard Woodall, one of the oldest family businesses still in existence. This little Victorian store which holds a Royal Warrant for their traditional Cumberland sausage, Cumberland hams and bacon is currently run by 7th and 8th generation family members.

Peter Gott’s wild boar – Peter has become quite the celeb through his ongoing campaign for better quality produce and counts culinary luminaries Jamie Oliver and Rick Stein among his friends and clients. He started to produce wild boar in 1993 and his pies, fresh meat, sausages and ham are all outstanding. You simply must try the wild boar prosciutto.

Herdwick lamb – The lambs mature slowly on the heather and grasses of the Lake District fells and as a result, their meat is succulent, tender and incredibly tasty. The flavour is considered by many to be more gamey than conventional lamb. In fact, an entirely scientific study carried out by Bristol University proved the taste and texture of Herdwick lamb to be superior to that of lowland breeds and that it was also rich in beneficial Omega 3 fatty acids. Who knew science was so tasty?!

Holker saltmarsh lamb – naturally reared on the Salt Marshes of the Cartmel Peninsula on Morecambe Bay. The managed grazing of the lambs has a positive impact on the marshland eco-system, they are free to roam and are only ever removed from the salt marshes when they’re at risk from an extremely high tide. The Holker Saltmarsh Lamb is a seasonal product which is generally available from mid June to the end of November/early December

Morecambe Bay potted shrimps – The brown shrimps of Morecambe Bay are renowned for their delicate taste and unique texture and have been caught by the local fishermen for hundreds of years. The methods may have changed, with the tractor replacing the horse and cart but the traditional recipe has survived; locally caught shrimps, boiled in butter with a secret combination of spices until they’re tender. Delicious.

Staff of Life bread – The Staff of Life Bakery in Kendal’s Berry Yard opened in September 1999 and has been baking delicious handmade breads, made from the finest ingredients with artisan breadmaking craftsmanship, ever since. Their gingerbreads, brownies and flapjacks are also well worth the visit.

Borrowdale teabread – The traditional Lakeland recipe for teabread is heavily influenced by the 18th century trade between the Cumberland sea ports and the Americas. The delicious combination of spices, dried fruits and cane sugar has become a hallmark of the Lake District and an ideal accompaniment to a nice cup of tea.

Chutneys and preserves – The whole county is permeated with preserves from creative and award-winning makers such as Lizzie’s Homemade, Claire’s Handmade and Hawkshead Relish. There’s also Wild and Fruitful, producing preserves from a range of locally grown and locally harvested fruits. Cumbria is also home to the World’s Original Marmalade Competition, which is held annually at Dalemain House, just outside Penrith.

Grasmere Gingerbread – As well as being home to Dove Cottage, William Wordsworth’s Lake District retreat, Grasmere is also the home of Sarah Nelson’s Grasmere Gingerbread. The smell of the Grasmere Gingerbread Shop is reason enough for a visit and the taste is reason enough to move there. They also deliver all over the world.

Cartmel Village sticky toffee pudding – Cartmel Sticky Toffee Pudding was invented over 17 years ago in the Cartmel Village Shop. It’s made using traditional Cumbrian baking methods and the finest pure cane sugar, sticky dates, free range eggs, fresh local cream and butter. Yes, it is as decadent as it sounds. It tastes even better than you’re imagining too.

Willow Water – Lakeland Willow Water is not only a refreshing and smooth tasting bottled water, it also helps to freshen the complexion and give you naturally beautiful skin thanks to it containing the nutrient salicin, an active ingredient of willow bark.

Jefferson’s Rum – Jefferson’s is a rich, beautifully textured dark rum displaying a fine balance of deep toffee, liquorice and vanilla with a subtle hint of honeycomb and ripe fruit at the finish. After a day walking the fells, this is the ideal tipple to warm the cockles.

Damson gin – Damsons are one of the few fruits that grow particularly well in the Cumbrian climate. A close relative of the plum, the damson trees and hedgerows, particularly at home in the Lyth and Winster Valleys, flower in April and the fruit is ready for harvesting in September. Damson gin can be mixed with tonic or lemonade and is an ideal pick-me-up nip out on the fells. Strawberry Bank Liqueurs and Cowmire Hall are popular producers.

Microbreweries – The Lake District is home to 25 microbreweries and a walking tour, over a few days of course, is an ideal way to sample the local delights. Jennings Brewery in Cockermouth, is one of the largest and it runs tours of the brewery, complete with a tasting session at the end. Hawkshead Brewery is owned and operated by the former BBC correspondent Alex Brodie. He moved the brewery to Mill Yard in Staveley and it has since become renowned for Lakeland food and drink. There is a viewing gallery above the brewery, from which you can soak up the stunning views and local brews.