Recipe
Carosesa, walnut and chocolate torte
A decadent torte using Carosesa, which is a delicious mix of carob and tahini that has been blended into a rich vegan butter. It lends the torte a pleasant nuttiness with the warmth of chocolate from the carob. We serve the torte with roasted walnut praline and confit lemon, which offsets all the dark, deep and rich flavours beautifully.
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Roasted Butternut Squash and Sage Risotto
You may not be able to join us for dinner, but we can bring some of our favourite recipes to you! Let us know if you recreate this dish at home and share your pictures with us on Facebook or Instagram. We'd love to see them.
Read moreA Taste of Spring: Seasonal Ideas & Foodie Breaks in Wales
Combining authentic Welsh ingredients with fresh ideas, Head Chef Josh Donachie has an exciting selection of spring dishes in store at Lake Country House. With the emphasis firmly local and seasonal produce, menus change every day, ensuring that guests can enjoy trying something new and delicious on every visit.
Read moreTop Christmas Cocktails & Festive Drinks with a Welsh Twist
As the nights draw in and thoughts turn to festive food and drink, something served with an added kick never goes amiss. Especially when that extra zing comes courtesy of one of our favourite Welsh craft alcohol producers. Christmas drinks are always a big hit as we stoke the fires and prepare for the festive period. Here are 4 beverages to mix and try for yourself this festive season, from chilled and sophisticated to warming and traditional Christmas tipples:
Read moreHow to create the perfect Afternoon Tea
The key to a good afternoon tea is to not mess about being too fancy or tricky with what you serve. For example, we include a deliciously delicate Victoria sponge, which is exactly that. An individual sponge cake with soft vanilla mascarpone & strawberry jam, simply dusted with icing sugar.
Read moreHead Chef, David Brown, Shares His Focus & Passion For Food
Our Head Chef, David Brown believes in creating classic dishes with the finest local produce. We chat to him about what's next for the restaurant and why he's not scared to introduce new dishes to the menu.