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Lancashire Life Luncheon - Castle Green Hotel, Kendal

PUBLISHED: 00:00 29 July 2016

Cuts of Cumbrian lamb, creamed potatoes, peas, broad beans and gem lettuce

Cuts of Cumbrian lamb, creamed potatoes, peas, broad beans and gem lettuce


Castle Green in Kendal was the venue for a Lancashire Life luncheon. Roger Borrell reports

Radu Golea, Arran Wickers-Smith, Nicola Haworth, Scott Pentz, Ben Servini, Stevie Rooke, Matt Flemming, Justin Woods (Executive Chef) and Angela Wright Radu Golea, Arran Wickers-Smith, Nicola Haworth, Scott Pentz, Ben Servini, Stevie Rooke, Matt Flemming, Justin Woods (Executive Chef) and Angela Wright

Woody Allen used to tell a story about staying in a hotel during his early years on the comedy circuit. Two elderly women were standing by the dining room door chatting. ‘The food here is appalling,’ complains one. Her friend replies: ‘And the portions are so small.’

I guarantee this is a conversation you will never hear at the Castle Green in Kendal. The food is delicious, the portions are perfectly judged and the décor is sophisticated and modern.

Castle Green was the venue for August’s Lancashire Life reader luncheon and, as managing director Tim Rumney reminded guests, the first event of this type took place there well over ten years ago. In that time an awful lot has changed – and all of it for the better.

Most recently, the Greenhouse Restaurant and nearby public rooms were refurbished, followed by a £450,000 upgrade of 33 en-suite bedrooms.

Since James and Catherine Alexander bought what had been an old office complex in the late 1990s they have developed the stables into Alexander’s pub serving good food, there’s a health and fitness club with its own pool and gym and there is the Green Rooms Spa offering aromatherapy treatments.

Thankfully, one thing hasn’t changed. Justin Woods remains the executive head chef in the restaurant, which boasts two AA Rosettes. His team’s skill and consistency brings a large, loyal band of customers back for more.

For our lunch, they showed their passion for local lamb with slices of pink rump and flavour-packed shoulder meat presented with creamed potatoes, broad beans and gem lettuce. Our vegetarian guests were treated to tarragon brioche pudding with roasted leeks.

Dessert was a wonderful dish of gingerbread and butter pudding, damson Bakewell, Kendal Mint Cake ice-cream and sticky toffee pudding.

Like most people who stay at Castle Green, we hope to be back soon.



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