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Set in its own 67-acre estate overlooking Windermere, but built on a family scale, this old white-painted house immediately signals its ambitions with a striking modern interior and vivid displays
of contemporary art. The cooking is also fiercely on-trend, with new Nordic nuances and a larder full of top-drawer seasonal ingredients: Cartmel quail is served as a starter with prawn and quail
ravioli, mango, brown shrimps and soy-roasted seeds, while Scottish halibut might be paired with squid pearls, sea vegetables and Asian-style broth. To conclude, the Michelin-starred brigade might
serve up a pine-scented ‘liquid’ blueberry cheesecake alongside blueberry sorbet and oat crumble or dehydrated Muscovado sponge cake with coconut, honeycomb and coffee. With vegetable guru Ken
Holland overseeing the new kitchen garden and renowned food historian Ivan Day now working with the chefs in the development kitchen, expect interesting times ahead.
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