Nordic décor meets the Lake District at this intimate restaurant, where wooden planks line the walls and sheepskins cover the chairs. The Lakes provides much of the top-drawer produce, although the chefs do look further afield, with a few Japanese influences being incorporated, such as in the king mackerel tartare with white soy, mirin and gold grade nori. Dishes often look simple, but are in fact complex, creative and contain impressive depth of flavour – years of culinary experience are evident in every mouthful. Service is smooth, with the detailed dish descriptions delivered with confidence and pride.