Nestled in the heart of the English Lake District, Rothay Manor is an elegant country house retreat, the perfect escape from the stresses of modern living. Rothay Manor hosts a stunning fine dining restaurant which has recently started using edible flowers within its dishes. Find out more here with hotel owner Jenna Shail and Head Chef Dan McGeorge.
“Ever since we purchased Rothay Manor we have used imaginative menus with edible flowers included. We’ve been working to refurbish the hotel and build ourselves as a fine dining establishment, the addition of the kitchen garden has been a great help ensuring we are using locally sourced ingredients wherever possible.
In the pictures, the flowers you can see Dan with are our Viola’s, he uses them in a new Trout dish – Chalk Steam Trout with Asparagus, Jersey Royals, Cured Yolk and Radish. Violas are normally a fantastic flower for enhancing a dishes colour. They have quite a neutral taste so usually work really well with desserts but Dan wanted to try something different and with his skill created this delicious trout dish.
Nasturtium is another easy flower to use in dishes, as they have a nice bold, peppery flavour. This time of year there is an abundance of wild garlic flowers which can be used to spice up any dish, especially in a simple salad!”
Images: Polly A Baldwin
