What is it ? – According to TripAdvisor its the best Restaurant in the “WORLD” for the last 2 years running….Cant argue with that.
Where is it ? – Town centre , Ambleside. Right in the heart of the Lake district National park (A World Heritage site)
Whats Cooking ? – Fresh , Prime quality ingredients mainly sourced from the Cumbrian region. Cooked relatively simply with no unnecessary add-ons that dont need to be there.
Who`s Cooking ? – Chef Ryan Blackburn a really nice guy with his heart set in the Lake District.
What should I expect ? – A really enjoyable taste of our local area and the wonderful food we have to offer.
Must Order dish – Personally for me the Venison is out of this World and up there with some of the most enjoyable things I’ve eaten.
What will it cost me ?– A meal here won`t break the Bank. Budget on roughly £370 for a meal for 2 people with Wine and service. Lunch Tasting menu – 7 courses for £55. (wine pairing £45 for 4 glasses) Dinner Tasting menu 9 courses for £95 ( wine pairing – £70 for 7 glasses)
My thoughts – Great little Restaurant , passionate Chef and a good all round experience.
What`s the Atmosphere like ? – Low light , nice romantic ambience , friendly staff.
Whats good ? – Ill return just for the Venison/ Truffle dish.
Any Negatives Would I return ? – £95 is a really good price for Michelin food. The lunch priced at £55 is definitely a bargain and a perfect excuse to try this restaurant out.
Restaurant Address – Church street , Ambleside , LA22 OBU. TEL – +44 01539432775
Website – https://www.oldstamphouse.com
Check out my meal at the Old Stamp House on my Youtube Channel – CLICK HERE TO VIEW
9 COURSES – “ Journey around Cumbria” Menu – £95
Black Pudding Bon Bon , Cumberland sauce and Pickled Apple.
Aerated Beetroot , Pickled Walnuts.
Herdwick Hogget (2 year old Lamb) , Hogget Broth and Filled Hogget Bun.
Arctic Char , Cucumber , Apple , Horseradish , Cured Roe.
LAST WOLF BEER BREAD , Winter Tarn Butter made by Jeremy , Eden valley Rapeseed Oil.
Hand dived Scallop , Potted Shrimps , Cauliflower , Spiced Mead Velouté.
Chalk stream Trout , Artichokes , Cabbage , Tarragon Butter sauce.
Cumbrian Red Deer Loin , Celeriac , Hen of the Wood mushroom and Truffle sauce. Braised Venison shank , Celeriac and Yeast.
Queen of the Meadow (Meadowsweet plant) , Bee pollen , Zingi Bear (organic Ginger drink) , Gingerbread and forced Rhubarb.
Pear and Bramble Souffle , Chocolate sauce , Chocolate and Almond Delice – I really don`t do Souffles , I don`t like them at all. They`re just Eggy unexciting desserts that don`t demonstrate a Pastry chefs creative skills…..”STOP PRESS”…… I take my words back totally. This Souffle was an absolute delight to eat and without doubt a stand out course during this meal. I`d go as far as saying that it was Souffle perfection in every way.