We’re loving how the recent rains have turned the grounds into a lush paradise! Go to our website to discover our latest offers including our new 'Last Minute Luxury', available til 31st July! Book online using the promo code LASTMIN

We’re over the moon to announce that Forest Side has made it into the Top 100 UK Restaurants 2025! It’s was announced last night in London at National Restaurant awards that we have risen 20 places to number 55! A huge thank you to our incredible team and loyal guests!

Indulge in our dreamy morel mushrooms dish. 🍄‍🟫 They’re stuffed with roasted chicken mousse and paired with silky kelp custard and a rich roasted chicken fat broth. Topped off with mouli, chicken fat, truffle paste, spring truffle and a whole harvest of fresh garden cresses. 🌿

Another day, another harvest ✨ Wow - this year's crop has been incredible, with our beetroots looking amazing! And yesterday, we finally pulled up the first of our huge kohlrabis🥬 They’ll all be used to make some seriously delicious dishes on our new menu.

Our rhubarb gin and tonic from garden to garnish 🌿 Used the last of the year rhubarb grown on the grounds to make our gin infusion. This simple but beautiful drink is paired with a slimline tonic - and finished with a lemon garnish. A refreshing way to toast to summer!

Snack heaven with our Beetroot Tartlet! With vibrant Ruby Queen beets slowcooked in their own juice, topped with creamy whipped cod’s roe, and pickled Granny Smith apples. Topped with beetroot spaghetti, drops of beer vinegar and garden grown Bellis daisies to tie it all together

Restaurant Manager Jordan doing his pre service cheese board Mis en place. He has been with us for 6 years constantly evolving our cheese, cocktail & bar offerings. His passion for personal guest experience, restaurant service and hospitality is second to none!

Join Jess on a dreamy tour of our what a Forest side wedding could look like! 💍 From the enchanting ceremony and wedding breakfast, to the cozy lounge, bar and terrace, and our awesome team to make your special day! 🥂 Don’t forget to check out our wedding brochure online!

We’re all about supporting our local biodiversity! Whilst you’re here come check out our wildflower and grasslands. We love leaving some areas to rewild and let Mother Nature do her thing. Explore the beauty of our natural spaces, which are supporting insects and pollinators.

🌿🍹 Sip into summer with our refreshing Forest Side Garden Mojito! Made with our very own gooseberry rum infusion, garden-fresh mint, and a splash of lime. This drink is the perfect cooler on a hot sunny day. ☀️#michelinbar

One of our NEW snacks- Potato Rosti topped with Hereford beef tartare, smoked sour cream, and Oscietra caviar! 😍 Plus vibrant garden grown cresses - nasturtiums, ox eye daisies, and pak choi 🌼 🌿 Who’s ready to treat themselves?

What a wild week in the kitchen garden! We’ve got lots of new growth from tomatoes, runner beans, and cucumbers. Peas and strawberries popping up everywhere, and we’ve harvested some delicious kohlrabi! Plus, we’re still sowing new micros for the kitchen and bar 💚

Last Minute Luxury 🏃⛰️ In case anyone has missed our latest offer it’s not too late- you still have until 31st July! Book now using the code LASTMIN on our website, or contact reception on 015394 35250 ☎️ or email us at [email protected]

🌟 Exciting news! @winespectator released its annual #wsrestaurantawards and we have won the award for excellence! 🍷✨ Cheers 🥂 For the full list of winners, visit Winespectator.com/Restaurants #winespectator #forestside #winelover #wine #michelinstar #michelinbar #lakedistrict

Counting down the days to 2nd Bite Festival next Sunday at Wylam Brewery! Our head chef Paul Leonard has crafted a beautiful lobster scallop milk loaf roll. A huge shoutout to Keltic Seafare for donating these gorgeous hand-dived scallops! Don’t miss out, buy your tokens now 🥳

Behind the scenes of our dinner service! ⭐️As we set the tables and share a laugh during our team talk, we’re gearing up for a cozy night filled with delicious food and great vibes. Pheobe, our assistant restaurant manager is busy lighting candles to create that perfect ambiance!

Something special and bubbly with our Forest Spritz! Using blackcurrant leaves from the grounds and fermented for 24 hours to add that fizzy splash -Jordan, our restaurant manager’s Blackcurrant Leaf 'Champagne'. Paired with Blackcurrant Leaf Liqueur and topped up with soda water

Our oyster mushroom harvests are in full swing! Used in our Homegrown Oyster Mushroom dish, they have been slowly cooked in smoked chicken fat, paired with delicious sea kelp custard, and roasted chicken sauce. Topped with black truffle, and a garden-fresh sprinkle of cresses!

Smoked Peach Cachaca Using gently BBQ’d smoked peaches, we’ve infused this into our own Brazilian cachaca, a sweet sugar cane spirit. This smokey delight is then shaken with fresh lime and a touch of sugar. Glass in hand it’s the perfect summery twist on a classic! 🍹

5 Rosettes, 1 incredible team! ⭐️❤️ Hear what winning 5 #AARosettes meant to the team at Forest Side in Grasmere 👉 tinyurl.com/n4h8nm22 #AAawards #TheForestSide #5AARosettes #FineDining #CulinaryExcellence