The Whitewater Hotel & Leisure Club
Lakeland Village, Newby Bridge
Cumbria, England LA12 8PX, UK

Tel: +44 (0)1539 531133
Fax: +44 (0)1539 531881


Whitewater Hotel Spa and Leisure Club

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Our Menus

Mouth Watering Menus at the Whitewater Dinning Experience

This is a selection of our menus. If you have special dietary requirements please advise us and we will pleased to accommodate you. You may like to make your evening meal even more pleasurable by booking a hotel room for the night!

Typical Riverside Restaurant Menu

Summer Minestrone with Basil Pesto and Parmesan

Pressed Terrine of Duck Confit, Toulouse Sausage and Pork Belly with Trompette Mushrooms and White Bean Vinaigrette (supp £2.00)

Salad of Garstang Blue, Roast Apricots, Pine Nuts and Wild Rocket

Salmon Gravadlax with Blue Swimmer Crab Cake, Citrus Fruits and Tarragon Sauce Vierge (supp £3.00)

Warm Salad of Red Mullet and Nicoise Vegetables with Black Olive Tapenade and Sardine Vinaigrette

Fillet of Cumbrian Beef with Wild Mushrooms, Young Vegetables, Madeira and Summer Truffle Sauce (supp £5.00)

Pan Fried Mackerel with Slow Cooked Ham Hock, Braised Lentils, Fondant Potato and Red Wine Vinegar Dressing

Corn Fed Chicken with Fennel, Gnocchi, Steamed Leeks and Tarragon Infused Chicken Veloute

Potato Dumplings with Goats Cheese, Spinach and Black Pepper Sauce, Green Salad and Fresh Parmesan

Crisp Skinned Sea Bass with Pea Risotto, White Asparagus, Wabberthwaite Ham and Watercress Sauce (supp £3.00)

Rump of Lamb Baked in Moroccan Herbs with Chick Pea Puree, Preserved Lemon, Cumin Carrots and Harissa

Orange and Rosemary Pudding with Caramelised Oranges and Vanilla Custard

Cumbrian Cheese Plate with Biscuits, Celery and Grapes

Chocolate Parfait with Walnut Ice Cream and Candied Fruits

Raspberry Clafoutis with Lemon Scented Mascarpone

Fresh Fruit Rice Conde with Lemongrass, Star Anise and Lime

“Dolly Blue” Bar Snacks

Click here to view and/or download our snack menu (0.8MB).

Here are the recipes of one main dish and two of our desserts which you may like to prepare at home.

Chinese style chilli beef

chilli-beef-web350g thinly sliced minute steak
3 tbsp cornflour
2 tsp Chinese five spice
1 tsp chilli powder
Salt to taste

Mix all of the dry ingredients together in a bowl. Heat enough vegetable oil in pan/wok or deep fat fryer to deep fry the beef.

1 red pepper thinly sliced
1 red chilli deseeded and thinly sliced
4 sliced spring onions (reserve half for garnish)
2 cloves crushed garlic
Thumb sized piece of fresh ginger thinly sliced
Cooked noodles

For the sauce:

1 tbsp soy sauce
2 tbsp sweet chilli sauce
2 tbsp tomato ketchup

Mix all of the sauce ingredients together and reserve.

Fry the vegetables in a little vegetable oil for 1-2 minutes. Dredge the beef in the cornflour mix, shake off excess flour and deep fry until crispy, drain and keep warm.

Add the sauce mixture and noodles to the vegetables and heat through. Fold in the beef and serve with fresh lime wedges.

Recipe for Caramelised Trinity Cream

Four Portions:

8 Egg Yolks
75g Caster Sugar
600ml Double Cream

Bring the cream to a boil and reduce by a third, leave to chill.

Take one tablespoon of the sugar and mix with the egg yolks, add the cream and stir well. Return to the pan and cook gently, stir constantly and do not allow it to boil. Once the mixture coats the back of the spoon remove from the heat. Divide between four ramekins and refrigerate once cool.

Use the remaining sugar to cover the surface in an even layer. Caramelise the top with a blow torch or under a very hot gill.

Lemon Posset with Blackcurrant Sorbet

Serves six.

For the Posset:

140g/5oz Caster Sugar
500ml/18fl oz Double Cream
Juice of two large lemons

Add the sugar to the cream and bring slowly to the boil, simmer for three minutes, remove from the heat and stir in the lemon juice.

Pour into six suitable glasses or bowls, allow to cool before refrigerating for at least four hours.

Blackcurrant Sorbet:

500g Blackcurrant Puree
85g Glucose
100g Sugar
350g Water
Juice of one lemon

Combine water, glucose, sugar and lemon and boil. Remove from the heat and leave to cool. Stir in the fruit puree and pass the mixture through a fine sieve. Place in an ice cream/sorbet machine and churn according to the manufacturer’s instructions.

To serve, remove the posset from the fridge, top with a ball of the sorbet, serve with shortbread or Italian biscotti.

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