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Dine-in Service

We offer a 'dine-in' service for guests who would like to take things a little bit easier or celebrate a special occasion.

We currently use two catering services and their menus are shown below.

Why not allow us to arrange for a professional chef to prepare, cook and serve a meal of your choice in the privacy and comfort of your lodge?

Generally this will be for 6 people but if you have friends staying in one of the other lodges we can move the furniture around and cater for up to 12 people in one lodge.

You simply need to have a look at the menus and then ring us to discuss the details. The service includes providing and cooking the food, setting the table, serving and clearing up after the main course - leaving you free to enjoy the rest of the evening.

Food for Thought (Liz Fairburn)

This small, family-run business has an excellent reputation for providing imaginative, quality food and personal, friendly service. Each occasion is treated individually and every aspect of the customers' needs is taken into account, whether it is a small intimate dinner for two or a larger family celebration.

The menus below can be altered to suit the individual or the party. A wide range of canapés can also be served with drinks before the meal.

Meals that are partially cooked or in the need of re-heating can also be prepared and dropped off on the day of arrival.


Menu 1 - £168.00 up to 6 people and then £28.50 per head thereafter

Warm salad of scallops with bacon (chicken or a vegetarian alternative)

Herb coated rack of lamb, served with a red wine and redcurrant sauce (a salmon dish can be prepared with the same topping on)

Baby roast potatoes, fine green beans and baby carrots

Crème brûlée

Menu 2 - £170.00 up to 6 people and then £30.00 per head thereafter

Mozzarella batons served with rocket, sun dried tomatoes wrapped in Parma ham with a basil vinigrette.

Duck breast served on a bed of minted peas and baby roast potoes

Plum frangipane tart

Menu 3 - £225.00 up to 6 people and then £37.00 per head thereafter

Guests can choose collectivley up to two choices per course.


Bruschetta with quails eggs, hollandiase sauce & asparagus

Filo wrapped around Parma ham with aspargus and goats cheese

Smoked Salmon blinis with lemon & creme fraiche


Celebratory fish platter  (smoked salmon, potted shrimps and crab)

Smoked Salmon and Prawn terrine

Mushroom, thyme and Taleggio tarts

Main course

Individual beef wellingtons with red currant & red wine jus

Fillet of beef on a bed of wild mushrooms with fine green beans

Lamb fillet, slow cooked shoulder, lamb burgers, pork with calvados & mustard mash

Served with baby roast potatoes or dauphinoise poataoes, fine green beans & baby carrots


Trio of sweets - Creme brulee, glazed summer fruits & lemon tart

White chocoloate & amoretti cheesecake

Profiterole tower

Coconut & lime panacotta with mango coulis


Paul Westerman and Denis Harrison

Paul and Denis have both had illustrious careers as head chefs in some of the area's leading hotels. They now work as chefs for the Army and have teamed up to provide an independent, private catering service in their spare time.

They specialise in providing quality food with an eye for detail in the presentation.

Guests can collectively choose up to two choices from each course.

Please choose two choices from each course


Carrot and ginger soup served with a crusty roll

Fresh tomato soup served with a crusty roll

Broccoli and stilton soup  served with a crusty roll

Caesar salad

Thai fishcakes with salsa

Creamy garlic mushrooms on toasted french bread

Melon with seasonal berries

Home-made chicken liver pâté with chutney and seasonal leaves

Smoked salmon, horseradish cream and brown bread


Roast rack of lamb with a herb and mustard crust, redcurrant and port jus

Roast pork fillet with black pudding and an apple and cider reduction

Medallions of pork with a honey & whole grain miustard sauce

Rib eye steak accompanied with sauce (peppercorn, Diane or mustard)

Fillet steak with sauce (peppercorn, Diane or mustard) (£3 supplement)

Chicken breast stuffed with spinach & Yorkshire Blue Cheese, white wine and cream sauce

Chicken breast with a creamy mushroom sauce

Breast of duck with an orange glaze sauce

Breast of duck with pineapple, ginger, spring onion & noodles

Thai Salmon fillet with spiced noodles


Crème brûlée

Chocolate and brandy mousse

Chocolate brownie and ice cream

Crepe Suzette with brandy & orange syrup served with ice cream

Mascarpone and white chocolate cheesecake

Sticky toffee pudding served with cream

Local cheeses, celery, grapes with biscuits


Food - £19.00 per head up to 6 people

          £37.00 per head thereafter

Chef's fee

          £110.00 up to 6 people


Dine-in Service Dine-in Service Dine-in Service Dine-in Service Dine-in Service Dine-in Service Dine-in Service Dine-in Service Dine-in Service Dine-in Service

Liz Fairburn

Liz Fairburn

Paul Westerman

Paul Westerman

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Brompton Lakes is part of the Holiday at Home collection.




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