Cottage in the Wood
Braithwaite, United Kingdom
⭐1 Star
The Experience
From Michelin Guide
As you make your way up the Whinlatter Pass, you will find this remote black and white inn that boasts some fabulous Lakeland views – best enjoyed from a seat in the conservatory. The cooking comes in the form of a tasting menu and makes use of Lakeland produce like Herdwick lamb from Coniston, with every part of the ingredient put to use. Dishes are well-conceived and blend classical execution with a subtle modernity that highlights a variety of flavours and textures. It’s a cosy little place, with a range of bedrooms available if you wish to stay the night.
Unique Things
From Visitor Experiences
Perched atop Magic Hill with forest surroundings and historic charm
The Cottage in the Wood is uniquely situated atop Magic Hill, adjacent to Whinlatter Forest, offering guests an intimate fine dining experience in a 17th-century coaching inn setting transformed into a Michelin-starred restaurant with rooms. This location combines natural beauty with historic architecture, creating a quaint and enchanting atmosphere rarely found in Michelin-starred venues.Strong emphasis on sustainability and local sourcing
Under the ownership of Jack and Beth Bond, the restaurant focuses on sustainability and uses Cumbria’s legendary local produce extensively. Their tasting menus feature meat from surrounding fells, freshly landed fish and shellfish, and wild foods foraged from the nearby forest, showcasing a deep connection to the local environment and a commitment to zero waste by using every part of the ingredient.Dining experience immersed in nature with wildlife and scenic views
Guests dine surrounded by views of England’s highest mountain forest, where red squirrels frequently roam. The ambiance shifts from cozy daylight dining to a magical candlelit experience under the Lake District’s starry sky, blending natural beauty with sophisticated modern British cuisine for a truly immersive and atmospheric meal.
Ingredient Stars
From Visitor Experiences
- Herdwick lamb from Coniston
Used in tasting menus, every part of the lamb is utilized, showcasing Lakeland produce and highlighting the restaurant’s commitment to local sourcing and nose-to-tail cooking. - Chalk stream trout
Featured in a signature dish with oyster cream, dill oil, compressed cucumber, and seaweed, balancing rich and fresh flavors with textural contrast from thin breadsticks. - Hand-dived scallop
Served with celeriac, truffle, and lovage oil, emphasizing local seafood and creative, modern British flavors. - Wild turbot
Used as an alternative to scallops, sourced from large fish and paired with similar accompaniments, reflecting a focus on premium, wild-caught ingredients. - Smoked emulsion (with venison)
Paired with seared venison, sour fennel, cabbage, caper jam, and pine nuts, adding depth and smokiness to the signature venison dish.