SUMMER SCORCHER BREAK

With beautiful scenery, a wealth of outdoor activities and several attractions on offer, the Lake District is the place to be.

Why not visit us and enjoy being spoilt in the lovely, traditional and unique surroundings of

The George Hotel in the heart of The Lake District, with our summer scorcher break...

 AVAILABLE FROM

17TH MAY - 31ST AUGUST

-

Including Dinner, Bed & Breakfast as well as a local Gin and Tonic or pint of your favourite beer.  

Monday - Thursday | Saturday | Sunday

£149                              £159         £119

£169                              £179          £129

£189                              £199          £149

Standard:

Club:

Feature: 

HARVEST BREAK

Located in the traditional Market town of Penrith, we pride ourselves in commitment to

looking after you, getting your taste buds tickling with fresh local produce and sampling our Autumn,

warm mulled cider, whilst offering outstanding facilities, cosy accommodation

and most importantly, a safe and enjoyable environment for your to enjoy with confidence.

 AVAILABLE FROM

1ST SEPTEMBER - 31ST OCTOBER

-

Including Dinner, Bed & Breakfast as well as a a glass of warm mulled cider.  

Monday - Thursday | Saturday | Sunday

Standard:

Club:

Feature: 

£139                              £149         £109

£149                              £159          £119

£169                              £179          £139

UPCOMING HOTEL EVENTS

Look forward to our entertaining evenings, from delicious dining experiences

to exciting Murder Mystery Evenings! 

UPCOMING LOCAL EVENTS

Enhance your stay and explore the wonderful local events 

The organisers of Cumbria’s biggest motoring event say the weekend will be back with a bang this summer!

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The Cumbria Classic Weekend will take place on August 21 and August 22 with the Rose and Thistle Challenge Tour on the Saturday starting in Carlisle, heading into the Borders and finishing near Penrith.

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It’s open to all vintage, historic and classic cars. On the Sunday, the Cumbria Classic & Motorsport Show takes place at Dalemain near Penrith. 

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The last running of the show, which was in 2019, saw some 800 cars entered and organisers say “demand for places is already high as most people missed out on shows last year”.

UPCOMING LOCAL EVENTS

Enhance your stay and explore the wonderful local events 

YOUR SPECIAL DINING EXPERIENCE

At home with Kyle

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METHOD

Serves 4-6

1. Preheat the oven to 200°C/Gas 6. Grease a shallow (about 2 litre capacity) pie dish.

2. Start by making the mashed potato for the topping. Chop the potatoes into chunks and cook in boiling salted water until tender. Drain well and push through a potato ricer, or mash until smooth. Add the butter and hot milk and mix until well incorporated. Allow to cool slightly, then stir in the egg yolks. Season well and put to one side.

3. Sauté the shallots or onion in the oil and butter with the thyme leaves for about 5 minutes until softened. Add the Noilly Prat and Pernod (if using), then cook for 4–5 minutes until reduced right down. Stir in the flour and cook for a minute or so.

4. Heat the stock in a small pan or a jug in the microwave. Gradually stir it into the shallot mixture with a wooden spoon until smooth, and boil for about 5 minutes until reduced by a third. Mix in the milk, lower the heat and simmer for a few minutes. Season well, then add the cream and parsley.

5. Meanwhile, cut the salmon and cod into bite-sized chunks and scatter in the pie dish with the scallops and prawns. Sprinkle with the lemon juice and seasoning. Put the dish on a baking sheet. Pour over the sauce and mix well with a fork. Spread the mashed potato on top and fluff up with a fork. Scatter with the grated cheese and put the pie immediately in the oven.

6. Bake for 10 minutes, then turn the oven down to

180°C/Gas 4, and bake for another 20 minutes,

turning if it browns unevenly.

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Allow to stand for 10 minutes before serving.

YOU WILL NEED:

• 2 large shallots or 1 onion, peeled and chopped

• 2 tbsp olive oil

• 40g butter

• 1 large thyme sprig, leaves only

• 4 tbsp Noilly Prat or dry vermouth

• 2 tsp Pernod (optional)

• 4 tbsp plain flour

• 250ml fish, chicken or vegetable stock (a stock cube is fine)

• 200 ml milk

• 4 tbsp double cream

• 3 tbsp chopped fresh parsley

• 180g skinless salmon fillets

• 250g skinless cod or haddock fillets

• 200g queen scallops

• 150g king prawns

• 1 tbsp fresh lemon juice

• Sea salt and freshly ground black pepper

For the Mashed Potato Topping:

• 750g Desirée potatoes, peeled

• 75g butter, cubed

• 50ml hot milk

• 2 large egg yolks

• 75g medium Cheddar cheese, grated

THE GIFT OF AN EXPERIENCE

WINE | DINE | ENJOY | EXPLORE | LOCAL | AUTHENTIC

Give the gift of an experience a loved one can truly look forward too 

with our varied gift vouchers.