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!
YOUR SPECIAL DINING EXPERIENCE
At home with Kyle
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.
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.
