433255 comments

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  There is something reassuringly robust about The Punch Bowl Inn.
  Not just in the old-fashioned bar, where the Wainwright Gold is well kept and a huge leather
  sofa sits before a blazing wood burner; or in the dining room, solid
  and comfortable, with its old beams, well-trodden wooden floors
  and tables unadorned with cloths; it's in the menu, too,
  mainly British with a Gallic burr, that makes full use of the magnificent local Lake District larder.
  
  
  
  
  
  
  Stornoway black pudding with crispy egg and bubble and squeak:
  ‘pure Cumbrian comfort by way of Lewis', is Tom's verdict
  
  We're here with Peter Gott, that great Cumbrian hero, and the man behind Sillfield Farm, who has invited me up to cook at the Westmorland County Show; also chef Phil Vickery, who certainty knows his alliums; and the force of nature
  that is Lorraine Stanton, something of a legend around these parts.
  
  But first dinner, and a sublime twice-baked Mrs Kirkham's cheese soufflé, the texture as light as a sigh, the flavour profoundly, lasciviously rich.
  Mrs Kirkham's, now made by her son Graham, is
  one of the world's great cheeses, and this is a soufflé
  of quiet majesty. A mushroom soup is equally splendid, managing to be both
  light and gutsy, while Stornoway black pudding with bubble
  and squeak and a deep-fried egg is pure Cumbrian comfort by way of Lewis.
  
  
  There's a fundamental generosity here, matched by assured technical precision. Duck à l'orange sees a plump
  breast cooked rare, the skin crisp, the sauce just the right
  side of bitter. It comes with a fat potato fondant and cabbage spiked with shards of
  smoked bacon. I eat rump of lamb, four vast just-pink slices, drenched
  in the stickiest, most gloriously intense of gravies; by its side,
  a tiny shepherd's pie, one bite of pure ovine brilliance.
  
  
  Puddings are every bit as fine: a lemon tart, beautifully
  sharp, with damson sorbet (this part of the Lake District is famed for its damsons); along with a banana soufflé, this time the classic version but
  ethereal, served with vanilla ice cream and
  a pot of sticky-toffee sauce to pour deep into its molten centre.
  This is good old-fashioned food, immaculately done, in the sort
  of pub designed for lingering. It's getting late now, and we've
  an early start. But first, another bottle of wine.
  Dinners like this are too rare to be rushed.
  
  About £45 per head. The Punch Bowl Inn, Crosthwaite, Cumbria; the-punchbowl.co.uk
  
  ★★★★✩ 

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