Any excuse to get up to the Lake District, but my partner’s birthday is as good a reason as any. Upon the recommendation of a friend who knows this place very well, it seemed the perfect spot for a treat. So off to The Old Stamp House, Ambleside!
After trusting Google Maps over my instinct, we found ourselves a minute or two late for our booking, and it took a staff member to lean out into the bitter January air to wave us in and greet us with an instantly warming smile.
We were led through to an excellent table in a quiet room, with initially only two other customers, but this quickly changed and excited chatter started to fill the space; it was a fantastic atmosphere and wonderful to find the place so busy on such a cold weekend.
The next little surprise to greet us, were a glass each of English sparkling wine, courtesy of the aforementioned friend, which we duly “cheersed” as our anticipation mounted.
Alongside our menu, which came wax-sealed in an envelope, was a letter from Chef Patron of Old Stamp House, Ryan Blackburn, providing information on each dish, the ingredients he uses, why and how the dish came to fruition; a really fantastic touch that already told us everything we needed to know about this restaurant and this chef.
He’s an incredibly talented but equally passionate person, and that touch I have not before seen in my travels to many restaurants of comparable quality; taking that time to help his guests understand every inch and intricacy of the food being served.
We began with a couple of beautiful little snacks; a sweet, sour and earthy beetroot and duck liver mouthful, followed by a delicate Allerdale cheese choux bun.
Duck Liver
‘Last of the Allerdale’
Next we were treated to beautiful warm Last Wolf beer bread; one of those things that I ought to have played by ear, but my first slice was very quickly followed by my second in being wolfed down after being smothered in local Winter Tarn Butter.
Next up was potted shrimp in a spiced mead velouté. I thought this was particularly genius, the sweet velouté took the lead as the shrimp played a textural role and a burst of raisin showed through at the end.
Spiced mead velouté, potted shrimp
An always welcomed hand dived scallop and crab salad course led us into roasted cod, always a firm favourite, with hen of the woods, spelt and chicken.
Ryan himself served the next and the showstopping dish from ‘The Fell’ – hogget – essentially served four ways. Loin, braised shoulder, lamb fat brioche and a bone broth that I promise you’ll feel you can taste just from looking at it.
Hogget – tattie pot and bone broth
Lastly, two genius dessert courses wrapped up a wonderful and fascinating dinner; gingerbread with a rhubarb and caramelised custard tart and stunning madeleines we were welcomed to dip into a luxurious and moreish sticky toffee sauce.
Each of these desserts were described by my partner as “the best she’s ever had”; high praise indeed from a sweets connoiseur.
Madeleine, sticky toffee sauce, chantilly cream
Gingerbread, rhubarb, caramelised custard tart
This was not a dinner I wanted to end, and if you want to get to know Cumbria, its ingredients and its scenery, I can not urge you enough to visit Ambleside, and to make what will certainly be a very special trip to The Old Stamp House.
To view menus and to get yourself booked in, visit www.oldstamphouse.com/
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