Lake District Restaurant
The Lake District is renowned for the wealth of it’s food and drink. Clarence House select prime produce from the hills and lakes of Cumbria for it’s Courtyard Restaurants imaginative, mouth-watering menus. Fell bred beef, rack of Cumbrian lamb, native black bream and Cartmel smoked duck breast are just some of the original Lakeland dishes created by our brigade of chefs.
With our extensive range of wines as accompaniments and a tempting array of desserts we are sure you will be coming back for seconds.
Meet the team
(From left to right) Alan Forsyth (Executive Chef), Mark Thexton (chef) and Zack Sharp (head chef)
Alan Forsyth – Executive Chef
Trained in Scotland and moved to the Lake District, working at various locations. Our Executive Chef, Alan achieved 2 Rosettes for food and has been in the trade for 34 years.
“I’ve had the pleasure of working with Michelin Starred Chef Tom Atkins, Angela Hartnett, Phil Howard at charity events.”
Zack Sharp – Head Chef
Our Head Chef Zack Started Working for our Executive Chef, Alan Forsyth, at 16. Who inspired him to study professional cookery at Kendal College and completed the following:
Diploma Level 2 – 2014
Diploma Level 3 – 2015
Level 3 NVQ in Patiserie – 2016
“Whilst at College I competed in many national competitions, inter-college competitions and a cooking competition in Cape Town, South Africa, where we were selected by our tutors and won the competitions.”
“I have had the pleasure of working alongside Geoff Galvin, Tom Aitkens, Phil Howard and Angela Hartnett, along with supporting chefs for our charity events at Clarence House”