Address

Little Langdale

Cumbria

LA22 9NZ

Telephone

(015394) 37215

Opening Times

Weekdays

11 - 10.30 (11 Fri and Sat)

Sundays

12 - 10.30

Friendly inn with valley views from seats on the terrace, enjoyable food and several local real ales; comfortable bedrooms This year there have been some smart new changes to this well managed, popular inn – run by the same friendly family for 29 years. The front restaurant has been refurbished and now has chunky leather dining chairs around solid tables on the new wooden flooring, fresh flowers, and wine bottle prints on the dark red walls. The new snug leads off here, with country-kitchen chairs and tables on slate floor tiles, blue wall banquets and the same dark red walls; there's now much more room for walkers at lunchtime. The comfortably extended back bar still has a mix of green Lakeland stone and homely red patterned wallpaper (which works rather well), stripped timbers and a beam-and-joist stripped ceiling, antique oak carved settles, country-kitchen chairs and stools on its big dark slate flagstones, and Lakeland photographs. Barngates Cat Nap, Coniston Old Man, Hawkshead Bitter, Jennings Cumberland, and Whitehaven Ennerdale Blonde on handpump, over 50 malt whiskies and a decent wine list; darts and board games. There are lovely views from seats on the terrace over the valley to the partly wooded hills below and more seats on a neat lawn behind the car park, backed by a small oak wood. The award-winning summer hanging baskets are very pretty. The three shires are the historical counties of Cumberland, Westmorland and Lancashire, which meet at the top of the nearby Wrynose Pass.

Licensee name

Ian Stephenson

Free house

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Enjoyable food includes lunchtime sandwiches, mixed game and white pudding terrine with home-made chutney, cumberland sausages, beef in ale pie, leek, mushroom and smoked parmesan risotto, pork loin steak with herb mash, crispy pork belly and a lemon and sage cream sauce, organic salmon and garlic king prawns on wilted chard and sunblush tomatoes, and venison loin steak with a swede fondant, wild mushrooms and bordelaise sauce.