Nestled in the heart of the picturesque Lake District, The Forest Side is an enchanting retreat that offers a harmonious blend of luxury and rustic charm, an elegant gothic mansion surrounded by breathtaking landscapes of Wordsworth’s beloved Grasmere. The hotel boasts 20 beautiful bedrooms, welcoming lounges and a Michelin-starred restaurant, led by Head Chef Paul Leonard, designed to be a reflection of the very landscape in which it sits.
The Room
Each room is named after the many varieties of trees in the gardens, furnished with a blend of classic and contemporary styles. We stayed in one of their five exquisite Master Suites, Oak, which featured interiors conceived by renowned designer, James Mackie, luxurious wall coverings and fabrics by Zoffany, ultra comfy Westmorland beds made specially by Harrison Spinks, and hand crafted deep pile Herdwick carpet by Wools of Cumbria. The suite was bright and spacious, soft and neutral tones dominate the colour palette, creating a serene and calming ambiance. On our dressing table laid a welcome card and a sweet slice of their cake of the day.
The bathrooms are sumptuously appointed with top tier fixtures and fittings, finished with Farrow & Ball wall coverings and with natural limestone tiles. Our bathroom was fitted with a rain shower and a double ended bath which was perfect for an indulgent bubble-bath. A selection of natural bath and body products by Bramley were provided for use during our stay, inspired by the beauty and therapeutic properties of plants and made in the British countryside.
The hotel has a select number of rooms which are dog friendly; Charlotte was provided with a dogbed, dog bowls, a small throw, and some snacks to settle in. We enjoyed a welcome drink downstairs in the lounge where dogs are allowed between 2pm and 6pm; dogs are now allowed in the restaurant area.
The Food
Their food ethos is firmly rooted in the landscape of the lakes where they utilize only the freshest locally sourced seasonal produce, paired with an exclusive wine list featuring small organic and bio-dynamic wine producers. Many of the ingredients are homegrown in The Forest Side gardens and kitchen garden providing about 60% of the fresh seasonal fruit and vegetables needed, as well as an array of flowering plants and herbs.
The restaurant is light and airy, designed to connect diners with their surroundings, featuring a muted colour palette, bespoke reclaimed timber and steel tables, and vibrant earthenware plates made by local artisan ceramicists.
There is the option of a 4 course or 8 course menu, of which we went for the latter. Some highlights included peas dressed in chicken fat with smoked eel and seaweed custard, hand dived scallop with morel and cured pork jowl, and the Tomlinson rhubarb and custard dessert. We visited during the spring time so the menu will have most likely had a summer refresh by now, but the menu will undoubtedly be just as tantalizing to the tastebuds.
View rooms at The Forest Side here.
- My experience at The Forest Side was complimentary – views and photos are my own. Please request for permission before re-posting any content.
