The story
In the quiet village of Crosthwaite, surrounded by damson orchards and rolling green hills of the Lyth Valley, The Punch Bowl Inn has been welcoming guests since 1829. Originally a blacksmith's shop, this Lake District inn has been lovingly renovated by owner Richard Rose, who has lived in the area all his life. The result is a relaxed blend of old charm and modern comfort, with crackling log fires in the bar, a sunny terrace where honeysuckle climbs the walls, and dining spaces that range from informal to contemporary.
The kitchen is the heart of the operation, and it has earned the inn a place in the Michelin guide. The cooking is Modern British, driven by the seasons and by what can be grown or foraged nearby. The Punch Bowl runs its own farm, Mirk Howe Farm, which supplies damsons, rhubarb, beetroot, artichokes, micro herbs, lettuces, and Cumbrian lamb. Wild garlic, watercress, sorrel, and blackberries are gathered from the surrounding countryside.
One dish has become something of a signature: the twice-baked Mrs Kirkham's Lancashire Cheese Soufflé, which has been on the menu for nearly twenty years. In late 2024, food critic Tom Parker Bowles wrote a glowing review in the Mail on Sunday, praising the soufflé in particular. The lunch and dinner menus change regularly, but you might find Stornoway black pudding with bubble and squeak, a glazed ham hock with charred pineapple, or Cumbrian lamb loin with a mini shepherd's pie. There is a dedicated vegan menu and a children's menu as well.
The wine list runs to almost one hundred bottles, with a focus on artisan producers, eco-friendly and Fairtrade options, and English wines. The team can suggest pairings across all menus, and themed wine-tasting evenings are held throughout the year.
The Punch Bowl has collected a number of accolades over the years: AA Inn of the Year 2023, Cumbria Dining Pub of the Year from the Good Pub Guide, and Front of House Team of the Year from the Top 50 Gastropubs list. The staff, some of whom have been here for over a decade, are a big part of what makes the place work. Whether you are stopping in after a fell walk or staying overnight in one of the nine bedrooms, the welcome is genuine and the cooking is serious.
Recognition
Ambience
Details
History
A serene village in the verdant Lyth Valley, complete with a pretty church and rolling hills, is home to this upmarket hostelry. Originally a blacksmith's forge at the beginning of the 19th century, its old bones make for a magnificent country inn, where beams and slates, real fires and real ales feel right at home across several spaces. It's been a dining destination for several decades and continues to deliver a menu that keeps its feet firmly on the ground, with produce from the owners' farm ensuring that food miles are kept to a minimum. Lancashire cheese soufflé with caramelised red onions is a cross-border favourite, comforting and rich, or you could try a lighter option such as beetroot and pomegranate salad with goat's cheese and raspberry vinaigrette. Cumbrian lamb arrives with a miniature shepherd's pie, while fish might feature pan-roasted cod with cider and mussel sauce, plus a serving of mash to soak it all up. During the week, lunchtime brings similar dishes, with the addition of pub staples such as fish and chips or local wild boar and damson sausages (with mash and gravy). Those damsons also appear as a sorbet with the Punch Bowl's renowned lemon tart. Sunday lunch (a weekly changing blow-out) brings roast beef sirloin with Yorkies and seasonal vegetables (some courtesy of the owner's farm). Well-chosen wines from £27.
2 Rosette Award for Culinary Excellence
Location
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