The Brown Horse

The story

The Brown Horse in Kendal: Award-Winning Modern British Dining

The Kitchen and Its Roots

The Brown Horse in Kendal operates a robust modern British kitchen inside a historic Georgian coaching inn along the Winster Valley. Head chef Shaun Edmondson directs seasonal sourcing across Cumbria, a practice that secured his Pub Chef of the Year award in 2020 and recently earned the venue a Local Gem distinction in the Good Food Guide 2026. The team treats straightforward pub classics with precision, favouring regional ingredients over theatrical presentation, a hallmark of contemporary British cooking.

Signature Plates and Regional Flavours

Appetisers often begin with a tangy twice baked goat’s cheese soufflé or ripples of cured venison paired with salty olives and Appleby Creamery Black Dub cheese. Main courses highlight the same commitment to provenance, featuring crisp skinned stone bass accompanied by mussels, parmentier potatoes, and a delicately curried sauce. Dessert follows the valley’s orchard heritage, typically concluding with a rich cheesecake served alongside damson gel and a plum and damson sorbet.

The Dining Rooms and Terrace

Guests choose between a refined dining room and a more relaxed bar space where dogs are permitted to join their owners. The building extends outward to a sheltered terrace and garden, offering quiet views of the surrounding dry stone walls and woodland paths. This family run venue maintains a steady calendar of lunch and dinner services, ensuring the kitchen remains active throughout the week. The consistent presence of award winning menus reflects a simple promise to deliver reliable quality in a comfortable setting.