The story
In the quiet Cumbrian village of Skelton, just outside Penrith, the Dog and Gun Inn is a dining pub with a straightforward philosophy. Run by the Queen-Fryer family since 2017, they buy good-quality ingredients, cook them with care and a little technique, and serve them in a warm, comfortable, and laid-back environment.
The principle ingredients for every dish come from within Cumbria, from suppliers they know well. Lamb arrives from the next village, Ellonby; fish is landed at Maryport; cheese from Torpenhow; organic yoghurt from Slackhouse Farm near Birdoswald. They also reach into the South Lakes for Lyth Valley damsons and Cartmel Valley venison. This commitment to local sourcing defines the British Contemporary cooking here.
The Dog and Gun has steadily built a reputation that extends far beyond the village. It was awarded the only Michelin Bib Gourmand in Cumbria in 2018, named Best Dining Pub in the Cumbria Life Food and Drink Awards for 2019 and 2020, and added to Estrella's Top 50 Gastropubs list in 2021. The AA awarded three rosettes from 2023.
Then came the Michelin Star. The team earned it in 2022 and have retained it every year since, including 2026. As they put it, they are "five-times thrilled." The recognition is the result of a consistent aim: wanting every customer to have a truly enjoyable meal.
The restaurant also offers Principled Pies & Provisions, traditional pies available separately. The atmosphere is relaxed and welcoming, with outdoor seating for warm days and space for private parties. Lunch and dinner are served, and the spirit of the place is one of genuine hospitality, centred on the best of Cumbrian produce.
Recognition
Ambience
Details
History
High quality cooking
3 Rosette Award for Culinary Excellence
The Dog & Gun takes centre stage in the tranquil north Cumbrian village of Skelton. As befits its name, the place will welcome your canine companion (if you give notice), but perhaps leave the firearms at home. It's a welcoming dining space, divided by a central bar, with misshapen ceiling beams and wheelback chairs, and an approach to service considerate enough to turn down the Ed Sheeran when orders are being taken. Ben Queen-Fryer works in splendid isolation at the stoves, offering a style of high-gloss country cooking that puts the emphasis on substance as well as impressive technique. Pasta is spot-on, as in a yolk-yellow raviolo filled with pork, sauced with a reduction of the poaching milk with sage and garlic. A terrine of smoked Jersey Royals, or perhaps a cheesy soufflé, might be alternative starters, but do save room for the trencher-style main dishes – witness a stonking venison suet pudding packed with tender, gamey meat, served with a stick of beetroot done in duck fat, mead gravy and a side of the chunkiest chips. Dover sole is butter-sauced, while the veg option might be earthy cep risotto. Even the crumbly-topped dessert soufflé, made with the Lyth Valley's celebrated damsons and partnered with frangipane ice cream, is a hefty proposition – so that diners not opting for the chocolate millefeuille need not feel skimped. A couple of Cumbrian craft beers and sanely priced wines by the glass lead the drinks offering, with selections forsaking the beaten track for Swiss varietals, Slovak Riesling and an orange creation from Alsace.
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