Four & Twenty

The story

Four & Twenty in Penrith delivers award-winning modern British cooking

The kitchen and its approach

Four & Twenty in Penrith builds its modern British menu around fresh regional produce handled by a compact team. The kitchen treats seasonal British cuisine as a flexible foundation, weaving in global flavours while keeping preparations straightforward. This grounded philosophy earned a solid recommendation in the 2026 Good Food Guide, which notes how the restaurant balances attentive technique with everyday comfort. Diners can expect plates that shift with the harvest rather than chasing fleeting trends.

Signature plates and seasonal shifts

The twice-baked cheddar cheese soufflé arrives incredibly light after its second bake, offering a reliable start to any meal. Main courses highlight careful timing, such as pan-roasted cod resting on crushed potatoes finished with smoked butter and a chive butter sauce. Plant-focused diners often choose the vegetable lasagne, which layers wood-roasted peppers alongside spring vegetables and locally produced St James cheese. Every dish carries the quiet precision that regulars appreciate.

The dining room and pours

King Street hosts an airy layout that frames a relaxed bistro atmosphere without sacrificing structure. The family-run operation keeps service unhurried, allowing guests to settle into a welcoming environment suited to both quick midweek lunches and longer weekend gatherings. A thoughtfully curated wine list pairs easily with the food, while house-created cocktails provide a playful alternative. Evening finishes often land on the upside-down strawberry cheesecake or a classic sticky toffee pudding, both served generously alongside local toffee and freshly brewed coffee.