The story
George & Dragon in Penrith serves modern British cuisine rooted in the surrounding Cumbrian countryside. A cream frontage and a painted Saint George mural set the scene inside this former Charles Lowther estate property. The kitchen returned to full service following a severe fire in 2022, guided now by Paul McKinnon who originally helped establish the venue in 2008. Most vegetables and herbs arrive directly from the adjacent Lowther Hall gardens. This tight supply chain supports the restaurant’s placement in the 2026 Good Food Guide.
The dining room moves easily between sharing formats and hearty single servings. Guests often begin with smoked sea trout or venison pastrami before tackling the saddleback pork topped with crackling and glossy gravy. Vegetarian options like charred cauliflower steak appear alongside traditional staples such as a Cheddar mashed fish pie. These preparations highlight the modern British kitchen without unnecessary embellishment.
Quiet corners and wooden fixtures create a relaxed environment for afternoon lunches or evening meals. The beverage programme complements the food through an arranged wine list that highlights small, independent producers. Visitors frequently pair their main courses with bottles from family vineyards across Europe. Sweet finishes typically feature fruit tarts served alongside locally sourced cheeses like Blue Whinnow.
Recognition
Details
History
* On Mondays and Tuesdays, the pub serves a reduced menu for residents only.* * Gareth Webster has left and been replaced by Paul McKinnon, who was the pub's original chef when it opened in 2008. Watch for a new review coming soon.* 'Welcome back,' announces a board outside Charles Lowther's cream-fronted country-estate pub with rooms, signalling that the George & Dragon has finally recovered from the effects of a devastating fire in June 2022. Inside, tranquillity reigns, despite the presence of a mural depicting a haloed St George seeing off that dragon. Much of the produce comes from the Lowther Hall estate and kitchen gardens, giving a palpable sense of a community resource, and the place has another valuable asset in the shape of chef Gareth Webster, who worked previously in one of Simon Rogan's kitchens. The menu format is accessible and full of interest, depending on whether you want to eat lightly or pile right in. Small plates such as smoked sea trout, venison pastrami or delicious little lobster tacos with sweetcorn and a light salsa make an inspired intro, before pedigree meats and traditional seafood dishes take the stage. The fully laden fish pie is topped with Cheddar mash, while vegetarian mains might feature charred cauliflower steak with almond pesto, although the heart of the operation is revealed in a substantial serving of saddleback pork, topped with black pudding and crackling, accompanied by lightly blanched chard, roasted beetroot and an all-important jug of glossy gravy. Tarts and crumbles are the mainstays of the desserts: we enjoyed a fig tatin with sour apple chutney, thyme honey and a wedge of Blue Whinnow (a delicately veined cow's-milk cheese from Thornby Moor Dairy near Carlisle). An enterprising, fairly priced wine list has informative notes, with prominence given to bottles from artisanal, family-run estates.
1 Rosette Award for Culinary Excellence
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