The story
The Lake Isle in Uppingham anchors its Modern British kitchen inside a Grade II listed building on the town’s High Street. Long serving head chef Stuart Mead has guided this culinary operation for over twenty years. His approach relies on simple excellence rather than theatrical presentation. The Good Food Guide recently praised how reliably the team maintains high standards across both lunch and dinner services.
The monthly rotating set lunch highlights what is currently coming out of local fields and waters. Panko crusted scallops arrive alongside spicy chorizo while black vinegar aïoli cuts through the richness. Grilled sea bass takes an unexpected turn when paired with samphire pakora and sorrel raita. These cross cultural combinations keep the contemporary British cuisine grounded in consistent technique.
Soft daylight washes over the dining area where guests settle into stylish bedrooms above the restaurant. Attentive staff move quietly between tables while conversation stays low. The dessert list leans toward comforting indulgence rather than delicate architecture. A salted caramel custard tart pairs with Calvados and fresh apple while a fruit forage cheesecake finishes with Rutland sloe gin.
Recognition
Details
History
2 Rosette Award for Culinary Excellence
‘A great return on our first visit after eight years away,’ noted one couple who reacquainted themselves with this endearing local hotel and restaurant. Housed in a Grade-II listed building on Uppingham’s pretty High Street, it's an affable and personable retreat. Most readers combine eating here with an overnight stay in one of the ‘stylish and tasteful’ bedrooms, but food remains the main talking point thanks to the efforts of long-serving chef Stuart Mead, who has been at the helm for more than two decades. Standout dishes are many and varied, from crispy panko scallops with chorizo, ‘seasoned squid’ and black vinegar aïoli to pork fillet with a wild boar pie. The kitchen likes to mix and match globetrotting flavours, as in grilled sea bass with samphire pakora, toasted cucumber, mussels and sorrel raita, although the results are always on-point with ‘consistently high standards’ across the board. Desserts are comforting, boozy delights, from salted caramel custard tart with apple and Calvados to ‘fruits of the forage’ cheesecake with nut meringue and Rutland sloe gin. Warm, helpful service always gets the nod, and there are some ‘high-quality’ offerings on the ever-growing list of around 200 wines. In case you were wondering, the hotel takes its curious name from The Lake Isle of Innisfree , a poem by WB Yeats.
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