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Hotels in Windermere

Linthwaite House Hotel
Crook Road

LA23 3JA | View map

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Located in the heart of England’s beautiful Lake District and set in 14 acres of its own grounds, Linthwaite has spectacular views of Lake Windermere and the surrounding fells.

Comfy indoors, with an eclectic interior design often described as “Raffles meets Ralph Lauren”. The style of food is Modern British, beautifully cooked with a daily changing menu incorporating the best locally sourced ingredients and an award winning wine list have given the hotel a well-earned reputation including two AA rosettes.

Each bedroom has bath, shower, CD player (we have a library of CDs in reception which guests can borrow during their stay), Wi-Fi internet connection, Molton Brown toiletries, waffle bathrobes, hairdryer, iron and ironing board or trouser press, satellite TV and tea and coffee making facilities.

There is fly fishing in the private tarn, a 9-hole putting green and croquet lawn. Guests also have complimentary use of a nearby leisure spa. Windermere Golf Club is only one mile away and many of the regions heritage attractions are close by. Unstuffy and relaxing, Linthwaite is the perfect place to unwind.


Ratings/Awards: Johansens Most Excellent Country House 2007
AA 4 Red Stars
ETC 3 Star - Gold
Number of Rooms: 30
Number Ensuite: 30

Price per Person

Price Includes: Breakfast
Double: From £94.50
Twin: From£94.50
Single: From £129.00
Suite: From £154.00
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Name: Mirror Room/Billiard Room
Cuisine: Modern British
Chef: Richard Kearsley
Awards: Good Food Guide & 2 AA rosettes

For menu click here

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Credit Cards Accepted
Room Service
Disabled Access
Open All Year
Gym - Complimentary use of nearby Leisure Spa
Swimming Pool - Complimentary use of nearby Leisure Spa
TV in Rooms
Satellite TV
Conference/Business Facilities

Sample Menu:

Slow cooked for 18 hours
warm pickles, sweet garlic and Granny Smith

Smoked eel and foie gras pressing
kohlrabi spaghetti

Roast quail with sweet carrot,
glazed shallots, crisp pancetta

Mansergh Hall asparagus,
truffle and hollandaise

Salmon presented three ways:
Confit, rillette and Cartmel Valley smoked

Monkfish cheek with oxtail,
artichoke and baby onions

Lamb poached then seared,
braised neck, kataifi,
cep and kidney jus

Goosnargh corn fed breast, mushroom tabbouleh,
celeriac, poultry crumb

Roast cod with purée potato, smoked pancetta,
pod peas and braised baby gem lettuce

Venison loin with braised shin,
pearl barley broth, celeriac and pickled pear

Seared halibut, hand rolled gnocchi,
butternut squash and langoustine

Candied baby aubergine,
tomato couscous, char-grilled fennel

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