The Lake District’s newest Michelin-starred restaurant reopens today after 16 weeks of closure due to the coronavirus pandemic.
The Cottage in the Wood – dubbed a “restaurant with rooms”, is in the heart of Whinlatter Forest 1,000ft up on the pass between Keswick and the Western Lakes.
It will first open for dinner to residents only, so that distancing measures and dining numbers can be more easily managed, and to make guests’ experience as safe and as comfortable as possible.
The restored 17th century coaching inn will reopen for lunch to residents and non-residents on Friday 17th July.
Owners Kath and Liam Berney say the restaurant, which won its first Michelin star under chef director Ben Wilkinson in October, will reopen for dinner to non-residents as soon as it’s safe to do so.
Liam said: “We were on such a roll before Covid-19, with the Michelin star a real boost for Ben, the business and the whole team.
“It’s been a difficult time for everyone in the hospitality sector but the furlough scheme has been a lifeline for everybody and we’ve used the downtime positively to think about the future of the business and our next steps, and it means we are able to welcome back our wonderful staff team this week.”
Liam said the restaurant will reopen to residents with a 50 per cent reduction in capacity to 16, to allow for physical distancing, and this will be in place until distancing guidance changes. It will be offering its eight-course tasting menu and a four-course set dinner menu.
“There will be some changes to service to reduce unnecessary contact but we will try to keep our usual personal approach.
“We are confident that our unique forest location and the small scale of our business will provide a safe and relaxing visit, along with some great food. We very much look forward to welcoming guests old and new.”
Chef Ben oversees the restaurant side of the business with his partner, restaurant director Monika Zurawska, who runs front of house.
Ben said: “It’s a great feeling to be planning the reopening, reconnecting with our great suppliers and writing new menus. I’m so pleased to be able to say we have kept our team intact, in fact we have added to the brigade with a new chef.
“It’s been good to have some time to think about what we do for our guests and what we can do better. The new menus are really going to show what’s special about The Cottage and Cumbrian food.
“I’ve never had so much time out of my kitchen, my hands have gone soft. I just hope it’s not too hard to get going again. I expect I’ll sleep well after the opening weekend!”
