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There is something reassuringly robust about The Punch Bowl Inn.<br> <br> <br> <br> Not just in the old-fashioned bar, where the <br> <br> Wainwright Gold is well kept and a huge leather sofa sits before a blazing wood burner; <br> <br> or in the dining room, solid and comfortable, with its old beams, well-trodden wooden floors and tables unadorned with cloths; it's in the menu, too,<br> <br> mainly British with a Gallic burr, that makes full use of <br> <br> the magnificent local Lake District larder.<br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> <br> Stornoway black pudding with crispy egg and bubble and squeak:<br> <br> ‘pure Cumbrian comfort by way of Lewis', is Tom's verdict<br> <br> <br> <br> We're here with Peter Gott, that great Cumbrian hero, and the man behind Sillfield Farm, who has invited me up to cook at the Westmorland County Show; also chef Phil Vickery, who certainty knows his alliums;<br> <br> and the force of nature that is Lorraine Stanton, something of <br> <br> a legend around these parts. But first dinner, and a sublime twice-baked Mrs Kirkham's cheese soufflé, the texture as light as a sigh, the flavour profoundly, lasciviously rich.<br> <br> Mrs Kirkham's, now made by her son Graham, is one of the world's great cheeses, and this is a <br> <br> soufflé of quiet majesty. A mushroom soup is equally splendid, managing to <br> <br> be both light and gutsy, while Stornoway black pudding with bubble and squeak and a deep-fried egg is pure Cumbrian comfort by way <br> <br> of Lewis.<br> <br> <br> <br> There's a fundamental generosity here, matched by assured technical <br> <br> precision. Duck à l'orange sees a plump breast cooked rare, the skin crisp, the sauce just <br> <br> the right side of bitter. It comes with a fat potato fondant and cabbage spiked with shards of smoked bacon. <br> <br> I eat rump of lamb, four vast just-pink slices, drenched in the stickiest, most gloriously intense of gravies; by its side, a tiny shepherd's pie, one <br> <br> bite of pure ovine brilliance.<br> <br> <br> <br> Puddings are every bit as fine: a lemon tart, beautifully sharp, <br> <br> with damson sorbet (this part of the Lake District is famed for its <br> <br> damsons); along with a banana soufflé, this time the classic <br> <br> version but ethereal, served with vanilla ice cream and a pot of sticky-toffee sauce to pour deep into its <br> <br> molten centre. This is good old-fashioned food, immaculately done, <br> <br> in the sort of pub designed for lingering. It's getting <br> <br> late now, and we've an early start. But first, another bottle of wine.<br> <br> Dinners like this are too rare to be rushed.<br> <br> <br> <br> About £45 per head. The Punch Bowl Inn, Crosthwaite, Cumbria;<br> <br> the-punchbowl.co.uk<br> <br> <br> <br> ★★★★✩ <br> <br> <br> <br> my site - ร้านจัดพวงหรีด ใกล้ฉัน - <br> <br> https://ecuadortenisclub.com/672293