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There is something reassuringly robust about The Punch Bowl Inn.<br> <br> Not just in the old-fashioned bar, where the Wainwright Gold is well kept and a huge <br> <br> leather sofa sits before a blazing wood burner; or in the dining room, solid and comfortable, with its old beams,<br> <br> well-trodden wooden floors and tables unadorned with cloths;<br> <br> it's in the menu, too, mainly British with a Gallic burr, that makes full <br> <br> use of the magnificent local Lake District larder.<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 <br> <br> Sillfield Farm, who has invited me up to cook at the Westmorland County Show; also chef Phil Vickery, who certainty knows <br> <br> his alliums; and the force of nature that is Lorraine Stanton, something of a legend around <br> <br> these parts. But first dinner, and a sublime twice-baked Mrs Kirkham's <br> <br> cheese soufflé, the texture as light as a sigh, the flavour profoundly, lasciviously rich.<br> <br> <br> <br> Mrs Kirkham's, now made by her son Graham, is one of the world's great cheeses, and this is a soufflé of quiet majesty.<br> <br> <br> <br> A mushroom soup is equally splendid, managing to be both light and <br> <br> gutsy, while Stornoway black pudding with bubble and squeak and a deep-fried egg is pure <br> <br> Cumbrian comfort by way of Lewis.<br> <br> <br> <br> There's a fundamental generosity here, matched by assured technical precision. <br> <br> Duck à l'orange sees a plump breast cooked rare, the skin crisp,<br> <br> the sauce just the right side of bitter. It comes with a fat potato fondant and cabbage <br> <br> spiked with shards of smoked bacon. I eat rump of lamb, four vast <br> <br> just-pink slices, drenched in the stickiest, most gloriously <br> <br> 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 <br> <br> sharp, with damson sorbet (this part of the Lake District is <br> <br> famed for its damsons); along with a banana soufflé, this time the classic version but ethereal, served <br> <br> with vanilla ice cream and a pot of sticky-toffee sauce to <br> <br> pour deep into its molten centre. This is good old-fashioned <br> <br> food, immaculately done, in the sort of pub designed for lingering.<br> <br> It's getting 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> <br> <br> About £45 per head. The Punch Bowl Inn, Crosthwaite,<br> <br> Cumbria; the-punchbowl.co.uk<br> <br> <br> <br> ★★★★✩ <br> <br> <br> <br> My web blog ดอกไม้หน้าโลง ราคา <br> <br> - https://Www.diekassa.at/kassenwiki/index.php?title=Six_Ideas_That_Can_Change_The_Best_Way_You_%E0%B8%94%E0%B8%AD%E0%B8%81%E0%B9%84%E0%B8%A1%E0%B9%89%E0%B9%83%E0%B8%99%E0%B8%87%E0%B8%B2%E0%B8%99%E0%B8%A8%E0%B8%9E