Wild Boar Estate

The story

Wild Boar Estate Windermere: AA Rosette British Dining with Smokehouse Flavour

Legacy and the Smokehouse Kitchen

Wild Boar Estate in Windermere anchors a menu defined by traditional British cooking and award-winning technique under its 2026 AA Rosette. Chef Dylan leads the Grill and Smokehouse kitchen where heritage meets craft. The estate carries local legend; Sir Richard de Gilpin reportedly killed the last wild boar in Westmorland on these grounds, a tale that fits the venue's namesake and its focus on robust, game-inspired flavours.

Signature Cuts and Seasonal Plates

The smokehouse imparts depth to signature items like treacle-cured salmon smoked over whisky barrel wood chips. Hearty plates include black pig stout-glazed beef short rib paired with celeriac purée and truffle vinaigrette, alongside barbecued octopus resting on crispy pork belly. Longhorn beef appears across the menu, from a 10oz rump steak available smoked or unsmoked to the raclette burger layered with Hawkshead Posh Pickle, showcasing the versatility of British beef sourcing.

Oak Beams and Onsite Brewing

Oak beams frame the dining room where candlelight glows against slate floors and roaring fires. Guests gather in the Lounge and Bar for Mad Pig ale brewed onsite, complementing pub classics and light meals. The Brewhouse extends the estate's dedication to real ales and food quality, while Sunday lunch service offers roast options like Eden Valley lamb shank Moussaka with lamb fat potato and black cardamon jus.

Desserts and Savoury Finishes

Sweet finishes highlight British produce through caramelised white chocolate and miso ice cream served with strawberries, alongside a classic sticky toffee pudding dressed in salted caramel sauce. Truffle mac and cheese provides a rich side option, while sauces like café de Paris butter and whisky green peppercorn round out the savoury courses with precise flavour layering.