Trained in wales finishing at Port Meiron Hotel as head chef. Always cooking up to 3 rosette standard. What appealed to David was how we source our meat, Coming from a country in wales where lamb and beef are of a high quality, He saw the quality of Brians beef stock of beef and lamb and realised he could do some truly amazing dishes.

His challenge given was only to produce seasonal and locally sourced dishes, Dave and his teams first shift was coming out of the third lockdown, So challenge accepted our progression of menus has been quick and somewhat different to begin with in April only being allowed to open outdoors and being at the mercy of the UK weather. Our current menu is purely seasonal and will only progress in terms of quality and consistency.

Sedbergh’s own gin is our newest addition. We distill in small batches which gives us the traditional dry gin, sometimes lost by some larger people in the industry. Distilling in small batches allows us to take away and add flavours precisely.

We’re pleased with our range of Craft Beers & Ales is available in the bar at the Dalesman Country Inn. Our craft beers have been specially sourced from micro-breweries from all over the globe. Our range includes pale lager, amber lager, pale ales and IPAs, and wheat beers.

The Chase Room, a conversion from old stables, offers a welcoming venue for an informal or formal meal.

Refurbished in 2018, this room has been decorated with the highest quality trimmings and offers a feel of real luxury twinned with comfort. High backed real cow hide wall seating in a soft brown.

The popularity of the Chase Room makes it recommended that tables are booked in advance. A particular speciality is our delicious roast beef Sunday lunch. The Chase Room can cater for up to 25 people.