On a recent trip to Cartmel, The Royal Oak was the only place on people’s lips. So we went. It lived up to the chatter. Demi Millard and Tom Pemberton have created something that feels genuinely rooted in its place. A proper pub, but with a level of cooking that goes way beyond what you expect. It felt like a hand-in-glove fit for Open Fire Dining Club.
On Saturday 30 + Sunday 31 May Tartuffe will be collaborating with The Royal Oak on an 8 course menu celebrating the produce and flavours of the Lake District.
Dishes include Carlingford oysters grilled on the Big Green Egg with wild garlic and crème fraiche and a chicken wing smoked with Morecambe Bay brown shrimp, a flavour synonymous with the South Lakes.
The main dish of the evening is Hebridean Lamb À La Ficelle with white beans, anchoiade, courgette, dandelion, bitter leaf salad and the Royal Oak’s delicious mint sauce.
To round things up the team will be serving a Grasmere gingerbread with ewe’s milk cheese and truffled elderflower honey, followed by chocolate mousse with Zaytoun olive oil and cherry.
The afternoon’s drinks will be led by Cloudy Bay – established in 1985, it’s a Marlborough pioneer and an iconic New Zealand winery, celebrated for its consistent quality and refined expressions of Sauvignon Blanc and Pinot Noir.
Guests will be welcomed with a glass of Cloudy Bay Sauvignon Blanc 2025. This vintage, which helped put New Zealand on the map with its captivating flavour, presents bright lemon curd notes layered over white nectarine, and fresh sea salt aromas reminiscent of a cool sea breeze at the end of a warm day.
To complement the main course, a meticulously selected Cloudy Bay Pinot Noir 2023 will be served. This Pinot Noir, known for its signature silky elegance, is beautifully aromatic with a distinctly summery character, recalling fruit picking on warm days. It offers an elegant and complex pairing for the Hebridean Lamb À La Ficelle, embodying the depth and balance that Cloudy Bay is renowned for and enhancing the rich flavours of the dish.
The experience promises a harmonious blend of exceptional wine and exquisite cuisine, reflecting Cloudy Bay’s legacy of crafting wines with character and finesse.
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Open Fire Dining Club: Tartuffe x The Royal Oak
– Glass of Cloudy Bay Sauvignon Blanc 2025 on arrival
– Welcome snack
– 8 course dinner
– Glass of Cloudy Bay Pinot Noir 2023 with main course
Dates: Saturday 30 + Sunday 31 May 2026
Time: Doors + drinks: 4pm / Food: 5pm / Finish around: 9:30pm
Where: Torr Vale Mill, Torrvale Rd, High Peak, SK22 3HS
Cost: £110
Tags:
BBQ
