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Our ethos 

The food served at Kysty has been lovingly crafted by our dedicated team of chefs. Led by head chef Dan Hopkins they have created a seasonal menu brim full of dishes inspired by the Cumbrian landscape that surrounds us.

Dishes that reflect the simple food ethos of our Chef Patron Ryan Blackburn, which is to utilise only the finest seasonal ingredients available from carefully selected small artisan producers, who grow and rear quality produce with real care and attention to detail.

We utilise Herdwick from the high fells, beef from the Solway Plain, wild game from the high Pennines, mushrooms, nuts and berries from the woods and forests that surround us, wild salmon and trout from the rivers that criss-cross the landscape and fresh fish and shellfish from the cool waters of Cumbria’s Irish Sea coast. All of which provides us with an abundant ever-changing larder to use in the dishes we create.

Children are welcome too, and we are happy to offer some smaller, kid-friendly dishes for their enjoyment. 

Our Kitchen

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Smoked Mackerel Rillette, Pickled Cucumb

Our menus 

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We are happy to make adjustments to our menu to suit dietary requirements. If unsure please contact our staff to discuss.

We also offer a children's menu.

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