There’s no denying it — the Lake District is a haven for foodies. With its patchwork of rolling hills, dramatic fells, and storybook villages, the region is not only rich in natural beauty, but also in incredible local produce.
It’s a place where farm-to-table isn’t a trend — it’s a way of life, and the culinary scene reflects that. From rustic pubs and hidden tearooms to refined restaurants with serious credentials, the Lake District’s dining scene is as diverse as its landscapes.
I like to think of myself as a bit of a foodie — a little on the chubby side, always up for a feed, and perpetually planning my next meal. Thankfully, the Lake District is the perfect place for people like me, full of hidden gems tucked away in beautiful nooks just waiting to be discovered.
During a recent two-week holiday in the Lakes, my husband and I decided to shake things up a bit. Rather than our usual ‘play it by ear and end up doing nothing’ approach, we wrote a list of must-dos. His top picks? The Lakeland Motor Museum, followed closely by tearing over the Kirkstone Pass at speed.
As for me? Well, this chubby foodie had one very specific goal in mind — a reservation at the Michelin-starred restaurant and pub, Heft, in the tiny village of High Newton.
I consider myself incredibly lucky — I’ve dined in some truly beautiful restaurants over the years (all in the name of work, of course… and my personal mission to bring food news to the people). Among those experiences, there’s been a healthy scattering of Michelin-starred gems, each one memorable in its own way.
But never have I approached a Michelin-starred restaurant to be greeted by the raucous laughter of locals enjoying an after-work pint on wooden benches out front, or stepped into a buzzy pub atmosphere filled with both regulars and visitors tucking into bar snacks, dogs happily snoozing under tables.
This isn’t how I imagined a Michelin-star experience would begin — but I have to say, I frikking love it.
Well, when in Rome… or in this case, High Newton, it would’ve been rude not to join in. We ordered drinks at the bar and let the team know we’d arrived for the evening service at Heft, which begins promptly at 7pm. With a good 30 minutes to spare, we happily settled in for a pre-dinner drink — soaking up the laid-back buzz of the bar, surrounded by locals and fellow diners who clearly felt just as at home as we did.
Shortly before 7, we were shown through to the restaurant — a beautifully styled dining room that offers a noticeable shift in pace. The lively hum of the bar gave way to a more tranquil, intimate atmosphere, setting the tone for what promised to be a special evening. It’s refined but relaxed, with that unmistakable sense that you’re in very good hands.
We were dining from the Spring Tasting Menu, and I was genuinely excited — there’s something about settling in for a multi-course experience that always feels like a bit of an adventure.
NB: I have it on good authority that the pizzas, bar snacks and street food dishes are something to behold if a more casual feed is your thing.
The first course was a trio of small bites, and each one offered a clever, flavour-packed introduction to the kitchen’s creativity. There was a Dale End Cheddar, onion & Worcestershire croustade — rich and sharp with a satisfying crunch. Then a delicate bresaola, egg & gouda ‘crumpwich’, which delivered comfort with a twist. And finally, Uncle Juan’s rosti, served with sour cream and pickled onions — a playful, textural little plate that was as fun to eat as it was to say.
Next up: maitake mushroom, glazed in soy and served with ewe’s curd, a scattering of dittander, and their very own house-made guanciale. It was one of those dishes that makes you pause — savoury, earthy, umami-rich, and beautifully balanced by the cool creaminess of the curd and the subtle heat from the greens. The guanciale added just the right hit of salt and depth, elevating every bite without stealing the spotlight. It was refined, unexpected, and completely delicious.
The next dish was a real showstopper: smoked sea bream paired with Amela tomato, fennel kimchi, and a whisper of savoury. The fish was silky and subtly smoky, flaking apart beautifully with just the gentlest touch of a fork. The Amela tomato added an unexpected burst of sweetness, while the fennel kimchi brought a lively, tangy edge that danced against the more delicate elements.
Then came the monkfish and cauliflower curry — a dish that brought a comforting warmth and depth to the tasting menu. The monkfish was perfectly cooked: firm, meaty, and almost sweet, holding its own against the rich, spiced cauliflower sauce. This wasn’t a heavy-handed curry — it was elegant, aromatic and gently complex, allowing the fish to shine while delivering a real hug of flavour. It was the kind of course that made you instinctively slow down and savour every mouthful.
The main event was Taylforth’s Herdwick hogget. Accompanied by kohlrabi, chimichurri and a bold peppercorn sauce, this course was all about balance: rich and robust, yet lifted by the freshness of the chimichurri and the subtle crunch of the kohlrabi. The meat was tender, deeply savoury, and incredibly satisfying, with each preparation offering its own little twist. It was a masterclass in how to take a rustic ingredient and make it sing with elegance and imagination.
Dessert arrived in the form of a maple, verjus, praline and mascarpone choux au craquelin — and it was every bit as indulgent and elegant as it sounds. The choux pastry had that perfect light crunch from the craquelin top, giving way to a cloud-like mascarpone filling that was creamy without being heavy.
The maple and praline brought richness and warmth, while the verjus added a gentle acidity that cut through the sweetness beautifully. It was clever, balanced, and utterly irresistible — the kind of dessert you try to eat slowly… and fail.
It’s taken me a little longer than usual to write about HEFT, because I really wanted to sit down and reflect on the experience — from start to finish.
It began, unexpectedly, with a cheerful drink in a cosy pub, surrounded by laughter and locals. And from there, it unfolded into a culinary adventure filled with thoughtful touches, bold flavours, and some genuinely unexpected twists and turns.
HEFT is truly one of a kind. It’s the sort of place that defies definition — just as perfect for casual drinks with friends as it is for a laid-back pub lunch or a full-blown Michelin-starred experience. It has an unassuming charm and a humble approach to being, quite frankly, rather magnificent.
The space is rustic yet stylish, cosy yet contemporary, with service that strikes that rare balance of being warm, informed, and never intrusive — and thank goodness, none of that pretentious front-of-house energy I cannot stand.
And the kitchen? They’re knocking it out of the park, course after course.
(I must apologise for my total lack of photography skills – they do not do this food justice at all!)
About the Chef: Kevin Tickle
At the helm of HEFT is Kevin Tickle, a chef deeply rooted in the Cumbrian landscape. Born and raised in the Lake District, Kevin is known for his creative, produce-led cooking that blends foraging, heritage ingredients, and a touch of culinary mischief. Before opening HEFT, he made his mark as head chef at Forest Side, where he earned a Michelin star and a reputation for boundary-pushing flavour.
With HEFT, Kevin brings his signature style to a more personal stage — combining pub heritage with refined, inventive cooking in a setting that feels as thoughtful and grounded as the dishes themselves.
Add HEFT to your bucket list immediately. Tell them I sent you.
Heft: High Newton, Grange-over-Sands LA11 6JH
e. info@hefthighnewton.co.uk
Words by Joanne Brook-Smith