After an extraordinarily beautiful day spent on the Ingleton Waterfalls Trail we are heading for dinner at The Three Hares in Sedbergh. We are with our good friends Thorkell, Amy, Alaya and we have even lured Ziggy away from his American football. The Three Hares is run by James and Nina. James is front of house – looking after the customers. Nina, using her experience of baking in Germany and of growing up with Japanese parents, is in the kitchen looking after the food.
Three pints of Saison, a spicy pale ale with all the strength of a quarterback, arrive for Thorkell, Ziggy and myself plus a bottle of Ventoux – a French red which should work well with most of the dishes we have ordered. I don’t normally pass comment on the bread we are served with our food but here it is fantastic – several varieties, all beautiful and we will return tomorrow to buy more!
The menu looks very ambitious. I kickoff with the pigeon, black pudding, celeriac & watercress which is very good. Thorkell has the very interesting looking heritage tomato crostini. Rock has the aubergine & feta pie for her starter. Everyone else is happy with the bread, olive oil & Balsamic.
Pigeon, black pudding, celeriac & watercress
Heritage tomato crostini
Most of us have now moved onto the red wine in time for the mains. Alaya and I both punt for the hare loin, confit leg & truffle risotto with kohlrabi and a formation of chantenay carrots. The loin is pretty good but I struggle with the strength of the truffle in the risotto. Amy tackles the Tamworth pork loin with salt baked beetroot, radish, wild garlic & mash.
Stone bass, maple peas, pancetta
Hare loin, confit leg & truffle risotto
Rock & Ziggy both have a fair catch of stone bass with a huddle of maple peas, pancetta, swede and sea herbs. The fish is expertly cooked and well flavoured. Thorkell has the Howgill hogget loin & shoulder with a touchdown of hotpot vegetables and red cabbage. For anyone that does not know, hogget is meat from a sheep aged between one and two years old. Some people think it is better than lamb or mutton. Thorkell absolutely loves it!
We can still find room for dessert and between us we order: blackberry sorbet with caramelised white chocolate crumble, and an end zone of apple & poppy seed; Yorkshire rhubarb with duck egg custard & gingerbread; and a block of sticky toffee pudding with real ale ice cream and oat crumble. All the desserts are excellent.
Yorksire rhubarb, duck egg custard & gingerbread
Blackberry sorbet, caramelised white chocolate crumble
Sticky toffee pudding, real ale ice cream
The menu today at The Three Hares is very game orientated with much less of a Japanese influence than we had hoped for. It has an adventurous approach to its dishes that many foodies will adore. After spending most of the day with Thorkell & Amy, the real pleasure here for Rock and I, was to also pocket a little quality time with Ziggy and Alaya.