More than just local
What makes the George and Dragon so special is that its source of inspiration, history, passion and produce comes from the extensive Lowther Estate, right on its doorstep, where the Lowther family has been producing food for more than 800 years. With a philosophy of sustainability, simplicity and taste; the fresh ingredients, sourced from within 20 miles of the pub (and the vast majority from within just two or three), are presented thoughtfully, simply and honestly.
The rare and traditional slow grown breeds of beef, chicken, pork and lamb that are reared on the estate are all free range. What makes the meat so exceptional, is the grass which animals feed from, which here, grows in the limestone soil – famous for rearing the best quality animals. The extensive natural minerals and the significant amount of rainfall in the Lake District make it one of the best places for rearing livestock in the world.
Seasonal
There’s every chance that game, including Roe Deer and Red Deer, sourced on the Estate woods and moors by the Estate’s own stalker, will be on the daily specials board. Regular features/specials will include partridge, pheasant, woodcock and duck from local game keepers.
All the vegetables are seasonal, and the vast majority are grown year-round in the Estate kitchen gardens, which have been serving the family Estate homes for hundreds of years. Local cheeses, smoked meats and home-made ice creams from local suppliers are also on offer and nearby micro breweries supply a selection of local ales.
Location
Charles Lowther, who had been looking for the perfect location for an Estate pub and restaurant for three years, said: “I take huge pride in the quality of produce on the Lowther Estate and being able to offer people the opportunity to experience and enjoy all it has to offer is wonderful. It’s important for people to know where their food comes from and we can give them not only all the answers but also a place to experience the heritage of the area.”
He added: “And best of all it’s helping to support the local economy.” It’s not just the food that is locally sourced: the building materials used to restore the 18th century coaching inn all come from the surrounding area and everyone who helped create the pub as it is today are local.
