The Falls Bar and Kitchen, Ingleton opens with new owners

Dan and Charlotte Nemeth took over the Falls Bar and Kitchen at the entrance to the Ingleton Waterfall Trail, and have set out their plans for a 'fine-dining meets street food, farm-to-fork experience following a £100,000 refit.

Dan and Charlotte are also behind Ingleton's award-winning Seasons Bakery, and say the new Falls Bar and Kitchen offers something for everyone:

"We provide a day-long fine-dining experience - with table service, top quality food and generous portions, without the high price tag usually associated with such an experience.

"We’ve avoided doing a separate vegetarian menu, because these dishes are wonderful in their own right", said Charlotte.

"Dan adds: "The stylishly lit interior’s comfortable, contemporary furnishing offers a touch of relaxed luxury while retaining a living room ambience, and the traditional flagged floor accommodates the muddy boots that invariably accompany visitors to the area, and we’re dog lovers ourselves, so pets are very welcome."

The à la carte menu, created by head chef Matt Marshall, will incorporate steak-house grill style meals, vegetarian dishes, and sharing platters, with all meats sourced directly from local farmers, including Kingsdale Produce, of Braida Garth, whose animals graze upstream of the restaurant, in the shadow of Yorkshire’s highest fell, Whernside.

TEAM: The team behind the new look restaurant

Matt said: "All our meats are sourced from local farms and prepared in-house: we know the name, number and origin of all the cattle and sheep whose meat is used in our kitchen."

Freshly selected fruit and vegetables are delivered daily, by Inter Fresh, of Carlisle, while The Falls' own-recipe sausage is supplied by David Willan Foods, of Oxenholme, Kendal: "It's a thick, ten-inch sausage made to our own specification, using coarsely minced pork – with a bit of a bite!" said Dan.

The couple is also proud of their new children's menu, with treats such as butter milk-chicken tenders, loaded jacket skins with pulled pork, and hake goujons.

"We believe children should eat as well as their parents, not be fobbed off with processed foods," said Charlotte.

OUTSIDE: The outside seating area with firepit

Up to sixty diners can be seated inside, with space for a further seventy outside, as well as a separate drinks area featuring a firepit encircled by a bespoke railway sleeper bench, hand-built by Dan.