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Abbey House in spotlight

As a hotel in its own right, it has its fair share of claims to fame. Designed by architect, Sir Edwin Lutyens, and with gardens crafted by the pre-eminent horticulturalist of her time, Gertrude Jeckyll, the Abbey House, a one-time stately home, is a place with history.

Now an imposing hotel, nestled among the rolling fells of Cumbria and a stone’s throw away from Furness Abbey, one of the North West’s most historically significant sites, it is used to its fair share of glamour.

But in February, for two nights only, some of the UK’s most revered Michelin starred chefs – along with the team from one of the world’s best  steakhouses – exit the M6 at Junction 36 .

For Operations Director of the Abbey House Hotel and Gardens, Brian Conroy, the event is a way of shining a light on the hotel – one of Cumbria’s undiscovered gems – whilst making a positive contribution to the local community; on the evening, the venue and staff are laid on for free by the hotel due to the event’s charitable status.

Brian said: “Over the course of a year the Abbey House will welcome guests from across the UK and beyond. While our reach is national – and indeed international – we remain at heart a family owned business which is very much a part of the local community.

“It has been a pleasure in previous years to welcome some of the country’s best chefs to the Abbey House Hotel and Gardens, and we are very much looking forward to sharing our kitchens once again with some incredible talent.”

The weekend – fast becoming an annual fixture in the Abbey House Hotel and Gardens’ calendar – raises money for a foundation set up in memory of a man held firmly in the hearts of the UK’s culinary elite.

Ray Armstrong established Lake District Farmers in the years before his death. Under the enigmatic entrepreneur, the business grew to be a supplier of the finest cuts of meat to the country’s top chefs and restaurants.

And so in two weeks time, some of those who know the company well will make the pilgrimage to Ray’s home town of Barrow-in-Furness. Their aim: to raise cash for the Lake District Farmers Armstrong Family Charitable Trust which in turn awards it to those people in the local community who are most in need.

Among their number will be Clare Smyth and Brett Graham. Between them they have enough Michelin Stars to perform an impressive juggling act. Their restaurants were named in positions one and two respectively in a recent UK Top 100, as voted by users of OpenTable.

Alongside them will be chef  Phil Campbell and the team behind Beast – the London-based steak restaurant ranked among the best in the world.

On Friday, February 7, the Beast team will take to the pass, as they prepare four courses inspired by their mantra of creating food which is the epitome of land and sea on a plate.

Executive chef Phil Campbell will bring four chefs and four front-of-house staff with him as they recreate the surf and turf for which Beast has become famous.

Saturday will see, Smyth and Graham joined by David Simms, the culinary director of the high end RA Group who previously worked with the Roux family and Simon Rogan.

Between them, the trio and their kitchen teams will create a six course meal for those lucky enough to have a place at the table.

 

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