Macleods is a traditional, elegant and airy restaurant within the ever-fabulous Coniston Hotel. With a focus on exceptional service and an extensive menu on which most ingredients are sourced locally and many are from the Coniston Estate itself, it is a very special dining experience indeed.

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Ian and I dined on a Friday evening in late February. We were delighted to discover that the resident pianist, Matthew Schofield was playing throughout the evening which added to the sophisticated, yet relaxed ambience of the restaurant. White table linens, beautiful glassware, a candle and a fresh rose on the table were lovely touches that created a sense of occasion.

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Amuse-bouches of homemade flavoured breads and mushroom veloute were presented while we relaxed and took in the surroundings before being served with our starters. Ian had chosen king scallops with butternut squash and watercress from the 

A La Carte menu, (£12.50). I too had opted for seafood but from the Fish Menu, deciding on crab and crayfish cocktail, with brown bread and butter, (£7.25). We both remarked on the fact that the A La Carte menu has an impressive yet attainable wine suggestion to compliment every dish. On this occasion, the excellent Simon Farrimond, Food and Beverage Manager, recommended a Viognier and it was the perfect accompaniment to our starters. 

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The Coniston Estate is renowned for its game and this was reflected in our main course selections. Ian chose venison medallion with celeriac, parmesan and truffle (£21.50). It was cooked to perfection, beautifully tender and full of flavour.  I chose pheasant breast wrapped in bacon served with bread sauce, confit leg, game chips and a red wine jus. Heaven on a plate. A Veilles Vignes Côtes du Rhône was Simon’s recommended wine and once again, it was simply perfect. 

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We ended with a fruity dessert, apple tarte tatin with vanilla ice-cream and apple puree for Ian and an irresistible blackberry parfait with honeycomb and apple for me. Both were deliciously sharp and exquisitely presented. Following coffee with Petits Fours, Simon suggested a liqueur. How could we resist? I am fond of Irish Creme and the Arran Gold I was served was a more refined, grown-up version of the more usual Baileys. Ian is quite the whisky connoisseur so selected Ardbeg Uigeadail from the extensive menu. 

From start to finish, the whole experience was outstanding. The service was second to none and while Simon and his team were very attentive, they were never intrusive. The food in every capacity was exceptional and the atmosphere and ambience were wonderful. A very magical and truly unforgettable evening.

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The Coniston Hotel

Coniston Cold

Skipton BD23 4EA

01756 748080

www.theconistonhotel.com