Join us for a relaxed three-course dinner served every Saturday evening from November to April.
Seasonal comfort, warm hospitality, and classic flavours in our riverside Grade II listed lodge.
Smoked salmon with ciabatta
Gnocchi with hazelnut sauce (vegan)
Beef Wellington —salt-aged fillet steak & mushroom duxelles wrapped in puff pastry, with Madeira sauce & seasonal vegetables
Wild mushroom, red pepper & chestnut pithivier (vegan) with cranberry sauce & seasonal vegetables
Christmas pudding with vanilla ice cream (vegan option available)
Lemon tart with roasted grapes
About our salt-aged beef. Our Beef Wellington is prepared using salt-aged fillet steak. This traditional method gently draws moisture from the surface of the meat, concentrating its natural flavour and creating a beautifully tender, savoury result.
Direct Bookings (Best Rate)
(Guests booking direct with Rydal Lodge — minimum 2-night stay)
• £45 per person — Two courses
• £55 per person — Three courses
Third-Party Bookings (Booking.com, etc.)
(Applies to guests staying via external booking platforms)
• £75 per person — Two courses
• £85 per person — Three courses
Saturday evenings. November to April. Pre-booking required.
Saturday evening dining is available from November through April, for residents only.
Pre-booking is essential. Use the form below to reserve your table:
Call: 015394 33208
Email: info@rydallodge.co.uk