Local heroes at the George & Dragon

5:40pm Saturday 4th October 2008

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AS LOCAL sourcing credentials go, they don’t come more impeccable than those of the lovingly restored George and Dragon at Clifton near Penrith, a new acquisition for the Lowther Estate.

The vast majority of the ingredients on the menu come from within just two or three miles of the pub – 20 miles at the most.

For example, beef, pork, lamb and Lowther’s famous chickens are all reared organically on the estate, while roe and red deer are sourced from the estate’s woods and moors.

Local gamekeepers provide partridge, woodcock and duck, and much of the fish comes from the River Lowther or Eden; mussels, cockles and oysters are farmed on estate-owned tracts of the Solway Firth on Cumbria’s north west coast.

Seasonal vegetables are grown in the estate kitchen gardens. County-made cheeses and smoked meats come from local suppliers with ales from nearby micro-breweries.

The George and Dragon is a dream come true for 30-years-old Charles Lowther – who has personally overseen the three-month renovation project – and for his friend, chef Paul McKinnon, who has the pleasurable task of working with all these wonderful ingredients.

“Everyone who works with me here at the pub seems as excited as I am to be part of this new venture,” said Paul, whose fiancée Michelle Coggins is looking after front of house.

More than 300 guests attended an official opening celebration at the pub, which was hosted by Charles and his mother, the Countess of Lonsdale.

He had searched for three years for the perfect establishment to showcase his family’s estate produce and heritage.

“I take huge pride in the quality of the meats and vegetables produced on the Lowther Estate and being able to offer people the opportunity to enjoy it at such good value is wonderful.”

Examples from Paul’s menus include: Smoked eel & warm potato salad (£6); wild boar carpaccio, pear & truffle oil (£7.50); rabbit stockpot with cider & thyme (£10.95); slow-cooked shoulder of pork, black pudding mash & apples sauce (£12.50); fishcakes, chips, spinach & parsley sauce (£9.50); apple & rhubarb crumble (£4.95); and lemon custard tart (£4.50).

As well as the restaurant – which can seat up to 80 diners – there are lots of cosy niches and comfy sofas where you can also enjoy Paul’s cooking; or just a pint if that’s all you’ve popped in for.

Ten bedrooms are also being refurbished and they should be ready to let in the next couple of months.

To make a reservation at the George and Dragon call 01768-865381 or visit the website at www.georgeanddragonclifton.co.uk