At breakfast in the arched and spacious dining room, amid fine white china and fresh flowers, you help yourself to the impressive buffet - hugely varied. Cereals, yoghourts, fruits, compotes, breads and preserves abound - and all this before you tuck into one - or more - of a wide variety of cooked breakfasts.

Everyone, including vegetarians, will delight in the choice available. Local produce features widely in the Howe Keld kitchen and it seems that on every visit the choice of organic foods is wider. Indeed such is the choice and quality available that the AA have twice nominated Howe Keld for their prestigious "Breakfast of the Year Award".

Homebaked organic bread whose aroma may have greeted you on arrival, is made from Wholewheat flour ground at a local watermill and free range eggs find their way from a nearby farm. The air cured bacon is produced by Richard Woodhall at his Cumbrian farm where, by Royal Appointment, he rears his animals with great attention to traditional husbandry methods. His Cumberland sausage is justly renowned. Even the fairly traded coffee, efficiently delivered to your table, is organically grown on the Peruvian slopes of Machu Picchu.

When available the evening meals are of a similar high quality and complimented by a small but well chosen wine list. There are also many local restaurants, cafes and pubs that can be recommended for eating out - all within a few minutes walk.