Group dining experience at the Heaning Estate, Windermere

Living in foodie Cumbria, one of the things we all missed during the Covid pandemic was going out: the chance to be with others, the luxury of having someone else cook for us, and the enjoyment of dishes we couldn't cook ourselves.

We fondly remembered the delight of returning home after a great meal out and the excitement of sharing new restaurant discoveries with friends. But more than anything, we missed the freedom to choose between dining in, or out.

A year ago, I decided to combine the best of both worlds and stay in while enjoying all the benefits of dining out. Planning a milestone birthday gave me the perfect opportunity to experience something I had only provided to others until then.

Flowers by Krystina Jane Floral Design I had always thought of private dining as a bit indulgent, reminiscent of a bygone era of upstairs-downstairs privilege. However, the concept – where the chef, their team and their food come to you – intrigued me.

I chose a venue not far from us in a lovely location close to Windermere. Cumbria is rich in beautiful properties to rent as a visitor and although most are designed for couples or small families, there is a growing number of larger homes, beautifully renovated and refurbished, available to large families or groups often celebrating special occasions. It is this trend that inspired this feature.

Also, while the county is blessed with a plethora of high-end restaurants, booking a table for more than eight people is nearly impossible. Hence, there is a healthy demand for private dining.

Corn-fed chicken, served with charred gem lettuce, Jersey Royals and French-style peas I occasionally cater for groups at nearby ten-bedroom Cark Manor, but for John’s special birthday I booked the big house at the Heaning Estate. Its proximity to our own home, Kendal, Plumgarths and the Lakeland Visitor Centre and Farm, and being just a stone's throw from Windermere, the estate provided easy access to local supplies and activities for our guests.

Owners Deborah and Gez Lyon purchased the Heaning Estate in 2016 and meticulously renovated it using traditional Lakeland practices, local builders and skilled craftspeople. They transformed the dilapidated Victorian property into a collection of luxury self-catering holiday lets set within five acres of grounds.

The Big House sleeps 14, and there is also the three-bedroom Small House and smaller cottages. The Hub, an independent space with showers, a cloakroom and kitchens, is perfect for private dining and is also available for corporate events, yoga and other retreats.

Martin Frickel Our group of 15 family and friends stayed at the Heaning Estate for three nights. On the Saturday of the birthday celebration, we had a big brunch at the nearby Lakeland Farm and Visitor Centre. Everyone then scattered to explore their favourite haunts, go on treks or swim in the lake – it was Gavin’s daily ritual during their stay. By 7pm, after an active day, we enjoyed games organised by Rachel and cocktails expertly crafted by Rebecca and then we were ready for the feast prepared by Martin Frickel and his team.

The appetisers were a delightful start. The 'chicken nugget' was an elevated interpretation of a children's favourite, with cep mushrooms and wild garlic adding unexpected layers of flavour to the tender meat. The generous crispy crumb coating and sharp wild garlic aioli were sensational.

The salt and vinegar 'chip' turned out to be a beautifully presented bite-sized confit potato terrine dusted with vinegar powder and topped with sour cream and trout roe. The ‘cheese and onion quiche’ was the lightest croustade filled with caramelised onion, Baron Bigod Brie custard, pickled shallots, crispy onions and chives.

The fennel and orange cured salmon starter I believe that at this point in a meal, a chef has either lost or hooked the diners. Martin's short, understated description of the dishes only served to heighten the surprise and delight that greeted each perfectly presented morsel.

While the adults were overjoyed with the fennel and orange cured salmon starter served with beetroot, crème fraiche and dill oil, the little ones were ecstatic with their beautifully presented plates of heritage tomatoes, mozzarella, avocado salad drizzled with wild garlic dressing.

For the main course, we chose corn-fed chicken, served with charred gem lettuce, Jersey Royals and French-style peas. The succulent meat and the combination of flavours were a hit with everyone.

Heritage tomatoes, mozzarella, avocado salad drizzled with wild garlic dressing for the children Dessert was a dark chocolate fondant with salted caramel, popcorn, and vanilla cream, each element perfectly executed and the combination sublime. Martin also baked the birthday cake, flavoured with lemon curd and raspberries, John’s fruit of choice, which always seems to bring back fond childhood memories for him.

The seamless service, with plates whisked away and the next course arriving promptly, was sheer luxury. After the birthday song, speeches and cake, the chef and his team left us with platters of excellent cheese, truffle honey, damson cheese, various crackers and a plate stacked high with sweet treats.

Martin, like many passionate Cumbria-based chefs, supports local artisans. The delicious sourdough rolls came from Lovingly Artisan, the moreish creamy butter from Winter Tarn, and the deeply flavoursome, perfectly matured cheeses from Courtyard Dairy.

Martin's 'chicken nugget' with wild garlic aioli appetiser Everyone loved the food and the private dining experience. I, more than anyone, appreciated the effort involved in creating such an experience – from menu planning to cooking in an unfamiliar kitchen and the final cleanup. This was a special treat for me, not just for the birthday boy.

The following morning, as John and I enjoyed our coffee and reminisced about the night before, I was aware that Martin was already busy in his bakery, preparing that day’s Sweet Treats by Martin Frickel. Bravo, Martin!

Having now enjoyed private dining as both host and diner, I must say it’s a favourite way of celebrating with a large group. It allows for personal touches throughout the experience, from menu tweaks to the table setting, and the luxury of lingering and finishing at your leisure while enjoying the full dedication of the chef and their team.