The estate is able to provide many elements of the dishes that we serve in Levens Kitchen.


Forest Hall is a 4,500 acre hill farm, located five miles north of Kendal. The open boundaries on these Lake District hills, allow herds of wild red deer to roam as far north as Ullswater and west towards Windermere. The yearly cull is mainly conducted throughout the winter months, therefore preventing these environmentally fragile areas from being overgrazed. Our estate stalker also provides fresh venison from the Black Fallow deer herd in Levens Park.

Beef, Lamb and Eggs

Gaythorne Hall Farm near Appleby is an upland farm, specialising in the production of Cheviot and Swaledale lambs, alongside a herd of purebred Aberdeen Angus cows. The farm also houses a brood of hens, that supply the 70,000 eggs, required annually in Levens Kitchen and Bakery. This area of the farm operation also supplies Tebay Services.

Levens Hall

Many of the items found on plates within the restaurant, started life in the gardens at Levens Hall. Asparagus in the spring, tomatoes in the summer and apples in autumn, are just a few examples of produce grown by our resident gardening team. Other examples include courgettes, squashes, herbs, damsons, pea shoots, lettuce and spring onions. Excess produce from abundant times of the year can be pickled or frozen to then be used later in the year.