Keswick’s first dedicated steakhouse, Brossen has opened to local acclaim. The completely renovated dining area is a first for the pretty market town and is already proving a hit with guests and local patrons. The concept was conceived by local hoteliers, the Graves family owners of Lake District Hotels, and is located in the also newly renovated Inn on the Square hotel.
A focal point of the restaurant is the open kitchen giving diners the opportunity to watch the thrill of the grill and see their steak lovingly prepared by the experts. One wall of the restaurant depicts the various cuts of beef, pork and chicken located on the animal to help the uninitiated navigate their way around the meaty menu.
Cumbrian specialities dominate the menu. Starters include crispy Cumbrian ham hock with house made brown sauce, house pickles and watercress salad and Brougham Hall lemon and pepper smoked salmon mousse wrapped in smoked salmon. Moroccan spiced Cumbrian lamb topside with slow braised leg, ratatouille and natural lamb jus; rotisserie chicken; and oak smoked Rump Steak all hail from local Lake District suppliers. A sticky stout sundae is Brossen’s own take on sticky toffee pudding and is a best seller already.
The modern design of the restaurant reflects the Scandinavian influences featured throughout the hotel, from the simple table settings with Swedish Kosta Boda candleholders and hand-painted plant pots to the Danish wish-bone chairs and Danish Ebb and Flow glass lights, giving a modern Scandinavian flavour to the space and a subtle nod to the owner’s Danish heritage.
Daniella Hope, marketing director at Inn on the Square said:
“Brossen means to be ‘full up’ in Cumbrian dialect. We think Kyle’s menu will tempt our diners to indulge their culinary desires whether that’s by enjoying a sharing board of our slow cooked 35oz Tomahawk Steak or something more exotic like a starter of Danish Tartarmad (steak tartar). Our ethos is about creating a restaurant with a fun atmosphere, fabulous service and wonderful food to be shared by our customers with their family and friends.”
Head Chef, Kyle Bowman worked as sous chef at several award winning restaurants in Cumbria before joining the team at Brossen. Bowman’s inspiration comes from traditional Cumbrian fare fused with international influences from Denmark to Argentina. He is committed to sourcing produce from local farmers and suppliers.
Prices start at £5.50 for starters and £9.95 for main courses. The menu can be found here
Rooms at Inn on the Square start from
£106pp Bed & Breakfast
£135pp Dinner, Bed & Breakfast