After a lengthy drying out process and complete refurbishment the apprentice-run venue will open again for dinner on Saturday, May 13, and for lunches and dinners from the following Wednesday.
Housed in one of Kendal’s oldest buildings, a new staircase has been fitted, the fireplace has been reconditioned in the bar area, and the kitchen has been redesigned to Michelin-star standard.
Head chef Chris O’Callaghan’s apprentices and his new five-strong kitchen team have been learning about foraging, pickling and preserving, as well as familiarising themselves with the custom designed kitchen equipment and technology.
“There’s a lot of excitement building both within the Castle Dairy and further afield that we’ll soon be back in business and we can’t wait to get cooking,” he said.
“It’s almost surreal that we’ve got an ultra modern kitchen, that’s quite unlike anywhere I’ve worked before, yet we’re going to be serving the food in a 14th Century building. The two worlds are completely different, which just makes the Dairy an extra special place.
“Its early days but we’ve got big aspirations for the Dairy. We want people to come with high expectations but then to leave surprised that we’ve managed to exceed those expectations with our first class contemporary food and service.”