The Liberty Wines Service Award

The Lake District is rightly celebrated for its combination of ambitious cooking and unpretentious hospitality, but The Cottage in the Wood has taken that formula to new heights under the stewardship of Jack and Beth Bond. Perched 1,000 feet above sea level on Whinlatter Pass, the restaurant manages to feel both polished and welcoming, offering one of the most distinctive dining experiences in the region.

The front of house is led by Beth Bond, whose experience includes some of London's finest restaurants, alongside L'Enclume alumnus Joel Pennington. Together, they have cultivated an atmosphere that feels a world away from the stereotypical Michelin-starred dining room. Service is relaxed, engaging and highly personal, combining technical expertise with genuine warmth. The result is a style of hospitality that is skilfully delivered yet informal.

That approach complements a tasting menu that balances precision with generosity. Dishes have included squid ragù with pecorino and basil; monkfish with pumpkin and Café de Paris butter; and a comforting dessert of rhubarb, ginger and custard. The wine list follows a similarly contemporary path, with a particular focus on low-intervention and natural producers.

Guests are seated either in an intimate dining room, furnished simply with wooden tables and chairs, or in the restaurant's highly sought-after conservatory. Here, panoramic windows frame sweeping views across Whinlatter Forest towards the Skiddaw mountain range. As daylight fades candles are lit.

Rather than relying on a single waiter throughout the meal, service is delivered collaboratively. Different members of the front-of-house team - often joined by head chef Jack Bond himself - present the dishes, sharing the stories behind the ingredients and the restaurant's close relationships with Cumbrian producers. The effect is both informative and conversational, helping guests feel connected to the food and the people behind it.

What stands out most, however, is the generosity of spirit that runs through the experience. Small touches leave a lasting impression, from the ease with which the team adapts to guests' needs to the willingness to offer second helpings of the restaurant's much-loved cloud-like potato bread.

The Cottage in the Wood's reputation as a beacon of northern hospitality was cemented earlier this year when Joel Pennington won the Gold Service Scholarship, triumphing over front-of-house professionals from much more established restaurants.