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Once again Martin Lighten, our great leader, had booked the Old School Bunkhouse in Chapel Le Dale, as is the case each year. Owing to its location, it provides an opportunity to climb what is known as the Three Peaks, which comprises the mountains of Whernside at 736 metres, Ingleborough at 723 metres and Pen-y-Ghent at 694 metres. Fresh from my Patagonian experience a few weeks earlier, I felt that if ever there was an opportunity to tackle all three with a reasonable level of experience, that opportunity was now. As luck would have it, this was not to be. On the way up from Hertfordshire on the M6, we took a detour into Lancaster, the settlement that gives Lancashire its name. It was after we resumed our journey on the last leg towards Chapel le Dale that I began to experience some difficulties with my car's engine, causing me to pull over a mile short of the bunkhouse. I managed eventually to get there at nightfall but had to call for a tow-in first thing in the morning, to have the car moved to a garage in Ingleton a few miles away (without my having to accompany it). This was arranged prior to the hiking group setting off at nine the Saturday morning. As things looked the night before, that scenario did not seem possible. |
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We had rushed our walk back in order that we would arrive at the Old Hill Inn on time at 19h30 for dinner, which we had pre-booked, as it was an immensely popular restaurant, not least due to the quality of its food and notable popularity of the desserts created by the resident chef and owner. It was with some sense of disappointment that Zoltan and I were forced to leave Chapel Le Dale the Sunday morning without my vehicle, having secured a lift to Royston with Gordon, a colleague of mine. Fortunately, it was exactly one week later that I returned to fetch it, travelling by train via Doncaster and Leeds to Ribblehead, followed by a short cycle to Ingleton. |
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THE OLD HILL INN CHAPEL-LE-DALE LA6 3AR MENU HOME MADE BREAD BASKET £2.50 STARTERS Soup of the day served with a home made bread roll and butter. £4.25 Baked beetroot and red onion served with mixed leaf and feta cheese salad. £5.95 Beetroot and mascarpone risotto topped with Wensleydale cheese. £5.75 Creamy Mushroom Risotto topped with shaved parmesan £6.25 The Hill Inn Fishcakes served with a crisp salad and sweet chilli sauce. £6.95 The Hill Inn Prawn Cocktail—With Marie Rose sauce and apple, served on a bed of dressed mixed leaves. £6.95 Mussels Marinara served with a home made bread roll and butter. £6.25 Smoked Duck Salad, served with a walnut dressing and Hill Inn chutney £6.75 MAIN COURSES Lemony Chicken - Chicken breast flavoured with lemon & herbs, wrapped in bacon & baked in lemon juice and butter, served on a bed of linguine. £12.25 Lamb Shank served on a bed of Dauphinoise potatoes, a rich lamb gravy, mint sauce & redcurrant jelly. £13.95 Beef casserole – Tender beef cooked in red wine with onions, celery & herbs, flavoured lightly with orange served with or without a pie crust. £13.50 Ribeye Steak—served with a chive, garlic, and lemon butter, mushrooms, tomato and chips or new potatoes. £ 15.75 Confit of duck – Crisp duck leg served with a potato and herb mash., rich duck gravy & apple sauce. £13.95 Grilled delice of salmon served with a mixed leaf salad, marinated cucumber, mustard and dill crème fraiche and new potatoes. £12.95 Seabass Fillets with ribbon vegetables, served with a soy, ginger and garlic sauce on a bed of linguine. £15.75 Aubergine and Polenta stack, with Blue cheese and roasted plum tomatoes. £12.50 Beetroot and mascarpone risotto topped with Wensleydale cheese. £11.95 Creamy Mushroom Risotto topped with shaved parmesan. £11.95 DESSERTS Sticky toffee pudding served with home-made vanilla ice cream or cream.
Lemon tart served with a raspberry coulis and home-made lemon and mascarpone ice cream.
Chocolate Indulgence - a rich chocolate dessert flavoured with Cointreau & finished with raspberry sauce, chocolate shavings & home-made vanilla ice cream.
Crème Brulée served with an orange salad and home-made orange & yoghurt ice cream.
Warm chocolate pudding served with a white chocolate sauce and home-made vanilla ice cream.
Blueberry tart served with fresh berries, a fruit coulis and home-made Vanilla ice cream.
All desserts £5.95
Selection of cheeses served with biscuits, home made chutney and grapes. £7.25
Selection of home made ice creams: Choose from: Strawberry, lemon, vanilla, orange or chocolate. £1.75 per ball |