We love Cumbria’s food Heritage and we have some amazing local produce, not least the sheep that roam our fells. We're passionate about providing a great choice of tasty food for everyone and can cater for vegans, vegetarians and food intolerances.
We’re currently serving a reduced menu for our first few weeks of opening, to allow the team to get used to our new ways of working. We source all we can from our surroundings and invest our profits back into caring for our magnificent environment.
All of our meat comes from our local award winning butcher Higginsons of Grange; our Venison is from National Trust land at Cartmel and our Cumberland Sausage is made exclusively for the National Trust to meet the standards of our Soil Association Bronze Award.
Our bread is made fresh in-house by our baker, Kellie, who also happens to be our chief cake and dessert maker. She uses local and seasonal ingredients along with our own National Trust flour from the Wimpole Estate in Cambridgeshire. You can follow her baking journey on Instagram @stickle.baker.
We have spent a lot of time creating some great vegan and vegetarian dishes so that when you come to Sticklebarn there's plenty of choice. Please speak to our team if you have any further queries about the ingredients or allergens on our menu.
Working with Small World Consulting, we have taken the unusual step of calculating the carbon footprint of our menu. We now print the CO2e (carbon equivalent- which takes into account all greenhouse gases) of each dish on our menu, giving you the option to choose a more planet – friendly meal.