A GRASMERE hotel is undergoing a multi-million pound refurbishment as the new owner bids to make it one of the best in the country.

The Forest Side - situated off the A591 - will be turned into a ‘luxury boutique’ hotel with a first-class restaurant headed up by award-winning South Cumbrian chef Kevin Tickle.

Owner Andrew Wildsmith, who also runs The Ryebeck in Bowness and Hipping Hall in Kirkby Lonsdale, said it was the perfect hotel to complete his trio.

He added: “I’ve been looking for a hotel in the heart of the Lakes for several years and this is just fantastic – it’s got so much potential.

“We are stripping it right back and completely renovating, although we will keep the original features to ensure the old character of the building is retained.

“It will be ‘luxury Cumbrian’ – downstairs there will be a cosy bar and elegant lounge and all of the 21 bedrooms will be grand. It’s a really exciting project.”

And it’s not just inside that is getting a new look – the old Victorian garden is being spruced up too.

Mr Tickle, who previously worked at Simon Rogan’s L’Enclume, and Rogan and Company in Cartmel, said: “We are doing a lot of work to turn what’s there into a kitchen garden, and it’s going to be a real focal point.

“I can also continue my foraging for ingredients because there are 45 acres of land behind the hotel for me to work with. It’s brilliant.”

Along with his foraging the chef has become known for his creative and modern-British style of food.

“I’m going to continue with that because it’s what I’m all about but I’m going to up the stakes and make it more elaborate than anything I’ve ever done before,” he said.

“There will be an a la carte menu alongside a 12 course tasting menu, and a massive emphasis on natural flavours. “We will also be doing a totally unique afternoon tea, and even making wine to cook with and perhaps a non-alcoholic fizzy drink for the restaurant.”

Mr Wildsmith added: “I have known of Kevin for a long time and actually had him in mind when I purchased the property. Being Cumbrian himself, he is the perfect person to take a Cumbrian hotel and make it fantastic. He has a unique view on the food we should be

producing and the ingredients we create it with.”