NOW and then I have what I call ‘shooting star’ moments – experiences that are fleeting yet that I know will stay with me forever.

Lunch at Holbeck Ghyll, perched in the hills above Windermere, was one of them.

For years I’ve revelled in reading reviews heaping praise on the culinary excellence of Holbeck Ghyll that have deemed it as one of the best restaurants in the country – smug at the fact it is in my patch yet infuriated with myself for never having been.

Then earlier this year it was announced that head chef David McLaughlin had retained his Michelin star for the tenth year in a row.

So on a stunning summer’s afternoon I ventured into the heart of the Lakes with my grandma for company and we were soon on on Holbeck’s sun-swathed terrace sipping an exceptional Marlborough Sauvignon Blanc and nibbling a canape selection of plump olives, hand-made grissini and a divine truffle cream cheese.

The view of Windermere was encapsulating, but I could barely take my eyes off the lunch menu (3 courses £29.95), which was delivered to us with recommendations from our waiter.

Moving to a window table in the charming restaurant, we were offered some fine freshly baked bread rolls ahead of our ‘amuse bouche’ of butternut squash veloute – a creamy, vibrant and wonderfully flavoured, taster which set the tone for the meal.

On hearing that the Scottish scallops had been received by Holbeck’s kitchen just that morning, my grandma and I chose them to start. Three expertly opaque scallops arrived alongside an earthy celeriac puree and a sticky balsamic dressing.

Best end of Cumb-rian Lamb was gently coated in a herb crust and cooked delicately pink for my main course. Served with handsome girolles, potato fondant, a meaty jus and a light shallot puree the dish excelled. Meanwhile, my grandma devoured a hunk of roasted brill with a dazzling gazpacho sauce, sweet confit peppers and a mound of crushed Jersey Royals in another superb plate.

A dessert of creme brulee – rich, indulgent and moorish – arrived with a tangy apple sorbet and a cider sauce in eye-catching form, while a devilish date pudding drenched in sweet but not sickly caramel sauce had me seduced.