A LAKE District pub has been shortlisted for a national food award.

Sticklebarn, the National Trust's only pub, is in the running for a Value Natural Resources award by the Sustainable Restaurant Associations as part of their annual Food Made Good Awards.

The Food Made Good Awards recognise restaurants and foodservice businesses whose extraordinary accomplishments in efforts to preserve energy and water.

Charlotte Fuke, operations manager at the National Trust, said: "Food touches every part of our lives. The choices we make about where our food comes from, how it is produced and prepared has the power to support a healthier future for people and the planet.

"As a conservation charity, we care deeply about this and we will continually look to find ways to be as sustainable as we can in the running of this pub.

"Using hydroelectricity to power Sticklebarn has been a huge leap forward for us.

"We are probably amongst only a handful of pubs in the country to be powered by water, but there is still so much more that we can do from the way we handle waste and the equipment we use in the kitchen to how we source our ingredients."

A key part of the National Trust’s sustainability practice at Sticklebarn, in Ambleside is the Stickle Ghyll hydro, a system that uses fast-flowing water to generate energy.

Last year, the hydro generated more than half of the pub's electricity, with energy sold into the grid is invested back into its conservation work by the National Trust. In August Sticklebarn also became the only pub in the Lake District to be awarded a two out of three star rating by the Sustainable Restaurant Association.

President of the SRA Raymond Blanc said: "The shortlist always delivers incredible examples of what the leaders in our industry are doing to create a better food future.

"Whether it is chefs creating beautiful new menus that celebrate vegetables or finding new ways of using less plastic, these awards are the perfect way to celebrate the people and businesses using food as a force for good. I would urge all chefs and restaurateurs to take inspiration from these sustainability pioneers and follow their lead."

If successful, representatives from the hotel will attend a ceremony on October 1 in London.