Last updated 09:18, Saturday, 05 July 2008

A NEW report on national eating out habits predicts an increase over the coming years in demand for one-course meals and dishes that can be shared.

Local focus: Chris Melaugh and Wayne Bartholemew, of the George Hotel

But one Cumbrian hotel is already a step ahead of the latest trend.

The George Hotel in Penrith has revamped its menu to focus more on local produce and provide a wider style of dishes.

General manager Wayne Bartholemew said “Our diners vary from ladies lunching in the window seats and business people staying over for meetings, to holiday guests staying longer.

“With the change in the economy, diners are more prudent so our pick and mix menu was created to suit all pockets. The menu is still very new, but we are seeing more meals being served in all areas and have had some great feedback.”

The latest Mintel Report on the UK restaurant market reveals there will be a healthy 21 per cent growth over the next five years – though customers will be cannier about what they order.

At the George Hotel there are already sharing selections on the new menu, such as the Whitehaven Fish Platter.

The other key criteria for developing the new menu was to include as much locally sourced produce as possible – something that Head Chef Chris Melaugh continually focuses on. He said: “Using local ingredients has become popular with celebrity chefs and the media, but it’s something we have been do for a long time. For the new menu we added more local ingredients and are being more informative about where our ingredients come from.

“We have created a new Lakeland Entrecote Steak dish – you will find it filled with Blue Whinnow Cheese and served with a Damson sauce - a dish with few food miles and a low carbon footprint, which represents what we are trying to achieve.”

For details contact the George Hotel on 01768 862696 or email georgehotel@lakedistricthotels.net.