Built in the 1870s as a private home by Mr Edward Thorneycroft overlooking the north-east shore of Lake Windermere, The Samling enjoys an elevated position from which to soak in a truly wonderful view across the length of the lake and out over woodlands, fields and the properties landscaped gardens.
The interiors of The Samling have been designed to offer an experience of deep comfort, from the soothing shades of dove grey of the walls in the bedrooms to the sumptuously generous pillows on every Hypnos bed. Stepping into the hotel, a light and airy reception area greets guests, with a snug library to one side, perfect for a quiet afternoon, and an elegant lounge leading on to the bar and finally to the marvellous restaurant. There are 12 guest bedrooms and suites, each named after notable Lake District locations, and each designed with an individual layout.
Coniston, a Junior Suite in the main house, has a lofty double-height vaulted ceiling and lovely view of the lake, whilst Windermere is a two-floor cottage set to the side of the main house, with a large sitting room, upstairs sleeping area and a private patio overlooking the lake. Design highlights include a magnificent copper bathtub and a thick natural local slate wall in the living area. Blea Tarn and Buttermere sit next to the main house and comprise two interconnecting bedrooms which can be booked separately or as a pair for families or friends exploring the lakes together.
Food and drink
The Samling has fine food and drink at its heart with Head Chef Peter Howarth, who joined in October 2017. The restaurant is housed in an impressive new glass fronted space positioned to frame Lake Windermere in dramatic effect from three sides. In the development kitchen – which also enjoys amazing views – (Chef Howarth works closely with the gardener to plan and create dishes that will excite and tantalize.
The Samling uses progressive growing techniques to create fresh daily produce supplying the core ingredients for the restaurant’s dish development, and great importance is placed upon adding to this with local suppliers and seasonal produce). The team rear their own chickens in the garden to supply fresh eggs daily.
The restaurant serves lunch and dinner tasting menus as well as breakfast, with the option to enjoy any of these meals outside on the wonderful lake-side terrace or in the privacy of your own room. Dishes might include Hay Smoked Halibut, Scottish Langoustine and horseradish as an appetiser course, a meat course of Lakeland Lamb, Pumpkin and Anchovy, and Carrot Cake, Walnuts and Milk Ice Cream to finish.
The 4-course lunch tasting menu is priced at £45 per person, the 7-course seasonal menu is £80 and the 10-course signature menu is £100. A popular afternoon tea is also offered, with locally inspired patisserie and savoury items, and all menus regularly change with the seasons.
Diversions might include a visit to Wordsworth’s cottage, exploring the neighbouring Ullswater Valley via the challenging Kirkstone Pass, or simply relaxing in the outdoor hot tub and soaking in the view. The team at The Samling can craft individual experiences depending on the interest of every guest, including driver guided bespoke lakes tours exploring the UNESCO World Heritage status landscape of the lakes.
There’s also cycling, mountain biking, water sports on Lake Windermere such as sailing, kayaking, paddle boarding and boat rides, all of which can be organised at the water sports centre two minutes from the property. Additional activities can be organised on request, with the many expert and qualified companies operating in the Lakes, from canyoning to mountain winter skills.
Regular trains to Oxenholme from London Euston take approximately 2 hours 50 minutes, The Samling is an easy 20-minute taxi ride from Oxenholme station. There is also a local train service connecting Oxenholme to Windermere station which is 3.5 miles from the hotel. The nearest airports are Carlisle, Liverpool and Manchester.
The Samling offers nightly rates from £310 based on two sharing a Double Room in low season, on a bed and breakfast basis.