Our 2026 spring menus are on the way

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What’s new in the kitchens at our HF Country Houses this spring?

Spring is on its way, and so is a fresh new seasonal menu at our HF Country Houses this March, filled with lighter flavours, vibrant ingredients, and dishes inspired by the best of the season.

We’re also excited to introduce our brand‑new 'A taste of…' menus served on arrival days. Each menu celebrates the unique food heritage of the region you’re staying in, spotlighting local flavours, traditional dishes, and the regional produce that make each HF Country House location special.

Thoughtfully crafted by our Development Chefs, each dish is designed to connect you to the culinary history of the area, and spark even more conversation and memorable moments around our shared dining tables.

Chicken Liver & Cognac Pâté Spring 2026
Chicken Liver & Cognac Pâté
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Roast Sirloin of British Beef
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Passion Fruit Cheesecake

Seasonal and regional inspiration for our new spring menus

HF Holidays Development Chef, Simon Douglas, and our talented Food & Beverage team have been working hard to develop new dishes shaped by the season, using the first fresh produce of the year. He’s especially looking forward to our new weekly 'A taste of…' menus.

“After a full day of walking, a satisfying meal is always something to look forward to. This menu balances comforting favourites with fresh twists, alongside updated classics and new dishes featuring seasonal vegetables and lighter proteins. Also, served twice a week, our new 'A taste of...' menu concept allows us to offer you more variety in your meal choices throughout your stay and a distinct dining experience at each of our houses. Inspired by Britain’s food heritage, these dishes draw on time-honoured cooking traditions and regional flavours from our country house destinations.”

Highlights of our new 'A taste of...' menus

Starters

Welsh Potato and Onion Cake, Nythfa House Spring Menu

Served with a herb and black pepper crème fraiche. A true Welsh comfort food, loved for its rustic layers and slow-cooked sweetness. 

Wensleydale Cheese Rarebit, Newfield Hall Spring Menu

Served with toasted sourdough and Yorkshire rhubarb chutney, this dish is a perfect showcase of Yorkshire cheese craftsmanship with deep, savoury richness.

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Welsh Onion Cake
Wensleydale Rarebit Spring 2026
Wensleydale Rarebit

Mains

St Ives Fish Chowder, Chy Morvah Spring Menu

Finished with rouille, this dish brings the flavours of the Cornish coast with fresh seafood and creamy broth.

Chicken Balmoral, Alltshellach Spring Menu

Served with neeps and tatties, whisky sauce. A characterful Highland classic with robust, warming ingredients. 

Lamb & Vegetable Stew, Longmynd Hotel Spring Menu

Cooked with Ludlow ale, buttery chive mash. A rustic favourite, enriched with Ludlow’s renowned ale for depth of flavour.

St Ives Fish Chowder Spring 2026
St Ives Fish Chowder
Chicken Balmoral Spring 2026
Chicken Balmoral
Lamb & Vegetable Stew Spring 2026
Lamb & Vegetable Stew

Desserts

Sussex Pond Pudding, Abingworth Hall Spring Menu

Served with vanilla anglaise, this timeless steamed suet dessert offers indulgence and bright, buttery citrus flavours. 

Aromatic Shropshire Pudding, Longmynd Hotel Spring Menu

Served with creamy custard, this fragrant dessert is steeped in local tradition, offering a taste of the county’s culinary past.

Bakewell Tart, The Peveril of the Peak Spring Menu

A Derbyshire classic, Bakewell tart served warm with vanilla anglaise.

Ready to try something new? The spring menu will be served from March 2026 across all HF Holidays country houses.

Published 25th February 2026