Recipe for Disaster

When Dave and Ann bought the Inn back in 2004 they were aware of the fact that the outgoing landlady was considering writing a book.

Ann and Dave have both read it. Despite the fact that it fits the genre of romantic comedy, Dave completed the book first. Mainly because the lead male, Jake, is a committed and enthusiastic chef, with qualities that Dave wishes he could find in himself.

As Miriam was at one time a journalist with a local paper, there was a worry that the journalist's, bad-news-makes-a good-read attitude, might paint a bad picture of our Inn. The reality was quite different and really draws on Miriam's experience of her part in running The Woolpack Inn. The story does not dwell on any real life events, but it is clear that experiences are used to make the story.

What gripped Dave most though was the portrayal of the reality of the tough work that can lie ahead for any aspiring chef running his own place. Although Dave has always been interested in beverages ever since his grandmother, much to his mothers disgust, gave Dave a taster of sherry at his christening. Dave's main passion has always been food (after Ann, and climbing and music of course). His current enthusiasm for real ale and brewing came later.

The struggle Jake endures trying to make a living from his obvious talent and obsession was a real morale boost to Dave. It is felt that the book gives strong parallels to the reality of this business. If you have ever wondered what it is like to run a business where the food you offer becomes the dominant shaping factor of the establishment, then read this book.

As a related comment. Many people see us as a pub. We simply are not. To be a pub it would be argued that the majority of the revenue supporting the property has to come from casual eating and drinking. Irrespective of what style we have tried here, the casual trade and specifically that from ale has remained a surprisingly small part of the turnover - yes, despite the prices we charge.

We run the public bar because we like to and because we think it is the right thing to do. If we were sensible business people we would have closed the public bar long ago. Eskdale is very well adorned with pubs and has at least one too many. You might not think that when you visit on a sunny bank holiday, but just visit on a wet Tuesday in January and see the difference. With all this in mind we reserve the right to run the public bar the way we want to do it. That will always include a consideration for real ale and CAMRA ideals.

With the effort put into our food, and the drivers behind it, and the fact that this place will never make money as a pub, we now offer the food we are happy with and at a price that in commensurate with the man hours and overheads entailed.