New Head Chef appointed at Lancashire inn with rooms

The New Inn at Yealand, which is located on the Lancashire/Cumbria border, has appointed Sam Carter as Head Chef following the addition of six new stylish boutique rooms to the 16th century inn.

In what is an expansion of his role at sister restaurant, Plato’s in Kirkby Lonsdale, Sam will be in charge of both properties with the support of a brand new 4-strong kitchen team at the New Inn.

Sam, who achieved Plato’s very first AA rosette last spring, is now aiming for the same recognition and more at the New Inn.

He has completely transformed the menus to offer a more exciting and diverse dining experience catering for guests staying more than one night as well as a loyal local following in and around the village.

New starters range from Salmon & Langoustine ravioli with tomato, pear chutney, and crab bisque to Roast Wood Pigeon with red chicory, Yorkshire rhubarb, and roasted shallot.

Mains include Cumbrian Lamb Rump served with crispy lamb belly, fermented wild garlic, smoked aubergine, and potato terrine. The garlic was picked and fermented by Sam last spring, and the aubergine is smoked on the premises at the New Inn.

In a nod to the growing nationwide trend for reducing meat consumption, Sam is passionate about producing well thought-out vegetarian dishes, with maximum flavour and complementary textures. A current favourite is Barbeque Hispi Cabbage with carrot purée, butternut squash, tenderstem broccoli and finished off with spicy granola for added crunch.

The menu changes with the seasons to reflect what is available through trusted, local suppliers and Sam plans out which ingredients will be at their best every couple of months.

Photo above: Sunday roast at the New Inn

He said: “Running both kitchens at the New Inn and Plato’s is a big challenge but one I relished taking on and I’ve got great teams in place.

“The first and most important task was to make sure the menus reflected the standard of the new rooms and to give people a reason to travel to the New Inn. We’ve gone from offering pizza and burger pub food to rosette standard modern British dishes with little twists to keep them interesting. The key is for everything to be simple, fresh, and full of flavour.

“Longer term, there’s so much potential at the New Inn for us to grow much more of our own produce as well as using what’s out there on our doorstep. We’ve already created some delicious sauces and purées courtesy of the apples and pears from the trees in the pub garden. They had never been used before so it’s exciting for the team to be involved in all stages of what ends up on that final plate.”

The New Inn will be holding special wine nights throughout 2020 consisting of a five-course taster menu with canapés and wine complementing each course. The next one will be on 3rd March.

For more information on the New Inn, visit