Like the Herdwick, Kevin & Nicola Tickle are ‘hefted’ to Cumbria.

Nicola is from a family that have continuously farmed, the fells and valleys, of the Lake District since the 1600s.

Kevin, also Cumbrian born, was taught by his father to forage and fish. He understands the rhythms of the lakes, becks, heaths and the sea.

They are of this landscape. Cumbria is their ‘heft’

Chef Kevin Tickle will be the man behind the stoves at Heft, High Newton. Cumbrian born Kevin grew up on the Furness Peninsula on the county’s Irish Sea coast, where he enjoyed a rural childhood, exploring the countryside, hunting, and fishing from an early age.

Without question his upbringing is the underpinning of his intimate knowledge of both the local landscape and its environment. Ultimately, it’s this knowledge that plays a major part in his cooking, his awareness of his surroundings and consequently what grows where and when is just as important as his obvious skill in creating plates of food.

The 17th century Inn is run by Kevin and Nicola Tickle and will feature five guests rooms, a bar serving a quality beers, carefully selected wines, accompanied by seasonal small plates and snacks, many of which will provide guests with an insight into their restaurant menus and a restaurant serving up Kevin’s unique take on modern British food using a wealth of locally reared and farmed produce in his dishes.

Heft. Inn + Restaurant

Newton in Cartmel, Grange over Sands, Cumbria, LA11 6JH

e. info@hefthighnewton.co.uk

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