We all love a good cup of coffee, and we believe there’s none finer than Lonton’s coffee served at Norman’s, Low Wood Bay’s Juice and Coffee Bar. 

A Coffee Obsession

Coffee is all about great taste. Sit back, cafetiere to hand, and we’ll tell you the story of Lontons Coffee, where it comes from and the coffee-loving friends that are happy to share their obsession nationwide and beyond.

Coffee Roasting down on the Farm

Scott and Sarah, husband and wife team, live with their Alpacas on a homestead in Lonton, a village bordering North Yorkshire and County Durham.  For over twenty-five years Scott worked as a wine merchant. As you can imagine, he’d tasted a vintage or two and as a result had developed a finely tuned and delicately balanced palate. Realising that the prospect of developing his own vineyard in County Durham was perhaps a little bit unrealistic, Scott turned his heightened sense of taste and smell to coffee. And we’re very glad he did!

My job as a wine merchant took me to many high end retailers around the world. I was experiencing the best on offer from fine wineries but what always astonished me was that, despite the quality of the wine, the coffee on offer as I waited to meet clients or during our discussions was often, to put it bluntly, bad.

One weekend, sledge hammer in hand, Scott set to and started some fairly basic alterations to a disused cow shed on the farm. Over six weekends he transformed it into their Coffee Roastery and a new cottage industry came into being. 

We have discovered a new level of creativity and we just love the process of developing interesting and previously untasted.

From Cocktails to Coffee 

The team has grown and they were delighted when Sam joined the duo. Previously a multi-talented and creative Mixologist working in a Cocktail Bar, he fancied a bit of a change. They were certainly able to offer him that down on the farm! He offered them his expertise and his willingness to take their coffee knowledge much further by enrolling at the London School of Coffee (yes folks, there’s a school for coffee making!)

In the last six months, Gary, (when he’s not touring with his rockerbilly band) joined the team as Head Roaster, and their coffee family has rounded out – without diluting any of their passion and enthusiasm.

 We are purists and decided to invest in a Diedrich IR-12 coffee roasting machine. It uses revolutionary infrared burner technology and its unique heat exchanger process makes it possible to manipulate the complex chemistry of the bean to make advanced roast profiles that produce speciality coffee.  A normal roasting machine might roast about 100 kg – ours roasts only 4 kg. I think that highlights the order of scale of our passion for the best possible coffee taste.

Green Credentials

The Diedrich also makes roasting coffee 50-60% more energy efficient and cleaner than any other roaster on the market. As well as that, Sarah is in charge of design and packaging and has ensured that all packaging is 100% compostable.

The environmental aspect of the business is very important to the team and key to their future development in the coffee market. The green beans are sourced from various countries in South America. Scott prides himself on knowing each and every farm and farmer that supplies the beans. In many cases he also knows the specific field from which the crops came.

A Cup of Coffee and the Best View Around

Drop in to Low Wood Bay and enjoy a cup of Lonton’s coffee. We’ll serve you in The Atrium with a stunning view over the lake. 

May is National Walking Month, so time to get the walking boots out and take to the hills to blow away any cobwebs clinging from a long and extended period of hibernation. Low Wood Bay is perfectly placed for reaching some great routes and spectacular scenery. We’ve chosen five our of favourites to help you plan your ascent. (All of these can be found on OS Map: O/S 1.25,000 OL7 The English Lakes South East)

1. Loughrigg Fell

• Distance: 6 miles
• Duration: 3 – 4 hours
• Height: 276 metres
• Terrain: Slightly rough on the initial ascent and then a mix of paths and quiet roads.

A circular walk with an easy approach to the climb through Ambleside’s Rothay Park. After an initial steep stretch to Lily Tarn – an excellent spot for a picnic lunch – the going is much more relaxed. Loughrigg Tarn is another lovely feature of this walk as is the gentle lakeside return beside Rydal Water.  All in all, a real Lakeland treat. In relative terms, it is not a particularly high fell, a fact that belies the spectacular views over Windermere, Coniston and Blencathra to the north.

2. Rydal Water

• Distance: 5 miles (2 miles from Ambleside to Rydal and 3 mile circular walk)
• Duration: 3 hours
• Height: 155 metres
• Terrain: Substantial footpaths and quiet roads, apart from short section of main A591.

A low level walk above Rydal Water and passing Rydal Caves which were created as a result of extensive slate mining in the area.  The quieter approach to Rydal is once again through Rothay Park, turning right and walking the back road until you cross Pelter Bridge onto the A591. Rydal is just 100 yards to the left of the bridge. (Alternatively, the 555 bus passing Low Wood Bay will drop you off in Rydal).It’s well worth stopping off at Rydal Mount, the last home of William Wordsworth. The gardens are beautifully kept and you will find Dora’s Field, the inspiration for his poem Daffodils.

Just past Rydal Mount, you will find a substantial track on the left, known locally as the Coffin Trail, originally linking Grasmere and Ambleside and the local Churches where the dead were laid to rest. There are slabs of flat stone periodically along the track, which enabled the coffin bearers to enjoy a well-earned rest and enjoy the panoramic views over Rydal Water.

3. High Sweden Bridge

• Distance: 3 miles
• Duration: 1.5 hours
• Height: 226 metres
• Terrain: Basic footpath on the circular walk which can get boggy underfoot. Stiles and ladders are part of the walk.

Another circular walk starting in the village of Ambleside. Diverse landscape including small waterfalls, rushing rapids and two ancient packhorse bridges. Just beyond Ambleside you can spot ‘The Tower of Friendship and Beauty’ set in private grounds, a folly created and built by Henry Boyle a keen botanist and landscape gardener.  It has the names of many famous visitors, including the Wordsworth’s, carved into the brickwork. At the halfway point you will reach High Sweden Bridge, a lovely spot to stop for lunch and dip your toes in Scandale Beck.

4. Red Screes

• Distance: 8 miles
• Duration: 5 – 6 hours
• Height: 776 m
• Terrain: Village roads, lanes and fell tracks, steep fellside and high rounded ridge.

A more challenging route, starting in the Scandale Valley as in the previous Sweden Bridge walk.  The summit of Red Screes sits lofty and distinct and can be reached easily by a fairly steep ascent to the South East. On a clear day the views from the summit are stunning panoramic  –  Ambleside and along the length of Windermere to the south; Hartsop and the waters of Brothers Water and Ullswater to the north; the great peaks of the Central and Eastern fells to the west and east.

5. The Lion and the Lamb (Helm Crag)

• Distance: 4 miles
• Duration: 2 hours
• Ascent: 341 m
• Terrain: Good clear paths to the summit. Summit area which has some steep rock faces.

We’ve snuck this one in as it is such an iconic route although, technically, the walk starts from Grasmere. However, the six miles from Low Wood Bay to Grasmere will take just 25 minutes on the regular 555 bus route if you don’t fancy striding it out.

For many walkers this is their earliest childhood memory of the Lake District Fells.   The rocks of the summit area have various names: the southeast pinnacles as seen from Grasmere are “The Lion and Lamb”. At the other end of the ridge is “The Howitzer” or “The Old Lady Playing the Organ” and is regarded as the 20 foot slab requires some careful climbing and is in an exposed position over a 1,000 foot drop – even Wainwright himself did not get to the top!

Now You Deserve This!

Walking in the hills leaves you with a healthy glow and a hearty appetite that the Chefs at Low Wood Bay really understand. Choose a table at either Blue Smoke on the Bay, serving international dishes from our open grill, or The Windermere restaurant for a selection of British and European dishes, all with a Low Wood Bay twist. Food that guaranteed to hit the spot as a post hike feast!

Chef cooks up a feast over our open grill at Blue Smoke on the Bay

Our Concierge, Lynda, was in conversation with a couple visiting from Australia. The story that Mario and Natalie Apap shared was fascinating, unexpected and a vital link in the history of Low Wood Bay.

Mario and Natalie Apap on their visit to Low Wood Bay

In his book, A Sunlit, Intimate Gift… Three Hundred Years of Lakeland History, Michael Berry, our previous Chairman and Managing Director, mentions the Kenyon family. Richard and Bessie Kenyon held the lease on Low Wood from 1944 to 1952 before it passed to the current family ownership. Richard and Bessie were none other than the grandparents of Natalie Apap who had been asked by her father to make a nostalgic visit to the hotel on his behalf. 

Low Wood Bay in the ’40s when the Kenyon family were proprietors

Natalie’s father, Ian, spent eight happy years of his childhood living at Low Wood. Although Ian is now quite unwell and unable to travel, he was very keen that his daughter and son-in-law should visit the hotel which was so influential in his life and the place that brought him much joy and freedom during the majority of his childhood. 

Ian in a school production

Ian specifically asked Natalie to find out about ‘the dog’. Apparently, the dog at Low Wood was always called Rex and when one Rex died another one arrived. Indeed, Ian has photographs of himself and Rex at Low Wood. The Berry family did carry on the tradition of having a canine companion at Low Wood, but named him Sam. To this day, Sam the dog is our company mascot and it is Sam that welcomes our younger guests to the hotels.  

Ian with Rex the dog outside Low Wood Bay

Ian spent his holidays riding on his bike from the hotel where they lived on site. Richard Kenyon enjoyed photography and took many reels of cine film which shows Ian on and around the lake

Another memory is of the dining room at Low Wood. There was a very large wooden dresser which filled one wall and held all the crockery. The shelving was so heavy that the joists in the cellar below had to be reinforced to prevent it from falling through the floor.

Mario & Natalie said they had a fabulous time visiting the Low Wood and took lots of photographs back for Ian. We also gifted them a Sam the dog as a little memento of their visit.  

Over the years we have welcomed many interesting guests and one or two celebrities too. Before our time, William Wordsworth, John Ruskin, John Constable and J. M. W. Turner were known to be patrons of the hotel.

Joan Collins stayed at Low Wood Bay whilst filming thriller The Pike

Film stars Joan Collins and Tom Cruise stopped by, as did Judith Chalmers, Chris Tarrant, Shakin’ Stevens and, recently, Sir Terry Waite. We love to welcome our guests, celebrity or otherwise and are always interested in their story.

How Things Change

If Ian were able to see the new Atrium I’m sure he would agree that Low Wood Bay is now unrecognisable. Much may have changed, however, the stunning view remains untouched. 

We now have two restaurants, including The Windermere and our newest Blue Smoke on the Bay as well as our new Atrium lounge open to all. In spring 2018 our fabulous new facility, The Spa at Low Wood Bay will open.

You know you are proud of a dining experience when you are making a list in your head of all the people you can’t wait to invite for dinner.

That’s how we feel about Blue Smoke on the Bay. Simply great food, elegant surroundings with a warm and friendly atmosphere. There’s so much to celebrate here. During daylight hours the stunning view over Windermere and the Lakeland hills grab the limelight. However, after the sun has set, the star of the show really stands out and takes centre stage – the 3 metre long double wood-fired grill. This is where the real theatre takes place. 

Cooking on Wood

Cooking on wood is an ancient method of creating tasty no-nonsense food. There seems to be excitement on a global scale about re-discovering the delicious flavours that can be added to steaks, meats, fish and vegetables by using different types of sustainable woods. Getting the flavour and texture right relies very much on the science behind choosing the correct wood for the job. We met Stephen Talbot, Sales Director of Logs Direct, who shared a little bit about what is required for great wood-fired dishes.

Tell us about Logs Direct 

We have come a long way from a company supplying fuel for wood-burning stoves locally to a nationwide supplier with a wide range of products.  In 2007 we were approached by a representative on behalf of a celebrity chef to source the best wood for pizza ovens for use in cities and towns across the UK. Today we supply logs to over 1,000 pubs and restaurants the length and breadth of the country.  

Your Tree of Choice? 

Over time and with lots of research we worked out the best wood with the perfect density, correct combustion, burn time, heat output and moisture content. Our aim was to achieve a result as near to smoke-free as possible with flavours that add significantly to the taste of the food. Top of the list, our recommended wood is Alder.

Alder has the best heat output and chefs have commented that it is faster than gas. Many  have been amazed by the difference the correct wood can make to their cooking process. The low moisture content allows them to control and maintain the heat in their oven or grill with more precision. They are also delighted at having no spitting and smoking and they require far fewer logs than those that have not been through the kiln-drying process.

Importantly, Alder is the fastest growing hardwood. It takes only twenty years to reach maturity compared to the one hundred and fifty of the mighty oak. This makes environmental sense on a large scale. We source as much wood as we can locally from well-managed woodlands, where trees are grown in a sustainable way. 

Kiln-Dried British Wood

We do also supply oak to Blue Smoke on the Bay adding a different flavour. We have an Ariterm BioComp 200, 1.5-tonne boiler with integral 2-tonne kiln unit, designed and built by experts in Sweden and about ten times more powerful than a domestic boiler.  This unit allows us to successfully dry our own British-sourced wood, which some customers prefer. British-sourced hardwood is difficult to find, so this gives us another string to our bow. 

GOSLING’S RUM, CHILLI AND MUSCOVADO SUGAR CURED HOT, WOOD SMOKED SALMON

Just one of the dishes on the menu at Blue Smoke on the Lake 

Book a Festive Lunch

Blue Smoke on the Bay take Festive Lunch to a new wood-cooked level. It’s a great opportunity to come along experience our superb new menu and meet  the team. Book a table by calling 015394 33338.  

Opening Times:

Lunch: 12.00pm – 2.30pm | Dinner: 6.30pm – 10.00pm

We caught up with Low Wood Bay Artist in Residence, Shawn Williamson, who is creating a sculpture trail at Low Wood Bay. He is currently working on one of his most challenging pieces, a sculpture of our former Chairman and Managing Director, Michael Berry, and his faithful friend Sam the dog.

Whilst chiselling out the rock taken from Low Wood Bay excavations during the development of the hotel, we managed to pose a few questions to this incredible local artist. 

How did you first discover you had a passion for stone and an artistic ability to sculpt?

It was one of those strange things that I changed from woodwork to pottery at school because I liked to make figurines in clay. It developed from there. I think with me being left handed I was heavily creative and I was also good at doing things backward for some peculiar reason. I prefer to take material away rather than building it up. Although I can build it up, but I prefer to take it.

Can you tell us a little bit about what it was like to learn from the great Josefina de Vasconcellos?

The young martyr sculpture by Josefina de Vasconcellos

It was fantastic. She was a mentor as much as anything. I remember that she set me a task on one occasion to test me, and that was to go shopping for her in Ambleside. But there was a twist to that. It was snowing and she had some 1970s ski pants with some feminine-type decorations on them and she wanted me to put them on. I said that I really didn’t want to and she said, “Oh I see, so you are scared of the villagers are you. Scared of what they might think? Well, this is your first lesson”. So I had to put them on and go shopping in them. Most of the villagers didn’t notice, but one guy said, “Nice pants son!” which nearly killed me.

What has been your most challenging piece of your career?

Well, the piece I am working on is very challenging. This is the direct portraiture of the great Michael Berry, whom I knew. It is not usually undertaken in this site-specific way, directly into an irregular block of stone. It is direct sculpture into stone itself, so we are into the realms, or the lower realms, of Michael Angelo. So this is one of the biggest challenges I think. Also, the Herdwick ram at Cockermouth which is just huge, 19 tons. That was a huge physical challenge.

What happens if you make a mistake – is it easy to rectify?

You always leave enough material to compensate for mistakes. Like I said about working backwards, you always leave enough stone available.

Do you have a favourite Low Wood Bay sculpture so far?

 So far, I think the one of Michael Berry and Sam is going to be the best one. I like working three dimensionally and some of the boulders are only part-3 dimensional. One of the tasks is the Lamb of God sculpture at Gordon Greaves Slate, and I think that will be my favourite. 

You say each piece of stone has its own character, is it possible to describe the character of the one that you are currently working on?

Well, challenging! But also it is very consistently hard stone, so it is the best boulder of the lot really, but it is very hard. All the boulders are re-claimed and came from the excavation and development of the site. Some of the Low Wood maintenance team and myself sited the boulders and it is fair to say that this was probably the most challenging.  

You knew Michael Berry, do you get a sense of his character when you are creating his image on stone? And Sam’s character of course?!

I knew Sam rather well. Michael used to say ‘he might nip you’ and quite often he did, but hopefully it was a friendly nip. I used to go and spend time in Michael’s library and we’d have a few whiskies and put the world to rights. The next day he would have a task for me, sometimes a bit of scything or whatever.  

Is sculpting from a photograph of Michael and Sam the dog more difficult than creating your own image?

Yes, it is a lot more testing because we’ve got a two-dimensional image that I’m trying to make look 3D. So working with light, shadow and impression. So it is a challenge. Hopefully very soon I will have it going in the direction I’m aiming for as I add the detail.

Creating a Legacy of Art at Low Wood Bay

Please come and say hello to Shawn if you see him at work around Low Wood Bay creating an sculpture trail that will be enjoyed by guests and visitors for many years and generations to come. 

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