The Lake District is known for being a heavenly escape from the world - but have you heard about this beautiful BnB nestled away in a quiet village?

The Queen’s Head in Askham is a cosy 17th Century bed and breakfast with its own restaurant. 

The kitchen has been taken over by talented Sous Chef Anthony Amos, who serves up a tasting menu worthy of a Michelin star. 

Surrounded by fields and a small village shop, it is the perfect getaway for those searching for a moment of peace and quiet.

Bradford Telegraph and Argus: A corner of the cosy room at The Queens HeadA corner of the cosy room at The Queens Head (Image: Newsquest)

The Queen’s Head feels like a relaxing crackly, warm fire - and I just wish I knew about it sooner.

The attention to detail does not go unnoticed, whether it’s the generous food portions, candle-lit dinner tables, or traditional design with a modern twist.

I love visiting the Lakes for its natural sense of calm and relaxation and I felt like I could breathe from the moment I arrived.

After a scenic drive past the rugged mountains and quick stop off in Penrith, the Queen’s Head was the cherry on top.

The bathroom was topped up with beautiful scents - including bubble bath - and it wasn’t long before I filled the tiny tea pot up.

Bradford Telegraph and Argus: The restaurant at The Queens HeadThe restaurant at The Queens Head (Image: Newsquest)

Adorned with artwork and little extras like an illuminated mirror, the room was a spacious, clean and truly special experience.

We sat outside in the evening sun with a tipple from bar before sitting down for our meal. 

It was clear just how popular this place is with food lovers - booking is essential - there was not a single table left for a family of walk-ins.

We didn’t expect to eat quite so much food, so swiftly. Chefs put the stunning plates together delicately whilst making sure we had plenty to indulge in. 

Bradford Telegraph and Argus: Hors d'oeuvres at The Queen's HeadHors d'oeuvres at The Queen's Head (Image: Newsquest)

The tasting menu offers three options per course as well as Canapés, a sweet, and tea or coffee.

The hors d'oeuvres included light, crispy monkfish fritters with tartar sauce, beer bread and butter, and parmesan-sprinkled goats cheese bruschetta with sweet pepper ketchup.

For starters, we ordered the St Andrews cheddar cheese souffle with summer truffle and soy glazed home reared saddleback pork fillet with turnip, chard, and cider sauce. 

The souffle was fluffy with a generous serving of cheese sauce and truffle. Meanwhile the pork fillet was so tender it almost melted in the mouth. 

Bradford Telegraph and Argus: Wye Valley asparagus, courgette, basil pesto, polenta and parmesanWye Valley asparagus, courgette, basil pesto, polenta and parmesan (Image: Newsquest)

The mains arrived shortly after our plates were cleared - Wye Valley asparagus, courgette, basil pesto, polenta and parmesan on one plate, Gigha halibut, shrimp potato salad, peas, samphire, and mace hollandaise on another. 

The fish dish was so fresh and light while the vegetarian dish was something unique and a little unusual. 

But the star of the show was the divine Lowther Honey tart with nectarine and vanilla ice cream. 

It was out of this world, extremely refreshing to the taste buds, and perfect for summery adventures in the Lakes. 

Bradford Telegraph and Argus:  Lowther Honey tart with nectarine and vanilla ice cream Lowther Honey tart with nectarine and vanilla ice cream (Image: Newsquest)

We also tucked into the Casa Luka organic chocolate, hazelnut and frangelico. It was a cooling ice cream dessert hidden underneath an outer layer of chocolate with crunchy peanut brittle. 

By the time we’d finished the matcha macarons and a cup of tea and coffee, so began the heavenly hazy feeling that constitutes a food coma.

The menu has been expertly crafted by the new head chef, formerly the sous chef at the Michelin-starred ‘Allium at Askham Hall’. 

Anthony Amos’s culinary career began at just 13 years old before he perfected his talents as a sous chef. 

His impressive CV includes cooking for the Italian senate and, in most recent years, working alongside Allium’s Head Chef Richard Swale. 

Hailed as bringing an international flavour to his dishes, his creations were made even more special by making use of seasonal, local produce. 

Bradford Telegraph and Argus: Breakfast time at The Queen's HeadBreakfast time at The Queen's Head (Image: Newsquest)

We spent the night exploring the nearby village but it is possible to walk to Askham Fell which provides views of Ullswater and Lowther Castle.

I highly enjoyed our day trip to nearby Penrith, where we meandered through the historic town centre and spent time visiting independent shops filled with little treasures.

It was impossible not to buy a treat or two in the beautiful James & John Graham artisan bakery and deli.

Full and sleepy, we headed back to our room to enjoy a hot drink and fall into a peaceful slumber.

It felt like being in the candle-lit, warm world of Pride & Prejudice or Bridgerton with windows overlooking cottages, tree-lined meadows, and a mountain’s silhouette.

Breakfast was just as delightful to the senses as we were guided to our table past pastries and glass jars filled with yoghurt and fruit. Our meal of choice was the full English breakfast.

It is hard to describe just how special staff at The Queen’s Head made us feel - perhaps you’ll simply have to experience it for yourself.

I'd never heard of Askham until our trip, but for those searching for a new Lakes destination and sense of inner peace, this charming pit stop is worthy of your next adventure.