[H]aving grown up as a chef’s son, it seemed only natural that Dan Lansley would follow in his father’s footsteps. With over 8 years’ experience from some highly reputable hotels, such as Down Hall Country House Hotel, the Marriot Hotel group and The Swan in Lavenham, Dan made the decision to move to the Lake District to be closer to his childhood sweetheart and to further his passion for food at the award-winning AA rosette Brossen Steakhouse in Keswick.
Located inside the four-star Inn on the Square, having just recently celebrated its 2nd birthday in June, management and staff are thrilled to announce the appointment of their new Head Chef. Over the last two years Brossen Steakhouse has grown from strength to strength, and have bigger and better hopes for the future with the help of Dan and his team. Jonny Ogle, General Manager at the Inn on the Square commented; “Dan is an extremely professional and accomplished chef, his menu and style of food focuses on the most seasonal produce, bringing out the purity of the flavours.”
“Brossen Steakhouse is all about top quality meat and unusual cuts. Dan has recently introduced a 10oz, 40-day salt aged ribeye steak and launched an early evening menu which includes summer specials, such as; Crispy Lamb Belly with cucumber, daikon, noodles and Asian dressing to start; Beef Feather Blade with dauphinoise potato, carrot puree and red wine jus for mains and Brossen Glory with compressed strawberries, raspberry sorbet, Chantilly and cherry jelly to finish.”
Dan commented, “I love being creative, and living in the lakes plays a big part in that, when in season I pick wild garlic to use in my dishes. It’s important to make the most out of the area, my aim is to maximise the use of locally-sourced produce on the menu. Fresh is best and if you can buy local, why would you go anywhere else?”
NEW early evening menu is available Sunday – Thursday from 5pm to 7pm – 2 courses £18.95 // 3 courses £21.95. To book a table or view the menu visit www.innonthesquare.co.uk/brossen
