Like the Herdwick sheep it takes its name from, Heft is firmly rooted in its patch of Cumbria. Chef Kevin Tickle grew up exploring, fishing and foraging the county, while his wife Nicola comes from a family that has farmed the Lake District since the 1600s. Set inside a 17th-century inn with five rooms in High Newton, it’s an ode to that deep connection to the landscape, with Kevin’s cooking shaped by what grows, grazes and can be foraged around it.

Simon Rogan’s neighbourhood spot keeps things close to home, with a kitchen menuing the best of the Cartmel Valley. Much of the produce comes from Our Farm, just a mile away, where chefs and growers work side-by-side to decide what gets planted, picked and plated. Go for the set lunch, and ask what’s fresh from the farm that day.

In the postcard-perfect village of Cartmel, Simon Rogan's three-Michelin-starred restaurant and Green Michelin Star pioneer is fuelled by its own nearby 12-acre farm, where chefs and growers work hand in hand to shape each season's menu. Stay the night in one of its characterful rooms scattered throughout Cartmel, wake up to breakfast at the Michelin-starred Rogan & Co, then spend the morning wandering the farm before returning home wondering why every hotel doesn't come with its own vegetable patch.

A short but rewarding hike up Gummer’s How, one of the Lake District’s southernmost fells, leads to incredible views across Windermere, the Coniston and central fells, and as far as Morecambe Bay. At 321 metres, it’s an easy yet slightly adventurous introduction to the landscape.