Story

Long before Fekrol Kitchen opened its doors on Allhallows Lane, there was an old Fekrol tucked between the misty hills of Cumbria, where the scent of firewood and wild thyme drifted through the kitchen windows. It was here, or so the story goes, that a dusty leather-bound recipe book was discovered in a creaky drawer—filled with hand-scribbled notes, half-finished menus, and the kind of flavour combinations only a dreamer would dare try.

That recipe book fell into the hands of three culinary wanderers—Tony, Mike, and Anita—who had already made a name for themselves with a small but wildly adored eatery in Windermere. With Tony’s decades of hospitality under his belt, Mike’s obsession with slow-fermented bread, and Anita’s eye for rustic-modern interiors, they decided to turn the forgotten recipes into a fresh chapter.

They called it Fekrol Kitchen (fhk)—a space that blends countryside soul with contemporary craft. The kitchen is now steered by Adam Benton, a local lad turned chef who once traded spreadsheets for sourdough and never looked back.

At fhk, you’ll find more than meals—you’ll find stories on every plate. Vegan shepherd’s pies made with lentils from a farm down the road, gluten-free cakes that could fool your grandmother, and Lavazza brews alongside Atkinsons of Lancaster teas, because every cup should come with a conversation.

Dogs? Absolutely welcome.

Shoes off? Only if you feel at home.

Family? Whether by blood or by brunch, always.

This is Fekrol Kitchen.

Not just a restaurant—a recipe revived.