home page
bedrooms and photos
breakfast and food
our farm
local attractions
directions
booking and tariff
Breakfast
and food, not forgetting the afternoon tea tray, at
Streethead Farm -
a working farm Bed and Breakfast
Special diet?
Coeliac visitors: no problem with providing great food for you but please tell us when booking. The local baker specialises in coeliac cake and with sufficient notice I can provide coeliac sausage.
Diabetic diet: With a few days' notice I can make diabetic cake for teatime. At breakfast the variety of home-cooked foods should provide suitable choices.
Vegetarians welcome
Breakfast includes:
Porridge from organic oats from a local water mill
Fruit juice, grapefruit segments
HS*seasonal compote of Victoria plums and blackberries with Greek yoghurt*
HS*chilled melon with home-grown strawberries*
HS*warm tropical fruit salad*
The traditional British grill including thick-cut bacon, award-winning local sausages, free-range eggs from our rare-breed hens cooked to your preference, tomatoes, mushrooms
HS*Eggs from our silky bantams with smoked salmon*
HS*Cold meat platter with yellow and red home-grown tomatoes*
Thick cut toast with prize-winning home-made marmalade, jams and preserves. Tea and coffee selections
A vegetarian option
HS*denotes House Specials available in season. These are just some of our special dishes based on local produce.
Above: breakfast is taken in this traditional room that was once the farm dairy with a flagged floor and the old bacon hooks still in the ceiling. 
These are our own cows and below are some of our silkies, rare-breed hens that, together with our other breeds, provide the breakfast eggs
"Gone are the days when a stay at a bed and breakfast meant just that, a place to sleep and a quick meal in the morning":
a quote from Which, 'The Good Bed & Breakfast Guide'
The old kitchen scales
now enhance a windowsill
home baking
My food philosophy: .................. see also my food year
The best food and the best tasting-food comes from local, fresh, often seasonal, sources. We have home-grown fruit and vegetables in the garden, orchard and a poly-tunnel, grown without sprays and chemicals and harvested when ready to eat. Varieties are chosen for the local climate and for flavour and not for the ability to be picked green and withstand shipping around the world. The distance travelled by our food - known as 'food miles' - is minimal.
If I don't make the food it is bought as locally as possible. Here we still have very good traditional butchers and bakers and even a local mill - powered by a water wheel - that supplies the porridge oats!
Afternoon tea: an age-old tradition that we maintain and provide for our guests
Fresh light scones, moist dark fruit cake, butter shortbread, traditional Borrowdale teabread, fruit pie with fruit just picked from the orchard and enclosed in rich shortcrust pastry. Cumberland rum butter or home-made fruit jam.
Guests have commented that almost everything is home-made. This is nothing new for us - the Wilson family has been livestock farmers for generations and the food on the table that sustained them was good basic farmhouse fare.
Afternoon tea has been for generations a communal gathering every afternoon with staff, family and friends and particularly as a 'put me on' for workers doing manual labour like hand-milking the cows. In summer the tea was taken out to the hay, silage and barley fields to keep them going until supper. We still keep this tea tradition alive during our modern busy working days.
My food year
January
I am busy chopping seville oranges and simmering them overnight in the Aga for your breakfast marmalade. Little did I know when I wrote these words that this marmalade of mine would win second prize in the world marmalade festival in February 2007.
Easter
Hopefully our third of an acre orchard will be a mass of daffodils, nest to which, in an enclosure, the rare-breed silky bantams will be laying. Although they are small birds their eggs have a unique flavour, marvellous with smoked salmon, a House Special.
Early summer
The first of my early strawberries in the polytunnel should be ripe. Start the day with chilled melon mixed with strawberries that have been picked moments before.
Mid summer
Outdoor strawberries begin and along with black currants and red gooseberries are made into either fruit pies for afternoon tea or jams.
Autumn
I battle with wasps for the Victoria plums whilst in our woodland copse blackberries grown well away from traffic fumes slowly ripen. I mix them with the plums to make a ruby-coloured fruit compote served chilled with Greek yoghurt.
Late autumn
Bramley apples and beetroot are stored and made into chutney served with the cold platters.
Winter
Being of Scottish origin I bring out the porridge pan for creamy porridge (oatmeal to those of you you who live across the Atlantic). Also at this time a feature on the menu is warm tropical fruit salad.
plum jam in the making - from our own Victoria plums
Some comments on the food from our guests
Your shortbread was very mouthwatering - very comfortable - memorable.
Mrs Millican, Sheffield.
We just wanted to say thank-you for looking after us so well I will treasure the memory of your fresh free range eggs with smoked salmon.
R&J Maurier, Essex.
Very comfortable, great raspberry jam.
Mr & Mrs Laing, Edinburgh.