The House dates back to 1650 when it was part of Lord Egremont's Cumberland Estate. The original name of the property is not known but records show it as "New House" farm as early as 1832.

The cooking is a particular attraction and Hazel produces a fine range of traditional set five-course English Dinners, with local ingredients wherever possible. Starters may be Liver Pate with Port Jelly followed by cream of Fennel Soup. Main Courses are usually roasts - Pheasant, Lamb, Duckling or possibly locally caught Salmon.Puddings are a speciality and are traditional - Spotted Dick with Custard, Ginger Pudding with Butterscotch Sauce or something lighter such as Syllabub, Crème Brulee etc. Local and traditional cheeses round off the meal.

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