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A visitor’s guide to the ever-expanding Park Lodge

We take a look at what’s on the menu at West Cowick’s world-class shooting range.

Set in 44 acres of pristine countryside, Park Lodge Estate guarantees a world-class shooting experience. From clay shooting facilities to its air rifle range, Park Lodge has it all. However, we at Wine & Dine were keen to focus our attention elsewhere and find out more about the Lodge’s dining experiences.

With the venue’s beautiful surroundings and elite facilities, naturally, we had similar expectations about the food on offer. With a lengthy menu offering a range of freshly-prepared options, there is definitely something for everyone at the Lodge.

We caught up with Marketing Manager Diane Hall who talked us through what this wonderful venue provides.

“We have various food options here at Park Lodge, all very popular with our customers. For example, our on-site Bistro café offers a number of choices for shooters who visit early morning. Everything is prepared by our chefs to a high level; they bake our cakes and pies, create delicious stews and curries. We find that the traditional English breakfast goes down very well; it’s very popular with the shooters!”

As a consequence of boasting world-class facilities and services, Park Lodge was also delighted to welcome Hepworth Café Head Chef Chris Hale to the venue, as part of their MasterChef event on the 1st March. Hepworth Café recently received the prestigious ‘café of the year’ award, which recognised Hale’s outstanding work heading the Wakefield café. Hale also featured in the 2016 edition of MasterChef, where he reached the quarter-final stage.

Diane added that the event was a great success and something Park Lodge will host again on the 31st May. The experience offers the unique chance to meet the chef, and taste some of Hale’s best dishes.

“We really enjoyed hosting the event and it’s something we’re keen to bring back to Park Lodge. We’re lucky to be able to work with Chris; he comes here with his team and provides cocktails and canapés in our plush lounge, before guests are seated upstairs in the private dining room. He then goes on to serve a five-course tasting menu for the guests booked on to the event.”

Despite their success Park Lodge are keen to expand, with some exciting proposals for the future. These include the relaunch of Sunday dinners.

“We’re pleased to be offering Sunday dinners again.” says Diane. “Our two fantastic chefs create a fantastic roast but be sure to book by calling 01405 764500, so we know how many people to cater for.”

For booking enquiries or any other information, please contact 01405 764500 or email

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