THE Tennants Arms in Kilnsey has come up with an idea to offer its visitors coming to the Dales for a break, to also learn how to fly-fish for trout, and be served up with the delicious results.

It has teamed up with Kilnsey Park, which has two spring-fed fishing lakes with its ‘Stay, Catch and Cook’ experience.

Liz Smailes, general manager, said: “We know how fortunate we are to live in this beautiful part of the world, and we know how popular it is with people looking to get away from it all and really take in the Dales countryside. But we’re also increasingly seeing visitors looking for experiences, rather than just somewhere nice to stay.

“So with Kilnsey Park right on our doorstep it seemed like a natural step to tie together an experiential trip – combining that glorious country break with the chance to try something new and different, and of course, a gastronomic treat afterwards.”

‘Stay Catch and Cook’ includes two nights at the hotel and half a day learning how to fly-fish with an experienced tutor at the Kilnsey Park estate.

Guests can then return to the Tennants Arms with their catch and have their own fresh trout turned into a dish by executive chef and owner, Tom Garland-Jones.

It is aimed at both complete beginners, or more experienced anglers who can book four hours of fly fishing with introductory tuition to improve their technique.

Tom, who has previously worked in Michelin-starred establishments and headed a team of 200 chefs in the United States, added: “There’s really something special about harvesting or catching your own food. And fly-fishing is a fantastic experience. It’s also not too difficult to get the basics right. It can be gentle and calm, and then that burst of excitement and challenge of a fish on the line. Reeling in your first catch is truly a memorable experience.”

He added: “I’m a huge fan of the trout from the Kilnsey estate – they really are second to none and a joy to work with in the kitchen. And if you’ve caught the fish yourself, you know exactly how fresh it is.”