A Return to The Black Bull, Sedbergh — A New Tasting Menu That Redefines Cumbrian Dining

Nina Matsunaga’s latest menu, Tsuchi, takes this beloved Dales restaurant to another level — and proves The Black Bull is still one of Cumbria’s finest foodie getaway

Returning to an Old Favourite

On my last visit to The Black Bull, Sedbergh (44 Main St, Sedbergh LA10 5BL), I wrote about a place that managed to combine refined dining with the warmth of a proper inn. That visit — which I shared a while back on ManchesterFoodTourist.com — left a lasting impression. So, when news broke of a new tasting menu at this award-winning Cumbrian restaurant, I knew it was time to head back and see how things had evolved.

The Black Bull sits proudly on Sedbergh’s Main Street — a handsome former coaching inn that captures everything you want from a countryside stay: stone walls, a roaring fire, and an understated luxury that never feels forced.

The Black Bull’s New Tasting Menu: Tsuchi

The headline of this return visit is Tsuchi, the new seven-course tasting menu created by Head Chef Nina Matsunaga. Translating to earth or soil in Japanese, the name perfectly encapsulates her philosophy — a deep respect for ingredients, seasonality, and the land that produces them.

At £85 per person (or £140 with carefully paired wines), this menu represents the next step in the restaurant’s evolution. Each dish feels grounded in the Dales, yet quietly influenced by Nina’s Japanese-German heritage.

The tasting menu is served at dinner from Wednesday to Saturday evening from 6pm to 9pm and is also available on Saturdays at lunch, served from 12pm to 3pm.

The meal opens with a series of beautifully crafted snacks — each one setting the tone for what’s to come.

The Howgill Herdwick Lamb & Kimchi delivered an incredible umami punch, one of my favourites of the evening.
Next came the Cornish Bonito, delicate and deeply flavoured, a nod to both land and sea with a clean, savoury finish.

Following that, the Mrs Kirkham’s Cheese Puff — light, airy, and irresistibly moreish — offered a comforting burst of richness and texture.

Then arrived the homemade sourdough bread and cultured butter, both exceptional. The bread had a deep, malty flavour and a perfectly chewy crust, while the cultured butter added a gentle tang that made it impossible to resist another slice.

The Kombucha Oyster Mushroom with Bold Bean Butter followed — a thoughtful and creative dish that captured Nina’s talent for coaxing deep flavour from simple ingredients. For those looking to indulge further, there’s an optional addition: the Hand-Dived Isle of Mull Oyster with Hohlrabi and White Currant.

Moving through the menu, the Cured Lakeland Teal with Artichoke and N25 Caviar showcased both precision and creativity — a dish that felt as elegant as it was deeply satisfying.

The main course, Howgill Hereford Beef with Nori and Tokyo Turnip, brought everything together: local produce, refined technique, and that hallmark balance of power and restraint that defines Nina’s cooking.

To finish, a pre-dessert of Yuzu and Meadowsweet refreshed the palate with brightness and floral lift, before the final dessert of Matcha, Adzuki and English Cherry closed the experience — a perfect interplay of earthy, sweet and tart notes.

A Kitchen and Team in Full Flow

It’s always fascinating revisiting a restaurant you already love. My first visit showed a team full of promise; this time, it’s a team in full stride.

Where once the menu flirted with global influences, Tsuchi feels more integrated — local and international in perfect balance. The Black Bull’s food has grown up without losing its sense of curiosity, and the result is a dining experience that feels uniquely its own.

The wine pairing will enhance this beautifully, moving effortlessly from delicate whites with seafood through to deeper, more complex reds. Or like me, choose from one of the Manu amazing bottles from their substantial wine list. Service throughout was second to none — warm, knowledgeable, and genuinely welcoming. It’s the kind of hospitality that makes you feel instantly at home, setting the tone for an evening that’s both polished and relaxed.

Staying at The Black Bull

Upstairs, the boutique rooms are every bit as comfortable as I remembered — soft linens, freestanding baths, and that blend of Cumbrian character with modern design that hits the perfect note. It’s the kind of place where you can eat an exceptional dinner, climb a single flight of stairs, and fall asleep to the quiet of the Dales.

Morning brings a calmness only Sedbergh can deliver. The breakfast — house-baked bread, local butter, and excellent coffee — is simple, satisfying, and every bit as well considered as dinner.

Final Thoughts: Sedbergh’s Culinary Gem Evolves Again

The Black Bull continues to be one of Cumbria’s most exciting restaurants, and this new tasting menu confirms it. What was once a discovery has become a destination — a place that reflects its landscape, its people, and the ever-evolving creativity of Nina Matsunaga’s kitchen.

If my first visit left me charmed, this one left me inspired. The Black Bull doesn’t shout about its brilliance — it simply delivers it, plate after plate, in a way that feels deeply personal and quietly confident.

For anyone planning a Lake District foodie getaway, or simply looking to experience what modern Cumbrian cooking can be, this is a must-visit.