Clavering Lakes are a series of three purpose dug lakes, first created in 1990 when Peter Greenall wanted to bring some diversification to his farm.
The first lake, originally a trout lake, was soon followed by two more coarse lakes. In 2005 the decision was made to change wholly to coarse fishing.
The Lodge was opened at Easter in 2007, originally as a facility for the anglers. However, it quickly became apparent that the appeal for the beautiful surroundings and freshly prepared food extended to a much wider audience, and planning permission was obtained to be able to serve the general public.
Popularity of the Lodge grew rapidly and in 2015 the decision was made to invest, with the help of a grant from The Rural Development Fund for Europe, in extending and remodeling the kitchen to be able to better cope with the ever growing custom. The new kitchen was completed and opened at the end of November 2016.
After ten years of Dee Greenall having sole responsibility for the managing and running of the Lodge, and with the greater opportunities for the business that the kitchen extension brought, the Greenalls took the decision to look for someone to help develop and expand the business. In the summer of 2017 they were delighted to welcome local head chef Ian Gunn and his wife Victoria as partners to the Lodge.
With Ian’s knowledge and passion for food, Victoria’s enthusiasm for our front of house and with Victoria’s father, local business man Derek Thompson helping in the wings, The Lodge at Clavering Lakes is looking forward to an exciting future.