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About the restaurant
Frederick’s is a place in Cockermouth you can stroll down to and be sure of a good feed and a good time whatever hour of the day: be it for coffee and brunch, a hearty lunch, or a tipple and some tapas in the evening. The Frederick’s menu consists of an extensive range of dishes, and the food covers a broad spectrum – from modern European fare like the aforementioned tapas or authentic Italian pizzas, to homely British standards which showcase premium quality local Cumbrian products. With a team of friendly and warm staff and carefully curated drinks list that includes expertly mixed specialty cocktails and organic wines, Frederick’s is a dining experience you won’t be forgetting. Make a reservation and head straight to Station Street before everyone else does.
Since heavy floods in 2009, many buildings in Cockermouth have been slow to recover to their former glory, but one on Station Street has been reinvigorated to a state that’s even more glorious than it used to be. The former job centre in Cockermouth is now Frederick’s, a vibrant bar, lounge and bistro that really makes use of the venue’s capabilities, allowing space for over a hundred people in a cool and wonderfully sleek setting. Frederick’s is fitting no matter the time with genuine quality around clock, but that said, the a la carte is where the talent of the chefs really shines through.
Tapas are the star of the show here and these little plates of goodness offer flavours from around the globe. Have each person in the group choose two or three and then prepare to fill your boots. The Persian lamb, Vietnamese sticky pork curry and the chicken schnitzel are all delightful, as is the goats cheese with Cumberland sauce and the black bean and fred lentil chilli. Should you not feel like sharing (we often don’t), Frederick’s also offer a hearty selections of larger main courses that again showcase international flavours and cooking techniques. Right on Station Street, this really is one of the most intriguing restaurants in Cockermouth and we really can’t enough of it.