Allium at Askham Hall

Relax by the fire in the cosy sitting room of this 14C pele tower, while enjoying canapés and perusing the hugely impressive wine selection from the estate cellars; then head through to the modish, country kitchen style restaurant with its unique tiled floor and garden views. Accomplished dishes are driven by the seasons and the availability of produce from the surrounding Lowther Estate, with the gardener playing a key role in the crafting of the menu. Sauces are a highlight and really elevate each dish.

Seasonal Menus Driven by Local Produce

• Allium at Askham Hall emphasizes a farm-to-table philosophy, with menus that change according to the seasons and are primarily based on produce grown in their own kitchen gardens and the surrounding Lowther Estate.

Personal Touch in Service

• The restaurant is described as a small French chateau, where guests experience high-end dining with very personal service, led by the charismatic Maître de Maison, Nico Chieze, who is also a classically trained sommelier.

Health and Wellness Integration

• In a unique offering, the restaurant provides a service that allows guests to access medications directly from their rooms, reflecting a commitment to guest wellness alongside their culinary experience.

Signature Ingredients

• Seasonal fruits: Harvested from the kitchen gardens and surrounding fields, including apples, medlars, and plums, these fruits are used in various dishes to highlight their natural sweetness and flavor, reflecting the restaurant's commitment to seasonal dining.
• Game meats: Featuring Red and Roe deer, rabbit, partridge, grouse, and pigeon sourced from local woods and moors, these meats are prepared with techniques that enhance their rich flavors, showcasing the culinary heritage of the Lake District.
• Wild garlic: Foraged from the banks of the River Lowther in spring, this ingredient adds a unique, aromatic flavor to dishes, emphasizing the restaurant's philosophy of using local and foraged produce.
• Mushrooms: A variety of wild mushrooms are utilized, particularly in autumn, to add depth and earthiness to the menu, celebrating the natural bounty of the region.
• Kales and root vegetables: Grown in the kitchen gardens, these winter crops are integral to the menu during colder months, prepared using traditional preserving techniques to enhance their flavors and textures.

Tasting Menu

• 6 Courses: £95
• 6 Courses with Wine Pairing: £250