Allium is the flagship restaurant at Askham Hall - a beautiful Cumbrian country estate with almost a thousand years of history. In 2010, after the 7th Earl’s death, it was decided that Askham Hall would be turned into a restaurant with rooms and a wedding venue, to really make use of the incredible space and buildings – much of which hadn’t been touched in years. Head chef Richard Swale heads up Allium, the on-site restaurant, and works with Nico Chieze, the maitre de maison, to create a memorable high end dining experience for guests. Askham Hall is likened to that of a small French chateau, with that cosy, personal and luxurious feel, in a restaurant that is surrounded by stunning green space.
The tasting menu starts off with pre-dinner nibbles, before roasted Isle of Man scallops with butternut squash and smoked cod rose. Next, it's the shorthorn beef tartare with truffled egg yolk and pickles, followed by roasted John Dory, langoustine bun, fennel and lemongrass. The last savoury course on the menu consists of succulent Creedy Carver duck leg and liver with celeriac and elderberry. Then it's time for the sweets! Enjoy hibiscus set cream with Askham rhubarb, blood orange and Campari granita, followed by a loveable sticky toffee pudding tart with apple and sorrel, and a fig leaf cream. Before your final course of coffee and after dinner sweet treats you can choose to add on a selection of British and Irish cheeses, which we would certainly not turn down.
The vegetarian tasting menu follows the same sort of pattern, with garden beetroot paired with horseradish and dill instead of the beef tartare, and chestnut gnocchi made with shimeji mushroom, black truffle and parmesan in place of the duck course.