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What was the old Bridge Inn, north of Carlisle, has been given a shake-up with the arrival of Jake and Cassie White (formerly head chef and pastry chef at Marcus Wareing’s two-Michelin-starred MARCUS). The Pentonbridge still functions as a local boozer, with real ales and pub grub in the bar, although things move up a gear in the restaurant – an airy stone-walled room done out in rustic shades, with a statement fireplace and an open kitchen. The highlight is a five-course tasting menu based on Lakeland ingredients (including produce from the Victorian walled garden at nearby Netherby Hall) – think hen’s egg with borlotti beans and yellow courgettes, 35-day aged veal with oregano and potatoes or damson parfait with fig leaf and liquorice. On Sundays, the high point is a four-course lunch menu featuring the likes of roast mallard or Herdwick lamb rump, while nine luxurious bedrooms are an extra tempter for travellers.
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