Allium at Askham Hall
Allium at Askham Hall has a dedication to seasonality that is rare, for all the term is bandied about these days. The restaurant is almost entirely self-sufficient, relying on the produce grown in the kitchen gardens. The estate also farms rare breeds and local native breeds which are raised for their flavour not commercial profitability – the proof is on the plate.
It is this grounded farm-to-fork ethos coupled with exquisite tasting menus that has earned Allium its Michelin Star. Unusually for a rural fine-dining restaurant, there is also a vegetarian tasting menu that is equally compelling.
The menu changes according to seasonal availability but you may find yourself in awe of Lowther red deer with local cep, kale and elderberry sauce or Askham Hall garden salad with sheep’s curd and truffle.
To make the most of the Allium experience, which is so rooted in the landscape around it, it’s best to stay over even though non-residents are welcome.
Walk up an appetite in the surrounding countryside then enjoy six courses of accomplished British cooking. Head chef Richard Swale is a real talent.