Restaurant & bar
With the pub supplied by all sorts of goodies from the
estate, including organic meats, game birds and fruit and
vegetables from the walled kitchen gardens at Askham Hall, it's no
surprise that the menu focuses on sustainability, simplicity and
The menu makes full use of seasonal, delicious and local produce
- and what isn't reared or grown on the estate is sourced from
local artisan suppliers and farmers within 20 miles of the pub.
Expect superb 30-day aged Shorthorn beef, Rough Fell lamb, rare
breed pork sausages or delicious game dishes on the monthly menus
and daily chalkboard specials - Askham Hall garden salad, quinoa
and pickled beetroot; Shorthorn beef, horseradish fondant potato,
pickled mushroom, beef and bone marrow jus.
Behind the bar, there's three cask ales on handpump that include
regular beers from Cumbrian micro-breweries. Wines are sourced from
Frank Stainton, Kendal's famed wine merchant, with a focus on
independent and small-scale producers. The list runs to over 70 and
includes some half bottles and magnums, 17 by the glass, and some
outstanding French options from the owner's own cellar.