Allium at Askham Hall

Penrith, UK

Whether wandering beneath the estate gardens’ fragile cherry blossoms or taking an appetite-rousing stroll through the Lake District’s tumbling hills, Easter weekends at Askham Hall make the most of spring’s first tentative steps. So, too, does Richard Swale’s ever-transforming menu. First shoots from the kitchen garden and winter’s jar-packed surplus create dishes such as spiced salt duck breast with pickled green strawberries, sea kelp broth and geranium set cream. Seven guestrooms, dressed in florals with historic features aplenty, make for a comfortable, homely stay.

Words by Lucy Kehoe

This review was taken from the April 2020 issue of Food and Travel.

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