Name: Peace and Plenty Restaurant

Where: Crown & Mitre Hotel, Carlisle

Website: www.peelhotels.co.uk/crown-and-mitre-hotel

Tel: 01228 525491

Opening hours: Lunch - 12-2.30pm, dinner 6pm-9.30pm.

Manager: Maggie McLellan

Head chef: Liam Woolston

History: The Crown & Mitre Hotel was built in 1905 on the site of the original Crown & Mitre coffee house, which had a colorful history dating back to before the Jacobite Rebellion.

By the end of the 18th century the Crown & Mitre Coffee House had become the main coaching inn of the city, a stopping place for both mail and stage coaches on their way to London, Glasgow and Edinburgh.

The hotel has been undergoing modernisation in keeping with the period the hotel was built. The Peace and Plenty Restaurant was refurbished a couple years ago and has since become a contemporary restaurant with unusual lighting and artwork in the Edwardian style hotel.

Style of food: Modern British.

Menu sample: Starters include haggis scotch egg with celeriac and whisky mayo (£6.75); honey roasted ham bonbons with mustard mayo and pickled onions (£6.25); deep fried brie with jalapeno jam croute (£6.25); braised pig cheeks, celeriac mash, shallot rings and baby spinach (£6.50); pan-fried calamari with chilli garlic, rocket and balsamic vinegar (£6.50).

Mains feature 8oz flat iron steak with dauphinoise potatoes, green beans, onion rings and beef dripping sauce (£15.95); lamb rump with garlic gnocchi, roasted baby carrots and spinach (£16.95); pressed belly pork with celeriac, apple, black pudding and sage and onion sauce (£14.95); pan-fried chicken with bubble and squeak, black pudding, green beans and chicken jus (£14.95); open lasagne with roasted cherry tomatoes, courgettes, baby basil and rocket salad (£13.25).

Desserts, all priced £6.50, include sticky toffee pudding with sticky toffee sauce, vanilla ice cream and almond tulle; classic vanilla crème brulée with shortbread; chocolate delice with raspberry sorbet, chocolate soil and raspberries; baked New York cheesecake with blueberry compote and honeycomb.

In their own words: “With our new menu and new head chef we want to build our profile in the community and become the place to go with friends and family for a beautiful meal.”