Name: Assembly Restaurant

Where: Rickerby Retreat, Rickerby Park, Carlisle


Tel No: 01228 544200

Opening hours: Every day except Monday for brunch, lunch and dinner. A la Carte and tasting menus on Thursdays, Fridays and Saturdays.

Owner/chef: Owners Rachel and Dan Ferguson, head chef Colin Hannen

History: Opened in 2015, flooded after eight months by Storm Desmond, re-opened December 2017.

Style of food: Contemporary, modern British cuisine using the best locally-sourced, seasonal produce.

Menu sample: Starters include butternut squash velouté (£7); seared scallops with curried cauliflower, granola, golden raisin and coriander (£11); gin-cured salmon with compressed cucumber, dill mayonnaise, apple and sorrel (£9); confit duck pressing with pickled blackberries and kohlrabi (£9).

Mains feature pan-roasted halibut with herb gnocchi, courgette, tomato, and shellfish bisque (£22); roast corn-fed chicken with fondant potato, pancetta, braised gem lettuce, pea purée, chicken & truffle jus (£18); roast loin of venison with black pudding, celeriac purée, mulled pear, red cabbage and beetroot (£22); salt-baked heritage carrot, with spiced quinoa, apricot and chervil (£14).

Desserts include toffee apple – Bramley apple spheres, caramelised puff pastry and salted caramel (£8); and chocolate délice with cherry textures, pistachio crumb and cherry ice-cream (£8).

We have just announced our four-course, £40 Christmas dinner menu which includes seared scallops, stone bass and turkey ballotine and our seven-course £70 New Year’s Eve menu, with canapes and fizz on arrival and which also includes a DJ and dancing until late.

In their own words: A tranquil haven of modern, relaxed fine dining. Serving a casual terrace lunch menu with all the classics as well as some contemporary twists.

Cutting-edge fine-dining evening à la carte and tasting menus for a romantic occasion with a special person or a chance for friends to catch up and enjoy the countryside view and rooftop dining. Dine al fresco with the roof open.

Menus change with the seasons so that ingredients are fresh and locally-sourced as much as possible.