Name: The Pompeii Steakhouse

Where: Abbey St, Carlisle


Tel No: 01228 402440

Opening hours: Sunday and Thursday 6pm to 10pm, last table 8pm, Friday and Saturday 5pm to 11pm, last table 8.30pm

Owner/chef: Owner Julie Simpson, chef Paul Higgins

History: The only restaurant in Carlisle overlooking the Castle, we opened on October 1, 2011 but Paul has been feeding Carlisle since he was 21 when he opened a bacon butty van in the newly developed Kingstown Industrial Estate.When we saw the 1 Abbey St we knew it was the ideal location for our new venture.

An old chemist shop, it had been restored when castle way was developed, at the time it was being used as office premises. Just one month from getting the keys we built the kitchen, bar and dining room.

Style of food: Top quality steak and chips served on a steak stone, every mouthful is hot and cooked to your own taste. Locally sourced and made with love ourselves.

Menu sample: Starters include homemade gravadlax and blinis Scandinavian dry cured salmon with savoury mini pancakes and dill sauce (£6.40); beef carpaccio with aged balsamic, capers and parmesan (£6.40); king Prawns, pan fried with garlic and lemon, served with salad (£6.40); breaded halloumi served with Claire’s sweet chilli jam (£5.95). Mains feature hake with either lemon and caper sauce or pink peppercorn butter (£17.95); the Pompeii steak platter, 16 oz of four taster size steaks, one each of fillet, sirloin, rib eye and bistro (£38.95); bistro rump fillet, centre muscle of the rump steak, chosen for its superior taste and tenderness (£19.95); dry aged sirloin steak tender and flavoursome sirloin, aged to perfection (£21.95).

Desserts include lime semifreddo cheesecake, semi-frozen cheesecake served with cranberry compote (£5.95); homemade profiteroles filled with cream and served with warm chocolate sauce (£5.95);

Kirsch soaked Black Cherry syllabub (£5.95); sticky toffee pudding served with cream or ice-cream (£5.95)

In their own words: This restaurant was born out of a love for real, fresh uncomplicated food made with care in our own kitchen. We are surrounded by some of the best farms in the country and have made a point of meeting and using as many local suppliers as possible. Always, always selecting for quality over price.