Name: FYR

Where: North Lakes Hotel & Spa, Ullswater Road, Penrith


Tel: 01768 868111

Opening hours: Dinner served Monday to Saturday 6.30pm to 9.15pm; Sunday 12pm-8.30pm

Executive head chef: Doug Hargreaves

History: FYR grill was built 18 months ago as an individual concept that would stand out from the crowd. Staff went as far as Bordeaux to gain inspiration, and FYR was born.

Style of food: Local products, grill focused with great seafood, vegetarian and seasonal options.

Menu sample: Starters include Eden Valley smoked duck bon bons (£9.50); soup of the day with sourdough bread and smoked butter (£6.50); scented beetroot risotto with glazed Hootenanny goat’s cheese and rocket (£8.25): FYR garlic and rosemary grilled king prawns with sourdough bread (£12); Devon crab beignets and oak smoked salmon, prawn Inca tomato (£9.50).

Mains feature tandoori marinated salmon, monkfish and FYR grilled prawns with cucumber and mint yoghurt (20); grilled half lobster thermidor topped with Gruyere cheese, served with a side of your choice (£21.50); FYR’s own slow braised corned beef hash with an Eden Valley free range fried egg (£14.50); sweet potato and chick pea falafel with tahini sauce, curried vegetables and grilled naan bread (£15.50); FYR lamb cannon with parmentier sweet potato, pea puree, red wine reduction, rosemary and fennel crumbs (£22.50); Thwaites beer battered fish and chips with mushy peas, homemade tartare sauce, lemon (£15); green pasta ravioli with burrata mozzarella (£15)

Desserts (all £7.50) include Jen’s famous sticky toffee pudding with rich butterscotch sauce and bourbon vanilla ice cream; elderflower panna cotta with rhubarb compote, ginger crumbs; Cumberland apple pudding with vanilla creme Anglaise, rhubarb ice cream.

In their own words: “We have broken barriers as far as two of our sections are in the restaurant, for an interactive dining experience like no other, centred around an open fire grill.

“We love showcasing the theatre of food to our diners and after a successful year and a half we are looking forward to welcoming more diners to come and experience FYR for themselves.”