What is it ?  –  A very laid back 500 year old country house hotel a short drive from the Border city of Carlisle. The Michelin starred Restaurant `Cedar tree` is the hotel Restaurant.

What`s Cooking ?  –  Classical modernised French with Indian influences , stunning cooking techniques using Cumbrian sourced produce where possible and meticulous attention to detail.

Who`s Cooking ?  –  Chef / Patron –  Hrishikesh Desai (Hrishi at Gilpin / French Laundry in California / Roux scholar winner 2009 / Head chef at Lucknam Park / Institute Paul Bocuse in Lyon). Chef is amazing so just come and experience for yourself.

What should I expect ? –   If you want a country house escape with beautiful rooms , top level cuisine and great service then head over to Farlam – No one will ever find you here.

Must Order dish  –  The Venison main course is definitely something worth visiting for. 10/10 on the Richness scale so be warned in advance.

What will it cost me ?  A 3 course A la Carte is £90 or you can choose the £120 for Chefs tasting menu ( 6 snacks and 6 courses).The Wine pairing is priced at £70 for 4 x 100ml glasses. My tip would be to order the wine by the glass and you`ll get the same wines in 125/250ml glasses for £13/17 (white) and £15/20 Red. Champagne by the glass is priced at £19 (Tattinger) and £45 (Gusborne 51 degrees north)

My thoughts –  Only one year into a new business and the awards are flying in already. Cedar tree restaurant has already been awarded a Michelin star , Sunday Times foodie hotel of the year 2024 / Top 50 Boutique hotels in the UK , UK Good food guide rating = Exceptional. Amazing achievements in ONE year.

What`s the Atmosphere like ? –  Everything is brand new so it`s ultra clean and tidy.The hotel is in a really quiet countryside location so it`s a great place to hide away and relax for a weekend. The restaurant has had a full refurbishment and it`s set out in a clean and classical style. A few artworks on the walls would make the restaurant a little less clinical.

What`s good ?  –  The Tandoori Beef Wellington seems to be the diners favourite. I had this on an earlier visit and it really was as good as a Beef wellington can ever get.

What`s even better  ? – Loin of Venison ,Charcoal / Pine smoked with a Neeps & Tatties Dauphinoise. On the side, a long cooked spicy Iranian Venison haunch stew, topped with a classical Hollandaise sauce and a laminated Butter Brioche for dipping into the Farlam hall Raspberry and Cardamom Gin jus – Worth a trip to Farlam hall just for this dish alone.

Any Negatives Would I return ? –  I`ve already been Four times so that must paint a picture.

Restaurant Address  –   Farlam Hall, Hallbankgate, Brampton, CA8 2NG , U.K.  TEL – 016977 46234

Website –  https://farlamhall.com

Tasting menu 1 –

Tasting menu 2 –

Farlam French night menu – A reflection of Chef Hrishi`s time at Institute Bocuse in Lyon , France.

 Farlam Tattinger night menu – Family favourite dishes re-imagined by Chef. Accompanied by some of family Tattingers very best vintage Champagnes.

Pre- dinner treats in the Lounge – Olives `our way` – Cardamom , Celery , Red Pepper.

Pre- dinner treats in the Lounge  – Garbanzo Chaat – Garbanzo Beans , sweet and spicy Salsa.

Nibbles at the table – Pani Puri – Garden Carrot , Pine nuts , Thai style Carrot sauce.

Nibbles at the table  – Susan Aglionby`s Beef – Croustade of Beef Tartare , garden smoked Potato , crispy Enoki mushrooms.

Nibbles at the table  – Tomato & Rhubarb – Confit Tomato , Tomato foam , poached Rhubarb.

Nibbles at the table  – Potato & Aubergine – Cannelloni , Aubergine pickle , Goats Cheese.

Nibbles at the table  – Cauliflower Tart – Pickled Cauliflower florets , toasted Peanut & Coriander leaf tartare , cauliflower and coconut foam.

Nibbles at the table  – Salt aged Duck – Confit leg Fritter , fruit & Nut Duck Carpaccio , Blackberry gel.

Nibbles at the table  – Duck Liver Cookie – Spiced crispy cookie , Duck Liver Parfait , Cherry gel.

Poolish Bread – Organic flour with 36 hours fermented Butter.

Scottish Scallops  – Scallop Canellonni , roasted Scallop , Kalamansi gel , Kings Oscietra Caviar , Cucumber sauce.

Beetroots – Roasted & pickled garden Beetroots , savoury toasted Coconut bavarois, Beetroot `Rasam`

Garden Peas & Broad bean Tart – Aged Parmesan custard , Spring onion & pea puree , Moilee sauce.

Duck Liver Parfait , Cherry and Jalapeno chutney , Warm Brioche.

Scottish Salmon – 40 degrees slow poached Salmon loin , smoked salmon belly , pickled beetroot , garden herb Gazpacho.

Hodgson`s Hake – Fried fillet of cured Hake , Roasted Pineapple, smoked sweet and sour sauce.

Hodgson`s Cod – Cured & steamed & Duck fat wrapped poached loin of Cod & White Crab meat. Wrapped in Pumpkin, Enoki Mushroom Ragout and a smoked Butter emulsion.

Udales Corn fed Chicken – Roasted breast of Chicken , Confit of leg meat and garden vegetable tartelette , Chettinad sauce.

Cumbrian Longhorn Beef Wellington – Tandoori spice marinated , Charcoal roasted fillet of Beef with a classic Mushroom Duxelle and Tandoori jus.

Poached Pear sorbet , Earl Grey Tea Granita , Bergamot.

70% Valrhona dark chocolate delice , Banana bread , Caramelised Hazelnut , Milk ice cream.

Passion fruit – Baked and frozen passion fruit cream , glazed Raspberries , Meringue , Black pepper & Yoghurt sorbet.

Farlam Apples – Apple tarte fines , Calvados caramel , Rum & Raisin ice cream.

Raspberry & Pistachio Souffle and Toasted Pistachio ice cream.

Petits fours in the lounge.