Name: Lounge On The Green

Where: The Green Houghton, Carlisle

Website: www.loungeonthegreen.co.uk

Tel No: 01228 739452

Opening hours: Lunch - Saturday 12pm to 2pm, Sunday 12pm to 3pm

Dinner Thursday, Friday and Saturday 5.30 - 9pm

Owner/chef: James Hill.

James worked at the 3 AA rosette Hotel Rampsbeck on Ulswater, then went on to

worked for Angela Hartnett at the Connaught Hotel Mayfair, also had trials in the kitchen at Gordon Ramsay Claridges

History: Established in July 2017 in the former Post office and village Co-op in

Houghton, three miles outside of Carlisle. In 2018 we won best food new comer in the Carlisle Living awards.

Style of food: British and European food, fine dining style, showing

creativity and thought

Menu sample: Set price dinner is £26 for two course and £32 three courses.

Lunch is £20 for two courses and £25 for three.

Starters include braised pork cheek, parsnips, black pudding and braising jus; beetroot cured salmon with avocado, horseradish, pickled candied beets and a fennel water; confit chicken with celeriac and foie gras terrine with caramelised apple, Pedro Ximinez onions and toasted brioche.

Mains feature pan fried chicken with mushroom puree, baby sweet corn, crispy potatoes, watercress and a natural cream jus; Lakeland beef cooked at 55 degrees for three and a half hours then pan roasted and served pink with fondant potato, celeriac puree, confit shallot, sprouts leaves and a Madeira jus; Goosnargh duck breast
with sweet and sour grapes, turnip confit, beetroot puree, roast broccoli and dark grape jus.

Desserts include dark chocolate ganache with sweet pickled cherries, cherry caviar, almond soil, mascarpone and Thai basil; mulled winter fruits with ginger bread, white chocolate and stem ginger ice cream; sticky toffee pudding with date and apple puree, caramel sauce and vanilla bean ice cream.

In their own words: We see ourselves as casual fine dining (a casual setting, but formal dining) in a comfortable, inviting, non-pretentious room with sophisticated dishes.

We want to see what level we can push the restaurant to in 2019 and try and keep progressing from there.