and his mother, Caroline, Countess of Lonsdale, who until recently had it as a family home.
The decision to open it for commercial purposes, as a wedding hall, hotel and restaurant came in 2011, and was completed after two years of renovation work.
Named after family of flowering plants which include onions, garlic, leeks, shallots and chives, the restaurant is set in the castle's modish country kitchen with ornately decorative floors with views on the gardens and private room.
On the menu
Guests are given a choice of two dishes per course, all of which are driven by seasonality and the produce available within the Lowther Estate's kitchen garden and farm. Richard works closely with the gardener on the estate, who advises him on which ingredients are at their peak and what should be planted next.
According to the guide, the restaurant produces "accomplished dishes have a certain simplicity to them but also focus on complementary textures and tastes."
On the menu, expect dishes such as crab with lovage, blackcurrant and garden herbs, sourdough and squid ink lattice, Goosnargh duckbreast; celeriac with beetroot, plum and a duck fat waffle and buttermilk pannacotta with apple sorrel and blackberries.
The chef's specialities include Askham-reared chicken with smoked shallots, onion and beetroot; loin and shoulder of Cumbrian lamb and goat's curd, lamb fat potatoes and mint; caramel tart with damson, candied walnuts and sorrel ice cream.
The wine list receives a special commendation in the guide, calling it "hugely impressive."
