As the celebrated Wye Valley asparagus season comes to an end, our sumptuous, local strawberries are soaking up the Lake District sun while the yellow courgettes are bursting into bloom. We’re lucky enough to be supplied in the growing season by local green-fingered couple, Jean and Alan. They supply us with some of the tastiest strawberries from their allotment two and half miles away in the pretty village of Watermillock.
As well as strawberries, Jean and Alan have also started to deliver the first of this season’s gooseberries. Both soft fruits are obviously making appearances on our summer menu but myself, Woody and the team are also making time to preserve some now for the less generous winter months.
The start of summer has also seen Team 1863 out foraging the iconic Lake District countryside for elderflower, meadow sweet and Angie’s alpine strawberries. You’ll be able to see the results of our hedgerow adventures over the coming weeks.
And finally a few words about one of my favourite fish of this time of year – herring. Personally I love herring and although it is not as readily available as it once was due to overfishing, I’m delighted that over the next few weeks you will be able to sample our take on soused herring; this traditional Scandinavian delicacy has been given the 1863 treatment with its mild soft flesh complimented by a carefully balanced cooking liquor.
If you’d like to see more of what we do, keep an eye on our kitchen team’s Instagram @1863_kitchen for all the goings on.
Team 1863 goes from strength to strength…
I’m truly delighted to share with you that Niall Frith, part of the kitchen team, has just been named joint winner of the UK Young Seafood Chef of the Year!!!
I’ve worked with Niall for the last three years in which time he has worked his way up the ladder; from KP’ing (Kitchen Porter-ing) his way through college to starting work with 1863 on a part time basis in June 2016, he also worked on the prestigious Culinary Team for Kendal College. We’re all so proud of how far he’s come and are looking forward to him joining Team 1863 full time as Chef de Partie this Summer.
At 1863, we are totally committed to working with the very best local and regional suppliers. New partnerships this summer include:
Little Salkeld Watermill are supplying us with the flours we use in the restaurant to produce our artisan breads. The watermill is one of the country’s few working hydra-powered corn mills still producing stoneground flour the traditional way. They mill fully traceable British grains which are naturally lower in gluten than their American counterparts and most importantly, because they stoneground, they are bursting with flavor.
Nook Farm We are also using Borage Honey from Nook Farm in the Scottish Border town of Newcastleton. This will be infused with elderflowers and the result will be used later on in the year to create an elderflower honey ganache for our petit fours.
So there you have it – new suppliers, new season produce, new dishes and of course, new taste experiences here at 1863.
Hope to see you back here over the Summer