1863 GETS AN EARLY CHRISTMAS PRESENT – TWO AA ROSETTES!

An Ullswater-based restaurant with rooms, 1863, is celebrating Christmas early as news emerged last week that the young and dynamic team have secured a second AA Rosette along with a Breakfast Award in a recent AA inspection!

These two accolades round off an impressive 12 months: in late 2017, the team received four gold AA stars for their accommodation along with their first AA rosette for food. Back in March 2018, they were finalists in both the ‘Taste’ and ‘Guest Accommodation’ categories in the coveted Cumbria Tourism Awards while they won the ‘Readers’ Award’ in the Cumbria Life Food and Drink Awards.

 

From a food perspective, this second rosette puts 1863 into the top 10% of restaurants in the country. The AA Rosette scheme has long been established and successfully recognises cooking at different levels nationwide. The success or failure in achieving Rosettes is based on a single (sometimes multiple) visit to a hotel or restaurant. Essentially it’s a snapshot, whereby the entire meal is assessed.

 

1863, Pooley Bridge

Recognising what a special combination of skill and dedication they have in their team, owners Anne and Mark Vause have also taken the decision to broaden the remit of ambitious, young head chef, Phil Corrie by appointing him General Manager.

On the move, Mark commented:

We are a 20 strong team which means that while we might be larger than people initially think, we are still agile enough to take good business decisions at a pace. Phil is an exciting young chef and a joy to work with. He knows the team inside out and we feel is best placed to manage the day to day direction of both the team and the food as we keep pushing forward.”

 

However, that does not mean that Mark and Anne will be taking a back seat. They are still very present in all things 1863. When they’re not working the floor with the rest of the Front of House team, you’ll find them serving drinks from the bar to the many loyal customers the business has secured over the last two years.

 

 

On news of the award, Head Chef and now General Manager Phil commented:

“I’m not ashamed to admit that I shed a tear or ten at the news that we’d been awarded a second AA rosette. I’m so proud of what we’re doing here and industry recognition in the form of awards is really very gratifying. The team are all working so hard and pulling together and I think customers see that and appreciate it.”

 

When asked what 2019 holds, Phil is unusually reserved. The young chef and graduate of Kendal College will undoubtedly always be striving for better, however, right now he claims the focus is on Christmas and ensuring that each and every dish that goes out deserves its AA rosettes.

 

With a choice of two Christmas menus – A La Carte or Tasting – featuring festive-inspired flavours (but no turkey this year – they’ve gone for goose!), the restaurant opens at 6pm daily. Booking is strongly advised for bookings in December. To book, call 017684 86334 or book online. Gift vouchers are available online hereor by calling direct on 017684 86334.  For further information and the Christmas A La Carte and Tasting menus, visit www.1863ullswater.co.uk.

 

ULLSWATER DROVING EVENT ANTICIPATING – WELL – DROVES OF VISITORS!

The news last week that Ullswater Droving is back for a second year was met with delight from residents and visitors to the Ullswater valley alike. Set to take place on Friday 26 October, the weekend nearest the old festival of Samhain, which marks the end of the harvest season and the beginning of the “darker half” of the year –musicians, street performers, a giant wolf lantern and locals wearing masks and carrying flaming torches join the herd at the Ullswater Droving for a unique Halloween celebration steeped in tradition.

 

As the great day fast approaches, local businesses both large and small are keen to support this event and hope to see it become part of the annual calendar. With the scheduled closure of the temporary bridge in Autumn 2019, comes a stark reminder of the dark days and months that followed in the wake of Storm Desmond when the valley was literally cleaved in two as Pooley Bridge fell.

 

Keen to show the valley is now (and will remain!) open for business, no less than ten local businesses have sponsored the event organised by Eden Arts helping to boost funding from both Eden District Council, Barton Parish Council and the Lake District National Park. 1863 Bar Bistro RoomsAnother PlaceChestnut HouseGranny Dowbekin’sHillcroft ParkThe CrownThe Sun Inn Ullswater Steamers and Waterside House Campsitehave joined forces and literally put their money where their mouths are to help make this event happen. Some of them will also be offering further support in the form of food and drink ‘pop-ups’ on the Melodrome Stage field.

 

Mark Vause, owner of 1863 Bar Bistro Rooms and Ullswater Droving sponsor commented:

“We’re all so pleased that 2018 will see another Ullswater Droving. We’re very grateful to all our funders and sponsors – Eden Arts and Eden District Council in particular – for this fantastic opportunity. We very much hope that this will be the first in a series of events we are planning to stage over the next 18 months that will help raise the profile of Pooley Bridge as ‘open for business’ in the lead up to and during the bridge closure in 2019/20.”

 

5.10pm: Mr Wilson’s Second Liners (think New Orleans meets 90s club classics) depart from Aira Force Jettyon Ullswater Steamers – why not join them on them on the boat?

5.30pm:  Visitors gather at the steamer jetty to take up their flaming torches (please sign up in advance) and welcome the musicians

6.00pm:  Steamer arrives. Mr Wilson’s Second Liners lead the torch light procession through Pooley Bridge to the field behind the Sun Inn. This year the band will be accompanied by The Wolf animal lantern which was sponsored by Ullswater Steamers in 2017.

6.30pm:  Procession arrives at field behind Sun Inn for the lighting of the bonfire.

Hot Dogs, burgers and mulled wine courtesy of The Sun Inn, popular award-winning bistro 1863 will be offering tastings, soup and prosecco or if it’s gin you’re after, Chestnut House will be on hand to help. Further afield both Granny Dowbekin’s and Tree Tops will be open late.

6.40pm: Mr Wilson’s Second Liners take to the stage

7.40pm: Dopesickfly continue the music on the Melodrome Stage

8.45pm: The party continues around the village’s pubs, restaurants and cafes

 

Can you help? 

In order to make this event a success – we need you!

Wood for the bonfire– we need plenty of wood for our huge bonfire – if you can help, please drop it down into the field behind The Sun by 8pm, Wednesday 24 October

Building the Bonfire – all hands on deck to build the bonfire at 3pm on Thursday 25 October – just email heather@edenarts.co.uk and turn up ready for the

elements!

Carry a Torch – join the procession as a flaming torch-bearer. You must be over 16 – please register online by visiting www.winterdroving.uk

 

Events

We host regular tasting evenings and events throughout the year. Tickle your taste buds and delight in new culinary discoveries as Head Chef Phil and his kitchen team challenge themselves and our diners with memorable menus and exciting ingredients!

To book a table, please call 017684 86334.

Upcoming Events

1863 Afternoon Tea

  • Sundays in September 2020 (6, 13, 20 and 27 September) Sugar and spice and all things nice made with 1863 passion Afternoon Tea £25 | Sparkling Afternoon Tea £35

Savoury

  • Docker Duck Egg Mayonnaise Winter Truffle & English Muffin
  • Cartmel Valley Smoked Salmon Dill Creme Fraiche & Rye Loaf
  • Pulled Ham Hock Wholegrain Mustard, Capers on White Bloomer
  • Sausage & Black Pudding Roll Brown Sauce

Sweet

  • Buttermilk Scone Apple & Cinnamon Scone with “our” Butter, Jam, Jersey Cream
  • Yorkshire Rhubarb Vanilla Slice
  • Michel Cluziel Chocolate Choux Bun
  • Spiced Carrot Cake Cream Cheese & Honeyed Walnuts
  • Sticky Toffee Mousse

Celebrating?

  • Add Marquis de Bonnières Brut, Champagne

Opening hours:

1863 Restaurant is open Thursday – Monday inclusive

 

2pm: The Bar opens
2pm – 4pm: Join us for a ‘Bite to Eat
6pm: The Restaurant opens for dinner

To book a table, please call 017684 86334.

Good to know:

  • Served at 2.30pm, 3pm &3.30pm.
  • Served every Sunday in March.
  • Limited exclusive numbers (14-16 people max).
  • Unfortunately some dietary requirements cannot be catered for: please speak to us for more details.
  • Children 12+ Only
  • Book via ResDiary or call us on 017684 86334
  • Maximum Table Size 6

We host regular tasting evenings and events throughout the year. Tickle your taste buds and delight in new culinary discoveries as Head Chef Phil and his kitchen team challenge themselves and our diners with memorable menus and exciting ingredients!

To book a table, please call 017684 86334.

Wild about wine…

This moth’s blog is by Richard Bracken who works for local wine merchant Grapevine. It’s a role he’s new to, having worked at Askham Hall and the George and Dragon Clifton over the past 5 years. Richard’s passion for wine developed whilst at Askham Hall where he was fortunate to be plucked by Nico Chieze to be his assistant, which entailed drawing from his vast knowledge. Nico encouraged him to take exams with the Court of Master Sommeliers and Wine and Spirits Education Trust, being tutored along the way by a number of Masters of Wine, as well as helping him reach the Regional Finals in the UK Sommelier of the Year competition. He also undertook a number of trips to work voluntarily in some of the top restaurants in London and had the chance to help in the 2016 vintage at some fantastic Chateaux in Bordeaux. His thirst for knowledge has certainly not been quenched and he has every ambition to reach the highest echelons of qualifications within wine.

“First things first it’s an absolute pleasure to be writing this blog post for the guys at 1863. It’s a restaurant and team that is so enjoyable to work with as a wine merchant and, as I’m about to explain, we’ve had some real fun with their new and improved wine list!”

“Wine is a subject for everybody but is often overlooked as pretentious and scary, with guests having no idea which direction to take on a wine list. Yes there’s a tasting note, but if you haven’t actually tried that wine before is it worth taking the gamble on trying something different? Far too often we fall into that trap of sticking with our New Zealand Sauvignon Blanc or our Argentinian Malbec. There’s nothing wrong with enjoying these wines but in my opinion part of going out to enjoy a fantastic dinner is to experience new flavours and ideas – with food AND wine.”

“In a recent previous life, I was a Sommelier. My job was to look after a 600 bottle wine list and to help guide guests through it. Nothing gave me more pleasure than being able to recommend wines that were interesting and unique and take guests out of their comfort zone. I’m hoping to bring this experience to help restaurants like 1863 have a diverse selection of world class wines on their list for you to discover and enjoy. Below are a few bottles of killer juice that have made their way to Pooley Bridge!”

 

“The Susanna Balbo ‘White Blend’ from the Uco Valley in Mendoza, Argentina, is a real stunner and made by one of the leading female winemakers in the world. It’s a blend of Sauvignon Blanc and Semillon which is the primary blend of grapes in white Bordeaux’s. What gives this wine an interesting twist however, is the addition of Torrontes into the blend. This is Argentina’s national grape that you’ve probably never heard of and is a rich, floral and spicy characteristic which works well with the freshness and acidity of the Sauvignon Blanc. There’s also a struck match character from a little bit of oak ageing which gives another layer of complexity. It’s a real stunner and I know it’s a wine that’s stolen the hearts of everyone that’s tried it!”

 

 

“We’ve also added a fantastic Vinho Verde to the list, much to Nuno’s delight! Vinho Verde is a region in the very North of Portugal and produces wines that are light, fresh and zesty. This example, from Quinta de Raza, is a blend of Arinto and Azal which bring flavours of lemon zest and grapefruit. It’s great enjoyed on its own as an aperitif or with light and fresh fish dishes. If you have the chance to try it, notice the slight spritz. That’s due to the wine being bottled when it’s fresh and young which traps the CO2, creating a real sensation in the mouth.
At the opposite end of Portugal, we’ve brought in a wonderfully rich and succulent red called Euphoria from the Algarve – a fitting name! it’s a blend of Touriga Nacional, Aragonez and Sousao that spend 9 months in used French oak. This brings a touch of toasty spice to a wine packed to the brim with plummy, berry fruit. It’s absolutely crying out for a great piece of Cumbrian Venison or a rich beef dish.”

 

“You might spot Sir Richard Branson tucking into Phil’s food when he hears his wine is on the list. Believe it or not he owns a vineyard in the Franschoek Valley, South Africa, called Mont Rochelle and uses the talents of a brilliant and pioneering English wine making team to produce wines of top, top quality. The Little Rock cuvee is blend of mostly Cabernet Sauvignon and Merlot with dollops of Mourvèdre and Petit Verdot – Bordeaux meets South of France if you will. It’s bursting with cranberries and raspberries with a lovely supple texture, as well as South Africa’s trademark smokiness. If it’s good enough for Sir Richard, it’s good enough for me.

There’s plenty more than the above on offer, but I suppose you’ll just have to head for a meal and find out for yourselves! Have a chat to Mark, Anne and Nuno who will pass on their passion for these fantastic wines and help guide you towards something new and interesting. After all, great food deserves great wine.”

Happy drinking!

Gift Vouchers

We sell gift vouchers in denominations of £10, £20, £50 and £100. The vouchers come in a stylish presentation wallet with space for your message and you can either call in in person to buy them or we can help you over the phone and post them out to you.

To buy over the phone please call the team on 017684 86334.

Peter Rabbit: Mischief & Mayhem Exhibition

Until Sunday 3 June

Bunnies will be bouncing all over our Gallery, as Cumbria’s most famous literary character Peter Rabbit jumps right off the page in this interactive exhibition about Beatrix Potter’s first creation.

This exhibition tells the story of the creation of Peter Rabbit and includes original artworks and manuscripts which are rarely exhibited. It also reveals a fresh insight into the innovative way Beatrix Potter developed Peter Rabbit toys and games.

Children can play like Peter in an interactive learning area. Activities include a giant board game, playing shop, and performing scenes from the Tales. Will your little bunnies help Mrs. Tiggy-Winkle hang out the washing, or aid Mr. McGregor planting carrots in his garden?

Find out more…

Christmas

Christmas at 1863 is a really lovely affair. We’re not a traditional ‘party’ venue, but if you’re looking for a warm welcome, memorable food experience and a touch of Christmas sparkle, then we just might be the place for your family or work celebration. With just 30 covers, don’t delay – we have an inkling we might get busy…

 

1863 Restaurant: Sample Festive Tasting Menu
The very best way to experience food at 1863 this Christmas

 

6 Courses for £65 per person

  • Butternut Squash Pumpkin Seed, Sage
  • Duck Leg Confit Yolk, Cumberland Jelly
  • Gigha Halibut Mussels, Creme Fraiche, Dill
  • Roe Deer Piccolo Parsnip, Hen of Woods, Truffle
  • Spiced Pear Parfait, Caramel
  • Michel Cluziel Chocolate Clementine

From our Cellar...

  • Wine Flight Try our Signature wine flight £45

To finish...

  • A selection of Cheeses Artisan Biscuits, Chutney 5 Cheeses / 8 Cheeses £12.50 / £15.50
  • Coffee & Petit Fours £5

A La Carte Festive Menu at 1863 Restaurant

Eat for £35 per person

 

Starters

  • Butternut Squash Pumpkin Seed, Sage £8.00
  • Partridge Walnut, Fig £10.00
  • Duck Leg Confit Yolk, Cumberland Jelly £8.50
  • Monkfish Smoked Bacon, Cassoulet £9.00

Main Courses

  • Beef Sirloin Oxtail, Glazed Onion £25.50
  • Roe Deer Piccolo Parsnip,  Hen of Woods, Truffle £26.00
  • Chicken Leek, Potato , Crispy Oyster £21.50
  • Gigha Halibut Mussels, Creme Fraiche, Dill £23.00
  • Carrot Ewes’ Curd, Prune £16.00

Desserts

  • Sticky Toffee Medjool Date, Honeycomb £8.50
  • Gingerbread Stout Ice Cream £8.00
  • Spiced Pear Parfait, Caramel £8.50
  • Michel Cluziel Chocolate Clementine £8.50

Cheese

  • A selection of Cheeses Cheese Biscuits, Fruit Preserve, Honeyed Walnuts 5 Cheeses / 8 Cheeses £12.50 / £15.50

Winter Opening hours: 

11 November – 11 February: 1863 Restaurant is open for dinner Wednesday – Sunday excluding Tue 24, Wed 25 and Thu 26 December and Thu 2 – Thu 16 January inclusive.

Tue 24 December: The bar is open from 2pm – come and enjoy some Christmas cheer!

New Year’s Day: we are serving food from 6pm – 8pm

Need to know:

  • Our festive menu is served from Wed 4 December – Mon 30 December.
  • Please note we are closed for dinner Tue 24, Wed 25 and Thu 26 December.
  • Please note the maximum group size we are able to accommodate is 8.
  • If you would like to bring a party larger than 8, please get in touch to discuss your requirements. Please note groups of 8+ are subject to deposits and pre-orders.
  • Have a look at our latest wine list here

To book a table, please call 017684 86334.

 

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