Restaurant
Dine at 1863
Cooking at 1863 is shaped by season and place. Whether lunch or dinner – three, five or seven-courses, menus respect tradition while pushing boundaries, celebrating local provenance with technical rigor and inventive spirit, allowing flavour to speak clearly. Innovative menus curated by Head Chef, Phil Corrie, shift with the rhythms and seasons of Cumbria; guided by local farmers, growers and producers, alongside ingredients foraged and preserved from the surrounding landscape. Service is calm and attentive, creating space to settle in, allowing you to celebrate and stay awhile.
Dinner
Whether marking a celebration or sharing a quiet date night, dinner at 1863 provides a considered setting for time at the table. Our dinner menu is served daily and changes frequently, shaped by season and the availability of carefully sourced and foraged local ingredients. For the ultimate experience, our tasting menu is inspired by our ever-changing seasonal dishes and created to surprise and delight
Lunch
Perfect for catching up with friends and family, breaking a long car journey or simply relaxing after a morning on the fells. Join us for lunch on Fridays & Saturdays 12 – 2pm. Whether it’s three or five courses, Phil’s menus respect tradition while pushing its boundaries, celebrating local provenance with technical rigor and inventive spirit.
Wine List
Nuno Malo, our assistant manager, is passionate about selecting great wines from all around the world. Whether you’re looking for a classic Bordeaux or a new world Pinot Noir, we’re sure to have something exciting for you to try!
Our Story, Beautifully Illustrated
Our local supplier map, created by local author and illustrator Colin Hindle, celebrates the people and places behind the produce we use at 1863.
From farm to fork, Phil and the team take pride in sourcing the very best local produce — from Oxford Sandy and Black pigs from Anna Howard to the abundance of garden produce lovingly grown by Jean Farkin. Every ingredient reflects our commitment to quality, seasonality, and community, helping us showcase the true flavour of Cumbria.
We invite you to explore the map, meet our suppliers, and discover the wonderful network of growers, farmers, and makers who inspire every dish we serve at 1863.
Phil Corrie
Our award winning head chef’s approach to food is simple: often foraged, largely local, always changing. Discover more.