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 & Black pigs from Anna Howard to the abundance of vegetables lovingly grown by Nic & Nick at the Veg Patch. 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.

1
Jean Farkin: Market Garden Produce. Strawberries, Blackcurrants, Rainbow Chard, Red Cabbage, Gooseberries, Keswick Codlin Apples, Jostaberries
2
Kate Weightman: Ullswater Honey from Bees in hives sitauated at Watermillcock and Sharrow Bay.
3
Lyn Mallinson: Quince. Perfect for our quince paste to complinemt our cheese course.
4
Jordan McKeating: Mushrooms; including oyster mushrooms for the puree on our beef course
5
Anna & Henry Howard: Oxford Sandy & Black Free Range Pork
6
The Taylor Family: Rapeseed Oil – The essential ingredient in our kitchens.
7
The Stott Family, Cartmel Valley Game: Venison from Dacre & Martindale
8
Paul & Nicola Renison: Free Range Eggs
9
The Jackson Family: Winter Tarn Butter.
10
Nicola Robinson – St Elizabeth Cheese, a soft sheep’s milk cheese found regularly on our cheese course
11
The Baxter Family: Solway Bay Brown Shrimps.