As the end of July approaches, the bountiful summer season starts to come into fruition. Alan and Jean continue to supply an abundance for local produce from their garden in Watermillock, only 2 miles from the restaurant on the shores of Ullswater. The likes of strawberries, raspberries, blackcurrants and jostaberrries are only a few of the goodies they pick of us! For those who don’t know, a jostaberry is a really interesting complex-cross fruit bush which originates from Germany, a cross between a gooseberry and a blackcurrant. These little purple-black berries are sweet and luscious when ripe and super versatile with high levels of pectin which is great for jams and preserves. I love that Alan & Jean, who are committed to supplying the freshest produce, continue to supply us for another year. It really is good feeling that we can still support local individuals and cheers to them for keeping our larder stocked!
1863 by day is evolving!
This summer welcomes the addition of our 5 course lunch menu. The 1863 experience you’ve come to love, showcasing the seasons produce in 5 courses! You can now enjoy both our 3 course or 5 course lunch menus on more days too, with lunch now being served Friday – Sunday. Find out more and see the sample menus here.
With only a handful of services left before our summer break, its very much full steam ahead. Our last service will be on Monday 25th July, then the staff will enjoy a well-earned break, returning for dinner service on Thursday 4th August.
I look forward to seeing more familiar faces and meeting new ones over summer. I’ll be back writing in August and thinking of all things Autumn, until then, make the most of the weather.
We’re looking for a full time Junior Sous Chef to join our award-winning, forward thinking team.
We’re looking for a strong, motivated individual. This role would be suitable for someone who is looking to progress in their career, with previous chef de partie experience elsewhere and a desire to become one of the best. Experience of working in a rosette environment is preferred. In addition to being hands-on and a people person, the ideal candidate will:
- Hard working and well presented, with excellent time keeping skills
- Have a positive can-do attitude
- Be able to work under pressure
- Have excellent attention to detail
- Meet food safety and cleaning standards
In return, we offer:
- A great place to work with a friendly hard-working atmosphere
- £30,000 Package
- £25,000 Basic Salary
- Equal Share of Tips (Approximately £3,000 per year)
- 48 Hour Contract with Paid Overtime (Approximately £2,000 per year)
- Excellent Work/ Life Balance, 2 Consecutive Days off
- 28 Days Holiday
- Christmas Holiday Period (24th-27th)
- Fixed Winter & Summer Holiday Period
- 25% Staff discount, 10% Family discount
- Staff Pension Scheme
- Uniform Provided
- Career development opportunities
- Off-site accommodation may be available with this position. Own transport is essential
To apply: Email your CV or Call Phil Corrie on 07803840215 to arrange an interview
Coravin Wines – Nuno’s Selection
We are pleased to be able to use the Coravin wine system to enable guests to experience some very special wines by the glass. The Coravin is a device which allows us to serve wine without removing the cork: wine is poured through a small needled that is also used to pressurise the bottle with argon gas. This process helps maintain the wines freshness.
Wines by the Glass