Waiter / Waitress

We’re an award-winning restaurant with rooms based in the beautiful Lake District. Our customers are happy, loyal and appreciate what we do. Our team is motivated, multi-cultural and committed to excellence.

We have a rare opportunity to join our Front of House team – here’s what we can offer:

  • £21,000 Basic salary (full time) or £10 per hour (part time)
  • 40 Hour contract, with paid overtime (full time only)
  • Generous equal, share of tips (£3,000 per year)
  • Tuesday / Wednesday off every week
  • No split shifts
  • 28 Days holiday
  • Christmas Eve, Christmas Day & Boxing Day off.
  • Career development opportunities
  • Staff pension scheme
  • 25% Staff discount
  • Beautifully appointed local accommodation available at £100 per week inc. bills

Interested? Call Phil on 07803 840215 for an informal chat or Email your CV to arrange an interview.

Part-time hours: 20-40 per week

Housekeeper

We’re looking for a Part Time Housekeeper.

We’re an award-winning restaurant with rooms based in the beautiful Lake District. Our customers are happy, loyal and appreciate what we do. Our team is motivated, multi-cultural and committed to excellence.

We have an opportunity to join our fantastic team – here’s what we can offer:

  • £10 per hour
  • Flexible hours
  • 12 – 16 hours per week
  • Generous equal, share of tips
  • Christmas Eve, Christmas Day & Boxing Day off
  • Staff pension scheme
  • 25% Staff discount

Interested? Call Phil on 07803 840215 for an informal chat or Email your CV to arrange an interview.

 

 

 

Pastry Chef

We’re looking for a full time Pastry Chef.

We’re an award-winning restaurant with rooms based in the beautiful Lake District. Our customers are happy, loyal and appreciate what we do. Our team is motivated, multi-cultural and committed to excellence.

We have a rare opportunity to join our Kitchen team – here’s what we can offer:

  • £27,000 Basic salary
  • 48 Hour contract, with paid overtime
  • Generous equal, share of tips (£3,000 per year)
  • Tuesday / Wednesday off every week
  • No split shifts
  • 28 Days holiday
  • Christmas Eve, Christmas Day & Boxing Day off
  • Career development opportunities
  • Staff pension scheme
  • 25% Staff discount
  • Beautifully appointed local accommodation available at £100 per week inc. bills

Interested? Call Phil on 07803 840215 for an informal chat or Email your CV to arrange an interview.

 

 

 

Guest Information

Here’s some useful information you might like.

Arrival

Our guaranteed check-in time is 4.00pm, however rooms can often be ready before this time. If you are arriving earlier you are welcome to leave your car on the car park and your luggage with a member of the team.

Room Cleaning

Please note, if you are staying with us for multiple nights, we will not enter your room for cleaning due to the covid 19 pandemic. If you would like us to clean your room during your stay please speak to a member of staff at breakfast who will arrange this for you. If you require any more tea/coffee, bins emptying etc, again please let a member of the team know who will be happy to help. Thank you for understanding

Keys

The front door is locked between the hours of 10.00pm & 1.00pm. The brass key on your room keys will give you access outside of these times.

Please don’t forget to leave your key at reception on the morning of your departure.

Check-out

Out check-out time is 10.30am on the morning of departure. If you would like to request a late check-out, please speak to a member of the team who will check if this is possible. This would also be subject to a charge of £20.00. Late check-out times may not be available due to staffing levels whilst dealing with social distancing.

Wi-fi

Wif-fi is available free of charge throughout the building.

Please select “1863 Customer Wifi Upstairs” from the list.

Password: 1863wifi

Drying

If you have any boots / coats / waterproofs which you need drying please let a member of the team know

Spillages

Should you have any spillages in your room during your stay, please let a member of staff know so that we can assist you in cleaning it up.

Fresh Milk

Milk cartons are available on the beverage tray in your room. Fresh milk is available on request.

Breakfast

Breakfast is served from 8.30am-9.30am.

Please select a breakfast time and order the night before using the slip provided in your room. Please hand this slip to one of our team by 8pm the night before. On arrival at breakfast, please use the table with you corresponding room number. This helps maintain a smooth and safe breakfast experience for all guests

Bar

Our bar is open from 1.00pm – 10.00pm daily offering a range of wines, beers & spirits.

Restaurant

Opening times

1.00pm – 3.00pm 1863 by Day

6.00pm – 8.30pm Dinner

  • Booking is essential as we do not automatically reserve tables for residents.
  • Please advise a member of the team if you have any dietary requirements or allergies
  • There is no dress code at 1863
  • From 7.30pm we kindly request that only children over 12 are in the restaurant, this is for the peace and comfort of other guests

Children

We welcome children over the age of 12 to stay in our rooms. All of our rooms sleep a maximum occupancy of 2 people. Children under the age of 16 must be accompanied by an adult

Car Park

We have a small car park on site and some additional off site parking if required. This is on a first come first served basis

Smoking & E-cigarettes

Smoking and e-cigarettes are prohibited in any area. If this policy is ignored, we reserve the right to charge a deep cleaning levy of £150 and may ask you to leave the premises

 

AWARD-WINNING ULLSWATER RESTAURANT PREPARES TO REOPEN ON ITS 5th BIRTHDAY!

The team from 1863, the Ullswater-based restaurant with rooms, are raising a glass to celebrate reopening on Thursday 20 May – its fifth birthday. As restrictions continue to ease, this plucky little restaurant with rooms, known for punching above its weight, reopens to guests by day, by night, overnight and at home as the pandemic has seen it innovate and evolve with the support of its fans from around the country.

Owner, Mark Vause, commented:

Never in a month of Sundays did I think we’d be marking our fifth birthday by re-opening our business for a third time in 18 months because of a pandemic. But here we are, and we’re absolutely delighted to be able to say that, as we are all too aware that other businesses have not been so fortunate. Now the team’s focus is very much on doing what we do best – welcoming back guests and creating fabulous food.”

And the diary is looking busy. While evening dining and rooms are in high demand until late Summer, 1863 ‘by day’ (Saturdays and Sundays only) has good availability.

Head Chef and General Manager, Phil Corrie commented:

“We simply would not be here without the support of our customers from around Cumbria and indeed the UK. Thanks to them we’ve been able to launch two new initiatives despite lockdown. What lockdown did for us in a positive way was it actually allowed us to really look at the 1863 as a whole, take a step back and see where we could improve and how we could expand previous offerings.”

‘1863 by day’ came first, offering guests the chance to experience 1863 at lunchtime; it’s proved very popular, especially in the summer months as diners take advantage of the venue’s private courtyard garden area.

The November lockdown saw the team trial yet another new model – ‘1863 at home’ – weekly food boxes delivered nationwide. This was a very different model to their usual day-to-day running and took some getting used to at first.

Phil continued:

“Initially we thought this was just a way to engage with customers during lockdown however it turned out a major added benefit was that ‘at home’ really helped us keep our tight-knit team together throughout the more difficult lockdown winter months.”

And it’s become clear that there’s a real desire to see ‘1863 at Home’ continue as a regular offering. To facilitate this, the business has hired two more local people to join the team full-time. With just under two weeks to go until reopening, it’s safe to say the team is ready and raring to go!

Located in Pooley Bridge, 1863 Restaurant with Rooms has 2AA Rosettes for culinary excellence and are the winners of the 2018 Cumbria Life ‘Readers award’ and the highly-coveted 2019 ‘Taste’ Award in the Cumbria Tourism Awards.

To book a room, a meal by day or night or to order an ‘at home’ food box for delivery, visit www.1863ullswater.co.uk.

 

1863 is Covid-compliant!

Covid-19 Update – Reopening Friday 4th December.

Following the end of the second national lockdown restriction we will now re-open on Friday 4 December.

While we can’t wait to welcome you all back, Cumbria is under tier 2 restrictions, we ask that all of our guests adhere to the new tier local restrictions in your local area.

Tier 3 travel restrictions: We are currently following government guidance by not accepting bookings from tier 3 areas. We are contacting guests affected by the tier 3 travel restrictions in order of booking dates and thank you for your patience during this time. We will continue to have a flexible approach our cancellation policy as recommended by the chief medical officer:

COVID-19 Cancellation Policy

Room bookings can be cancelled or transferred up to 48hrs prior to arrival with no charge. If you need to cancel or amend your booking within 48hrs of arrival due to COVID-19, we can transfer your booking to another suitable date, however rates may differ between dates.

Any cancellations or amendments within 48hrs, that are not as a direct result of COVID-19, will result in our retaining the charge for the first night of your stay.

Restaurant

Our policy is to mitigate the risk through good practice and risk assessment. We’ll take all necessary measures to deliver the 1863 experience safely.

  • 1863 by day & dinner reservations for will be staggered to support social distancing.
  • All tables are sanitised before each use & the table is yours to enjoy your evening. Please feel free to join us for a drink at your table before your reservation time.
  • Menus & napkins will be single use & our full wine list is available via a QR code
  • Tables have been positioned the required distance apart in line with the latest government guidelines.
  • We are taking table bookings for a maximum of up to 2 people online, if you wish to book for a table larger than 2 please call us on 017684 86334 but this can only be made up of 1 household or support bubble. For guidance on what defines a support bubble please click here. Due to the constantly changing nature of this guidance, we will be continuously reviewing this.
  • Payment is preferred by card or mobile payment method.

Rooms

  • We’re working on adapting our Check In and Check Out process to speed this up, support social distancing and to ensure the safety of all guests and our team. Guests will be contacted with details of exact procedures in advance of their stay.
  • We’ll ask our guests to reserve their Breakfast time on arrival.
  • Room information will be available online via a QR code
  • Our menu will be available on the website for guests to browse in their rooms.
  • If a stay is more than 1 night, our housekeeping team will not enter the room unless requested by the guest
  • All of our soft furnishings have been removed from our rooms

Cleaning

  • Our public areas & guests rooms are cleaned using cleaning products proven to be effective against Coronavirus
  • All of our high volume guest touch point areas including door handles, handrails are sanitised hourly
  • Credit card machines are sanitised after each use
  • Tables are sanitised after each guest visit
  • All public areas are deep cleaned daily
  • All of our soft furnishings have been removed from our rooms & public areas
  • We have increased the numbers of antibacterial hand sanitisers available in all areas

 

Gift Vouchers

  • All gift vouchers with expiry dates in August, September, October, November or December 2020 will be extended by 6 months.
  • All new gift vouchers purchased will have 2 years expiry date

Please note that you are unable to use a Gift Voucher online to make room reservation. Please contact us on 017684 8334 and a member of the team will be happy to help

3 Course Dinner

Book Table

Our fixed price 3-course dinner menu is served daily and changes frequently. Select, small and seasonal, rarely are two weeks the same and Chef Phil Corrie and his team work hard to source and forage for local produce to surprise and delight your gastronomic senses.  Dietary requirements or allergies? With 48 hours notice, we’ll do our utmost to provide the very best 1863 experience possible.

 

1863 Restaurant: Sample Menu 2021

3 Courses for £50

Starters

  • Chilled Yorkshire Watercress Soup St James Panna Cotta, Nasturtium Gluten Free Chardonnay, Les Grenadiers | France | 75ml £3.60
  • Jersey Royal Potato Roscoff Onion, Black Garlic, Lardo Sauvignon Blanc, Mayfly | New Zealand 12.5% | 125ml £6.80
  • Dexter Beef Tartare Beef Fat Crumb, Confit Egg Yolk, Smoked Yorkshire Kohlrabi Chinon, Bruno Sourdais | France | 125ml £8.40
  • Mackerel Cucumber, Buttermilk, Dill Vino Verde, Raza | Portugal | 125ml £6.40
  • Chicken Thigh Caramelised Cauliflower, Summer Truffle Verdejo, Transcampanas | Spain | 125ml £7.40

Main Courses

  • Cumbrian Lamb Loin Crispy Sweetbread, Turnip, Black Pudding Bobal, Mil Historias | Spain | 175ml £10.00
  • Braised Pork Belly Ham & Parsley Croquette, English Strawberries Rheingau Riesling Kabinett, Fruchtsuss Schloss Schönborn | Germany | 175ml £10.00
  • Yorkshire Herb Fed Chicken Hen of the Woods, Chicken Butter Sauce Gruner Veltliner, Talisman | Hungary | 175ml £8.50
  • Line Caught Wild Sea Bass Elderflower Pickled Cucumber, Baby Gem, Lemon Alberino, Argo | Spain | 175ml £9.00
  • Brassicas Charred Purple Sprouting Broccoli, Old Winchester, Hazelnut Chenin Blanc, Old Vines | South Africa | 175ml £9.30

Desserts

  • Watermillock Strawberries White Chocolate, Elderflower, Meringue Château Septy, AC Monbazillac | France | 50ml £6.40
  • Lowther Wildflower Honey Panna Cotta, Blackcurrant, Tuille Tokaji Mad, Late Harvest, Furmint | Hungary | 50ml £7.00
  • Pineapple Pedro Ximenez, 100% Chocolate, Coconut Sorbet, Lime Vegan Vinsanto del Chianti Classico, Vinamaggio | Italy | 50ml £8.70
  • Valrhona Chocolate Caramel Cremeux, Wild Organic Vanilla San Emilio Pedro Ximenez, Solera Reserva, Emilio Lustau | Spain | 25ml £3.70

A Little Cheese?

  • Cheese Board Mrs Kirkham’s Lancashire, Colston Bassett, Baron Bigod, Lady Grey Goats Cheese, St James Fruit Preserve, Candied Walnuts, Crackers £10.00 Supplement / £15.00 Additional Course Vieux Pineau des Charentes, Chateau de Montifaud | France | 50ml £7.20

Opening hours:

1863 Restaurant is open Thursday – Monday

1pm – 3pm (Sat & Sun): Join us for ‘1863 by Day’
6pm – 8.30pm (Thur – Mon): The Restaurant serves dinner
11pm: Carriages

BOOK A TABLE

Good to know:

  • Please note that credit / debit card details are required to make a reservation. In the event of ‘no show’, we will charge the card with £50 for dinner or £25  for lunch.
  • From 8.30pm we kindly request that only children 10+ are in the restaurant.
  • Please note the maximum group size we are able to accommodate is 6.
  • If you would like to bring a party larger than 6, please get in touch to discuss your requirements.
  • Read our Accessibility Guide here.

 

Tasting Menu

Book Table

Inspired by our regularly changing 3-course dinner menu, why not try our Tasting Menu available every evening for a maximum of just ten people?  Dietary requirements or allergies? With 48 hours notice, we’ll do our utmost to provide the very best 1863 experience possible.

Book early for this very special treat…

 

1863 Restaurant: Sample Tasting Menu 2021

 

6 Courses for £70 per person / £120 per person with Wine Flight

  • Lamb Tartare Focaccia Croutons, Confit Egg Yolk, Smoked Mayonnaise Bourgogne Gamay, Domaine Labruyère | France 13% | 75ml
  • Jersey Royal Potato Roscoff Onion, Black Garlic, Lardo Le Fruit Défendu, Domaine Magellan | France 12.5% | 75ml
  • Gigha Halibut Exmoor Caviar, Warm Tartare Sauce Sancerre, Domaine Daulny | France 13% | 75ml
  • Cumbrian Lamb Loin Crispy Sweetbread, Turnip, Black Pudding Biscardo Neropasso, Mabis | Italy 13.5% | 100ml
  • Pineapple Pedro Ximenez, 100% Chocolate, Coconut Sorbet, Lime Vinsanto del Chianti Classico, Vinamaggio | Italy | 50ml
  • Lowther Wildflower Honey Panna Cotta, Blueberry, Tuille Tokaji Mad, Late Harvest, Furmint | Hungary 12.5% | 50ml

A Little Cheese?

  • Cheese Board Mrs Kirkham’s Lancashire, Shropshire Blue, Baron Bigod, Lady Grey Goats Cheese, St James Additional course £15.00 Ratafia de Champagne, Specialites Dumangin | France 18% | 50ml

Opening hours:

1863 Restaurant is open Thursday – Monday

1pm – 3pm (Sat & Sun): Join us for ‘1863 by Day’
6pm – 8.30pm (Thur – Mon): The Restaurant serves dinner
11pm: Carriages

BOOK A TABLE

Good to know:

  • Please note that credit / debit card details are required to make a reservation. In the event of ‘no show’, we will charge the card with £50 for dinner or £25  for lunch.
  • From 8.30pm we kindly request that only children 10+ are in the restaurant.
  • Please note the maximum group size we are able to accommodate is 6.
  • If you would like to bring a party larger than 6, please get in touch to discuss your requirements.
  • Read our Accessibility Guide here.

 

Meet Head Chef, Phil Corrie

 

Judging by the faultless and original menu he’s cooked tonight, [Phil] seems someone to watch, a rising star with a distinct and elegant style all of his own.”

Taste Magazine

 

A graduate of Kendal College, Phil Corrie is now Head Chef at Pooley Bridge’s two Rosette restaurant, 1863.

In just over four years since opening, this 28 year-old has taken a brand new business in a seasonal tourism hotspot and turned it into an award-winning, year-round ‘foodie’ destination.

With two AA rosettes, winner of the prestigious Cumbria Tourism ‘Taste’ Award and a Cumbria Life Readers’ Award, clearly this young and dynamic chef is doing something right in the kitchen.

 

Phil’s Story 

Origins

Phil’s love of cooking started early in life as he learnt the basics well thanks to his grandmother. ‘Nanna’ brought him up hanging off her apron strings in the family kitchen and a seed of passion was sown.

Training

Catering college was a natural choice and Phil undertook his formal training at Kendal College. Once there he quickly made a name for himself as a hard-working and committed team player. Studying both full time and part time, Phil tackled both sides of the fence, kitchen and Front of House, and achieved NVQ Level 2 followed by Level 3 in Front of House and Pastry. The latter stood out in particular thanks to a fruitful partnership between Phil and now Instagram baking sensation, Julie Jones. Julie and he bonded over bakes and a firm friendship and mutual professional respect has since been established.

“Phil’s enthusiasm and passion for cooking is completely infectious.  Some people are born to cook and Phil definitely falls in to that category.  When you love cooking as much as Phil does, you can taste it.  He is an amazing, inspiring and gifted chef.”

Julie Jones, The Soulful Baker and Phil’s partner in crime at Kendal College.

Phil also made the cut to join the Kendal College Culinary Team and cooked in Porto, Northern Portugal.

Lecturer Yannick Lequitte remembers him as “a brilliant pastry chef – very committed, very imaginative. His partnership with Julie Jones was wonderful to watch; they bounced ideas around and fed off each other’s creativity. He’s a great guy – always willing to learn and push the boundaries, soaking up new ideas, retaining them and reinventing them.”

Since graduating in 2011, Phil has been invited back to the college on two occasions as a Guest Chef. Always generous with his time and expertise, Phil is now giving back to the establishment that gave him so much.

 

Early career

Phil’s early career saw him rise from the role of part-time Kitchen Porter at a popular Penrith pub to supplement his studies to Head Chef of the same establishment in just 18 months. Next was the Black Swan at Culgaith; here as Head Chef he thrived on delivering high standards of food and customer service. He also took responsibility for training and mentoring colleagues, both kitchen staff and front of house.

 

1863

However it is at 1863, Pooley Bridge’s restaurant with rooms that Phil has truly made his mark. He joined owners Anne and Mark Vause in May 2016 as they relaunched their business following a £500,000 refurbishment project. In the early days, Phil held the fort on his own. Today, thanks to a lot of hard work, dedication and skill, Phil is joined by three chefs with a combined mean age of 25.5 years! Between them they’ve worked with over 30 local, regional and national suppliers to create hundreds of dishes – there is always something new in development in the 1863 kitchen.

His approach to food is simple: often foraged, largely local, always changing.

His carefully structured menus allow customers to savour all three courses while his commitment to quality local food in season means there’s always something new to try.

 

When asked about his current role, Phil commented:

“To have the chance to be involved in a new business venture right from the off is on most Head Chefs’ bucket lists. I’m enjoying every moment here and am so proud of all we’ve achieved together. I’ve particularly enjoyed the opportunity to create innovative, seasonal menus using produce that really is as local as it could be –  Jean’s fantastic kitchen garden veg, Henry’s pungent mint, Dexter beef from Askham and my mum’s raspberries!”

1863 by Day

Book Table

Not quite lunch, definitely not dinner’. A small selection of seasonally-inspired dishes that sum up our approach to food.

1863 by Day: Sample Menu 2021

While you wait

  • Bread & Olives Soda Bread, Mixed Olives, Olive Oil, Aged Balsamic £5.00

Small Plates | Starters

  • Jersey Royal Potato Soup Soda Bread, Wild Garlic Butter £6.50
  • Lamb Tartare Focaccia Croutons, Confit Egg Yolk, Smoked Mayonnaise £7.50 Chardonnay, Les Grenadiers, France 125ml £6.00
  • Mackerel Cucumber, Buttermilk, Dill, Nasturtium £8.50 Bobal, Mil Historias, Spain 125ml £7.60
  • Cumbrian Charcuterie Chorizo, Air Dried Ham, Soda Bread, Sundried Tomatoes, Mixed Olives, Balsamic Onions £9.00 Cabernet Sauvignon, Ruca Malen, Argentina 125ml £7.20

Main Courses

  • Saddleback Pork Croquette Desc, Pork Sauce £16.00 Riesling, Graf Von Schonborn, Germany 175ml £10.00
  • Yorkshire Herb Fed Chicken Hen of the Woods, Chicken Butter Sauce £16.00 Chenin Blanc, Old Vines, South Africa 175ml £9.30
  • Grilled Hispi Cabbage Cauliflower, Pine Nut, Summer Truffle £12.00 Pinot Noir, Sanziana, Romania 175ml £7.00

Desserts

  • Lowther Wildflower Honey Panna Cotta, Blueberry, Tuille Pedro Ximenez, Emilio Lustau, Spain 25ml £4.60 £8.00
  • Kent Mango Coconut Sorbet Gluten Free, Vegan Pinot Grigio, Montevento | Italy | 50ml £3.00 £8.00
  • 1863’s 5th Birthday Cake Chocolate, Orange & Pistachio Opera Cake Vinsanto, Italy 50ml £10.00 £8.00
  • Cheese Board Mrs Kirkham’s Lancashire, Shropshire Blue, Baron Bigod, Lady Grey Goats Cheese, St James Fruit Preserve, Candied Walnuts, Crackers Ruby Port, Portugal 50ml £6.40 £15.00

Opening hours:

1863 Restaurant is open Thursday – Monday

1pm – 3pm (Sat & Sun): Join us for ‘1863 by Day’
6pm – 8.30pm (Thur – Mon): The Restaurant serves dinner
11pm: Carriages

BOOK A TABLE

Good to know:

  • Please note that credit / debit card details are required to make a reservation. In the event of ‘no show’, we will charge the card with £50 for dinner or £25  for lunch.
  • From 8.30pm we kindly request that only children 10+ are in the restaurant.
  • Please note the maximum group size we are able to accommodate is 6.
  • If you would like to bring a party larger than 6, please get in touch to discuss your requirements.
  • Read our Accessibility Guide here.