Tel: 017684 86334 | Email: info@1863ullswater.co.uk

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A la Carte

Our A la Carte menu is served daily and changes frequently. Rarely are two weeks the same and Chef Phil and his team work hard to source and forage for local produce to surprise and delight your gastronomic senses.

1863 Bistro: Sample Menu 2018

Starters

  • Chilled Red Pepper Soup Baby Fennel, Olive, Juniper (V) £6.50
  • Roe Deer Tartar Wild Garlic Capers, Kohlrabi, Nasturtium £9.00 Domaine Faiveley Mercurey, France 125ml £8.40
  • 
Mushrooms Sour Dough Crumpet, Lovage (V) £8.50 Pinot Nero La Tunella, Italy 125ml £6.10
  • Ravenglass Crab Beignet, Yorkshire Caviar, Sweet Cicely £12.50 Domaine Louis Moreau, Chablis 1er Cru, France 125ml £9.00

Main Courses

  • Roe Deer Roasted Carrot, Charred Brassicas, Cherry Hoi Sin (GFA) £23.50 The Raptor Post GSM, South Africa 175ml £9.20
  • Herdwick Lamb Crispy Breast, Courgette, Potato Puree, Gremolata £23.00 Euphoria Algarve, Convento do Paraiso, Portugal 175ml £10.85
  • Chicken Whitby Lobster, Samphire, Lobster Sauce (GFA) £23.50 Macon-Chaintre Serreuxdieres Domaine, France 175ml £10.75
  • Wild Sea Bass Baby Gem, Cucumber, Crispy Potatoes £19.50 Raza Vinho Verde, Portugal 175ml £8.20
  • Courgette BBQ Courgette, Baby Gem, Yuzu (V) (GFA) £16.00 Pinot Grigio, Montevento, Italy 175ml £5.50

Desserts

  • Tiramisu Mascarpone, Chocolate, Coffee £8.00 Bon Courage, White Muscadel 50ml £4.00
  • Strawberry Woodruff, Pistachio, Sorrel £8.50 Domaine St. Remy Cremant d’Alsace, France 125ml £7.00
  • Apricot Sheeps’ Yoghurt, Maple Granola, Meringue £8.00 Bon Courage, White Muscadel 50ml £4.00
  • Our Sticky Toffee Medjool Dates, Toffee, Vanilla £8.50 Lustau, Pedro Ximénez, Spain 25ml £4.50
  • Ice-Cream Vanilla, Woodruff, Sticky Toffee £1.50 per scoop
  • Sorbet Strawberry, Blood Orange, Sheeps’ Yoghurt £1.50 per scoop

Cheese

  • A selection of Cheeses Artisan Biscuits, Chutney (GFA) 5 Cheeses / 8 Cheeses £12 / £15.50 Corney & Barrow 20yr Tawny Port 50ml £5.95

Opening hours:

1863 Bistro is open 7 days.

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

To book a table, please call 017684 86334.

Good to know:

  • Our children’s menu is available until 6.30pm.
  • From 8.30pm we kindly request that only children 10+ are in the bistro.
  • Please note the maximum group size we are able to accommodate is 8.
  • For groups of 8 please note that we require a pre-ordered menu (so that we can guarantee your choice) and a £10 deposit per person which is refundable up until 72 hours before your visit.
  • Have a look at our wine list here.
  • Read our Accessibility Guide here.

Tasting Menu

New for 2018: inspired by our regularly changing A la Carte menu, why not try our Tasting Menu available every evening for a maximum of just six people? Book early for this very special treat…

1863 Bistro: Sample Tasting Menu 2018

 

6 Courses for £60 per person

  • BBQ Courgette Baby Gem, Yuzu
  • Roe Deer Tartar Wild Garlic Capers, Apple, Nasturtium
  • Sea Bass Cucumber, Champagne Foam
  • Herdwick Lamb Asparagus, Jersey Royals
  • Gooseberry Sheep’s Yoghurt, Granola
  • Strawberry Elderflower, Pistachio, Sorrel

From our Cellar...

  • Wine Pairing Try a Classic or our Signature wine flight 425ml Total Measure £25 / £40

To finish...

  • A selection of Cheeses Artisan Biscuits, Chutney 5 Cheeses / 8 Cheeses £12 / £15.50
  • Coffee & Petit Fours £5

Opening hours:

1863 Bistro is open 7 days.

2pm: The Bar opens
6pm: The Bistro opens for dinner
8pm: Last bookings for Tasting Menus

To book a table, please call 017684 86334.

Good to know:

  • Please note our latest booking time for Tasting Menus is 8pm
  • Please allow 3 hours for a Tasting Menu
  • Tasting Menus require a deposit of £15 per person. This is refundable when canceled with 48 hours notice
  • Vegan / vegetarian tasting menu available with 48 hours notice. Full payment on booking
  • Please note the maximum group size we are able to accommodate for Tasting Menus is 6
  • Have a look at our wine list here.
  • Read our Accessibility Guide here.

 

Tasting Evenings 2018

Join us for regular tasting evenings throughout 2018. 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.

Tasting Evenings 2018

Something Fishy for February

  • Friday 23 February Wash away the excesses of the festive season with an evening fresh fish, skilfully prepared and delicately presented. £65
View Menu

Menu

  • Sardines on Toast & Cured Arctic Char
  • Crab Ravioli Scallop, Bacon
  • Skrei Cod Wild Garlic, Sea Vegetables
  • Turbot Parsnip, Truffled Potatoes
  • Lemon Meringue
  • Damson Yoghurt, White Chocolate
  • Coffee & Petit Fours

A Taste of Spring

  • Friday 27 April A first taste of the new growing season’s crop – think wild garlic and Spring lamb £60
View Menu

Menu

  • Wye Valley Asparagus Tart St.James Custard
  • Wild Garlic Veloute
  • Goosnargh Duck Leg Wye Valley Rhubarb
  • Herdwick Lamb Morel Mushrooms, Jersey Royals
  • Michel Cluizel Chocolate Birch Sap
  • Gariguette Strawberries Flowering Currant, Hay
  • Coffee & Petit Fours

A Menu of Midsummer Magic

  • Friday 29 June Celebrate summer with a menu that’s sure to feature goodies from the greenhouse, succulent strawberries and the odd oyster. £65
View Menu

Menu

  • Lindisfarne Oyster Cucumber, Yuzu
  • Roe Deer Garlic Capers, Nasturtium
  • Monkfish Cheek Garden Peas, Cartmel Valley Pancetta
  • Herdwick Lamb BBQ Courgette, Baby Gem
  • Gooseberry Yoghurt, Granola
  • Strawberry Elderflower, Pistachio, Sorrel
  • Coffee Petit Fours
  • Wine Flight £30.00

Plotting Gunpowder and Treason

  • Friday 9 November Remember, remember the fifth of November…An historic and explosive tasting menu featuring dishes inspired by 17th-century cuisine with a 21st-century makeover. £65

New Year's Eve

  • Monday 31 December A sparkling evening of culinary extravagance to welcome in the New Year. £75

Need to know:

  • Please call 017684 86334 to make the initial booking, at which time we will take a £15 non-refundable deposit per person for the evening.
  • Any additional drinks taken on the evening will be charged for on the evening.
  • We try to publish menus here on or around the first of each Tasting Evening month.

Bite to Eat

Join us during the day from 2pm to 4pm for our ‘Bite to Eat’ menu. Homemade, seasonal soups rub shoulders with platters of Cumbrian Charcuterie and our daily cake is always a treat to behold. Pop in, take a pew and enjoy a daytime taste of 1863…

1863 Bistro: Bite to Eat Menu 2018

A little taste

  • Slice of Cake £3
  • Home Roasted Nuts Madras Cashews or Salted Roasted Peanuts £2
  • Pipers Crisps Sweet Chilli or Cider Vinegar & Sea Salt £1.50
  • Mixed Olives Mixed Olives in Herbs £2.50

A little more

  • A Bowl of Soup Ullswater Bread and Jersey Butter (V) £6
  • Bread and Olives Olive Oil, Balsamic, Mixed Olives, Sun-Blushed Tomatoes £5.50
  • Cheese Plate Mrs Kirkham’s Lancashire, Sparkenhoe Red Leicester, Ragstones, 1924, Juno, 1863 Chutney, Artisan Biscuits (GFA) £10.50
  • Cumbrian Charcuterie Plate Chorizo, Bresaola, Sun blushed tomato, Mrs Kirkhams Cheese, Ullswater Bread , Olives £12.50

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 and £50. 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 2018

Christmas at 1863 promises to be a really lovely affair. This year, Anne and Mark are looking forward to welcoming new and familiar faces from Fri 1 December until Sat 30 December every evening for Phil’s Festive Menu.

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…

Christmas Opening hours: 

1863 Bistro is open 7 days excluding Mon 24, Tue 25 and Wed 26 December.

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

New Year’s Day: we are serving food from 6pm – 8.30pm

Need to know:

  • Our festive menu is served from Sat 1 December – Sun 30 December.
  • Please note we are closed for dinner Mon 24, Tue 25 and Wed 26 December.
  • Please call 017684 86334 to make the initial booking, at which time we will take a non-refundable deposit of £10 per person to secure it for groups of 8 or more
  • For groups of 8 or more, please return completed pre-orders 7 days prior to your booking date along with any special dietary requirements. Download a pre-order form here.

To book a table, please call 017684 86334.

Sample Festive Menu at 1863 Bistro
Actual menu will be available in November 2018

Starters

  • Celeriac Soup White Truffle, Parmesan V (GFA) £5.50
  • Beenleigh Blue Broken Tart, Fig, Pickled Walnuts V
  • Turkey Leg Pressing Pickled Winter Vegetables, Crisp Bread £9.00
  • King Scallop Curried Cauliflower, Apple £9.50

Main Courses

  • Venison Loin Black Pudding, Beetroot, Chestnut £24.50
  • Pork Fillet Burnt Apple, Sprouts, Cumberland Jus £17.50
  • Chicken Supreme Bread Sauce, Creamed Potato, Clove Jus £16.50
  • Halibut Winter Leeks, Chicken Oysters, Bisque VA £19.00
  • Carrot Smoked, Salt Baked, Spring Roll, Prune, Crisp V £13.50

Desserts

  • Parfait Douglas Fir, Cranberry, Sponge £8.00
  • Plum Pudding Brandy Sauce, Sour Cranberry £8.00
  • Clementine Tart, Meringue, Jersey Milk £8.00
  • Chocolate Huila Delice, Peanut Butter, Banana £8.50
  • Cheese Plate Fran’s Specially Selected Cheese’s, 1863 Chutney, Artisan Biscuits (GFA) £9.50
  • Ice-Cream & Sorbet Vanilla, Banana, Brandy & Clotted Cream (GFA) Jersey Milk Sorbet, Cranberry Sorbet, Gin & Cucumber Sorbet (GFA) £1.50 per scoop

 

 

The Dalemain Marmalade Festival

Saturday 17 March

The World’s Original Marmalade Festival will be returning on Saturday 17th March, so put the date in your diaries and get ready to go orange! Join us for a weekend of marmalade celebrations with demonstrations, talks, exhibitions and shows that will inspire you, your family and friends to take the nation’s marmalade to your heart.
Find out more…

10 years on…the things we remember!

February 1 2018 marked 10 years to the day we bought and moved into what was then – Elm House. We’ve been feeling a bit nostalgic this month – so we thought we’d share some of the highlights of our first decade with you…

2008: New Beginnings

When we bought Elm House in 2008 it was a 5-bedroom B&B.  We renovated and restructured to make it into 8 bedrooms and over the course of the next 6 years we renovated and redecorated all of the rooms, timescale and budget allowing.


2009: Mark rises to local prominence

Did you know that Mark spent 5 years as Chair of the valley’s local tourism group – The Ullswater Association? As if he doesn’t have enough on his plate, that meant coordinating a group of 70 businesses around the valley in an effort to raise Ullswater’s profile to visitors both old and new.

2011: Keeping it in the family

Anne’s brother, Colin Hindle, took over the day to day running of Pooley Bridge’s beloved ‘Granny Dowbekin’s Tearooms‘. Now the Hindle family’s businesses ‘bookended’ the village.

2012: A TV Debut

We made our TV debut on none other than Cumbria TV in 2012 – the evidence is still lurking on the internet for all to see so you go, enjoy a giggle at our expense!

2014: Finally – a space to call our own

An important moment in our personal lives as we designed, built and christened our Summer house. After six years of living on the top floor of Elm House with no space for entertaining, our Summer House was a welcome (and social) addition to our living space.

 

 

2015: Tour of Britain comes to Pooley Bridge

Bikes – a lot of them – it was brilliant!

2015: Tragedy – The End of an Era

On Sunday 6 December, following the devastation of Storm Desmond, Pooley Bridge breathed her last and collapsed, dramatically into the angry and swollen waters of the River Eamont.

2016: Metamorphosis

The transformation of Elm House was not over. Even after doing the rooms there were still the communal areas that needed updating and so with this in mind at the end of 2014-start of 2015 we made the decision that we needed to reinvent ourselves. We had identified a gap in the market for a relaxed fine dining restaurant in the village and felt we could offer this, so in November 2015 we closed our doors as Elm House and after 6 1/2 months of blood, sweat, tears and a lot of dust and rubble we re-opened on 20 May 2016 as 1863 Bar Bistro Rooms.

2017: A Taste of Success

Joseph aced his GCSEs and 1863 Bistro earned its first AA rosette while the rooms achieved a spectral 4 star Gold Awards –  a very rewarding year for us personally and professionally.

So we just wanted to say a huge thank you to all customers and guests, old and new, and here’s to the next 10 years – whatever that may bring.

Mark & Anne Vause