Covid-19: Book with confidence

Book with confidence: What happens if I need to cancel?

1863 Restaurant

Our restaurant cancellation policy has not changed in light of Covid 19: you can cancel up until your arrival time free of charge. However should you fail to let us know you are not coming, you will be classed as a ‘no-show’ and be charged a fee of £45 per person.

1863 Rooms

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.

If we are forced to close due to COVID-19 bookings, can be transferred or cancelled at no charge.

 

 

3 Course Dinner

Book Table

We are open!
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 2020

3 courses for £45

Starters

  • Jerusalem Artichoke Soup Artichoke Crisps, Summer Truffle V GF
  • Beetroot Pan Roasted Crapaudine, Baby Beets, Pickled Golden Beets, Seeded Cracker, Sinodun Hill Goats Cheese V GF Pinot Noir, Sanziana, Romania 125ml £5.40
  • Cornish Mackerel Cucumber, Buttermilk, Dill, Fennel GF Viognier, Domaine du Bosc, France 125ml £5.60
  • Wood Pigeon Sweetcorn, Pickled Blackberries, Blackberry Hoi Sin Cabernet Franc, Fantasia, Argentina 125ml £8.50
  • Chicken Pressing Chicken Liver Parfait, Fig, Keswick Codlin Apple, Fruit Toast Gruner Veltliner, Talisman, Hungary 125ml £5.50

Main Courses

  • Cumbrian Lamb Crispy Lamb Breast, Caramelised Celeriac Puree, Carrot, Lamb Sauce Bobal, Mil Historias, Spain 175ml £9.80
  • Saddleback Pork Gooseberry Glazed Belly, Braised Cheek, Sweet Potato, Chive, Pork Sauce GF Riesling, Graf Von Schonborn, Germany 175ml £10.00
  • Cumbrian Chicken Supreme Hen of the Woods, Granola, Truffle, Chicken Butter Sauce White Blend, Susanna Balbo, Argentina 175ml £12.10
  • Morecambe Bay Sea Bass Pea & Baby Gem Puree, Charred Baby Gem, Lemon GF Sancerre, Domaine Daulny, France 175ml £10.80
  • Brassicas V GF Kale, Tenderstem Broccoli, Hazelnuts, Berkswell Cheese Chenin Blanc, Old Vines, South Africa 175ml £9.30

Desserts

  • Carrot Cake Cream Cheese Ice Cream, Walnut Snap Chateau Septy, Monbazillac, France 50ml £5.60
  • Bakewell Tart Cherry, Toasted Almond Ice Cream Royal Tokaji, Hungary 50ml £6.70
  • Michel Cluziel Chocolate Mousse 100’s & 1000’s, Honeycomb Tuille, Coconut Ice Cream Pedro Ximenez, Emilio Lustau, Spain 25ml £4.60
  • Vanilla Panna Cotta English Strawberries, Caramelised White Chocolate, Strawberry Sorbet GF Royal Tokaji, Hungary 50ml £6.70

A Little Cheese?

  • Cheese Board Mrs Kirkham’s Lancashire, Sparkenhoe Red Leicester, Cotehill Blue, Ragstones, Wigmore, Fruit Preserve, Candied Walnuts, Crackers £10.00 Supplement / £15.00 Additional Course 20 Year Old Tawny Port, Portugal 50ml £8.00

Opening hours:

1863 Restaurant is open Thursday – Monday

1pm – 3pm (Fri – Sun): Join us for ‘1863 by Day’
5.45pm (Thu – Mon): The Restaurant opens for dinner
10pm: 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 £45 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. Please note groups of 6+ are subject to deposits and pre-orders.
  • 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 eight 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 2020

 

6 Courses for £65 per person / £110 per person with Wine Flight

  • Beetroot Pan Roasted Crapaudine, Baby Beets, Pickled Golden Beets, Seeded Cracker, Sinodun Hill Goats Cheese Sanziana Pinot Noir, Romania
  • Lamb’s Tongue Black Pudding, Pickled Turnip, Potato Cabernet Sauvignon, Domaine de Saissac, France
  • Brassicas Kale, Tenderstem Broccoli, Hazelnuts, Crispy Berkswell Cheese Chenin Blanc, Old Vines, South Africa
  • Lamb Loin Crispy Lamb Breast, Caramelised Celeriac Puree, Carrot, Lamb Sauce Bobal, Mill Historias, Spain
  • Yuzu Parfait Pine, White Chocolate, Basil Sorbet Sticky Mickey, Eradus, New Zealand
  • Keswick Codlin Apple Crumble, Butterscotch Ice Cream, Aerated Custard Vinsanto, Italy

A Little Cheese?

  • Cheese Board Mrs Kirkham’s Lancashire, Sparkenhoe Red Leicester, Cotehill Blue, Sinodun Hill Goats, Wigmore, Additional course £15.00 20 Year Old Tawny Port, Portugal £8.00

Opening hours:

1863 Restaurant is open Thursday – Monday inclusive

1pm – 3pm (Fri – Sun): Join us for ‘1863 by Day’
5.45pm (Thu – Mon): The Restaurant opens for dinner
10pm: 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 £45 for dinner or £25  for lunch.
  • Please note this menu must be taken by the whole table.
  • You must request the Tasting Menu at the time of booking. We cannot guarantee availability if not booked in advance.
  • Dietary requirements or allergies? With 48 hours notice, we’ll do our utmost to provide the very best 1863 experience possible.
  • If booking with less than 24hrs notice please call to check availability 017684 86334.
  • The table is yours for the night however, please allow 3 hours for this dining experience
  • 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!”

Front of House Assistant

FRONT OF HOUSE ASSISTANT

We love what we do. Do you?

We’re looking for a full time front of house assistant to join our award-winning, forward thinking team. In addition to being hands-on and a people person, the ideal candidate will be:

  • Hard working and well presented, with excellent time keeping skills
  • Have a positive can-do attitude
  • Excellent food & beverage knowledge, including current and future trends
  • Understanding of the local area
  • Have excellent communication skills, to ensure effective relationships with the Kitchen and other team members
  • Due to the location and late finishes, own transport is essential.

In Return, we offer:

  • A great place to work with a friendly hard-working atmosphere
  • Competitive salary dependent on experience
  • Equal share of tips (£2000 per year average for 40 Hours per week)
  • 28 Days Holiday
  • Excellent work/ life balance, 2 consecutive days off
  • 25% Staff discount, 10% friends & family discount
  • Staff pension scheme
  • Career development opportunities
  • Accommodation is NOT available with this position

To apply: Email your CV or Call Phil Corrie on 07803840215 to arrange an interview

Pastry Chef

PASTRY CHEF

We love what we do, do you??

We’re looking for a full time Pastry 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 pastry chef 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
  • Competitive salary dependent on experience
  • Equal Share of Tips
  • 28 Days Holiday
  • Excellent Work/ Life Balance, 2 Consecutive Days off
  • 25% Staff discount, 10% Family discount
  • Staff Pension Scheme
  • Uniform Provided
  • Career development opportunities
  • Accommodation is NOT available with this position

To apply: Email your CV or Call Phil Corrie on 07803840215 to arrange an interview

 

 

 

Chef de Partie

CHEF DE PARTIE

We love what we do, do you??

We’re looking for a full time Chef de Partie 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 commis / 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
  • Competitive salary dependent on experience
  • Equal Share of Tips
  • 28 Days Holiday
  • Excellent Work/ Life Balance, 2 Consecutive Days off
  • 25% Staff discount, 10% Family discount
  • Staff Pension Scheme
  • Uniform Provided
  • Career development opportunities
  • Accommodation is NOT available with this position

To apply: Email your CV or Call Phil Corrie on 07803840215 to arrange an interview

 

 

New for 2020: 1863 by Day

Book Table

Served Friday – Monday

Not quite lunch, definitely not dinner. If you just want to dip your toe in the water with 1863 – try ‘1863 by Day’. A small selection of seasonally-inspired dishes that sum up our approach to food.

1863 by Day: Sample Menu 2020

While you wait

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

Small Plates | Starters

  • Jerusalem Artichoke Soup V GF Artichoke Crisps, Summer Truffle £6.00
  • Beetroot GF Pan Roasted Crapaudine, Baby Beets, Pickled Golden Beets, Seeded Cracker, Ragstones Goats’ Cheese £7.50 Pinot Noir, Sanziana, Romania 125ml £5.40
  • Chicken Pressing Chicken Liver Parfait, Fig, Keswick Codlin Apple, Fruit Toast £7.50 Gruner Veltliner, Talisman, Hungary 125ml £5.50
  • Cumbrian Charcuterie GFA Chorizo, Air Dried Ham, Soda Bread, Sundried Tomatoes, Mixed Olives & Balsamic Onions £9.00 Cabernet Sauvignon, Domaine de Saissac, France 175ml £8.90

Mains

  • Cumbrian Chicken Supreme Hen of the Woods, Savoury Granola, Summer Truffle, Chicken Butter Sauce £15.00 White Blend, Susanna Balbo, Argentina 175ml £12.10
  • Saddleback Shoulder Croquette Sweet Potato Puree, Gooseberry, Pork Sauce £15.00 Riesling, Graf Von Schonborn, Germany 175ml £10.00
  • Brassicas V GF Kale, Tenderstem Broccoli, Hazelnuts, Crispy Birkswell Cheese £10.00 Chenin Blanc, Old Vines, South Africa 175ml £9.30

Desserts

  • Michel Cluziel Chocolate Chocolate Mousse, 100s & 1000s, Coconut Ice Cream £7.50 Pedro Ximenez, Emilio Lustau, Spain 25ml £4.60
  • Bakewell Tart Cherry, Toasted Almond Ice Cream £7.50 Royal Tokaji, Hungary 50ml £6.70
  • Carrot Cake Cream Cheese Ice Cream, Walnut Snap £7.50 Chateau Septy, Monbazillac, France 50ml £5.60
  • Cheese Board GFA Mrs Kirkham’s Lancashire, Sparkenhoe Red Leicester, Cotehill Blue, Ragstones, Wigmore,  Fruit Preserve, Candied Walnuts, Crackers £15.00 20 Year Old Tawny Port, Portugal 50ml £8.00

With Coffee

  • Millionaire’s Shortbread Brown Butter Shortbread, Miso Caramel, Dark Chocolate £2.50

Opening hours:

1863 Restaurant is open Thursday – Monday

1pm – 3pm (Fri – Sun): Join us for ‘1863 by Day’
5.45pm (Thu – Mon): The Restaurant opens for dinner
10pm: 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 £45 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. Please note groups of 6+ are subject to deposits and pre-orders.
  • Read our Accessibility Guide here.

 

Vegetarian & Vegan

Book Table

Our Vegetarian & Vegan Tasting Menu available every evening but must be requested at the time of booking with at least 48 hours notice.

Book early for this very special treat…

 

1863 Restaurant: Sample Tasting Menu 2020

 

6 Courses for £65 per person / £110 per person with Wine Flight

  • Beetroot Pan Roasted Crapaudine, Baby Beets, Pickled Golden Beets, Seeded Cracker Sanziana Pinot Noir, Romania
  • Hen of the Woods Beer Vinegar, Pickled Shimiji, Summer Truffle Macon-Salutre, Maison Auvigue, France
  • Carrot Spring Roll, Confit Carrot, Granola Sancerre, Domaine Daulny, France
  • Brassicas Kale, Tenderstem Broccoli, Hazelnuts La Brouette, Cotes de Gascogne, France
  • Chocolate Delice, English Strawberries Pedro Ximenez, Emilio Lustau, Spain
  • Rice Pudding Mango, Pistachio, Coconut Sorbet Vinsanto, Italy

Opening hours:

1863 Restaurant is open Thursday – Monday inclusive

1pm – 3pm (Fri – Sun): Join us for ‘1863 by Day’
5.45pm (Thu – Mon): The Restaurant opens for dinner
10pm: Carriages

To book a table, please call 017684 86334.

Good to know:

  • You must request the Vegetarian / Vegan Tasting Menu at the time of booking. We cannot guarantee availability if not booked in advance.
  • Dietary requirements or allergies? With 48 hours notice, we’ll do our utmost to provide the very best 1863 experience possible.
  • If booking with less than 24hrs notice please call to check availability 017684 86334.
  • The table is yours for the night however, please allow 3 hours for this dining experience.
  • Have a look at our latest wine list here
  • Read our Accessibility Guide here.