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 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.

Eat out to help out this August

Join us ‘by day’ or ‘by night’ on Mondays this August and eat out to help out. You’ll get £10 off per person (excluding alcohol) and we’ll benefit from your company and your custom – what’s not to love?

 

 

1863 Restaurant: Sample Menu 2020

3 courses for £45

Starters

  • Roasted Tomato Soup V GFA Mascarpone Cheese, Olive Oil, Toasted Focaccia
  • Beetroot V GF Pan Roasted Crapaudine, Baby Beets, Pickled Golden Beets Pinot Noir, Sanziana, Romania £5.40
  • Chalk Stream Trout Black Pudding Puree, Peas & Broad Beans, Pea Oil Albarino, Alba Vega, Spain £7.60
  • Pork Belly Glazed Pork Belly, Ham Hock & Strawberry Croquette Riesling, Graf von Schonborn, Germany £7.80

Main Courses

  • Lamb Loin Crispy Lamb Breast, Potato Puree, Carrot, Lamb Sauce Bobal, Mil Historias, Spain £9.80
  • Cumbrian Chicken Supreme GF Gem Lettuce, Crispy Chicken Skin, Summer Truffle, Chicken Butter Sauce White Blend, Susanna Balbo, Argentina £12.10
  • Wild Turbot GF Jersey Royal Potato, Mussel Sauce, Lemon & Oyster Leaf Arinto, Quinta de Chocapalha, Portugal £9.00
  • Brassicas V GF Kale, Tenderstem Broccoli, Hazelnuts, Crispy Colston Basset Chenin Blanc, Old Vines, South Africa £9.30

Desserts

  • Michel Cluziel Chocolate Mousse 100s & 1000s, Honeycomb, Coconut Ice Cream Pedro Ximenez, Emilio Lustau, Spain £4.60
  • Vanilla Panna Cotta GF Mr Farkin’s Strawberries, Caramelised White Chocolate, Strawberry Sorbet Royal Tokaji, Hungary £6.70
  • Steamed Ginger Sponge Ginger & Chocolate Caramel, Brandy Snap, Lemon Oats, Crème Anglaise Ice Cream Chateau Septy, Monbazillac, France £5.60
  • Cheese Board GFA Mrs Kirkham’s Lancashire, Appleby’s Cheshire, Cotehill Blue, Hootenanny’s Goats, St James’ Ewes, Fruit Preserve, Candied Walnuts, Crackers 20 Year Old Tawny Port, Portugal £8.00

Opening hours:

1863 Restaurant is open Thursday – Monday

1.30pm – 3.30pm (Fri – Sun): Join us for ‘1863 by Day’
6pm (Thu – Mon): The Restaurant opens for dinner
11pm: Carriages

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 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.
  • Have a look at our wine list here.
  • 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…

Eat out to help out this August

Join us ‘by day’ or ‘by night’ on Mondays this August and eat out to help out. You’ll get £10 off per person (excluding alcohol) and we’ll benefit from your company and your custom – what’s not to love?

 

 

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 Pinot Noir, Sanziana, Romania
  • Chalk Stream Trout Black Pudding Puree, Peas & Broad Beans, Pea Oil Albarino, Alba Vega, Spain
  • Cod Loin Bacon Crumb, Cauliflower, Parsley Sauce Vinho Verde, Raza, Portugal
  • Lamb Loin Crispy Lamb Breast, Potato Puree, Carrot, Lamb Sauce Bobal, Mil Historias, Spain
  • Michel Cluziel Chocolate Mousse 100s & 1000s, Honeycomb, Coconut Ice Cream Pedro Ximenez, Emilio Lustau, Spain
  • Vanilla Panna Cotta Mr Farkin’s Strawberries, Caramelised White Chocolate, Strawberry Sorbet Royal Tokaji, Hungary
  • Cheese Board Mrs Kirkham’s Lancashire, Appleby’s Cheshire, Cotehill Blue, Hootenanny’s Goats, St James’ Ewes, Fruit Preserve, Candied Walnuts, Crackers (additional course £12.50) 20 Year Old Tawny Port, Portugal £8.00

Opening hours:

1863 Restaurant is open Thursday – Monday inclusive

1.30pm – 3.30pm (Fri – Sun): Join us for ‘1863 by Day’
6pm (Thu – Mon): The Restaurant opens for dinner
11pm: Carriages

To book a table, please call 017684 86334.

Good to know:

  • The Tasting Menu is available to just 10 customers per night.
  • 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.
  • Have a look at our latest wine list here
  • Read our Accessibility Guide here.

 

Events

Book Table

We host regular tasting evenings and events throughout the year. 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.

Upcoming Events

1863 Afternoon Tea

  • Sundays in September 2020 (6, 13, 20 and 27 September) Sugar and spice and all things nice made with 1863 passion Afternoon Tea £25 | Sparkling Afternoon Tea £35

Savoury

  • Docker Duck Egg Mayonnaise Winter Truffle & English Muffin
  • Cartmel Valley Smoked Salmon Dill Creme Fraiche & Rye Loaf
  • Pulled Ham Hock Wholegrain Mustard, Capers on White Bloomer
  • Sausage & Black Pudding Roll Brown Sauce

Sweet

  • Buttermilk Scone Apple & Cinnamon Scone with “our” Butter, Jam, Jersey Cream
  • Yorkshire Rhubarb Vanilla Slice
  • Michel Cluziel Chocolate Choux Bun
  • Spiced Carrot Cake Cream Cheese & Honeyed Walnuts
  • Sticky Toffee Mousse

Celebrating?

  • Add Marquis de Bonnières Brut, Champagne

Opening hours:

1863 Restaurant is open Thursday – Monday inclusive

 

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

To book a table, please call 017684 86334.

Good to know:

  • Served at 2.30pm, 3pm &3.30pm.
  • Served every Sunday in March.
  • Limited exclusive numbers (14-16 people max).
  • Unfortunately some dietary requirements cannot be catered for: please speak to us for more details.
  • Children 12+ Only
  • Book via ResDiary or call us on 017684 86334
  • Maximum Table Size 6

We host regular tasting evenings and events throughout the year. 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.

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

Book Table

We sell gift vouchers in denominations of £10, £20, £50 and £100. 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

Book Table

Christmas at 1863 is a really lovely affair. 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…

 

1863 Restaurant: Sample Festive Tasting Menu
The very best way to experience food at 1863 this Christmas

 

6 Courses for £65 per person

  • Butternut Squash Pumpkin Seed, Sage
  • Duck Leg Confit Yolk, Cumberland Jelly
  • Gigha Halibut Mussels, Creme Fraiche, Dill
  • Roe Deer Piccolo Parsnip, Hen of Woods, Truffle
  • Spiced Pear Parfait, Caramel
  • Michel Cluziel Chocolate Clementine

From our Cellar...

  • Wine Flight Try our Signature wine flight £45

To finish...

  • A selection of Cheeses Artisan Biscuits, Chutney 5 Cheeses / 8 Cheeses £12.50 / £15.50
  • Coffee & Petit Fours £5

A La Carte Festive Menu at 1863 Restaurant

Eat for £35 per person

 

Starters

  • Butternut Squash Pumpkin Seed, Sage £8.00
  • Partridge Walnut, Fig £10.00
  • Duck Leg Confit Yolk, Cumberland Jelly £8.50
  • Monkfish Smoked Bacon, Cassoulet £9.00

Main Courses

  • Beef Sirloin Oxtail, Glazed Onion £25.50
  • Roe Deer Piccolo Parsnip,  Hen of Woods, Truffle £26.00
  • Chicken Leek, Potato , Crispy Oyster £21.50
  • Gigha Halibut Mussels, Creme Fraiche, Dill £23.00
  • Carrot Ewes’ Curd, Prune £16.00

Desserts

  • Sticky Toffee Medjool Date, Honeycomb £8.50
  • Gingerbread Stout Ice Cream £8.00
  • Spiced Pear Parfait, Caramel £8.50
  • Michel Cluziel Chocolate Clementine £8.50

Cheese

  • A selection of Cheeses Cheese Biscuits, Fruit Preserve, Honeyed Walnuts 5 Cheeses / 8 Cheeses £12.50 / £15.50

Winter Opening hours: 

11 November – 11 February: 1863 Restaurant is open for dinner Wednesday – Sunday excluding Tue 24, Wed 25 and Thu 26 December and Thu 2 – Thu 16 January inclusive.

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

New Year’s Day: we are serving food from 6pm – 8pm

Need to know:

  • Our festive menu is served from Wed 4 December – Mon 30 December.
  • Please note we are closed for dinner Tue 24, Wed 25 and Thu 26 December.
  • Please note the maximum group size we are able to accommodate is 8.
  • If you would like to bring a party larger than 8, please get in touch to discuss your requirements. Please note groups of 8+ are subject to deposits and pre-orders.
  • Have a look at our latest wine list here

To book a table, please call 017684 86334.

 

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

1863 MARKS FIRST 18 MONTHS WITH AA ACCOLADES

A recent addition to the Ullswater Valley food scene is marking 18 months in business with two AA accolades. After opening its doors to guests in May 2016, 1863 Bar Bistro Rooms in Pooley Bridge is celebrating one and half years of business with not one, but two AA awards: four gold stars for accommodation and their first rosette for food.

 

From a Bistro perspective, this puts the ‘restaurant with rooms’ into the top 10% of restaurants in the country. The AA Rosette scheme has long been established and successfully recognises cooking at different levels nationwide. The success or failure in achieving Rosettes is based on a single (sometimes multiple) visit to a hotel or restaurant. Essentially it’s a snapshot, whereby the entire meal is assessed.

 

For over 150 years, 1863 has quite literally been a cornerstone of the village. The property is set in the heart of Pooley Bridge, a short walk from the shores of Ullswater. It was built first as the village blacksmith’s and later became the post office. Now reimagined for the 21st century, 1863 features a bar, bistro and seven elegant bedrooms. A family business, they say they enjoy getting the little things just right, welcoming guests back time and again to share in a slice of Lakeland paradise.

 

In 18 months since opening, the young team headed up by owners Anne and Mark Vause have welcomed ’over 15,000 locals and visitors from as far away as Hong Kong and New Zealand have enjoyed dinner in the Bistro while over 6000 have used 1863 Bar Bistro Rooms as a base for a short break to discover the beautiful Ullswater and Eden Valleys and of course the wider Lake District.

 

In the kitchen, Head Chef, Phil Corrie leads a small, young but talented and ambitious team comprising four chefs with a combined mean age of 20.5 years! Between them they’ve worked with 23 local, regional and national suppliers to create 115 different dishes plus 46 flavours of ice cream and sorbet.  That equates to over seven menus in 1863’s first 18 months, or put another way, one new dish served every three days! To add to that, Chef de Partie, Niall Frith was named ‘UK’s best Young Seafood Chef’ of the year recently in the coveted UK Seafood competition.

 

Head Chef Phil commented:

“I’m so proud of what we’ve achieved in our first 18 months of business. Recognition in the form of AA awards is wonderful and I’m so pleased that we’re really starting to make a mark professionally. But you know, nothing beats seeing new guests and regulars discovering something a little bit different when they eat with us. It’s such a pleasure to work with the 1863 team and just bring a bit of culinary enjoyment  into people’s hectic lives.”

 

When asked what the next 18 months holds, Phil’s not resting on his laurels. The young chef and graduate of Kendal College is focussed on building and expanding 1863 Bistro’s reputation both with customers and critics while pushing and developing his young team on the technical front.

 

Previously known as Elm House Bed and Breakfast, 1863’s owners, Mark and Anne Vause, moved to the area from Blackburn in 2008 and spent eight years running the award-winning B&B. In November 2015, the entrepreneurial couple had already made the ambitious decision to close to undertake a £300,000 refurbishment project and relaunch in early Summer 2016 as 1863 Bar Bistro Rooms. Despite the dreadful storms of Winter 2015/16 and ensuing challenges, the establishment opened on time and on budget in late May.

 

Mark commented:

“I still have to pinch myself daily when I think what we’ve managed over our first year and a half in business. We’ve evolved from a humble B&B to a ‘Restaurant with rooms’, expanded our team five-fold and achieved the AA gold standard for our rooms plus our first rosette for food. We count ourselves extremely lucky to work with such a dedicated team both front of house and in the kitchen and of course to have such loyal guests who dine and stay with us.

I wait with baited breath to see what the next 18 months bring….”

 

With a Christmas menu featuring festive-inspired flavours and turkey (but not as you might expect it!), the bistro opens at 6pm daily. Booking is strongly advised for bookings in December. To book, call 017684 86334. Gift vouchers to any denomination are available by calling direct on 017684 86334.  For further information and the Christmas menu, visit www.1863ullswater.co.uk.

The Secret Garden at Theatre by the Lake

Until 13 January

“When a garden’s kept proper, all weeded and neat, that chases the wild away. But when it’s left alone, for nature, who knows what secret things’d grow there…”

It’s 1910, and spoilt, lonely Mary Lennox lives a life of luxury in India with her aristocratic parents. But when an unexpected twist of fate suddenly leaves her orphaned, she is sent to live with an unknown uncle in Misselthwaite Manor on the wild Yorkshire Moors.

Misselthwaite is a mysterious place full of dark corners and strange night-time noises, and Mary is sure there are secrets to unearth. With the help of some unexpected friends, Mary sets about discovering the legend of its secret garden, in one of literature’s most enduring and magical adventures.

Jessica Swale recently won the 2016 Olivier Award for Best Comedy for her play Nell Gwynn. Her other plays include Blue Stockings and acclaimed adaptations of Stig of the Dump and Sense and Sensibility. Accompanied by a delightful score and a menagerie of puppets, her richly imagined adaptation of Hodgson Burnett’s much loved classic is a Christmas must-see for all ages.

Suitable for ages 6+