Author / Sam Bunting

On Fri 7 April, the eve of Ullswater’s second Daff Fest (8 – 30 April 2017), Pooley Bridge Village Hall welcomes local actor and Theatre by the Lake regular, Peter Macqueen (Enlightenment, The Lady of the Lake 2015) with his blooming marvellous one-man show, Old Herbaceous.

 

Pottering amongst the seeds and cuttings at the back of his ramshackle greenhouse in the garden of a Gloucestershire manor house is Herbert Pinnegar. Now in his twilight years, he’s full of memories and tales of a bygone era. In-between potting up and potting on, he recounts his journey from orphan boy to legendary head gardener ‘Old Herbaceous’ and tells of his friendship with the lady of the house, Mrs Charteris. Sown with seeds of gardening wisdom, this charming one man show is a love story – a humorous portrayal of a single-minded yet gentle man with a passion for plants.

 

Following sell-out runs at Theatre by the Lake in 2016, this is the first time that Old Herbaceous has come to the Ullswater Valley. It is also the first time the Ullswater Association has branched out to include theatre in the Daff Fest line up. Organisers hope that the combination of a pre-theatre dinner at 1863 followed by a performance of Old Herbacous literally across the road in the Parkin Memorial Hall will prove attractive to both locals and visitors alike. Pre-theatre dinner tickets are limited with just 16 remaining and all expected to sell well in advance of the evening itself.

 

Heather James, Chair of the Ullswater Association commented:

“When we heard about ‘Old Herbaceous’ we just thought it was such a lovely fit for Daff Fest. We’re constantly trying to improve and expand the range of events during Daff Fest and very much hope that this will be the first of many theatre evenings to come.”

 

Timings:

6pm: Pre-theatre dinner served at 1863 Bar Bistro Rooms

6.45pm: Doors open / Bar opens

7.30pm: Performance with one interval

Tickets cost £10 for theatre only and £30 for a two-course pre-theatre dinner at 1863 Bar Bistro Rooms in Pooley Bridge opposite the Parkin Memorial Hall.

 

The evening’s production is presented by the Ullswater Association and sponsored by 1863 Bar Bistro Rooms.  To find out how your business can get involved in 2017 and beyond please contact the Ullswater Association on marketing@ullswater.com

 

To book visit www.ullswater-daffodil.com  For full listings of all events taking place as part of Daff Fest 2017, please visit www.ullswater-daffodil.com

 

ENDS

 

For further information or images, please contact Sam Bunting
on 07866 492 891 or sam_bunting@hotmail.com

 

 

 

Notes to the Editor

 

• Peter Macqueen is available for interview. To arrange a suitable time please contact Sam Bunting on 07866 492 891 or at sam_bunting@hotmail.com

 

• Heather James and Sue Wallace from the Ullswater Association are available for interview. To arrange a suitable time please contact Sam Bunting on 07866 492 891 or at sam_bunting@hotmail.com

 

• Images to accompany this story are available here: https://www.dropbox.com/sh/hbh3yqy5hw2mzj7/AADBVuIR3_v3AFHFVjeu3xUWa?dl=0

 

 

 

Have a read of Cumbria Life’s restaurant review featured in this month’s edition. Even better why not take their advice and ‘make a date’?

If you’ve enjoyed a meal with us recently, you may have tried Chef Phil’s gooseberry jam. These blackcurrant-like berries are in abundance at this time of year and thanks to our local, domestic gardeners who supply us with the fruits of their labour, Phil has to get creative to make sure he uses all the produce that comes his way.

So gooseberry jam has been making a regular appearance on the menu over the last few weeks, alongside his delicious chicken liver pate. But you could enjoy it at home with a slice of mature cheddar cheese.

Anyway, we thought you might like the recipe – enjoy!

 

1. First, sterilise your jars by washing thoroughly in very hot soapy water. Rinse in very hot water then put on a baking sheet in a 140C/fan 120C/gas 1 oven until completely dry.
2. Put 2 or 3 small saucers in the freezer (these will be used to test the setting later on)
3. Place the gooseberries, lemon juice, sugar and 50ml damson gin in a large wide pan. Bring to a  simmer for 15 minutes until the fruit is very soft and pulpy.
4. Stir over a gentle heat for 10 minutes, stirring occasionally so the jam doesn’t catch. The jam will start to turn a deep-red hue as it cooks.
5. Spoon a little jam onto a chilled saucer, leave to cool then run your finger through it. If it’s ready it will wrinkle up. If this doesn’t happen boil for another 5 minutes then keep testing and boiling until it does.
6. Do a final skim on the finished jam then pour into the sterilised jars and seal. Store in a cool dark place – the jam will be good for up to 6 months. Keep in the fridge once opened

From Waterfalls to Wainwright – there’s a new way to explore Ullswater

Communities and businesses around the Lake District’s Ullswater Valley are celebrating the launch of a brand new walking route – the Ullswater Way – around what many believe to be England’s most beautiful lake. The new, 20-mile walking route connects the spectacular scenery along the shores of Ullswater with the picturesque villages and attractions, meaning visitors can enjoy even more of this special corner of the Lake District.

Following the floods in December, people in the Ullswater area of the Lake District have been working hard to get reconnected and let people know how they are ‘open for business’. This has been particularly important in areas like Glenridding and Pooley Bridge where the flood damage made headline news across the country.
The creation of a promoted circular route around Ullswater has long been an ambition of the community, so the opportunity was seized and a partnership project was put into action between local people and Lake District National Park, the National Trust, the Ullswater Association, Eden District Council, Ullswater Steamers, and See More Cumbria with additional funding from the Cumbria Waste Management Environment Trust.

Suzy Hankin, Area Ranger for the Lake District National Park, said: “The Ullswater Way is a fantastic example of people working in partnership on a project that will hopefully give the local economy a much needed boost. Ullswater remains a popular corner of the Lake District, yet people tend to explore it in pockets rather than connecting their journey. The community around Ullswater wanted to encourage visitors to enjoy the valley’s iconic scenery on foot, but to also utilise links to the public transport network, and hopefully give people a reason to stay for longer.

“Although there were already existing walking routes in the area, there wasn’t a fully connected route around the lake. So we have been working with local people, businesses and landowners to improve access, including a new 2.5km public right of way, and the installation of new waymarkers, fingerposts and gates to make it easier for people to navigate on the ground.”
The Ullswater Way crosses sections of open fell and farm land, offering visitors stunning views, as well as the path Wainwright described as ‘the most beautiful and rewarding walk in Lakeland’. The route also includes a new section of footpath near Maiden Castle, once the site of an Iron Age Hill fort it now offers spectacular views of the Ullswater Valley, as well as views to the Pennines to the East and Blencathra to the west.

Jim Walker, from Ullswater Steamers, and Chair of the working group said: “Ullswater is famous for its stunning views of the lake and the surrounding mountains – from kayaking to climbing Helvellyn and from the spectacular waterfalls at Aira Force to simply enjoying the local hospitality. The Ullswater Way now means long distance walkers can now walk round the full 20 mile route, and those who want to explore at a more leisurely pace can break up the journey by including a trip on the historic Ullswater Steamers or open top bus.”