Our beloved Ullswater Steamers are back and Covid-compliant. If you’re planning on booking a cruise during your visit, then read on for everything you need to know about how to have a safe trip.
Enjoy an award winning 3-course dinner then stay over in one of our luxury suites. Finish with a delightful Cumbrian breakfast.
£195 or upgrade to our 6 course tasting menu for just £40.
To book call 017684 86334 and quote ‘Newsletter’
Terms and conditions
Valid Feb 1st – 31st. Excludes Saturday
New Bookings Only
Full Payment At The Time Of Booking
Quote “Newsletter” when booking
No Cash Alternative
Cannot be used in conjunction with any other offer
Good news for the bus service running from Penrith to Pooley Bridge via Eamont Bridge, Yanwath and Tirril. Despite fears last week that, due to a funding shortfall, the route would cease to operate during the construction of Pooley ‘New’ Bridge, three parish councils have rallied round, dug deep and raised the necessary funding.
Digging into their own limited reserves, Barton & Pooley Bridge, Sockbridge & Tirril and Yanwath & Eamont Bridge Parish Councils have been able to raise enough money to allow Stagecoach to offer a limited but regular service five days a week on the newly-named 108 route which replaces the part of the 508 isolated by the closure.
Due to the bridge construction work Stagecoach rerouted the 508 bus service from Patterdale via the A592, with a stop at the temporary car park at Waterfoot. At just under a mile’s walk away from the village centre, this would have caused real difficulties to elderly residents, employees vital to the village economy and tourists making the effort to travel by public transport.
Stagecoach offered the services of both a bus and driver, but required around £3700 to pay for fuel and maintenance costs during the period of construction. Cumbria County Council refused to support this on the grounds that it is their policy not to subsidise bus services.
Chair of Barton and Pooley Bridge Parish Council, Miles MacInnes commented:
“We’ve fought hard and dug deep to raise the funding for this service and it’s vital that those who need it, use it as much as possible it offers great opportunities for shopping and leisure. We are really disappointed that Cumbria County Council couldn’t underwrite this modest cost, but it’s gratifying to see the three parish councils whose residents and businesses are most affected along with a number of other individuals and organisations, have come together in the spirit of community to put in place a service which we hope will cover the construction period of the new bridge.”
Mark Whitelocks MD of Stagecoach Cumbria said, “I am delighted that we have been able to work with the communities along the route to maintain this link during the closure period. By working together and sharing the costs we are keeping people connected to shopping and employment.”
Construction of Pooley ‘New’ Bridge is now underway, with works due to be finished late Spring 2020. In the meantime, Pooley Bridge is very much open for business and with a temporary footbridge now linking both sides of the valley plus a temporary car park on the Ullswater Steamers’ side of the village, businesses and locals are looking forward to ‘business as usual’. However, in true entrepreneurial spirit, they have worked closely with the Pooley ‘New’ Bridge project team to create a raft of inventive ways of encouraging people to visit the village over the next six months. For more information on all the events, news and developments, visit https://www.ullswater.com/pooleybridge/.
Today, Thursday 21 February 2019, Ullswater’s award-winning restaurant with rooms, 1863 in Pooley Bridge has been announced as a finalist for ‘Best Restaurant’ in the Cumbria Life Food and Drink Awards.
The two AA rosette restaurant has been making waves on the Cumbrian food scene since it opened in Summer 2016. 1863 offers innovative food prepared with skill and love by a dedicated kitchen team, served by knowledgeable and professional staff in a relaxed environment.
Carefully-structured menus allow guests to savour all three courses yet not feel ‘stuffed’ by the end. Ingredients are often foraged, largely local and always changing meaning that customers regularly return (some as often as once a week!) to try the latest new dish.
In the kitchen, Head Chef, Phil Corrie leads a young, talented and ambitious team comprising four chefs with a combined mean age of 24.5 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.
And the team’s dedication and commitment has not gone unnoticed; in addition to two hard-earned AA rosettes, the venue also won the ‘Readers’ Award in 2017’s Cumbria Life Food and Drink Awards and were also finalists in both the ‘Boutique Accommodation’ and the ‘Taste’ Cumbria Tourism Awards.
Owner Mark Vause commented:
“Being named a finalist for any award is always an honour. We’re particularly in awe of this ‘Best Restaurant’ achievement as we really are up against some major players with incredible reputations. Whatever happens on the big night, we’re just delighted to be part of it!”
The finalists are L’Enclume, Rogan & Co, Craig’s Kitchen and 1863 – between them, they share 12 AA Rosettes and no less than three Michelin stars! Team 1863 must now wait until 21 March and the awards ceremony at Kendal College to find out if they’ve beaten off this incredibly stiff competition to win the ‘Best Restaurant’ title. For more information on their A la Carte or Tasting Menus and to book, please visit www.1863ullswater.co.uk
Saturday 16 March
The World’s Original Marmalade Festival will be returning on Saturday 16th 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…
An Ullswater-based restaurant with rooms, 1863, is celebrating Christmas early as news emerged last week that the young and dynamic team have secured a second AA Rosette along with a Breakfast Award in a recent AA inspection!
These two accolades round off an impressive 12 months: in late 2017, the team received four gold AA stars for their accommodation along with their first AA rosette for food. Back in March 2018, they were finalists in both the ‘Taste’ and ‘Guest Accommodation’ categories in the coveted Cumbria Tourism Awards while they won the ‘Readers’ Award’ in the Cumbria Life Food and Drink Awards.
From a food perspective, this second rosette puts 1863 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.
Recognising what a special combination of skill and dedication they have in their team, owners Anne and Mark Vause have also taken the decision to broaden the remit of ambitious, young head chef, Phil Corrie by appointing him General Manager.
On the move, Mark commented:
“We are a 20 strong team which means that while we might be larger than people initially think, we are still agile enough to take good business decisions at a pace. Phil is an exciting young chef and a joy to work with. He knows the team inside out and we feel is best placed to manage the day to day direction of both the team and the food as we keep pushing forward.”
However, that does not mean that Mark and Anne will be taking a back seat. They are still very present in all things 1863. When they’re not working the floor with the rest of the Front of House team, you’ll find them serving drinks from the bar to the many loyal customers the business has secured over the last two years.
On news of the award, Head Chef and now General Manager Phil commented:
“I’m not ashamed to admit that I shed a tear or ten at the news that we’d been awarded a second AA rosette. I’m so proud of what we’re doing here and industry recognition in the form of awards is really very gratifying. The team are all working so hard and pulling together and I think customers see that and appreciate it.”
When asked what 2019 holds, Phil is unusually reserved. The young chef and graduate of Kendal College will undoubtedly always be striving for better, however, right now he claims the focus is on Christmas and ensuring that each and every dish that goes out deserves its AA rosettes.
With a choice of two Christmas menus – A La Carte or Tasting – featuring festive-inspired flavours (but no turkey this year – they’ve gone for goose!), the restaurant opens at 6pm daily. Booking is strongly advised for bookings in December. To book, call 017684 86334 or book online. Gift vouchers are available online hereor by calling direct on 017684 86334. For further information and the Christmas A La Carte and Tasting menus, visit www.1863ullswater.co.uk.
The news last week that Ullswater Droving is back for a second year was met with delight from residents and visitors to the Ullswater valley alike. Set to take place on Friday 26 October, the weekend nearest the old festival of Samhain, which marks the end of the harvest season and the beginning of the “darker half” of the year –musicians, street performers, a giant wolf lantern and locals wearing masks and carrying flaming torches join the herd at the Ullswater Droving for a unique Halloween celebration steeped in tradition.
As the great day fast approaches, local businesses both large and small are keen to support this event and hope to see it become part of the annual calendar. With the scheduled closure of the temporary bridge in Autumn 2019, comes a stark reminder of the dark days and months that followed in the wake of Storm Desmond when the valley was literally cleaved in two as Pooley Bridge fell.
Keen to show the valley is now (and will remain!) open for business, no less than ten local businesses have sponsored the event organised by Eden Arts helping to boost funding from both Eden District Council, Barton Parish Council and the Lake District National Park. 1863 Bar Bistro Rooms, Another Place, Chestnut House, Granny Dowbekin’s, Hillcroft Park, The Crown, The Sun Inn Ullswater Steamers and Waterside House Campsitehave joined forces and literally put their money where their mouths are to help make this event happen. Some of them will also be offering further support in the form of food and drink ‘pop-ups’ on the Melodrome Stage field.
Mark Vause, owner of 1863 Bar Bistro Rooms and Ullswater Droving sponsor commented:
“We’re all so pleased that 2018 will see another Ullswater Droving. We’re very grateful to all our funders and sponsors – Eden Arts and Eden District Council in particular – for this fantastic opportunity. We very much hope that this will be the first in a series of events we are planning to stage over the next 18 months that will help raise the profile of Pooley Bridge as ‘open for business’ in the lead up to and during the bridge closure in 2019/20.”
5.10pm: Mr Wilson’s Second Liners (think New Orleans meets 90s club classics) depart from Aira Force Jettyon Ullswater Steamers – why not join them on them on the boat?
5.30pm: Visitors gather at the steamer jetty to take up their flaming torches (please sign up in advance) and welcome the musicians
6.00pm: Steamer arrives. Mr Wilson’s Second Liners lead the torch light procession through Pooley Bridge to the field behind the Sun Inn. This year the band will be accompanied by The Wolf animal lantern which was sponsored by Ullswater Steamers in 2017.
6.30pm: Procession arrives at field behind Sun Inn for the lighting of the bonfire.
Hot Dogs, burgers and mulled wine courtesy of The Sun Inn, popular award-winning bistro 1863 will be offering tastings, soup and prosecco or if it’s gin you’re after, Chestnut House will be on hand to help. Further afield both Granny Dowbekin’s and Tree Tops will be open late.
6.40pm: Mr Wilson’s Second Liners take to the stage
7.40pm: Dopesickfly continue the music on the Melodrome Stage
8.45pm: The party continues around the village’s pubs, restaurants and cafes
Can you help?
In order to make this event a success – we need you!
Wood for the bonfire– we need plenty of wood for our huge bonfire – if you can help, please drop it down into the field behind The Sun by 8pm, Wednesday 24 October
Building the Bonfire – all hands on deck to build the bonfire at 3pm on Thursday 25 October – just email firstname.lastname@example.org and turn up ready for the
Carry a Torch – join the procession as a flaming torch-bearer. You must be over 16 – please register online by visiting www.winterdroving.uk
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.”
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?
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.
“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.