AWARD-WINNING ULLSWATER RESTAURANT CELEBRATES 2022 WITH A NEW CHAPTER

1863, the award-winning, Ullswater-based restaurant with rooms, is marking 2022 with the start of a new chapter. Head Chef, Phil Corrie, who has been with the business since it first opened in 2016, is stepping up to join owners Mark and Anne Vause, as a business partner.

Thanks to the incredibly hard work and significant investment made by the owners, this plucky little restaurant with rooms has become known for punching above its weight – delighting customers by day, by night, overnight and at home as the pandemic has seen it innovate and evolve with the support of its fans from around the country.

Phil (30) has garnered praise from customers and industry peers from the off. And as this new chapter begins, he’s brimming over with ideas as to how to build on the already considerable success the team has achieved so far.

Phil says:

“I’m absolutely delighted to be stepping up to join Mark and Anne as a business partner. 1863 has been a labour of love for all of us over the last six years. As we move forwards, I look forward to working with and welcoming new and old faces alike – both team members and customers; to reintroducing ‘1863 at Home’ on a permanent basis and to really pushing ourselves to achieve new culinary heights. We’re continually seeking out innovative and exciting suppliers and producers as we strive to create even better experiences for our guests.”

And what of Anne and Mark?  Well, after 14 years of long hours and hard graft creating what was Elm House Guest House and is now 1863, Mark and Anne are taking a step back from the day-to-day running to afford them a better work life balance and free them up to concentrate on plans for further improvements and development of the property.  Fortunately, Phil was the natural choice to entrust the continued growth and success of 1863 to.

Mark commented:

“2022 felt like the right time to make this change. We have several exciting opportunities on the horizon including building new adjacent accommodation that has full planning permission in place. This in turn will allow us to add a ground-floor suite  and expand the main kitchen. With all this in mind, we had no hesitation in offering Phil a well-deserved partnership in the business.  Not only has he been Head Chef since the restaurant opened in 2016, but he has also been General Manager since 2018 and is no stranger to the day-to-day running. We know that with Phil in charge, 1863 has a bright and exciting future.”  

So whilst guests might not see Anne and Mark around as much, they will still be there in the background undertaking everything from serving breakfast to room maintenance, building development and paperwork!

Located in Pooley Bridge, 1863 Restaurant with Rooms has 2AA Rosettes for culinary excellence and are the winners of the 2018 Cumbria Life ‘Readers award’ and the highly-coveted 2019 ‘Taste’ Award in the Cumbria Tourism Awards.

To book a room, a meal by day or night visit www.1863ullswater.co.uk.

AWARD-WINNING ULLSWATER RESTAURANT PREPARES TO REOPEN ON ITS 5th BIRTHDAY!

The team from 1863, the Ullswater-based restaurant with rooms, are raising a glass to celebrate reopening on Thursday 20 May – its fifth birthday. As restrictions continue to ease, this plucky little restaurant with rooms, known for punching above its weight, reopens to guests by day, by night, overnight and at home as the pandemic has seen it innovate and evolve with the support of its fans from around the country.

Owner, Mark Vause, commented:

Never in a month of Sundays did I think we’d be marking our fifth birthday by re-opening our business for a third time in 18 months because of a pandemic. But here we are, and we’re absolutely delighted to be able to say that, as we are all too aware that other businesses have not been so fortunate. Now the team’s focus is very much on doing what we do best – welcoming back guests and creating fabulous food.”

And the diary is looking busy. While evening dining and rooms are in high demand until late Summer, 1863 ‘by day’ (Saturdays and Sundays only) has good availability.

Head Chef and General Manager, Phil Corrie commented:

“We simply would not be here without the support of our customers from around Cumbria and indeed the UK. Thanks to them we’ve been able to launch two new initiatives despite lockdown. What lockdown did for us in a positive way was it actually allowed us to really look at the 1863 as a whole, take a step back and see where we could improve and how we could expand previous offerings.”

‘1863 by day’ came first, offering guests the chance to experience 1863 at lunchtime; it’s proved very popular, especially in the summer months as diners take advantage of the venue’s private courtyard garden area.

The November lockdown saw the team trial yet another new model – ‘1863 at home’ – weekly food boxes delivered nationwide. This was a very different model to their usual day-to-day running and took some getting used to at first.

Phil continued:

“Initially we thought this was just a way to engage with customers during lockdown however it turned out a major added benefit was that ‘at home’ really helped us keep our tight-knit team together throughout the more difficult lockdown winter months.”

And it’s become clear that there’s a real desire to see ‘1863 at Home’ continue as a regular offering. To facilitate this, the business has hired two more local people to join the team full-time. With just under two weeks to go until reopening, it’s safe to say the team is ready and raring to go!

Located in Pooley Bridge, 1863 Restaurant with Rooms has 2AA Rosettes for culinary excellence and are the winners of the 2018 Cumbria Life ‘Readers award’ and the highly-coveted 2019 ‘Taste’ Award in the Cumbria Tourism Awards.

To book a room, a meal by day or night or to order an ‘at home’ food box for delivery, visit www.1863ullswater.co.uk.

 

1863 GETS AN EARLY CHRISTMAS PRESENT – TWO AA ROSETTES!

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.

 

1863, Pooley Bridge

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.

 

ULLSWATER DROVING EVENT ANTICIPATING – WELL – DROVES OF VISITORS!

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 RoomsAnother PlaceChestnut HouseGranny Dowbekin’sHillcroft ParkThe CrownThe 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 heather@edenarts.co.uk and turn up ready for the

elements!

Carry a Torch – join the procession as a flaming torch-bearer. You must be over 16 – please register online by visiting www.winterdroving.uk

 

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!

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…

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.

Guest cheffing, Evesham celeriac and Brussel sprouts

November is here (and nearly over!). The trees and the hedgerows are now bare and the first snow has already dusted the tops of the fells – but while the landscape has taken on a distinctly wintery feel, the fire is on and the larder is full. From a chef’s perspective, I always get excited about Evesham celeriac and Brussel sprouts which are now becoming widely available and both feature on our festive menu – although as my grandma taught me, I stay clear until they’ve had a good bite of frost.

As some of you may know, I trained at Kendal College graduating in 2012. Earlier this month, I was invited back to do a Guest Chef evening in the college’s restaurant. I remember working with chefs in the past doing these evenings – Simon Rogan of L’enclume and Stephen Doughety of First Floor Cafe @ Lakeland were personal highlights for me, so it was an honour to be asked to lead one of these evenings as a returning student.

I put together a 6-course tasting menu compiled of 1863 dishes past and present and worked with the students to give them an insight into the style of food we offer here. The night was a great success and received really good feedback from the restaurants guests. The students were a pleasure to work with and Kendal College are still at the top of their game, training some of the most talented chefs in the area – great for the industry and great for the future of the Cumbrian food scene.

Kendal pass
And now on to Christmas. Anne and her team of helpers will be busy this coming weekend putting up the decorations (keep an eye on their progress on social media!) but my focus remains on the kitchen. Our Yuletide menu has a good sense of seasonality (just as you would expect) without being a typical Christmas menu. I’ve taken flavours of the festive season and incorporated them throughout the menu to give a little sense of something yet subtly familiar. Celeriac and Brussel sprouts are on there – as is turkey, just not quite as you’d expect it. I know Mark’s looking forward to the Clementine tart while I’m quietly excited about the addition of Douglas Fir as a flavour – have a look here.

Noel

 

Whilst currently thinking of Christmas, I’m working on a New Year’s Eve menu to celebrate how far we have come over the last year. It’s going to be a real showcase and offer a glimpse into the development for next year at 1863. Although the evening is already sold out, we’ll publish the menu for you to take a look at on 1 December. It’s such an exciting time and I’m already looking forward to our first tasting event of 2018!

Winter Droving

Sat 28 October
Join the Herd! – a day of fire, animation, music and merriment

…including a traditional Cumbrian market featuring local food and drink, and high quality arts and crafts.

There are rural games such as tug of war and hay bale racing to win the Drovers Cup (currently held by AST Signs) as well as fantastic array of street entertainment.  Then as night falls welcome the mystical masked procession…featuring fire, music, mayhem and animals aplenty.

Now in its sixth year the Winter Droving has quickly established itself as a key event in the Cumbrian calendar, attracting thousands of people from all over the north. There are lots of opportunities to join in (carry a torch in the procession or enter a team into the Drovers Cup) or to simply stand around gawping and feeding your face and maybe throw a few coconuts about!!!

Join the Herd for a spectacular celebration of winter and Penrith’s agricultural heritage – illuminating Penrith with fire, animation, music and merriment.

Find out more…

HOW ULLSWATER WAS SAVED: COMMEMORATING LORD BIRKETT AND THE ULLSWATER PRESERVATION SOCIETY.

HOW ULLSWATER WAS SAVED:  COMMEMORATING LORD BIRKETT AND THE ULLSWATER PRESERVATION SOCIETY.

 

On Tuesday 29 August, a memorial is to be unveiled to celebrate the Ullswater Preservation society and Norman Lord Birkett QC who, in 1962, saved Ullswater from becoming a reservoir.

The memorial is the seventh addition to the Ullswater Heritage Trail – a series of sculptures and installations along the Ullswater Way commemorating key moments in the lake’s (and the valley’s) history and masterminded, fundraised for and delivered by the Friends of the Ullswater Way.

 

In the early 1960’s Manchester Corporation Waterworks proposed the building of a weir on the river Eamont at Pooley Bridge, effectively creating a reservoir and increasing the level of the lake by some 3ft.

 

There was an immediate and vociferous public outcry – local residents formed the ‘Ullswater Preservation Society’ and quickly organized a petition of over 500,000 signatures.

 

Following the rare initiative of a Petition to the House of Lords, the proposal was debated on 8 February 1962. Passionate speeches from all sides of the House and most notably by Lord Birkett QC resulted in the proposals being thrown out.

 

Richard Inglewood whose father, the first Lord Inglewood, played a leading role in the campaign, commented: – “Lord Birkett’s powerful speech, “deeply felt and eloquent”, is rightly considered one of the finest in modern Parliamentary history and undoubtedly saved the lake “for all people for all time”. He died of a heart attack a few days later”

 

Miles MacInnes, whose late father Gurney was Treasurer of the Society added: – “This is a great David and Goliath story and one which should not be forgotten.  We are very grateful to United Utilities who have generously sponsored this impressive memorial.  We are delighted that Lord Birkett’s Grandson, Thomas Birkett is joining us in this celebration

 

The Memorial has been carved on local slate by well-known lettercarver Pip Hall; it has been erected on a popular view point near the Ullswater steamers pier in Pooley Bridge.

 

ENDS

For further information or images, please contact Miles MacInnes
on 07718 523047  or at
miles@milesmacinnes.co.uk

 

Note for Editors.

 

  1. INVITE TO PRESS: The memorial is to be unveiled on Tuesday 29 August at 2.00pm. Map reference: NY 467 243.

 

  1. Quote from Lord Birkett’s speech:-

 

“Thus far and no farther. Go away. Come again another day, if you will. But in the meantime, do that which ought to have been done before. Produce the hydrological data on which the House can come to a proper decision. Until that is done, you have no right whatever to invade the sanctity of a National Park”.

 

  1. An inscription on the memorial -‘Si Monumentum Requiris Circumspice’ is taken from Christopher Wren’s monument in St Paul’s Cathedral and translates: – ‘If you seek his memorial – look around you’

 

It was chosen as being particularly appropriate by Richard, Lord Inglewood, whose father, William Vane MP (later the first Lord Inglewood) was instrumental in ensuring the success of the campaign.

 

  1. In 1965 a revised and much reduced scheme was approved following a Public Enquiry. Water is now taken from Ullswater by tunnel to Haweswater under strictly controlled conditions which prevent abstraction when water levels fall.  A huge underground pumping station at Parkfoot Holiday Park is largely unnoticed.

 

  1. Lord Birkett is also commemorated in the Ullswater Yacht Club’s ‘must do’ annual Birkett Trophy and a plaque on a lakeside cliff in Hallin wood.

 

  1. For details of Pip Hall’s work see piphall.co.uk.

 

  1. This memorial is the seventh in a series of installations supported by the Friends of the Ullswater Way (FOUW) which was founded in March 2016, and involves all 5 parishes around Ullswater. It has raised almost £20,000 during the last year to finance art and heritage installations on the Ullswater Way Heritage Trail.

 

Full details on the work of FOUW can be found on their website (http://www.ullswaterway.co.uk).