1863 is Covid-compliant!

Covid-19 Update – Reopening Friday 4th December.

Following the end of the second national lockdown restriction we will now re-open on Friday 4 December.

While we can’t wait to welcome you all back, Cumbria is under tier 2 restrictions, we ask that all of our guests adhere to the new tier local restrictions in your local area.

Tier 3 travel restrictions: We are currently following government guidance by not accepting bookings from tier 3 areas. We are contacting guests affected by the tier 3 travel restrictions in order of booking dates and thank you for your patience during this time. We will continue to have a flexible approach our cancellation policy as recommended by the chief medical officer:

COVID-19 Cancellation Policy

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.

Restaurant

Our policy is to mitigate the risk through good practice and risk assessment. We’ll take all necessary measures to deliver the 1863 experience safely.

  • 1863 by day & dinner reservations for will be staggered to support social distancing.
  • All tables are sanitised before each use & the table is yours to enjoy your evening. Please feel free to join us for a drink at your table before your reservation time.
  • Menus & napkins will be single use & our full wine list is available via a QR code
  • Tables have been positioned the required distance apart in line with the latest government guidelines.
  • We are taking table bookings for a maximum of up to 2 people online, if you wish to book for a table larger than 2 please call us on 017684 86334 but this can only be made up of 1 household or support bubble. For guidance on what defines a support bubble please click here. Due to the constantly changing nature of this guidance, we will be continuously reviewing this.
  • Payment is preferred by card or mobile payment method.

Rooms

  • We’re working on adapting our Check In and Check Out process to speed this up, support social distancing and to ensure the safety of all guests and our team. Guests will be contacted with details of exact procedures in advance of their stay.
  • We’ll ask our guests to reserve their Breakfast time on arrival.
  • Room information will be available online via a QR code
  • Our menu will be available on the website for guests to browse in their rooms.
  • If a stay is more than 1 night, our housekeeping team will not enter the room unless requested by the guest
  • All of our soft furnishings have been removed from our rooms

Cleaning

  • Our public areas & guests rooms are cleaned using cleaning products proven to be effective against Coronavirus
  • All of our high volume guest touch point areas including door handles, handrails are sanitised hourly
  • Credit card machines are sanitised after each use
  • Tables are sanitised after each guest visit
  • All public areas are deep cleaned daily
  • All of our soft furnishings have been removed from our rooms & public areas
  • We have increased the numbers of antibacterial hand sanitisers available in all areas

 

Gift Vouchers

  • All gift vouchers with expiry dates in August, September, October, November or December 2020 will be extended by 6 months.
  • All new gift vouchers purchased will have 2 years expiry date

Please note that you are unable to use a Gift Voucher online to make room reservation. Please contact us on 017684 8334 and a member of the team will be happy to help

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.

 

 

Rooms: Guest Info

So you’ve booked to stay with us? We look forward to welcoming you – here’s some useful information you might like in advance of your visit:

Arrival

Our guaranteed check-in time is 4.00pm, however rooms can often be ready before this time. If you are arriving earlier you are welcome to leave your car on the car park and your luggage with a member of the team.

 

Keys

The front door is locked between the hours of 11.00pm & 1.00pm. The brass key on your room keys will give you access outside of these times.

Please don’t forget to leave your key at reception on the morning of your departure

 

Check-out

Out check-out time is 10.30am on the morning of departure. If you would like to request a late check-out, please speak to a member of the team who will check if this is possible. This would also be subject to a charge of £20.00

Covid-19 Update:

Late check-out times may not be available due to staffing levels whilst dealing with social distancing

 

Wi-fi

Wif-fi is available free of charge throughout the building. Please select “BT Guest” from the list.

 

Drying

If you have any boots / coats / waterproofs which you need drying please let a member of the team know

Rooms:

Spillages

Should you have any spillages in your room during your stay, please let a member of staff know so that we can assist you in cleaning it up.

Fresh Milk

Milk cartons are available on the beverage tray in your room. Fresh milk is available on request.

 

Breakfast

Breakfast is served from 8.30am-9.30am.

 

Covid-19 Update:

Please select a breakfast time and order the night before using the slip provided in your room. Please hand this slip to one of our team by 8pm the night before. On arrival at breakfast, please use the table with you corresponding room number. This helps maintain a smooth and safe breakfast experience for all guests

 

Bar

Our bar is open from 1.00pm – 10.30pm daily offering a range of wines, beers & spirits.

 

Covid-19 Update:

Our bar will be serving but may not be staffed at all times. Please see instructions on the bar for details

 

Restaurant

Opening times

1.30pm – 3.30pm 1863 by Day

6.00pm – 8.30pm Dinner

  • Booking is essential as we do not automatically reserve tables for residents.
  • Please advise a member of the team if you have any dietary requirements or allergies
  • There is no dress code at 1863
  • From 7.30pm we kindly request that only children over 12 are in the restaurant, this is for the peace and comfort of other guests

Children

We welcome children over the age of 12 to stay in our rooms. All of our rooms sleep a maximum occupancy of 2 people. Children under the age of 16 must be accompanied by an adult

Car Park

We have a small car park on site and some additional off site parking if required. This is on a first come first served basis

Smoking & E-cigarettes

Smoking and e-cigarettes are prohibited in any area. If this policy is ignored, we reserve the right to charge a deep cleaning levy of £150 and may ask you to leave the premises

 

Events

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!

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