A RECENT addition to the Ullswater Valley food scene is celebrating ‘an astonishing’ first year. 1863 Bar Bistro Rooms in Pooley Bridge opened in May last year with a keen young head chef eager to make waves on the Cumbrian food scene.

For over 150 years, 1863 has been a ‘cornerstone’ of the village – built first as the blacksmith’s it later became the post office. Now, it features a bar, bistro and seven bedrooms.

Over 10,000 locals and visitors have enjoyed dinner in the Bistro while more than 3,500 have used it as a base for a short break.

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Previously known as Elm House Bed and Breakfast, 1863’s owners are Mark and Anne Vause, who moved to the area from Blackburn.

Their head chef is Kendal College graduate Phil Corrie, 25, who said: “To have the chance to be involved in a new business venture right from the off is on most head chefs’ bucket lists. I’ve enjoyed every moment of the last year and am so proud of all we’ve achieved together, particularly the opportunity to create innovative, seasonal menus.” using produce that really is as local as it could be - Jean’s fantastic kitchen garden veg, Henry’s pungent mint and my mum’s raspberries!”

The young chef and graduate of Kendal College is focused 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 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 Storm Desmond and ensuing challenges, the establishment opened on time and on budget in late May.

“Quite honestly – it’s been astonishing. You always hope that people are going to like what you’ve created but we’ve just been so taken aback at the support and appetite our customers have for 1863,” Mr Vause said. “But perhaps beyond the welcome, the food and the rooms, I think maybe they appreciate that we’re a close-knit team, we work hard and are constantly looking to the future and ways to make their visits to us unexpected and even more enjoyable.”

For further information and the latest menu visit www.1863ullwater.co.uk.