Breathing new life back into old buildings, whilst maintaining their history and heritage, is crucial, argues Windermere-based entrepreneur Ian Dutton

EXACTLY one year ago, I took on my most ambitious challenge yet.

The transformation of the former Lighthouse Restaurant (now renamed Brown Sugar) in the heart of Windermere village has, of course, presented logistical challenges, but its restoration and growth has become a very personal journey.

As one of Windermere's oldest and most historic buildings, I have a responsibility, not only to develop this into a flourishing new concern, but to maintain the integrity and heritage of a deeply cherished local landmark.

Built in 1877, Brown Sugar started life as an independent chemist and was later bought by Boots, who remained in the building until 1990.

Following a significant refurbishment in 2002, the building re-opened as a three-floor restaurant named The Lighthouse.

This hasn’t been the first renovation project that we’ve undertaken – far from it. Both The Pig in Windermere and the Village Inn in Bowness required extensive restoration before we opened their doors to the public, but Brown Sugar has become something of a labour of love.

There are so many benefits to be had for everyone when an old building is preserved and restored.

In respecting the fabric of this structure, we have used modern, new materials and been forced to seek innovative solutions to unanticipated issues, such as the very-necessary installation of steel supports on the ground floor.

Digging down a number of feet has created height in a previously six-foot high area, for an air-conditioned staff space alongside our brand-new kitchens.

We have removed false ceilings, sand-blasted the original beams and replaced all of the windows to look exactly like the originals.

Environmentally-friendly LED lighting has been used on all three floors. Outside, to create a smart and uniform look, we’ve built a Lakeland slate wall to prevent overspill onto the pavement.

The interior of the building is a perfect blend of old and new, but we’ve also had fun with its design, with exposed brickwork, glass blocks, bronze radiators and buckets for urinals, a few of our quirkier touches. We’ve even sourced old-fashioned loos from the Queen’s own supplier. It doesn’t get much more regal than that!

It’s been absolutely vital to us that we maximise the glory of this wonderful building. It’s the first impression you get of Windermere as you head into the village; in that sense, we have a genuine responsibility, so we want visitors to the area to be ‘wowed’.

I think it’s fair to say that I’ve always been in tune with consumer needs, which is why the Pig and Village Inn have been so successful. Once again, I’ve listened to our customers and what they want.

Café culture is huge now, as is the desire to pursue a healthy lifestyle. Brown Sugar’s ground floor will offer freshly-squeezed fruit and vegetable juices, salad boxes, takeaway soups and single-origin coffee.

But we’re also maintaining an important link to the building’s age and history, with the ground floor interior designed as an old-fashioned tea room with pastries and French-style delicacies.

Understandably, there has been a considerable level of interest in Brown Sugar’s development and as we near its September opening date, an air of excitement.

Support, particularly from the local community, has been tremendous. Hopefully, by the time we throw open our doors, Windermere’s oldest building will be completely transformed into a beautiful, functional space where we have not only respected the heritage and integrity of the building, but added to the character of the surrounding area and benefitted the local community through this historic preservation.