The team from the 1863 restaurant with rooms at Pooley Bridge are still celebrating after scooping the ‘Taste of Cumbria’ Award 2019 at the recent Cumbria Tourism awards.

This award comes as the team celebrates its third year in business.

During that time they have won the Cumbria Life ‘Readers award’ in 2018 and secured two AA Rosettes for culinary excellence. After winning the Taste Cumbria award they will now go on to represent Cumbria in the national Visit Britain awards.

The Cumbria Tourism judges commented on 1863: “A true destination establishment, delivering a high-quality dining experience in an unfussy and warm environment.

“Cooking to a very high level, the team ensure quality ingredients are the focus of their food which is cleverly produced and immaculately presented.”

Head chef and general manager Phil Corrie, who produces creative food from often humble ingredients, was delighted at the award and said: “I think I was in shock for the first 24 hours! And now I’m running out of ways to express just how proud I am of the team and of what we’re doing here.

“It’s brilliant that we’re starting to make a name as ‘foodie’ destination – particularly as local businesses and the community here are preparing for the installation of Pooley ‘New’ Bridge from September this year.

“ It’s even more vital now that all our loyal customers both near and far continue to come and support 1863 and the other amazing entrepreneurial businesses in the area – this award could not have come at a better time.”

With a choice of à la carte or a six course tasting menu for £65, and limited to eight diners per night, the restaurant opens at 6pm daily.

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, undertake a £300,000 refurbishment project, and relaunch in summer 2016 as 1863 Bar Bistro Rooms.

Despite the dreadful damage wreaked by storm Desmond in December 2015, and its after-effects, the restaurant opened on time and on budget in late May.