1863

‘One of the finest dining experiences I’ve had’ was enjoyed by our inspector at this restaurant-with-rooms in a touristy village on the River Eamont, at the head of Ullswater. The former smithy, then post office, was run as a B&B for eight years by Mark and Anne Vause before a rebrand in 2016 with talented young chef Phil Corrie, now an enthusiastic partner in the business. The greeting is warm and check-in fast and efficient. Bedrooms are bright and colourful, with striped and patterned cushions and Designers Guild floral wallpaper. They have generous extras such as chilled prosecco, locally produced coffee bags, gingerbread and toiletries. Modern bathrooms have rainfall showers; two rooms also have a bath. At dinner, a ‘mouth-watering amuse-bouche’ preceded ‘exquisitely presented’ turbot with edible flowers, ‘perfectly pink’ Cumbrian lamb, and lemon verbena parfait with Yorkshire rhubarb. ‘The staff were attentive and friendly and knew their menu well.’ Breakfast was ‘fine, but ordinary’, with unexpected packages and sachets; still, ‘full marks for freshly squeezed orange juice’. Overall, the experience was ‘hard to beat – we left with a definite promise to return’.