Phil Corrie

Introducing a new chef to the Secret Table. In just over nine years, Phi Corrie has transformed Pooley Bridge Restaurant 1863 in a seasonal tourism hotspot into an award-winning, year-round foodie destination. The restaurant now holds three AA Rosettes and has won both the Cumbria Tourism “Taste” Award and a Cumbria Life Readers’ Award.

Phil’s passion for cooking began in childhood, learning the basics from his Nanna while helping in the family kitchen. He later trained at Kendal College, earning NVQ Level 2 and Level 3 qualifications in Front of House and Pastry while gaining experience across both kitchen and service roles. He is now part of the Kendal College Culinary Team.

Starting as a part-time kitchen porter at a Penrith pub during his studies, Phil rose to Head Chef in just 18 months. He then led the kitchen at the Black Swan in Culgaith, where he built a reputation for high standards and mentoring both kitchen and front-of-house teams.

Phil joined Anne and Mark Vause in May 2016 to relaunch 1863 in Pooley Bridge, where he now serves as Head Chef and Business Partner and has firmly established the restaurant’s award-winning reputation. His approach to food is simple, often foraged, largely local and always changing.

Come and enjoy celebrate a wonderful Summer menu at The Bistro at Underscar- 6:30pm Arrival and 7:00pm Dining.

Snacks

Ullswater Honey Glazed Milk Bread- Whipped Winter Tarn Butter

Chalk Stream Trout Tartlet- Cucumber, Yuzu, Fennel Pollen

“Carrot”- Chicken Butter Sauce, Crispy Chicken Skin, Nasturtium

Cumbrian Lamb- Jerusalem Artichoke, English Asparagus, Wild Garlic

Yorkshire Rhubarb- Martindale Duck Egg Custard, Gingerbread

Petit fours

Tickets are £95pp. Please note down any dietary requirements on booking which will be discussed with the organiser.

Don’t miss out on this incredible opportunity to meet Phil, learn from his expertise and experience a culinary whirlwind!

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