Detailed Review
Francis Coulson founded Sharrow Bay in 1948 after he saw an old fisherman’s house advertised in the Manchester Guardian Newspaper as a mansion on the edge of Ullswater with twelve acres of formal gardens’. Francis arrived at Sharrow Bay with nothing but a suitcase and a saucepan tied to the outside, very little cash and no expertise, however, importantly, he had a great deal of faith. With the magnificent views of Lake Ullswater and its surrounding fells Francis felt that if he worked hard, then he could probably be successful and with the help of some friends who were mainly unpaid, he created four bedrooms and opened Sharrow Bay Hotel in the spring of 1949. The reputation of the cuisine at Sharrow Bay was created by Francis Coulson. Francis’ creativity produced a number of classic Sharrow Bay dishes and even led to the creation of what we now know today as Sticky Toffee Pudding. The Sharrow Bay mantle has now been handed down to his protegees Johnny Martin and Colin Akrigg who have developed a very individual and contemporary style based upon Francis’ visionary influence. Sharrow Bay’s ’Jewel in the Crown’ is situated a mile or so from the Main House. Elevated on the fell side with magnificent views over Lake Ullswater and the surrounding fells, Bank House is a stunningly beautiful venue that offers complete exclusivity for a wedding, conference or private party. Within the house there are five double bedrooms with panoramic views over Lake Ullswater, ideal for your smaller group. Bank House was awarded 2006 Wedding Venue of the Year’ and is simply the most exclusive venue in the U.K with which to hold your wedding.
Press Quotes
"White-fronted house in quintessential lakeland setting. Outside, the view is of Lake Ullswater; inside it is all swagged curtains, open fires and human-sized flower arrangements." Telegraph 07
Independent Reviews
- Sharrow Bay Overview
Which is my first inkling that this hotel inhabits a world of its own. It stands in a little bay on Ullswater in the Lake District, a conversion of a rather ramshakle country house with a tall flagpole at the top of which flys the Union Jack, a detail which can be off putting to us apologetic Brits. The first thing you notice inside are the amount of things - on walls, on tables, on floors. Sculpted 20s table lamps, dog eared tomes on obscure 19thC subjects, oils on the wall which anywhere else might make you wince. Antique chairs come in all shapes and sizes, and clocks tick-tock and chime. Someone has collected all this stuff, with the result that it feels like a home, which it is - cliched, I know, but in the end the mark of a great hotel is one with character, and what the restorers and decorators and interior designers of the modern hotel industry so often fail to realise is that it cannot be recreated, designed or manufactured. How many hotels are ’upgraded’, spruced up, ripped apart and put back together again? They end up with one more star perhaps and a higher roomrate, but the character has gone. The sad thing is, they are often more profitable.Sharrow Bay is a survivor from this tendency because it’s the eccentric home of famous partners and likelong companions Francis Coulson and Brian Sack, Francis now sadly passed on and doubtless hoteliering in heaven. Once you know this you forgive, or rather accept, the kitsch bits and pieces that surround you, the most startling of which are the glowing glass chip electric fires in practically every room, including the bedrooms. It gives the whole place a cosy Victorian boudoir feel. Many of the 26 bedrooms continue the boudoir theme, with flowery motifs, the ubiquitous glowing coals and some judiciously chosen peices of antique bone china. Furnishings are of limed oak. The bathrooms come with a fine array of Molton Brown, and each room feels as if it has had the personal touch of Brian and Francis. Each has a name - Marion has the best views, Pinkie has a balcony, and Aphrodite is for lying in bed. They also have some new Garden suites, which have sitting areas downstairs and bedrooms upstairs. If you like this arrangement, they are quiet and spacious, but somehow lack the character of the rooms in the main house. Just up the lane they have a second house, Bank House, which also has some fine rooms in the same style and some wonderful views over the lake and surrounding countryside (great walking country this), but unless you are a large party and want to book a number of rooms, or seek rural seclusion (it feels more like a country cottage), stay in the main house for the atmospehere. The food too is exceptional if a little over elaborate. Chef Johnny Martin has been there for 36 years. 78 year old Brian makes a point of coming and chatting to guests if he is around, which reinforces the familial feel. His able manager Nigel Lightburn has been there 28 years and started as a boy. A place which attracts such loyalty is unusual. It’s therefore not surprising perhaps that 85% of their business is repeat or comes via referrals. They are one of few hotels who do not give agency commission.
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"Cosy traditional Lakes hotel of much pedigree and Michelin-starred food"
Sharrow Bay
By Jamie Dunford Wood
The approach to this hotel is not encouraging - the taxi driver from the station has a quiet car and a lugubrious voice and talks balefully about the lack of livestock in the fields - this is F&M territory. Has it affected trade, I ask superfluously? Well, the caravan park (seen right) is empty, and the village pub has had a rough time. The B&B’s will have to sell up, and the farmers are in ruins. But Sharrow Bay? 90% full, mate.
