A year on from the news that the tiny community of Bampton had raised the giant sum of £400,000 to save its village pub, its success continues.
Not only does The Mardale Inn at St Patrick’s Well have a beautifully painted new pub sign — but thanks to a £65,100 grant from the district council’s Inspiring Eden fund, renovation work can now be completed on four overnight rooms which are being readied for a May launch.
Eden Council chairman Doug Banks was invited to see for himself where the district council’s money will be spent.
“I’ve had a few pints in here over the years. It’s great,” said Mr Banks. He said the Haweswater area was his favourite place to walk. “I have been walking up here for 50 years,” he added.
He was impressed with how the work on the bedrooms was coming on, as well as the energy efficiencies which had been incorporated into bringing the building back to life following a four-year plus closure.
Phil Sweetland, chairman of Bampton Valley Community Pub, told the first annual members’ meeting that the opening of the pub’s kitchen in November last year had extended its appeal to customers and nearly doubled its monthly turnover. Chef Nick Fuchs, whose grandparents used to farm in the valley, is at the helm.
Of the Inspiring Eden grant, Mr Sweetland said: “This incredibly important funding will enable us to reinsulate the loft space using locally sourced sheep’s wool-based product, install locally manufactured new windows and doors, significantly update our four bedrooms and complete other important building refurbishment.
“With ongoing volunteer support we are optimistic about reopening the bedrooms by early May to deliver our final, highest margin, revenue stream.”
He added that The Mardale Inn would be operated on a “community hub first” principle. “Our food and drink offer today is proving to be popular with much appreciated endorsements on sites like Google Reviews and Tripadvisor.
“We are very conscious however of not becoming a ‘destination gastropub’ at a cost to our local community of not being able to pop by for a casual drink and chat.
“Our staff have been asked to manage availability of tables accordingly,” said Mr Sweetland.
