Whilst planning his recent visit to China, Colin Fox, Marketing Manager for English Lakes met other professionals linked to China and tourism. In the second blog in this short series, Colin talks to Helen Moriarty, Senior Development Officer for Groundwork North East & Cumbria. Continue reading
The team at Lancaster House is dedicated to ensure that the hotel is one of the Lancashire leaders when it comes to green initiatives, reducing our carbon footprint and supporting our local environment.
Adding to our Gold status in the Green Business Tourism Scheme, the hotel was recently shortlisted in the Lancashire Tourism Awards, Sustainable Tourism category. Emma Underwood, Deputy Manager at Lancaster House and our ‘Green Champion’ is keen to spread the message that it’s not just businesses that can get involved. Here are her four top tips that will help save you money, whilst also saving the environment. Continue reading
Following on from Anthony’s introduction to Waterhead’s premium range of Gins, his choice for November’s Gin of the Month is, No. 3 London Dry Gin.
With juniper at its heart, No. 3 captures and brings out the character of a traditional London Dry Gin. It is also considered the perfect gin for a Dry Martini cocktail. The name hails from No. 3 St. James Street, London, the home of Berry Bros & Rudd since 1968, creators of London Dry Gin and London’s oldest wine and spirits merchant. The ‘Parlour’ remains almost intact to this day – a room where for 220 years the Berry partners came together to eat and discuss business. Many great drinks originated around the Parlour’s dining table. The key on the bottle was inspired by the key to the Parlour door. Continue reading
Whilst not at work in his role as Low Wood Bay Maintenance Engineer, our very own nature photographer, Rafael Garea-Balado, has been out and about capturing the beautiful Lake District landscapes which can be enjoyed by our guests.
Autumn is here and the Lake District National Park is my favourite place in England to be at this time of year. There’s nothing better than wrapping up warm and heading out to see the landscape change colour, the foliage is ablaze from greens to gorgeous golds, russet reds and everything in-between. Leaves carpet the wood land pathways whilst weird and wonderful fungal sculptures of all shapes and sizes emerge in the forests. Continue reading
Over the last few years Gin has had a bit of a revival, with it’s distinctive taste of juniper berries it is a tipple that has gained quite a following leading to an explosion of micro distilleries each with its own secret recipie. At Waterhead we have a passion for serving a quality gin and tonic and have a range of premium and boutique gins to give guests maximum choice.
All of our signature G&T’s are served in a large balloon glass, filled with ice, topped with Fevertree tonic and served with a variety of garnishes from fresh fruit, herbs or pink peppercorns to olives, all of which complement the selected gin. Continue reading
Lancaster House general manager and Food & Wine lover Tim Bell, tells us why this Autumn should taste extra special this year.
Horticulturaly speaking, it’s been a pretty good year so far. The spring was mild and relatively frost-free, the summer heralded some great periods of warm, unbroken sunshine, and here now, as the leaves slowly turn into their annual shade of gold, we’ve enjoyed a sublime autumn. The net result of this continual run of fine weather is an autumnal harvest of un-paralleled quality for the Great British Crop.
So, what should we be looking out for on our home-grown Supermarket shelves this month, and what are some of the best dishes to celebrate the depth of flavours in this year’s offerings? Continue reading
George, our Master of Malt, takes us to the very tip of Scotland for our October Malt of the Month.
Highland Park distillery located in Orkney is the Northernmost Distillery in Scotland, situated as it is just South of the Arctic Circle.
Highland Park is one of only a few distilleries that still use the expensive and physically demanding task of turning its own barley by hand during the drying process. About 20% of the barley used in Highland Park is actually produced on Orkney; the remainder is supplied from a Malting Company in the Scottish Borders.