Michael Wilson, Head Chef at The Midland
With this recipe Head Chef at The Midland, Michael Wilson, proves that you can take a relatively ordinary cut of meat such as the blade, and transform it into a glorious melt-in-the mouth triumph. Just perfect for wholesome meal accompanied by your favourite glass of red wine!
This method requires the meat to be placed in a deep pan with enough liquid to cover the piece of meat. The pan must be covered with a secure-fitting lid to prevent the liquid from evaporating during the long cooking process (if you don’t have a deep pan, we have also tried this in a slow cooker).
Lancaster House General Manager and keen fell walker, Tim Bell, tells us why this mountain is deserving of a special place in his heart.
Growing up in the North Cumbrian town of Penrith, the view directly west from my home was the distinctive and unique shape of “Saddleback”, or better known as “Blencathra”. It rises majestically and powerfully on its own from the gently undulating, low-lying moors which separate Keswick and the market town where I spent the first 18 years of my life. Continue reading
Traditionally the weather-obsessed Brits have chosen Summer as the time for tying the knot. However, there is a growing trend for a cosy intimate winter weddings. There’s a number of good reasons for this, here are our top ten. Continue reading
As the collection of premium gin continues to grow at the Waterhead, Anthony’s choice for January’s Gin of the Month is Williams Chase Elegant Gin. This gin takes us to Herefordshire and to the distillery owned by Williams Chase.
It is at this rural distillery that they make some of the most complex and elegant gin in the world and they are extremely proud to be British. They grow their own raw materials and they distil and hand bottle all of their products from the family owned single estate farm in Herefordshire. It is both the innovative methods and hard work at the distillery that has created a truly special gin collection. They have already been collecting accolades with their Chase Vodka which was awarded the world’s best tasting vodka at the prestigious San Francisco Spirits Competition. Continue reading
Recently, Sandra Gibson, Low Wood Club, started her journey to lose 50 lbs before she was 50.She now shares the results of her first couple of weeks and some of the strategies that she is going to incorporate to keep the momentum going.
A Great Start!
Steven and Sandra
Off to a better than predicted start! The digital scales, for now my new best friend, announce that I was 8 lbs lighter after week one and a further 2 lbs the week after that!! And yes, I do realise that it’s normal to lose higher than average amounts in the first weeks, and that I won’t be able to report such losses every week. But, for now let me have a moment of victory! Continue reading
Not surprisingly, as Burns Night approaches, George our Wild Boar Master of Malt chooses his Malt of the Month from Scotland.
George Hutton, Master of Malt
The former garrison town of Inverlochy, now called Fort William, is where we are headed for January’s Malt of the Month.
Fort William once boasted no fewer than three distilleries: Ben Nevis, Nevis and Glenlochy. Demolition removed all traces of the Nevis Distillery, the sister to Ben Nevis, and a housing estate now occupies the site. The owners of the second distillery, Glenlochy, converted many of the buildings to a hotel and offices. Although presently used for different purposes, the malt barn, filling store, warehouses, and pagoda roof, remain standing on the site of Glenlochy, primarily because they are listed buildings. Ben Nevis is now the only surviving distillery in Fort William and one of the two still remaining on Scotland’s west coast. Continue reading
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