Damien Ng Head Chef at Lancaster House
Damien Ng, Head Chef at Lancaster House Hotel shares his own take on a classic Lancashire recipe
Now Christmas has been and gone, we are eagerly awaiting the arrival of Spring, and the lush green colours returning to our countryside. We will soon be finding a new abundance of great seasonal produce on on the shelves of our local food shops. Of course, one cannot think of springtime without mentioning Lamb, and here in Lancashire, we’re blessed with an ample, quality supply right on our doorstep. From the Trough of Bowland to the Salt Marshes of Morecambe Bay.
So, with that in mind, and on the basis we can probably still expect a few chilly weeks ahead before spring finally blooms, here’s a simple, warming, easy to prepare take on a Lancashire favourite. And as this is a slow-cooking dish, there’s no need to be buying some of the more traditional expensive cuts of Lamb we often find in the supermarkets. Ask your butcher about the various options he can give you. May I also recommend a nice Spanish Rioja or Navarra to wash this down a treat. Alternatively, if beer’s more your thing, a nice bottle of our local “Lancaster Red” also works for me. Continue reading
The following guest post has been written by Gavin and Penny. Both are hoteliers and Whisky experts, Penny being the Director of Speyside Whisky Festival…
It was a damp Tuesday in November a couple of years ago and we stumbled into the bar of the Wild Boar Inn at Crook.
It was warm, had a welcoming log fire, a good range of real Ales and an impressive collection of Malt Whisky. On that basis alone it was considered the place to stay that night!
We settled in and made our way back to the bar only to discover that Tuesday night was Malt Whisky night!
This was going to be interesting, on so many fronts! Continue reading
The idea of ‘going for a coffee’ is certainly no new concept. The first coffeehouses began in Mecca as early as the 14th century and soon spread throughout the Arab world. The idea of coffeehouses, where anyone could go to discuss culture and conduct business for the price of a coffee, flourished in Venice, Paris, London and North America in the 1600’s. Things have no doubt changed slightly since then, it is unlikely anyone was ordering a caramel frappacino in 17th century London, or that there was an American coffeeshop chain on every high street corner, however the culture of enjoying a good quality cup of coffee while socialising has remained a consistently popular activity.
Waterhead roasted coffee served with Gransmere Gingerbread
Whilst a perfectly decent cup of coffee can be made from beans which have been sourced, roasted and ground elsewhere, at Waterhead we wanted to be able to create the perfect coffee, which means using the freshest and best quality beans. After much research by General Manager Mark Needham (who, having two children under the age of 2 sees coffee as a lifeline) it was decided that the best way to achieve this would be to roast our own coffee in house, something that very few establishments in this country do, most choosing to buy pre-roasted beans from their suppliers. Continue reading