At Waterhead our love and passion for serving good coffee continues. During UK coffee week, 4th to 10th May, we’d like to share our recent journey in perfecting the art of producing really great coffee. Continue reading
George, our Master of Malt at The Wild Boar, introduces us this month to the Macallan Distillery, one of the largest and most famous of Scotland’s whisky producers. Continue reading
Waterhead’s Gin of the Month form May was first discovered skiing in the Austrian Alps. Anthony shares a little bit about Austrian Blue Gin, created from a truly international blend of botanicals. Continue reading
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).
This month, George, our master of malt, takes us as far up north as it’s possible to go without falling into the sea. The Pulteney Distillery is one of the few remaining that shun technology, preferring to stick with traditional distilling methods.
The History of Pulteney Distillery
Pulteney Distillery is the most northerly distillery on the Scottish mainland, situated in the fishing port of Wick. Established in 1826 by Mr James Henderson, it was located there for ease of transportation by sea, the only means available at this time to reach the main consumers in the provincial towns of Scotland. Continue reading
For April’s Gin of the Month Anthony has chosen Brockmans, a beautifully crafted ultra premium gin, one that is defined by its unique, intensely smooth and original gin taste.
A group of friends got together to share their skills and experience to deliver a gin that was completely new and original. Their knowledge of gin history and fascination and love for the spirit combined with the influence of their individual styles of gin distillation was invaluable. They set about to create a gin that was different to every gin already on the market and one that was intensely smooth and that you could drink neat over ice. Throughout the creation various methods and recipes were tried before deciding they had developed the right balance of the finest botanicals from around the world which brought the taste of Brockmans. Continue reading
A free family day of fiery fun! After the success of the first Festival of Smoke in 2014, we decided it needed to be an annual event. On 22nd March we opened the doors of The Wild Boar Inn Grill & Smokehouse and it was even bigger and better this year!
Food Smoking demonstrations
Smoky Jo and Georgina who run our The Wild Boar Smoking Courses, guided us through the various stages of smoking food and the science behind it. Samples from our on site smokehouse took centre stage including wild boar sausage, salmon, steaks, cheese and a few surprises!
The Wild Boar Brewhouse
Our master brewer Tim, from Fell Brewery, inspired us in the art of making real ale. Beer bats of our home brewed ales were available to whet the appetite including Mad Pig, Smoked Porter and Hog’s 54!
Smoked Themed Menu from the Grill
Our evening Smoked taster menu was a very special and sumptious feast with even a smoked twist on a traditional Sunday Roast.
Fun in The Wild Boar Woods
If you went out in the woods today … you would have discovered Woodmatters bush craft who provided fun taster sessions on skills needed to survive in the outdoors and the Clay pigeon shooting drew quite a crowd. There were also demonstrations in Swedish candle making and Charcoal making. The younger members of the family loved taking part in the cuddly Wild Boar hunt!