Beef-dish

Recipe: Blade of Beef, A Real Treat

Michael Wilson, Head Chef at The Midland

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).
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Whisky Head

Malt of the Month – Old Pulteney 12 year old

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

gins

Gin of the Month – Brockmans

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

Marmalade-feature

10 Delicious Ways to Use Marmalade Any Time

In The Wild Boar kitchens, Chef makes our own marmalade as an extra special touch for our Bed and Breakfast guests. There’s nothing like the aroma of fresh orange on marmalade making days. So, since it is National Marmalade Week (28 Feb -7th Mar 2015), here are some ideas to inspire you breakfast, lunch and dinner! Continue reading

gin

Gin of the Month – Whitley Neill Gin

This month for Waterhead’s Gin of the Month, Anthony has selected Whitley Neill handcrafted dry gin, a gin inspired by the flavours of Africa.

Whitley Neill is an award winning, handcrafted gin that is distilled in small batches by Johnny Neill, a direct descendant of Thomas Greenall, founder of Greehall & Company. This gin brings together 8 generations of expertise and life-long love of adventure inspired by the beauty of Africa. The skilfully created gin is a result of carefully blending rare African botanicals and unusual aromatics, to produce an enigmatic experience to savour. Continue reading

Whisky Head

Malt of the Month – Bushmills 10 Whisky

For our Malt of the Month this month we are crossing the Irish Sea to pay homage to St Patrick, who as legend has it drove all the snakes out of Ireland.

Interesting Facts

Bushmills distillery in County Antrim was granted a license to distil whiskey in 1608 and has been producing some fine malt whiskies ever since with only a couple of small breaks due to barley shortages during both World Wars. This makes it the oldest licensed whiskey distillery in the world! Continue reading

festival-of-smoke

The Wild Boar Festival of Smoke – Sunday 22nd March

It’s back! After the success if the first Festival of Smoke last year, it is going to be bigger and better this year! We take a look at what we can expect to experience this year…

  • Festival of Smoke – Sunday 22nd March 2015, 12 noon
  • The Wild Boar Inn Grill & Smokehouse
  • FREE entry to a family day of fiery fun!

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