For June’s Malt of the Month I have chosen what has become a firm favourite with a few of the staff here at The Wild Boar, The Balvenie DoubleWood 12 year old. Continue reading
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 was first discovered by Anthony whilst on a skiing holiday in the Austrian Alps. He 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