Christmas-dinner

3 Tasty Turkey Alternatives for Christmas Dinner

Lancaster House General Manager Tim Bell, convinces us to try something different for Christmas Day this year.

Having been in the hotel and restaurant game for 25 years, you’ll forgive me for exhaling a deep sigh when the topic of Turkey comes into festive conversation. Don’t get me wrong, I’ve got nothing against the traditionally seasonal poultry. The sight of a magnificently oversized, perfectly cooked bird adorning the dinner table every December 25th is what we Brits do! Continue reading

Gin of the Month – The Lakes Gin

Following on from Anthony’s introduction to Waterhead’s premium range of Gins, his choice for December’s Gin of the Month is, The Lakes Gin, the only gin to be distilled in Cumbria and launched in November 2014.

The Distillery

avatarSituated in a beautiful area next to Bassenthwaite Lake and surround by the idyllic Cumbrian fells, the distillery sources its water from the famous River Derwent which runs at the foot of the distillery’s site, The Lakes Distillery has ideal water, full of vital constituents needed for distilling and producing a refreshing and flavoursome gin. This is then paired with local juniper berries and other classic botanicals native to the Lake District including bilberry, heather and meadowsweet making The Lakes Gin a truly Cumbria product. This really is an artisan gin which is described as being ‘big’ and having a taste of clear fresh citrus, fruity and floral, as well as being slightly complex, intriguing and delicious all at the same time. Continue reading

Malt of the Month – Talisker 10 Year Old

George Hutton, our Wild Boar Master of Malt, is getting quite lyrical as he takes us ‘Over the Sea to Skye’ in his latest Malt of the Month.

Speed, bonnie boat, like a bird on the wing,
Onward! the sailors cry;
Carry the lad that’s born to be King
Over the sea to Skye.

The Skye Boat Song is a Scottish folk song recalling the escape of Bonnie Prince Charlie to the Isle of Skye after his defeat at the Battle of Culloden in 1746. It tells how Bonnie Prince Charlie, disguised as a serving maid and assisted by Flora MacDonald, escaped in a small boat after the defeat of his Jacobite rising. Continue reading

Malt of the Month – Glenfarclas 15 year old

George Hutton, Master of Malt

George Hutton, Master of Malt

George, The Wild Boar Master of Malt, has been reminiscing about childhood family holidays in Scotland as he chooses for his Malt of the Month, the Glenfarlas 15 year old.

This month as I continue on my whisky journey I am back in Speyside, famed as much for is scenic splendour as for the number of distilleries. Having explored the area on many occasions whilst on holiday with my parents, it is an area that I love to come back to again and again. Continue reading

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Gin of the Month – No. 3 London Dry Gin

Following on from Anthony’s introduction to Waterhead’s premium range of Gins, his choice for November’s Gin of the Month is, No. 3 London Dry Gin.

With juniper at its heart, No. 3 captures and brings out the character of a traditional London Dry Gin. It is also considered the perfect gin for a Dry Martini cocktail. The name hails from No. 3 St. James Street, London, the home of Berry Bros & Rudd since 1968, creators of London Dry Gin and London’s oldest wine and spirits merchant. The ‘Parlour’ remains almost intact to this day – a room where for 220 years the Berry partners came together to eat and discuss business. Many great drinks originated around the Parlour’s dining table. The key on the bottle was inspired by the key to the Parlour door. Continue reading

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Such a Perfect Day – Weddings at The Wild Boar!

Emma Sanders, Wedding Co-ordinator at The Wild Boar tells us why she loves what she does and why creating a bride and grooms perfect day will never be boring!

The Enquiry

Emma Sanders, Wedding Co-Ordinator

Emma Sanders, Wedding Co-Ordinator

I love the fact that everything to do with weddings at The Wild Boar is woven around the individual needs of the bride and groom. We don’t have set ‘bronze’, ‘silver’ or ‘platinum’ packages, we just have what is perfectly individual each time.

When a bride and groom get in touch to make an initial enquiry, I send out our wedding brochure but what is more important to me is that first appointment when I get to meet the couple for the first time and show them around the inn, with all its charm, family warmth and wealth of unique features that can be tailored to create what will be the most important day of the couple’s lives.

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Fulfilling Dreams

I grew up around the Inn. My Dad, Marc Sanders, has been Head Chef at The Wild Boar for over twenty years, so I know that fulfilling a couple’s wedding dreams is what we do here. After I’ve met the bride and groom and they’ve decided to trust us with handling the event of their lives, we get down to the details.

Emma and Mark working together

Emma and Marc working together

I’ve found that couples are usually reassured by the fact that the team here at The Wild Boar take weddings in their stride – whatever requests are made.

One wedding featured Betty the Bulldog complete in wedding outfit! It was her responsibility to make sure the wedding rings arrived down the aisle safely.

Last year a bride and groom having a marquee wedding in the Wild Boar woods requested a bus stop at the top of the woods where their guests were to wait to be driven to the venue. The team at the Wild Boar do everything we can to make these kind of dreams come true.

We Make Much Ado About Food …

Wedding cake made of cheese

Wedding cake made of cheese

Early in the planning process we invite the bride and groom for a chat with Chef. This is where years of experience with wedding menus has given him an instinct for what works and what doesn’t. He crafts the wedding menu around what the bride and groom want – and if it’s not something normally on the menu he is happy to make it or to work on a wedding theme.

One bride and groom were very particular about having a very spicy sauce for their steaks. Chef sourced some scotch bonnet chillies, grown only in the Caribbean and with them we created their very own sauce and called it the 3XXL! Cheese wedding cakes are becoming more popular and we love to dress them and make them just as beautiful as a traditional cake.

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The Big Day arrives

WBH&WHH43-XLIt wouldn’t be a wedding unless everybody involved had some kind of pre-wedding anticipation. Obviously the bride and groom and those in the wedding party are going to have the usual nerves associated with such an important day. However, The Wild Boar ‘family’ are also on heightened alert – weddings are never run-of-the-mill days! From the Housekeeping team to the Restaurant team there is an excited buzz around the inn and we all feel very much a part of this special day.

WBH&WHH17-XLBehind the scenes there is always the tension of making sure that everything on the surface runs perfectly smoothly – taking the strain is all part and parcel for the team. This might mean that Chef is nagging me to get the guests seated before the cooked-to-perfection steaks become cremated or threatening to send out the food before the Father-of-the-Bride has completed his hour and a half speech!! Of course, he never does – he cares too much about creating the perfect day!

So, the hard work, planning, long shift, Chef’s mini tantrums are over and the wedding has been a huge success. The Bride and Groom and all the guests have had a wonderful day – the food and drinks, home-brewed beer, family atmosphere! They’ll never know that more than once I’ve threatened to send Dad home! After a recent Wild Boar wedding, I asked him what type of wedding he’d like me to have? I was told in no uncertain terms that he will be happy to arrange my elopement to the Caribbean! Perhaps I’ll keep him this side of the kitchen when that day arrives!!

Couple in The Wild Boar's private woodland

Couple in The Wild Boar’s private woodland

Next Wedding Fayre

Meet the team at our next Wedding Fayre on Sunday 2nd November from 12pm – 4pm. This a great opportunity to see The Wild Boar and speak to our local hand picked suppliers.

 

  • Written by: Emma Sanders, Wedding Co-ordinator at The Wild Boar
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Five Common Diet Misconceptions

There can be confusion about what foods are good for us and how our eating and drinking habits affect our health.

At English Lakes two leisure clubs, Low Wood Club in Windermere and Sandpiper Club in Lancaster our members get free personal gym training programmes, we always recommend that a fitness plan should be balanced with a healthy, nutritious diet. Registered Dietician, Sofia Antonsson, answers some common nutritional questions and points us towards a healthier lifestyle. Continue reading