Nothing says ‘Christmas’ quite like a piping hot glass of mulled wine. Here at The Wild Boar, we have our own version of this festive classic – it’s really simple, takes next to no time to prepare and, most importantly, tastes delicious!
What is better than the smell of freshly baked Christmas Cookies? It is an aroma that draws everybody who’s home for the festive season into the kitchen, eagerly anticipating that melt-in-the-mouth moment with a freshly brewed cup of coffee. Continue reading “Mmm Wait till you Taste This Festive Cookie Recipe”
Looking for something different to give this Christmas? We know how difficult it can be to give a really special gift, especially ones that Don’t Cost the Earth. Here’s some inspiration…
Continue reading “8 Christmas Gifts Ideas that Don’t Cost the Earth”
Hoxton, the latest gin to feature as Waterhead‘s Gin of the Month, is perfect for a classic English cocktail. To add this to your Christmas repertoire, we’ve also added a wonderful English daiquiri recipe below. Continue reading “Waterhead Gin of the Month – Hoxton Gin”
We are staying in Speyside for this month’s Malt of the Month, Glen Moray, characterised by its sweet and smooth nature. This was a favourite of Michael Berry, English Lakes late Chairman and Managing Director. Continue reading “Malt of the Month – Glen Moray 10 Year Old”
By popular demand, the Chefs of English Lakes will be serving up hundreds of platters of succulent turkey with all the trimmings this Christmas. It’s reckoned that the British nation consumes around 10 million turkeys at this time each year. Why is this country gobbling so many of these big birds and where did the tradition come from? Continue reading “Turkey Again for Christmas? Try These International Favourites…”
Just when you think the flavour of the steak can’t get any deeper or more intense, along comes the Himalayan Salt-Aged Tomahawk! What image just assaulted your mind? Believe me, the reality is not as terrifying as the picture you’ve just seen. Let me explain … Continue reading “Introducing the Himalayan Salt-Aged Tomahawk Steak”