Our Master of Malt, George, returns to Islay one year after his previous blog on Laphroaig, to explore a little more of the history of the Distillery and to highlight another expression of Laphroaig that has become a firm favourite with himself and a couple of other team members at The Wild Boar. Continue reading “Malt of the Month – Laphraoig Quarter Cask”
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 “The Wild Boar Malt of the Month – Balvenie DoubleWood 12 year old”
Waterhead has a large collection of Gin , on your next visit to the bar, be sure to ask about our Gin Library! Each month we feature a Gin of the Month, for May our choice is No. 3 London Dry which celebrates a long heritage of excellence in the wine and spirit trade. Continue reading “Waterhead Gin of the Month – No.3 London Dry Gin”
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 “Perfecting the Art of Great Coffee”
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 “The Wild Boar Malt of the Month – Macallan Gold”
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 “Waterhead Gin of the Month – Austrian Blue Gin”
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).
Continue reading “Recipe: Blade of Beef, A Real Treat”