Emma Robinson, Fitness Instructor at Low Wood Club continues her training for the Coniston Marathon. Working to a fitness program, she is learning how to build flexibility into the schedule to fit around her lifestyle. Continue reading
Elliot Berry is the youngest son of Simon Berry, English Lakes Chairman and Managing Director. In the run up to the fundraising dinner for a new charity he tells us a little about his work in Africa.
The Lake District and Kambi Teso Slum 7,484 km apart, but both my home. I feel comfortable in any of the English Lakes hotels or in any of the shacks in the dark slum alleys. Whether suited and booted for a function or booted and fully deet sprayed (to repel flees) either of them is my life. Continue reading
Local artist Rebekah Claire Matthews will be showcasing some of her art, created using melted beeswax at The Festival of Smoke at The Wild Boar. Ahead of the festival we take the time to learn more about this ancient form of painting…
Encaustic Art, an ancient form of painting
Encaustic art is an ancient form of painting using coloured beeswax which is applied to card using an iron. The word “Encaustic” comes from the Greek word “enkaustikos”, which means “to burn in”.
Rebekah has spent the last few years developing and perfecting her skills and knowledge of Encaustic art afterfirst being introduced to the medium by local arts and crafts specialist Marilyn Hale.
Encaustic Art is an ancient form of painting which uses melted beeswax to which coloured pigments have been added. This technique was notably used in the Fayum mummy portraits from Egypt around 100-300AD. Rebekah is one of only a handful of artists in Cumbria to specialise in the art-form. Continue reading
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!
Low Wood Bay is hosting the Big Chill Swim Windermere which will take place over the weekend of 30th January – 1st February. It would seem that open water swimming is the new hot (or should I say cold!) trend.
The Outdoor Swimming Society reports a 77% increase in membership since 2006 and growing by around 9 members daily. They list details of 940 outdoor places to swim in England – the fact that it’s a long list is probably not surprising since it is said that wherever you are in the UK you are not more than 70 miles from the sea, not to mention the many and varied lakes and rivers! Continue reading
English Lakes has a passion for food – whether it’s a traditional Afternoon Tea or a sumptuous three course feast, regional classics with a modern twist and championing the finest local ingredients … Here, Mark Needham, General Manager of Waterhead, shares his quest for a better burger.
The Ubiquitous Burger
The rise of the burger has been dramatic over the past few years with more and more restaurants featuring a quality burger as part of their offering. We have also seen many new eating establishments which specialise in just burgers and it’s these places that have really raised the bar on what we have come to expect in a quality burger. Don’t get me wrong, I appreciate a good old cheeseburger from the golden arches and for me it’s still great value for money.
However, having worked in the industry for many years and having spent some time in the USA (the homeland of the burger, or so they claim) I have had the pleasure of eating many burgers from many different places. My most memorable burger experience was during a holiday in California; I was 14 years old and we were driving from California to Las Vegas. We stopped in the middle of the desert where there was a huge shopping mall and a fast food burger place called IN-N-OUT BURGER, the menu was so simple – Hamburgers with or without cheese, fries and milkshakes. That was it and it remains today one of the best burgers I have ever tasted. This was all down to the quality of the ingredients used, keeping it simple and the obvious care taken in producing it. Continue reading
Often when one is planning what to make for a dinner party, or even just a large family meal, the two main considerations are not being stuck in the kitchen all evening whilst your guests are enjoying themselves and not breaking the bank when it comes to ingredients.
Andrew Caulfield, head chef at Waterhead has come up with the following recipe which would make a perfect starter for any occasion, especially when you are catering for a large number of people. Not only can the whole dish be prepared well in advance, leaving you time to socialise with your guests, but also the main ingredients, ox cheek and onions, are relatively inexpensive, and make for an incredibly tasty dish. This recipe makes twelve portions. Continue reading