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).
Lancaster House welcomes Andy Lemm as General Manager. Andy has bags of vision for the future of the hotel, but he is also returning to a place that is a significant part of his past.
Lancaster House has always been a special place for me. It was my home for nearly two years and I met Michelle, my wife, here when she was Restaurant & Banqueting Manager. We married at Lancaster House and so it has been a huge part of my life already. Lancaster House was a great management training ground and prepared me for my first general manager’s position at The Wild Boar, also part of the English Lakes family of hotels.