The team at Low Wood Bay will welcome over 150 guests and entertain them with tasty Christmas dishes. Head Chef Stefan Milanec and his staff have all bases covered for festive food provision, and he has some top tips to share when it comes to catering more easily for larger groups. Continue reading
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
Lancaster House general manager and Food & Wine lover Tim Bell, tells us why this Autumn should taste extra special this year.
Horticulturaly speaking, it’s been a pretty good year so far. The spring was mild and relatively frost-free, the summer heralded some great periods of warm, unbroken sunshine, and here now, as the leaves slowly turn into their annual shade of gold, we’ve enjoyed a sublime autumn. The net result of this continual run of fine weather is an autumnal harvest of un-paralleled quality for the Great British Crop.
So, what should we be looking out for on our home-grown Supermarket shelves this month, and what are some of the best dishes to celebrate the depth of flavours in this year’s offerings? Continue reading
If you have a food intolerance or specific dietary requirements, it can make travelling a trial; especially if you are giving control of food preparation to someone you’ve never met. At worst, it can render you ill and unable to enjoy your holiday or cause you to miss an important business meeting or conference.
Here at English Lakes, the importance of getting it right for guests with specific dietary requirements has been championed by our Commercial Director, David Neale, who himself is Coeliac.
Calling all junior travellers, Charlie and Alfie our new children’s hotel inspectors are planning trips and adventures around Lancashire and the Lake District over the coming months. They will be reviewing all things English Lakes Hotels and checking out many of the local attractions and experiences. Next on the list…
Café Del Lago
Last time we reviewed our fabulous stay at Lancaster House Hotel, however this time we have decided to review somewhere for all the Junior Diners and this place came highly recommended by many of our friends at School.
Café Del Lago, is an Italian style Bistro which is part of the Low Wood Club at Low Wood Bay. This time, we decided also to take our older brother and sister, Matthew and Alex so we could review our meal as a family. Continue reading
This is a guest blog post written by Denise Barnes in Central Reservations at English Lakes Support Office.
I was lucky enough to be invited to The Wild Boar to experience the Smoking Course which they run each month. I’m quite a foodie, so this was ‘right up my street’.
Smoking experts, Georgina Perkins and Jo Hampson from Smoky Jo’s, met our group at reception and we had a brief on what the course entailed. We learned the difference between hot smoking, cold smoking and how to make food safe through smoking.
Jo told us we were going to prepare certain foods, smoke them and get to taste them throughout the day. We were shown different types of smokers that any amateur smoker could purchase or adapt, like the infamous filing cabinet. These range from a few pounds to a few hundred pounds. Everyone was really impressed by the cardboard box smoker called the Eco Smoker. It’s ingenious. Such a simple idea that anyone with an interest in smoking food can use. I think I have someone’s Christmas present earmarked.
The outside area where the Smokehouse is situated is a lovely area in the grounds of The Wild Boar next to the vegetable plot. Jo showed us which apparatus we were going to smoke our food on throughout the day. We went back and forth between the Smoke House and the restaurant where we prepared the food.
We were given a piece of chicken to prepare for smoking. Given the choice of every type of herb and spice to flavour our chicken, I chose Chinese five spice, ginger and garlic. Outside again and the chicken fillets were put into the large oil drum smoker to cold smoke throughout the afternoon. Other vegetables, mushrooms and peppers were also put into the smoker.
Next, a piece of Salmon to prepare for our lunch. To flavour my piece of salmon I chose dill, honey and white wine. After sufficient time for the flavours to penetrate the salmon, they were placed into a stove top smoker by Marc Sanders, Head Chef at The Wild Boar and hot smoked.
We all settled down in the restaurant for lunch. Bread, dipping oils and sausages which had been smoked earlier outside were already on the table for us to enjoy.
Our salmon was served as our main course. Jo has a unique way of marking and remembering which piece of food belongs to whom by snipping different shapes from the fin and tail of the salmon. We also got to sample some cheeses which had spent over night in the smoke house. Brie, usually my least favourite cheese but after sampling smoked brie, it is now a new favourite!
After lunch we went back to Chef’s table in the restaurant for our final product awaiting flavour. A whole trout – with eyes!! This was a challenge. Without catching its gaze, I flavoured mine with white wine and garlic. Back outside we went to see how our produce was getting on in the cold smoker. Lifting the lid up from the smoker caused great big puffs of smoke to bellow out.
The trout was experimented with. Some were put into the oil drum smoker and some put into a table top smoker to see how different flavours were achieved by the different smokers. By this time it was late afternoon and all of our food was left in the capable hand of Georgina where they would continue to smoke and then be cooked and served up for our evening banquet.
We returned to The Wild Boar in the evening with partners and family, I took my son who is a chef. The kitchen served up everything we had smoked along with other regular smoked delights produced by the Inn.
We had a tapas style starter followed by a fish course of scallops in a creamy sauce. The main course was also served tapas style, a mixture of smoked steaks fillet, sirloin and wild boar chop were placed on our table along with side orders of chips and onion rings. If anyone had space they could chose a dessert from the menu. What a fantastic evening!
Only a few hours earlier we had been a bunch of strangers but here we were reminiscing about a fun day and enjoying the fruits of our labour.
Next Smoking Course Dates
For more infromation and bookings telephone: 015394 45225
- Written by: Denise Barnes
We have a small veg patch at The Wild Boar which Laura has been lovingly tending to. This year the beetroot has been extremely good. We planted a one of the most popular varieties of beetroot called Boltardy and harvested them when they were the size of golf balls. Bolt-resistant, this variety of beet can be sown earlier than many other varieties and as long as it’s under cloche protection it can be sown as soon as the soil warms up at the start of the year.