Some Yummy Gooey Easter Chocolate Treats

On Friday we came across a yummy looking recipe for Cadbury’s Creme Egg Brownies, they look really tasty and are a great twist on the usual shop bought chocolate Easter egg. Surely they will be a hit with the kids this Easter.

So in the English Lakes Marketing office the challenge was set to bake these gooey delights, over the weekend. I have shared the full original recipe below,  along with the creators image, but first the photo evidence that we did give the recipe a go…

English Lakes Marketing's attempt at the gooey recipe

English Lakes Marketing’s attempt at the gooey recipe

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A New Lancaster House Menu What Children REALLY Want

Damien Ng and Emma Underwood, Lancaster House and the children of Scotforth C of E Primary

Damien Ng and Emma Underwood, Lancaster House and the children of Scotforth C of E Primary

The planning of a new children’s menu can be fairly long, drawn-out affair. Quality local suppliers must be sought, analysis of what children are favouring from our current menu, ensuring that we are keeping up with the ever-changing high street trends, and even, as we have done in the past, consulting to underline our commitment to healthy eating.

But for the next Lancaster House Sam’s menu, the team wanted to know what Kids Really want. So, we have gone ‘back to school’ to find out from the children themselves. Continue reading

Recipe to Make Our Braised Ox Cheek Terrine at Home

WH-Chef

Andrew Caulfield, head chef at Waterhead

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

A Simple Recipe to Create Smoked Salmon at Home

Marc Sanders Head Chef at The Wild Boar Grill & Smokehouse

Marc Sanders Head Chef at The Wild Boar Grill & Smokehouse

As most of our followers have a keen interest in food and many are accomplished cooks, I hope the Chefs of English Lakes can help inspire you to be even more creative and try new recipe ideas.

When we run our smoking courses in conjunction with Jo and Georgina from Smoky Jo’s, the hot Smoked Salmon is always one of the first things our ‘students’ get to taste. A great introduction to smoking food for the first time which can be done without having to buy expensive equipment; just use an old biscuit tin or a deep metal tray with a cooling rack covered with tin foil. We use a Cameron stove top smoker which can easily be purchased from good garden centres or online. It is  very important that the sawdust you use for smoking food does not contain any oil that may have come from a chainsaw. Oak is one of the most popular sawdust’s used for smoking. Continue reading

Murder Mystery – A Great Night Out!

Basil, Polly and Dirk

Basil, Polly and Dirk from After Dark

I wasn’t exactly sure what to expect when our party of seven arrived at The Wild Boar Inn for a Fawlty Towers meets Murder Mystery evening on Friday! Yes, it was everything that has just come to mind … Manuel in full slapstick style, Sybil’s soul shivering shrieks, Polly lending a note of sanity to the madness, a murder, a few red herrings and of course, Basil’s bumptious buffoonery! All this, plus a chorus or two of operatic singing, a bowl of salad being let loose across the room, a mysterious German guest but ‘don’t mention the war’, a cleverly crafted plot to keep you guessing ‘who dunnit?’, champagne, canapés and a three-course meal from The Wild Boar Inn, Grill and Smokehouse.  Continue reading

New Waterhead menu inspired by the culture of Cumbria

About This Video

Head chef Andy Caulfield at Waterhead has produced a full menu of more than 40 dishes that are inspired by the county’s extensive food heritage, but with an innovative contemporary twist.

A trio of famous Lakeland fell-bred Herdwick lamb

Andy and his team use familiar tastes in unconventional ways to create exciting new dishes. Starters such as ‘sticky toffee duck leg’ combine flavours of the famous pudding with a juicy confit duck leg. Mains include a trio of the famous Lakeland fell-bred Herdwick lamb – including a mouth-watering roast rack, rump and herb crusted braised shoulder.

Sweet-tooths are also catered for with desserts such as a Kendal mint cake flavoured trifle, Grasmere gingerbread cheesecake, a Cumbrian sharing fondue, and Cumberland Rum Nicky – one of the area’s oldest known desserts dating back to the East Indies trading routes.

Waterhead Fish & Chips

Cumbria has a fantastically rich history and heritage for its food, thanks in large part to the intrepid 18th Century sea-faring traders. The trade that passed through Whitehaven saw an influx of exotic spices, rum, fruits and molasses which gave birth to a range of favourite foods.

The new hyper-local menu is a blend of that rich history and the great contemporary products, all given an innovative twist by the chefs in our kitchen to create a truly stunning menu that will make Cumbria and the Lake District proud.

 

20 course red rose menu to celebrate Lancashire Day

Lancaster House Foodworks RestaurantLancaster House will be celebrating Lancashire Day and its 20th Birthday in true red-rose style this Sunday by offering a Lancashire Sunday Lunch menu with a difference.

To mark the county’s big day and the hotel’s two decades in business, Lancaster House is serving a 20-course Lancashire tasting menu on Lancashire Day, November 27th at the very special price of just £20.  It’s thought to be the largest tasting menu ever served in the county.

Just 20 places are available for the exclusive meal which will be served in the Hotel’s Lancashire-themed Foodworks Restaurant from 1pm.  Head Chef, Damien Ng will be celebrating the produce of the county in each course with some well-known Red-rose favourites as well as using the best produce from local suppliers.

Dishes on the “Taste-of” menu include contemporary and traditional twists on Morecambe Bay Shrimps, Bury Black Pudding, Minted Lancashire Hot Pot, Bowland Pig Cheek, plumb and cream cheesecake, chocolate sticky toffee pudding and  Lancashire Cheeses.

“We wanted to celebrate Lancashire Day and our own 20th birthday by doing something really special,” said Damian.  “Tasting menus don’t normally include more than ten dishes but we wanted to create a menu that would show the diversity and quality of the great produce and recipes that come from Lancashire.

“Restaurants like ours are fortunate to have access to some fantastic produce on our doorstep.  As well as having some well known traditional recipes, we’ve seen local produce in the county go from strength to strength over the last decade or so.

“It is going to be a big challenge both for the team in the kitchen to prepare so many different dishes but also for the waiting staff who will have to move particularly quickly to get each of the dishes out to our guests.

“There’s no need to worry about how you are going to get through twenty dishes!  Each course on a tasting menu is a small sample of a traditionally much larger dish but still encompassing all the flavours and balance. So hopefully everyone can complete their culinary journey of this great county.

Lancaster House, was opened in 1991 by HRH Princess Alexandra and has enjoyed two decades of success, winning many awards including twice-named “Lancashire Large Hotel of the Year”, “Taste Lancashire Highest Quality” and more recently Gold Status in The Green Business Tourism Scheme.

The bookings for the lunch will be strictly limited to 20 places and on a “first-come first-served” basis and the epic-meal will be served from 1pm.

To make a booking contact Lancaster House on 01524 844822.