Bluebells at Barbooth Lot
Research has shown that visitors to the Lake District want to contribute to the beautiful environment that keeps them coming back time after time.
“Tourists in the 21st century are likely to base their choices in travel and tourism on environmental protection and social responsibility” British Tourism Framework Review.
We love where we live and work. Our family of hotels are all located in beautiful corners of Lancashire and Cumbria, with either stunning Lake views, ancient woodland, the Trough of Bowland on the doorstep and on Morecambe Bay an area of outstanding natural beauty. Continue reading
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
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Meet Vicky Cruise, The Midland’s wedding co-ordinator and the team at the hotel as they prepare for the day of a bride and grooms dreams.
Getting married at The Midland is like a modern day fairytale come true. The hotel is a perfect example of modern day glamour combined with the classic art deco style and the team here at the hotel enjoy making couples dreams become a reality.
Lancashire Rose, the heraldic device of the House of Lancaster
Did you know today is Lancashire Day?
It commemorates the day in 1295 when Lancashire sent its first representatives to Parliament by King Edward I of England to attend what later became known as The Model Parliament.
Lancashire Day was first observed in 1996 with the loyal toast to “The Queen, Duke of Lancaster”, and is open to celebration from everywhere within the county.
At Lancaster House we are so proud to be apart of Lancashire that we feature the red rose of Lancashire in the hotels logo, the heraldic device of the House of Lancaster.
Who is having Lancashire Hotpot tonight?
Damien Ng shows us how to make a great value winter favourite
I have always been of the opinion that when it comes to planning a great meal, sometimes its best to look to the past rather than trying to re-invent the wheel. Every chef boasts about their “own interpretations” or “contemporary twists” on dishes. But for me personally, you’d be hard pressed to beat a true classic that’s been around for generations. Something your Gran might have made. Something that evokes warm, childhood memories of happy times at the family dinner table.
With this is mind, here’s a dish we’ve reincarnated recently at Lancaster House, and what’s more, it’s incredibly easy and also relatively cheap to make.
Beef Daube in a Guinness & Red Wine Stew and “Real” Dumplings (For 2)
|For the Stew
||For the Dumplings
- 2 Beef Daubes diced into 1½ cm cubes
- 1 Large Diced Onion
- 1 Small Swede & 2 carrots cut into 1cm cubes
- 2 celery sticks (roughly chopped)
- 3 Tbsp of Worcestershire Sauce
- 2 glasses of red wine
- 2 cans of Guinness or stout
- 25g Fresh Thyme (finely chopped)
- ½ bulb of garlic (crushed)
- Beef-based Thickening agent
- 4½ oz of Self Raising Flour
- 1½ oz of Beef Suet
- ¼ tspn of Salt
- 1 tbsp of Chopped Parsley
- ½ tbsp of Fresh Thyme
- 2 Cloves of Garlic
- 3½ fl/oz of water
- Place all the ingredients (except the thickening agent) for the stew in a deep sauté or good non-stick saucepan
- Add the red wine and the Guinness and make sure there is enough to cover all the ingredients, bearing in mind some of the liquid will evaporate during cooking. If you need to add more wine, then feel free to do so. (You can never have too much of a good thing I say!)
- Bring the pan to boil. Once it’s reached boiling, turn the heat down and let it simmer for at least 1 hour, or until the meat is tender.
- For the dumplings, place all your carefully weighed out ingredients (except the water) into a bowl and make a “well” in the middle of it. Now add the water and mix with your hands to make into a nice soft, spongy dough.
- Clean and dry your hands thoroughly. Now add a little flour to cover the inside of your hands and roll out 6 balls of the dough mixture into round dumplings
- As soon as the meat is tender, start adding some of your thickening agent (Bisto is good). But don’t thicken it too much as you don’t want it to burn after you’ve added your dumplings
- Now, the most important part. Season with Salt & Pepper (to your own liking) and add the dumplings to the pan and keep on a low heat for another 15-20 minutes. The dumplings should rise a little.
- Serve into a bowl accompanied with your favourite vegetables. I’d go for some nice creamy mash and green beans. Hope you’ve also saved a little red wine to accompany your meal
On Saturday 3rd November the skies above Lancaster will be ablaze with colour with the 2012 Firework Spectacular from the historic Lancaster Castle.
The fireworks spectacular can be seen from a number of viewing areas around the Castle. We recommend viewing the fireworks from Ashton Memorial, a perfect place to see the display without the crowds! Our Reception teams will be able to advise on how to get to the best viewing spots. The general rule is ‘If you can see the castle – you can see the fireworks!’ Continue reading
The Olympic torch arrived in Cumbria this morning and it is currently on route down from Carlisle to Bowness-on-Windermere. Over the next two days the torch will pass though the Lake District and North Lancashire and on its way it will pass 4 of our 6 properties in Ambleside, Windermere, Morecambe and Lancaster where you will find us lining the streets cheering it on.
Below is the list of approximate times and locations the Olympic Torch Relay is scheduled to visit over the next two days.