Say the name “Lancaster” to most people in the street and chances are it will conjure up two distinct images. The historic Northern city with it’s Castle, rich heritage and internationally renowned University. And of course, the name of Britain’s most illustrious and celebrated Bomber Plane, made famous by it’s “Bouncing Bomb” missions during World War II.
Lancaster Bomber (Photo Credit: Steve Slater)
May 2013 marks the 70th anniversary since 617 squadron took to the air in a “Lancaster” heading for the Ruhr Valley armed with a revolutionary bomb, (devised by the great inventor Sir Barnes E Wallace), with the primary aim to destroy the great Dams and industrial heart of Hitler’s Germany. “Operation Chastise” was an audacious plan to break down the infrastructure of the industrial factories in central Germany, with “The Bouncing Bomb” which had been devised and tested under great secrecy in Kent and Chesil Beach. Continue reading
The Midland, Morecambe
Chatting with one of our regular guests, Pauleen MacDonald, and enjoying the view from The Midland on a perfectly clear, crisp winter’s morning over Morecambe Bay to the snow covered Lake District mountains in the background, it struck me that Pauleen’s enjoyment of The Midland had nothing to do with the spectacular view. Despite being born almost completely blind, Pauleen leads an active and independent life, traveling regularly from Leeds to Lancaster and Morecambe.
I asked why The Midland had become her regular ‘home from home’. 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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Dublé is one of the first and definitely still one of the best Michael Bublé shows around, with a sensational voice that never fails to astound his audiences. This clip is of his opening performance of “Cry Me a River” at Lancaster House Hotel in 2012.
Dublé returns to Lancaster House on Saturday 7th June 2014. Evening inclusive of arrival glass of Bucks Fizz, delicious 3 course dinner & cabaret entertainment from only £32.50 per person. Telephone: 01524 844 822
In a year that has given so many reasons to celebrate such as the Queen’s Diamond Jubilee, The Olympics, as well as English Lakes Hotels Resorts & Venues celebrating its own 60th Birthday, the Lancaster House team have been inspired to challenge themselves once again for a local charity who are also this year celebrating their own 25th anniversary. Continue reading
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