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). Continue reading “Recipe: Blade of Beef, A Real Treat”→
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.
When it comes to wine and its origins, everyone has an opinion. Which country is best, which grape is best, ‘I won’t even look at a screw top’, etc etc. While it is good to remain open minded, there is little doubt that some regions make certain wines better than the rest. Depending on who you ask of course … Here, Lindsay Price, Deputy Manager of Waterhead, shares a few of her favourites.Continue reading “Wines From Around the World”→
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 “Recipe to Make Our Braised Ox Cheek Terrine at Home”→
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 “A Simple Recipe to Create Smoked Salmon at Home”→
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.
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.
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.