Passionate About … Charity Running!

English Lakes employs passionate people! Passionate about going the extra mile for our guests. This usually comes from a good work-life balance which allows time for other interests and hobbies. This time we visit The Midland, Morecambe…

Sarah Mason, Senior Chef de Partie, has prepared sumptuous pastries for our guests at The Midland since 2010 and has seen Afternoon Tea at The Midland soaring in popularity. When not in the kitchen at The Midland, Sarah competes in runs and extreme walking challenges. She has trained for numerous events such as local 10K runs, obstacle courses and The Great North run, which she has completed four times. Now, however, she has set herself an even greater challenge.

Afternoon Tea at The Midland

Afternoon Tea at The Midland

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Homage to the Work of Eric Ravilious

In November 2013 a striking new mural was painted in Morecambe’s iconic art deco Midland hotel. The painting, by artist Jonquil Cook, is a homage to the Midland’s lost mural, by the acclaimed artist Eric Ravilious.

History repeating itself. Eric and Tirzah Ravilious, 1933 and Jonquil Cook and Isa Clee-Cadman, 2013.

History repeating itself. Eric and Tirzah Ravilious, 1933 and Jonquil Cook and Isa Clee-Cadman, 2013.

In the spring of 1933, not long before completion of the Midland Hotel, the renowned water-colourist, Eric Ravilious, and his wife, Tirzah Garwood, installed themselves in lodgings at Heysham, near Morecambe. Ravilious had received a commission from the architect, Oliver Hill, to paint a mural on the walls of what were then to be the tearooms. Continue reading

Recipe: Blade of Beef, A Real Winter Warmer

Head Chef, Michael Wilson

Head Chef, Michael Wilson

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 those autumn/winter evenings 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).

Braised Beef Continue reading