Malt of the Month – Yamazaki 12 Year Old

The Wild Boar’s Master of Malt, George Hutton, goes further afield to share with us his ‘Malt of the Month’. Japan may not be the first country that springs to mind when thinking about whisky, but they are in fact well regarded in the whisky world.  Continue reading

The Wild Boar Whisky Club introduces its Master of Malt!

Introducing George Hutton, Receptionist at The Wild Boar and our new Master of Malt…

George Hutton

George Hutton

I have been part of The Wild Boar family for almost 9 Years now. Having a real interest in whisky, it now falls my responsibility, and a task that I relish, to write a monthly whisky blog for our guests, our Whisky Club members and all those out there who have an interest in, or taste for, the amber liquid. So, with my new title Master of Malt, affectionately bestowed upon me, lets begin…

In 2010 The Wild Boar was treated to an extensive refurbishment. At that time we introduced the relatively new concept for the Lake District – a Whisky Bar. Our Wild Boar Whisky Club developed very naturally as a result. Continue reading

6 Nations Whisky & Rugby Dinner in association with Wooden Spoon

On Thursday 27th February The Wild Boar welcomed whisky and rugby enthusiasts to our 6 Nations Charity Dinner.

The event was held in association with the UK’s rugby charity, Wooden Spoon, who celebrated their 30th Anniversary last year and was hosted by John Cunningham – Wooden Spoon Cumbria Chairman, and Anthony Sutcliffe – The Wild Boar Operations Manager and Wooden Spoon Committee Member.

Anthony, Ian Robertson and John Cunningham

Anthony Sutcliffe, Ian Robertson and John Cunningham

Continue reading

Festival of Smoke – Sunday 16th March at The Wild Boar

Festival of Smoke – Sunday 16th March From 11.30am

FREE entry to see and sample everything that is The Wild Boar!

The Wild Boar Inn, Grill & Smokehouse is set in the ancient beauty of the Gilpin Valley, with 72 acres of private woodland and a beautiful tarn. A very special and traditional Lake District Inn which has a long earned reputation for classic British cuisine.

WBI-MONTAGE-Four_Rectangles

The Wild Boar has taken local provenance to a new level with its own onsite Smokehouse and microbrewery – The Brewhouse. As well as its own real ales, The Wild Boar has created a Whisky Club following and has over 100 of the best international malt whiskies.

Come along to our Festival of Smoke on Sunday 16th March to see and sample everything that is The Wild Boar! FREE entry to join the fun. Continue reading

Veggie Victory at The Wild Boar!

1175184_648547675155344_1695589003_nLaura Ticehurst, Receptionist at The Wild Boar found herself donning wellies and taking to the Inn’s new and freshly dug vegetable patch earlier this year. A novice gardener, Laura shares her successes, failures and one or two tips for getting rid of those pesky slugs …

At the beginning of spring 2013 I knew nothing about gardening and had no particular desire to know anything about it either……..that was until it was suggested that as a Green Champion it would be great if I could become involved and “help out” with the vegetable patch at The Wild Boar. Little did I know that the word “help” would be interpreted as “be solely responsible for”.  So being thrown head first into the world of home grown vegetables has made for an interesting year with many successes and one or two failures. I’ve learnt what to do and what not to do and have also created and refined my own gardening tips!

At the start of spring I eagerly planted peas, carrots, beetroot, different varieties of lettuce and rocket, courgettes, French beans, shallots, red onions, spring onions and radishes as well as sweet potatoes and marrows. The radishes were first to grow and after I had completed the back breaking work of thinning them out once they had grown into seedlings; they soon grew to be big juicy tasty accompaniments to the salads chef put on the specials menu. This success though was met by a failure with the beetroot crop. After I had thinned the beetroot out they didn’t take too kindly to the extremely hot weather we had over the summer and therefore didn’t grow much bigger than the size of a marble. The rocket was growing by the bucketful and we had so much that chef dreaded my daily visits to the kitchen with the days harvest so the staff ended up taking some of it home too!

Slug

Slug (Photo credit: Marj Joly)

My biggest battle this year though has been with the gardeners arch nemesis; The Common Garden Slug! Not wanting to use the toxic slug pellets in the garden for fear a poor dog might eat one I was left with nothing but the more alternative methods of deterring these pesky creatures. I used tubs of beer in the hope the slugs would be happily distracted as well as wool on the soil which they are supposed to dislike crawling across. My dear mother also shared one of her old wives tips with me, which was to put slices of cucumber on a tray of aluminium foil and dot these about the vegetable patch. Surprisingly I think it worked as they weren’t too much trouble after this. Although it may also have been the combined effort of all my strange slug repelling methods including mixing used coffee granules in amongst the soil and strips of copper along the bottom of plants which is supposed to give off an electrical charge when the slugs crawl across it!

My biggest success of the year; of which I am quite proud has to be my Marrows. I have tenderly cared for them through out the year, feeding them according to a strict timescale, watering them at a particular time of day, on certain days of the week and gently placing straw under the growing marrows to stop them rotting upon contact with the soil. (This is no easy feat, the leaves and stalks of marrows are covered in thick sharp thistles which cut and scratch you) My dedication was rewarded with a plentiful bounty of the biggest marrows I have ever seen. For several weeks I would have a generous harvest of marrows to provide the kitchen with and chef created several delightful dishes from them which featured on our daily specials.

Overall I would say this years crop has been a success and we hope to be a bit more adventurous with what we grow next year as well as planting vegetables that are ready at different times of year so that the kitchen are not overwhelmed with vegetables. I’m also determined to continue my marrow success and grow one bigger and better than this year’s 90 lb marrow winner at the Hawkshead Show. Green Fingers Crossed!

Max’s Doggy Holiday

English Lakes is proud of it’s pets welcome policy and guests have been bringing their pets to our hotels in the Lake District and Lancashire for many years. Today we have received a special guest blog from a four legged friend, Max who recently visited The Wild Boar…

Max the Dog

Me! Max the Dog

I was so excited to be going on my first holiday, as only being six months old I had only ever slept in my bed at home, so to be going away and sleeping somewhere else, what an adventure!

We arrived at The Wild Boar in the lovely sunshine (my favourite type of weather as I find that the rain spoils my beautiful curly ears) and at Reception all the staff made a fuss of me and said how cute I was, which of course is the truth but I never get tired of hearing it!  We were shown to our room by Adam, and it was a doggy dream!  There was plenty of room for my bed on the floor, and even French windows leading straight outside so I could be let out quickly when there was a call of nature and didn’t have to cross my paws at all!  And I know mummy and daddy were delighted with their huge comfy sleigh bed, but I wasn’t allowed on there!  Continue reading

Live Chainsaw Wood Carving in the Lake District

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This weekend Low Wood Bay hosted the first ever Sine Dubio Lake District art festival. The Free festival championed the work of 15 artists from across northern England (including nine local Cumbrian artists).

Andy Levy, Wood Sculptor creates beautiful wood sculptures and tree carvings using traditional tools and chainsaws, and over the two day’s he created a carving of a Wild Boar, live on the lawns of Low Wood Bay with an audience. The finished Wild Boar will soon be place at The Wild Boar Inn to greet guests.