A Simple Recipe to Create Smoked Salmon at Home

Marc Sanders Head Chef at The Wild Boar Grill & Smokehouse

Marc Sanders Head Chef at The Wild Boar Grill & Smokehouse

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

Murder Mystery – A Great Night Out!

Basil, Polly and Dirk

Basil, Polly and Dirk from After Dark

I wasn’t exactly sure what to expect when our party of seven arrived at The Wild Boar Inn for a Fawlty Towers meets Murder Mystery evening on Friday! Yes, it was everything that has just come to mind … Manuel in full slapstick style, Sybil’s soul shivering shrieks, Polly lending a note of sanity to the madness, a murder, a few red herrings and of course, Basil’s bumptious buffoonery! All this, plus a chorus or two of operatic singing, a bowl of salad being let loose across the room, a mysterious German guest but ‘don’t mention the war’, a cleverly crafted plot to keep you guessing ‘who dunnit?’, champagne, canapés and a three-course meal from The Wild Boar Inn, Grill and Smokehouse.  Continue reading

Burns Night Celebrations at The Wild Boar

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Highlights from our Burns Night Celebration at The Wild Boar in 2012.

Our Next Burns Night Celebrations for 2013 are to be held on Wednesday 23rd January 2013

We begin the evening with a drinks reception followed by a 4 course dinner being served whilst the evening unfolds, including specialty steak and a wee dram of Macallan Whisky. Price: £35.00 per person. Time: 7.00pm.

We host Burns Night at The Wild boar to celebrate the life and poetry of the poet Robert Burns, author of many Scots poems. We cannot claim to have many Scottish links at the Inn, other than George on reception! Our very popular Whisky club often features many Scottish tipples and the Chef often looks to traditional Scottish cuisine for inspiration on the menu; plus it is an excuse to celebrate all these things we love!

(approximately 1 minute in length)