Such a Perfect Day – Weddings at The Wild Boar!

Emma Sanders, Wedding Co-ordinator at The Wild Boar tells us why she loves what she does and why creating a bride and grooms perfect day will never be boring!

The Enquiry

Emma Sanders, Wedding Co-Ordinator
Emma Sanders, Wedding Co-Ordinator

I love the fact that everything to do with weddings at The Wild Boar is woven around the individual needs of the bride and groom. We don’t have set ‘bronze’, ‘silver’ or ‘platinum’ packages, we just have what is perfectly individual each time.

When a bride and groom get in touch to make an initial enquiry, I send out our wedding brochure but what is more important to me is that first appointment when I get to meet the couple for the first time and show them around the inn, with all its charm, family warmth and wealth of unique features that can be tailored to create what will be the most important day of the couple’s lives.

_07B2052-X2

Fulfilling Dreams

I grew up around the Inn. My Dad, Marc Sanders, has been Head Chef at The Wild Boar for over twenty years, so I know that fulfilling a couple’s wedding dreams is what we do here. After I’ve met the bride and groom and they’ve decided to trust us with handling the event of their lives, we get down to the details.

Emma and Mark working together
Emma and Marc working together

I’ve found that couples are usually reassured by the fact that the team here at The Wild Boar take weddings in their stride – whatever requests are made.

One wedding featured Betty the Bulldog complete in wedding outfit! It was her responsibility to make sure the wedding rings arrived down the aisle safely.

gaynor_ryan_wedding_wildboar-77
Photo by: Rachel Hayton Photography

Last year a bride and groom having a marquee wedding in the Wild Boar woods requested a bus stop at the top of the woods where their guests were to wait to be driven to the venue. The team at the Wild Boar do everything we can to make these kind of dreams come true.

gaynor_ryan_wedding_wildboar-66
Photo by: Rachel Hayton Photography

We Make Much Ado About Food …

Wedding cake made of cheese
Wedding cake made of cheese

Early in the planning process we invite the bride and groom for a chat with Chef. This is where years of experience with wedding menus has given him an instinct for what works and what doesn’t. He crafts the wedding menu around what the bride and groom want – and if it’s not something normally on the menu he is happy to make it or to work on a wedding theme.

One bride and groom were very particular about having a very spicy sauce for their steaks. Chef sourced some scotch bonnet chillies, grown only in the Caribbean and with them we created their very own sauce and called it the 3XXL! Cheese wedding cakes are becoming more popular and we love to dress them and make them just as beautiful as a traditional cake.

WBH&WHH27-X2

The Big Day arrives

WBH&WHH43-XLIt wouldn’t be a wedding unless everybody involved had some kind of pre-wedding anticipation. Obviously the bride and groom and those in the wedding party are going to have the usual nerves associated with such an important day. However, The Wild Boar ‘family’ are also on heightened alert – weddings are never run-of-the-mill days! From the Housekeeping team to the Restaurant team there is an excited buzz around the inn and we all feel very much a part of this special day.

WBH&WHH17-XLBehind the scenes there is always the tension of making sure that everything on the surface runs perfectly smoothly – taking the strain is all part and parcel for the team. This might mean that Chef is nagging me to get the guests seated before the cooked-to-perfection steaks become cremated or threatening to send out the food before the Father-of-the-Bride has completed his hour and a half speech!! Of course, he never does – he cares too much about creating the perfect day!

So, the hard work, planning, long shift, Chef’s mini tantrums are over and the wedding has been a huge success. The Bride and Groom and all the guests have had a wonderful day – the food and drinks, home-brewed beer, family atmosphere! They’ll never know that more than once I’ve threatened to send Dad home! After a recent Wild Boar wedding, I asked him what type of wedding he’d like me to have? I was told in no uncertain terms that he will be happy to arrange my elopement to the Caribbean! Perhaps I’ll keep him this side of the kitchen when that day arrives!!

Couple in The Wild Boar's private woodland
Couple in The Wild Boar’s private woodland

Next Wedding Fayre

Meet the team at our next Wedding Fayre on Sunday 22nd February from 12pm – 4pm. This a great opportunity to see The Wild Boar and speak to our local hand picked suppliers.

 

  • Written by: Emma Sanders, Wedding Co-ordinator at The Wild Boar

Malt of the Month – Glenfiddich 15 Year Old

For our September Malt of the Month at The Wild Boar, George Hutton is taking us on a tour of Speyside for a Whisky that he has have come to love. Continue reading “Malt of the Month – Glenfiddich 15 Year Old”

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 “Malt of the Month – Yamazaki 12 Year Old”

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 “The Wild Boar Whisky Club introduces its Master of Malt!”

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 “6 Nations Whisky & Rugby Dinner in association with Wooden Spoon”

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

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!