Emma Underwood, Operations Manager at Lancaster House is responsible for ensuring that we maintain the highest possible standards in Green Tourism. She leads a team of Green Champions who are always on the look-out for creative ways to conserve, re-cycle and reduce our carbon footprint. To celebrate National Coffee Day they’ve come up with ten tips for using your coffee grounds. Continue reading “Lancaster House Love a Good Cup of Coffee Grounds”
Over the months, George, our Master of Malt, has shared many of the malt whiskies that feature behind the bar at The Wild Boar. One that has become a firm favourite with the team here at The Boar is Balvenie Double Wood 12 year old. Continue reading “One of The Wild Boar’s Favourites – Balvenie Double Wood 12 year old”
To celebrate World Tourism Day on 27th September we’ve put together a two-day itinerary for visitors to the Lake District.
There are so many exciting things to do in the Lake District it can be difficult to know where to start, so our itinerary should help those who may not be familiar with the area and who may be travelling without a car. Waterhead is the perfect base for exploring – right next to the jetty for cruising the lake and with a bus stop perfectly positioned for day trips throughout the beautiful Lake District countryside. Continue reading “World Tourism Day – Our Recommended Lake District Itinerary”
Over the next few months Lancaster House Bar Manager, Tom Chalmers, is going to introduce us to the delights of Sandeman ports and sherries featured on our menus and, of course, in our Sandeman’s Bar. He starts by telling us how our connection to the famous brand began.
Sandeman’s Bar at Lancaster House is founded upon a friendship which had an usual beginning and a local connection with a branch of the Sandeman family, boasting over two hundred years of port and sherry production. Continue reading “Lancaster House and the Sandeman Connection”
Our Waterhead Gin of the Month takes us across the Atlantic and tells a story of sustainability at its best. Death’s Door Spirits have reinvigorated the local agricultural heritage as well as creating a superb and highly acclaimed gin.
George, our Wild Boar Inn Master of Malt, has chosen Edradour 10 Year old for his September Malt of the Month. Although officially the smallest traditional farm distillery in Scotland, Edradour has a big history and is an extremely popular destination for visitors from around the world.
A Model Village or a Distillery?
There seem to be two translations of Edradour to choose from, ‘the land between two rivers’ or ‘Edred Dobhar’ meaning the stream of King Edred. Whichever you choose, the distillery is perfectly placed beside a fast paced fresh water supply not far from the central Highlands town of Pitlochry. The site of the distillery itself is quite unique with whitewashed farm buildings and picket fences, more like a model village than a commercial production facility. On your approach, the site offers a feeling of ‘coming home’ in a ‘Little House on the Prairie’ type of way.
Established in 1825 as a local farmers co-operative, the distillery has exchanged hands a fair few times over the years and has included at least one shareholder with dubious credentials. Frank Costello, New York mafia Godfather invested heavily in the distillery in 1938 before handing it on to various international consortiums.
I wonder if the mafia had anything to do with the sinking of a ship off the island of Eriskay in 1941. This was the famous story of 20,000 cases of whisky, including blends from Edradour, that were lost overboard, several finding their way into the hands of the locals ‘entrepreneurs’. Compton McKenzie went on to immortalise this story in ‘Whisky Galore’ and I hope we have all seen the hilarious film of the same title.
Keeping it Traditional
Little has changed in the production process at Edradour since 1825. The distillery is in the original farm buildings and mash tun, washbacks and a pair of stills (the smallest permissible for commercial distilling) all snugly fit into one room. There’s no automation and much of the equipment is made from wood. Incredibly they manage to produce 90,000 litres of whisky annually expressed through no less than 25 different and distinct flavours of single malt including Ballechin, a range of heavily peated malts and a range matured solely in wine casks with a depth of flavour and character emerging from the barley and sweet fruits of the wine.
Whisky Tasting at The Wild Boar
Here at The Wild Boar, we host regular Whisky Tasting Evenings to enable you to learn more about this classic age-old spirit. Take a look at The Wild Boar Events page and join George at our next whisky tasting event.
Learn a new skill in a day – our Smoking Course is the perfect opportunity to discover how to hot and cold smoke food without the need for any professional equipment.
Partnering with Jo and Georgina from Smoky Jo’s – supplier of smoked goods to Prince Charles! – our one day course will inform, delight and entertain. At the end of the day celebrate with a huge banquet prepared by Chef using the foods smoked by you and fellow participants. Invite your partner, friends and family members to the meal for added kudos!