In preparation for The Midland Vintage Wedding Showcase, I met up with Carol Bean, co-founder and Director of Itsy Bitsy and discovered a wealth of knowledge about the Vintage era and what’s going on creatively in Morecambe. She is also our expert advisor for The Midland Wedding Showcase. Here is someone to whom I would feel very comfortable handing over the style reins of any Vintage glamorous wedding or event. Continue reading “Authentic Vintage Style Collectables at The Midland”
When you book an English Lakes venue for your wedding celebration, you can be sure you will always get the best personal service with one of our dedicated wedding and event co-ordinators.
Introducing our two wedding co-coordinators at The Midland – Helen and Lee-Harry. Between them, they do everything in their power to ensure that each wedding glides along seamlessly, even if they are at times pedalling furiously behind the scenes. Being with the company over twelve years, they have a wealth of experience and more than a few memorable moments. Continue reading “Meet The Midland Wedding ‘Dream Team’”
John Kitts and Carly Robb were married in April this year at The Midland. We are thrilled that they allowed us a peek behind the scenes of their romantic and stylish 1920’s wedding celebration.
This year’s Vintage By the Sea Festival is set to bigger than ever this year with three military crafts set take to the skies over Morecambe promenade. Continue reading “New additions to Morecambe’s Vintage By the Sea Festival’s flypast”
Last night English Lakes picked up a national silver award for excellence in VisitEngland’s hospitality, catering and tourism Awards.
The Wild Boar secured a place at the top table at the VisitEngland Awards for Excellence 2015, coming in second position in the Tourism Pub of the Year award category. Continue reading “English Lakes Bag Two VisitEngland Tourism Awards”
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 wholesome meal 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).
Continue reading “Recipe: Blade of Beef, A Real Treat”