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.
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!
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.
It 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.
Behind 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!!
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.
This month, The Wild Boar’s Master of Malt, George Hutton, introduces us to the single malt that is bottled only when the Master Blender feels the flavour has reached its peak – the Glenrothes Select Reserve. (more…)
This month The Wild Boar’s Master of Malt, George Hutton, is back closer to home exploring an all-malt whisky from Scotland for his ‘Malt of the Month’ in July 2014.
Laphroaig 10 Year Old is an all-malt Scotch Whisky from the remote island of Islay in the Western Isles of Scotland. Laphroaig, pronounced ‘La-froyg’, is a Gaelic word meaning “the beautiful hollow by the broad bay”. In making Laphroaig, malted barley is dried over a peat fire. The smoke from this peat, found only on Islay, gives Laphroaig its particularly rich flavour. (more…)
Last month we introduced The Wild Boar’s Master of Malt, George Hutton, who promised a regular ‘Malt of the Month’. He starts our whisky journey in Tobermory on the island of Mull.
The following guest post has been written by Gavin and Penny. Both are hoteliers and Whisky experts, Penny being the Director of Speyside Whisky Festival…
It was a damp Tuesday in November a couple of years ago and we stumbled into the bar of the Wild Boar Inn at Crook.
It was warm, had a welcoming log fire, a good range of real Ales and an impressive collection of Malt Whisky. On that basis alone it was considered the place to stay that night!
We settled in and made our way back to the bar only to discover that Tuesday night was Malt Whisky night!
This was going to be interesting, on so many fronts! (more…)
Laura 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!
As the seasons change so too does the seasonal beer on tap at The Wild Boar Brewhouse. Mad Pig Ale, our 4.0% ABV house ale, will be ever present but Hogshead 54, a 5.5% imperial pale ale, will go into hibernation for the winter. With longer nights and colder days something altogether more hardy and warming will be needed to step in and take its place for a season.
We have a small veg patch at The Wild Boar which Laura has been lovingly tending to. This year the beetroot has been extremely good. We planted a one of the most popular varieties of beetroot called Boltardy and harvested them when they were the size of golf balls. Bolt-resistant, this variety of beet can be sown earlier than many other varieties and as long as it’s under cloche protection it can be sown as soon as the soil warms up at the start of the year.
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.