The Wild Boar in Windermere will re-opened its doors in April after a major revamp that includes the creation of a new smokehouse.
This it is the first restaurant in the Lake District to have its own smokehouse, producing delicious smoked cheeses, fishes and meats.
The newly-named Wild Boar Inn, Grill & Smokehouse will also boast an open-plan layout that will give diners the chance to see the chefs at work.
Another new addition is the Chef’s Table which seats up to eight people located directly next to the kitchen for the best view of the action.
Head chef Marc Saunders has created a modern British menu that makes use of some of the best local produce.
Marc has had on site training from an expert in smoking products in preparation for the re-opening of the restaurant. He says:
“It’s been great fun learning a new skill, finding out about all the different wood chips that you can use to get different flavours. And everyone working at the restaurant has obviously enjoyed trying out all the smoked products that I’ve been developing for the new menu.
The fact that the kitchen now opens out into the restaurant will add a new dimension for our diners, as well as a new challenge for the busy team working in the kitchen itself! It’s been fantastic to have the opportunity to create such a distinctive new menu and a completely new dining experience. I think our regular and new customers are going to be delighted with the results.”
Photographs of some of the local producers adorn the restaurant walls to show customers where the food is sourced from.
The grill menu is a meat-eaters delight with a choice of six styles of steak from rump to T-bone, all of which are guaranteed British beef hung for a minimum 21 days. Marc also gives chef recommendations on how each of the steaks should be served from rare to well done.
From the Wild Boar Smokehouse comes Damson Cured Scottish Smoked Salmon which is served with caper and red onion salsa, lemon and brown bread.
Puddings will be another speciality with a choice of traditional favourites including Baked Alaska, Sticky Toffee Pudding and Hot Chocolate Fondant. There will also be a daily fruit crumble served with custard and ice cream.
Simon Berry, Managing Director of English Lakes Hotels, which owns the Wild Boar, says:
“We’ve added all of the ingredients to make the Wild Boar Grill one of the best restaurants in the Lake District. It will be a fantastic new restaurant in which diners can see their meals being prepared right before their eyes.
Marc Sanders has devised an exciting new menu offering a choice of classic breakfast, lunch and dinner recipes. The food will be good, honest and simply prepared. And the ability to smoke products on site will offer our customers something we think they’ll really enjoy and which isn’t available anywhere else in the area.”
As an extra treat guests will be able to buy their own bottle of whisky or other spirits which will then be kept at the inn for their use on future visits.