It’s beginning to look a lot like Christmas in the kitchen at Waterhead as Head Chef Nick makes the final preparations for festive banqueting. With rich pickings of produce from a range of local suppliers, Nick invited Barry Carr from The Cheese Larder in Kendal to help select a fabulous Cumbrian Christmas Cheeseboard. We think you will love their final choice … Continue reading “Cumbrian Christmas Cheeseboard at Waterhead”
Cumbria Wooden Spoon returned to English Lakes Hotels, Resorts & Venues for their annual dinner which this year was held at Waterhead in Ambleside on Thursday 26th November 2015. Continue reading “Waterhead Welcomes Cumbria Wooden Spoon”
The view over the lake at Waterhead can only be described as Autumnal glory at the moment! Definitely the season to fill the senses with sugar and spice and all things nice.
Nick, our Head Chef, has been creating the perfect pud for Apple Day 2015 on 21st October and he’s agreed to give us a sneak peek at the recipe. Continue reading “Celebrate Apple Day with this Apple Tart Tatin Recipe”
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”
Lancaster House general manager and Food & Wine lover Tim Bell, tells us why this Autumn should taste extra special this year.
Horticulturaly speaking, it’s been a pretty good year so far. The spring was mild and relatively frost-free, the summer heralded some great periods of warm, unbroken sunshine, and here now, as the leaves slowly turn into their annual shade of gold, we’ve enjoyed a sublime autumn. The net result of this continual run of fine weather is an autumnal harvest of un-paralleled quality for the Great British Crop.
So, what should we be looking out for on our home-grown Supermarket shelves this month, and what are some of the best dishes to celebrate the depth of flavours in this year’s offerings? Continue reading “Lancaster House: A deep-rooted love of Autumnal Fayre”
When it comes to wine and its origins, everyone has an opinion. Which country is best, which grape is best, ‘I won’t even look at a screw top’, etc etc. While it is good to remain open minded, there is little doubt that some regions make certain wines better than the rest. Depending on who you ask of course … Here, Lindsay Price, Deputy Manager of Waterhead, shares a few of her favourites. Continue reading “Wines From Around the World”
Often when one is planning what to make for a dinner party, or even just a large family meal, the two main considerations are not being stuck in the kitchen all evening whilst your guests are enjoying themselves and not breaking the bank when it comes to ingredients.
Andrew Caulfield, head chef at Waterhead has come up with the following recipe which would make a perfect starter for any occasion, especially when you are catering for a large number of people. Not only can the whole dish be prepared well in advance, leaving you time to socialise with your guests, but also the main ingredients, ox cheek and onions, are relatively inexpensive, and make for an incredibly tasty dish. This recipe makes twelve portions. Continue reading “Recipe to Make Our Braised Ox Cheek Terrine at Home”