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At the beginning of 2016, we announced our nominated ‘Charity of the Year 2016’. We have various fundraising events planned to run throughout the year to raise funds for our chosen charity; Amy’s Care. Based in Cumbria, Amy’s Care provides social clubs, holidays and specialist care for older adults, mainly aimed at people living with dementia.
This month’s recipe comes from Head Chef, Mark Harris at the Inn on the Lake. Mark recommends this luxurious dish ‘Pork Fillet in Verjus & Cream with Prunes & Sage’ as he says it’s refreshing simple to make… follow his step by step recipe to make it yourself at home.
You won’t find this Cumbrian chef heating up an instant korma. Instead, imagine him cooking up some spectacular fish; it’s easy if you fry. And he likes to give peas a chance. One more? Try the salad of John and Yoko… Meet John Lennon, Head Chef at the George Hotel in Penrith.
It’s been a long old damp winter that’s for sure! So why not join us to celebrate summer in style on our annual guided walk to the ancient stone circle at Castlerigg and greet the sunrise on the longest day of the year.
The popular Rambler’s Bar at the Inn on the Lake in Glenridding is much loved by locals and visitors alike; after receiving a full face lift in time for Spring 2015, the venue is now looking forward to opening in May with a brand new addition of an impressive 80 seater function room.
The 2016 Dalemain Marmalade Awards have proved to be another fantastic year for marmalade, with higher standards and tastier marmalade than ever and over 2000 home-made entries. The judges have busy posting out mark cards for every entry and certificates for all the winners. Everyone who entered should have receive their scores & judges feedback by now.
Matt Collins has been the General Manager at the Lodore Falls Hotel in the beautiful Borrowdale Valley since Summer 2015. Matt is committed and willing to do whatever it takes to make the Lodore Falls successful, recognised for his positive interactions with others, Matt has created a powerful team. We’ve asked Matt a few questions to give our followers an insight into the life of Matt Collins.
Easter is just a hop away… Follow our Easter bunnies and find a few deliciously good reasons to get out of the house this Easter!
This month’s recipe comes from Sous Chef John McKlean from the Lodore Falls Hotel, John is passionate about creating seasonal dishes and recommends using the following ingredients for the month of March; clams, mussels, sea bass, venison, leeks, savoy cabbage, king edward potatoes and purple sprouting broccoli.
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