Hoping you all had a brilliant start to the new year and that the rest of the year continues to be just as good!
Here at The Wilson’s we have a lot of plans for 2015 starting off with two new luxury self catering apartments, furnished to the same high standard as our very popular Wilson’s No.3 and The Mews, both will be available to let starting from Easter. We are very excited about these, expect more information about the apartments as they get closer to completion.
The weather has turned and the days are shorter, we are now well into winter and there’s no better place to escape from the cold than the Wilson’s.
Especially now that we are starting to serve our seasonal winter menu with our section of specially chosen winter warmer meals which can be seen here.
Dont forget that our winter special offer of only £19.99 for bed and breakfast per person is also still available until the 30th of this month!
Terms and Conditions with Exclusions may apply when booking your stay.
Easter weekend has kickstarted the arrival of pizza nights here at The Wilsons, all cooked by our excellent Italian pizza chef, Martina. Pizza will be available to eat in or takeaway!
Pannage is the practice of releasing Domestic Pigs to eat wild, fallen acorns. This is an historic event, which was a right or a privilage for local people to let their pigs feed on the common. Customarily a pig was given to the Lord of the manor depending on the number of pigs loosed de herbagio, as the right of pannage was entered.
Pannage is still done today, in the New Forest, where the pigs are released for 60 days to eat the fallen acorns, which could be harmful to ponies and cattle that also graze on the land. The duration of the “pannage” is decided each year, by the court of Verderers, and varies from season to season. Prior to the pigs been released they have nose rings fitted to prevent them from creating too much damage and rooting in the grounds.
The practice of “pannage” is ancient and has been practised in Spain (as here) for centuries, where they are known for creating the worlds’ finest Ham. The Jamon iberico de bellota are Black Iberico pigs (the original swine of Spain) which immediately after weaning, the piglets are fattened on barley and maize for several weeks. They are then allowed to roam in pasture and oak groves to feed naturally on grass, herbs, acorns, and roots. At the time of slaughter, the diet may be limited to olives or acorns for the best quality jamón ibérico. The hams will then go through a very long curing process, from 12 – 48 months to produce a prized ham with a smooth texture and rich and savoury taste. This ham sells for an average of £42/kg.
So bearing all of the above in mind….. We have let our saddleback pigs out into the woodlands for the last month or two and now, as Autumn is here and the acorns are falling, our Annie and her not-so-little-piglets are having a feast! While we are not going down the road of curing and producing a fine ham, we are going to be preparing our pigs for a Hog Roast (or two).
We have a stand at the Ulverston Dickensian weekend at the end of November, where we aim to serve our Pigs, which will be slow roasted, and served with hot slices in a large soft roll, with spoonful’s of homemade stuffing, lashings of apple sauce and crackling! Its guaranteed to warm you up – a must for hungry shoppers and passers’ by.
The Wilsons has won the Furness CAMRA Pub of The Season Spring 2013! We are very proud of our award and appreciate all the hard work Andrew puts into choosing the Ales and looking after them so well, ensuring you all get the perfect Pint.
CAMRA campaigns for real ale, real pubs and consumer rights. It is a independent and voluntary organisation and has been described as the most successful consumer group in Europe. CAMRA promotes good-quality real ale and pubs. Their aim is to:
Protect and improve consumer rights
Promote quality, choice and value for money
Support the public house as a focus of community life
Campaign for greater appreciation of traditional beers, ciders and perries as part of our national heritage and culture
Seek improvements in all licensed premises and throughout the brewing industry
The Furness Branch covers the area of Lancashire, North of the Sands, plus a bit of South Cumberland, as far north as Bootle,
We stayed at this lovely Inn for a 2 day trip to celebrate my birthday 12th January. Very warm welcome, refurbished room beautiful, staff friendly and very hardworking. Lovely food on both nights and my husband appreciated the real ale choices. We had to cut our 3 day visit one day short due to severe weather warning but would certainly book again.
Log fire and papers great treat..
Well done all of you..
The Wilsons now have their very own flock of Herdwick lamb. 99% of all Herdwick sheep are commercially farmed in the central and western Lake District
Herdwick meat is renowned for its distinctive taste and eating quality – this is a natural result of the lambs maturing slowly on the heather and grasses of the Lake District fells.
The meat is succulent, tender and exceptionally tasty with a more gamey flavour than conventional lamb. A scientific study by Bristol University found that the taste and texture of Herdwick lamb was superior to lamb from lowland breeds and that the meat contained beneficial Omega 3 fatty acids. Source
The name “Herdwick” is derived from the Old Norse herdvyck, meaning sheep pasture, a particularly hardy breed they have been known to survive under a blanket of snow for three days while eating their own wool.
In the latter half of her life, the children’s author Beatrix Potter bred Herdwicks and acted as president of the breed association for a time.
Our Herdwick Lambs; seen here in front of the Old Man of Coniston.
Matthew feeding up our flock while the snow lies on the fells.
Our party stayed in little arrow for a new year break just down the road.Nice 15 min walk to this pub and we were not disappointed Food was excellent and could not fault it. We had a lunch time meal and a Sunday dinner and both meals were superb, Kathy and the staff could not of been more helpful We hope to return one day and maybe stay in the cottage. Will be spreading the word about this lovely pub.