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.
Well, it’s that time of year again – already!! We are well underway with Christmas preparations and festivities. We have our fabulous, extra large Tree up, beautiful handmade decorations in the bar and Deli (all available for sale), a mouth watering Christmas Party Menu and the Torver Deli has a range of treats and gifts for everyone! From Homemade Mince Pies and Mulled Cider to Hampers, Gift Vouchers, Cakes and Cookies! Make sure you drop into see us.
We would like to take this opportunity to Thank you all for your custom and loyalty throughout the year, and we hope to see you over the coming weeks and welcome you back in 2014!
Have a Merry Christmas and all the very best wishes for the New Year.
The Wilsons has been busy gearing up for the Summer holidays! We have a lot of new benches and umbrellas (for those hot summer days to come) and the back field has been mowed, the Lamb pens are built and we have also built a couple of Pig Arks, for Annie and her piglets.
Annie is a Saddleback pig. The saddlebacks which came about when Lord Western was travelling in Italy and decided that the Neapolitan pigs would be ideal to improve the breed of Essex pigs. He crossed the Neapolitan with the Essex Sows to create the Neapolitan-Essex. Overtime one of his tenants, used the Neapolitan-Essex boars, belonging to Lord Western, and crossed them with his coarse Essex sows and therefore established the Improved Essex. The Essex pig originally had a black head and neck, as well as a clearly defined belt of white over the shoulders and continuing over the forelegs. The rest of the body was black with the tip of the tail and feet being white.
The Essex pig was then crossed with the Wessex (a cross between two indigenous old English bacon pigs which was black all over, with a continuous belt of white hair over the forelegs and shoulder), to “make a feature of the chief colouration marking?…”. So the respective breed societies amalgamated in 1918, in 1967 the British Saddleback breed was established.
British Saddlebacks are hardy breed and are noted for their mothering ability. The breed is known for its grazing ability and has secured a place in organic production.
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.
After a soggy wet day on the fells we came here for an evening bar meal. Immediately we were impressed with the welcoming & cozy ambiance & settled down near the blazing log fire.
We had been a bit apprehensive about bringing the dog out in the evening, but she was made as welcome as any other 2 footed customer.
We enjoyed some great local beers & a lovely meal made from local produce.
We all chose the burgers which were absolutely amazing-excellent quality, well presented & colossal in size.
Seeing other food coming out of the kitchen, on another of our visits to the lakes we will come back here again & try some of the other lovely looking food.