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.
After months of hard labour our old, outdated rooms have finally been fully refurbished to an exceptional standard! For more information please visit The Wilsons Rooms.
Many thanks go to Dave Pennick from Photo Express, Ulverston for providing the images!
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.
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,
As well as our normal range of fantastic, local ales, such as Stringers (from Ulverston Brewery), this week at the Wilsons we are trying a new beer from Kirkby Lonsdale Brewery. The Radical is a 4.2% rich, hoppy and malty Bitter – perfect with our line caught Whole Trout, oven baked and served with new potatoes and salad.
The Radical has arrived in the cellar and has begun its “settling” process, ready to be served on Wednesday. The barrels are left undisturbed for a minimum of 24 hours to let the sediment settle and to allow the perfect, clear pint to be served.
Kirkby Lonsdale Brewery Co Ltd was established February 2009 by four “local lads”. A father and son team, who already run a local freehouse in Kirkby Lonsdale, decided to join forces with Roger and Alan, another couple of “local lads”. All of whom share a passion for “real ale” and a keen interest in establishing a local brewery. After many months of planning and preparation the brewery was finally installed and is situated at the Old Station Yard, Kirkby Lonsdale.