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Tag Archives: Restaurants in coniston.
Looking Forward to 2015
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.
New Years Eve at The Wilsons
Come and celebrate the new year with us by enjoying a night of guaranteed fun and festivity.
Champagne on arrival with full buffet available.
£35 per person, bookings now being taken.
Terms and Conditions with Exclusions may apply.
Winter at The Wilson’s
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.
Dickensian Festival
Hey everyone just letting you know that we will be at the Dickensian festival in Ulverston this weekend!
Find us near the Coronation Hall where we will be serving hot food all day including our own Saddleback hog roast.
We look forward to seeing you!
The Winter Special
Don’t Miss our Winter special offer of an amazing reduction to
only £19.99 for bed and breakfast per person.
Staying with us from November 2014 to February 2015. Taking bookings now just give us a call on 01539441237, offer closes 31st of October 2014.
Terms and Conditions with Exclusions may apply when booking your stay.
The Wilsons Hog Roast
Last weekend we hosted our first Hog Roast! It is our latest venture to cater for events and large groups. It went down very well and we were scraping the last remnants of pork off the bones (after serving 130 portions). The pork was absolutely delicious! The roast was switched on at 5am, and it cooked slowly all day, which resulted in a perfect round of crackling, melt in your mouth slices of pork, served in a large white roll, topped with a spoon of stuffing and a big dollop of apple sauce. Perfect with a pint of local Ale.
Hog roasts have been cooked for centuries and are performed around the world as celebratory events and traditional occasions.
A Spit/Rotisserie is a method of cooking slowly, over hot coals or a flame over a long period of time. The meat is skewered on a long solid rod and is supported at each end. This is then turned slowly, to ensure an even cooking. In the medieval times, this was done manually, usually a boy, known as a “spit boy” or “spit jack”. Methods of turning the animal on the spit have improved over the years. Dog treadmills, steam power and mechanical clockwork are some of the methods that have been used. Ours is very modern and uses Gas!
The Wilsons Well Uncovered..
Matthew and his Team have uncovered the original Well at the front of the pub (still in excellent condition), which we can only date to 1838 when the Wilsons Cottages were built. The Well was still in use when the Mayvers Family bought The Wilsons Arms over 40 years ago.
”Birthday”
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 Herdwick Lambs!
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.
