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.
If you’re stopping at The Wilson’s or just passing through don’t leave without visiting The Torver Deli for some of our takeaway goodies , Opened early last year the deli has become popular with locals and guests alike.
Made fresh every day in the deli are cakes, breads, pies and much more to sample such as our very own branded products like our selection of jams and sweets
You may just want a daily paper and pint of milk, need inspiration for tea or forgotten those household emergencies?
The deli is open from 7.30am everyday and closes as the pub does.
I promise you won’t be disappointed with Eddie’s fruit cake or the biggest sausage roll around, just make sure to be quick as they sell fast! Also try our home-made gluten free chocolate brownies which proved to be a summer best seller.
We can even take pre-orders for bread and papers and make up pack lunches for a trip up the fells.
So don’t forget to pop in and have a look around!
After months of hard labour our old, outdated rooms have finally been fully refurbished to an exceptional standard!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!
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!
This month we’ll be anticipating the arrival of a selection of new ales and guest beers from local brewers, including: Jubilee Stout from Kirkby Lonsdale, Langdale Ale, Black Sail, a new copper ale from Hesket Newmarket, and fine ales from Barngates. Loweswater Gold & Coniston XB are also served behind the bar – all essential for relieving some of the heat from those humid, thirst-quenching summer days ahead!
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.
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.
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!
Well, it is safe to say Summer is here! The temperatures have been soaring and we have been kept busy with visitors and guests alike. Andrew has been keeping the bar well stocked to help quench the thirst of our weary travelers,while Kirsty and her team have been cooking up a storm, ensuring everyone gets a good plateful of Wilson’s Food and keeping the Torver Deli stocked up.
With the weather being so kind to us the back field is in more use than ever. Annie and her piglets have settled down well and are enjoying their new home. The Pygmy goat and her Kid (named Jack) have arrived to join Annie and the Herdwick Lambs. The bouncy castle is up and the new tables and benches have been assembled. So we look forward to the start of the summer holidays and welcoming you all here: whether its for a plate of Wilsons food, a cold drink, or a room for the night we will be ready and happy to see you.
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.