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.
Don’t Miss our Winter special offer of an amazing reduction to
only £19.99 for bed and breakfast per person.
Terms and Conditions with Exclusions may apply when booking your stay.
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After months of hard labour our old, outdated rooms have finally been fully refurbished to an exceptional standard!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.