Food at the Great Inns is always exquisite, and this autumn one of the Inns is creating something very special with the introduction of whisky matured meat to its menu.
The five-star Wild Boar Inn Grill & Smokehouse, a traditional coaching inn set in a tranquil Lake District valley close to Windermere, is preparing for the longer nights closing in this autumn with this tantalising addition to the menu.
The inn is blending prime Herefordshire beef with Glenfiddich IPA experimental series single malt Scotch whisky to produce batches of steaks which are then aged in salt chambers for 30 or 60 days.
Working in partnership with Lakes Speciality Foods, the steaks are being treated to the whisky soaking process and prepared for aging at the Wild Boar, before being sent to be matured in Himalayan style salt chambers.
The technique of dry aging meat involves resting a protein in a temperature regulated environment for a specified period to tenderize and increase its flavour. The introduction of whisky infusion amplifies the dry aging process and imparts the unique flavour of the whisky into the beef.
Miroslav Likus, the head chef at the Inn owned by English Lakes Hotels Resorts & Venues, explains: “Time and preparation is everything with this process which produces delicious results. We have chosen a whisky which we think will give our diners a subtle treat, with the meat soaked until the alcohol is fully absorbed, wrapped into 100% cotton cloth to protect it, and then rested for an extensive period.”
The whisky infusion process, combined with salt chamber dry aging, allows beef protein to be softened by natural enzymes in the animal’s flesh. Any tougher areas of the meat, such as muscle fibres or connective tissues, are broken down, producing steaks which are more tender and flavourful.
Adam Bujok, the manager of The Wild Boar, adds: “Whisky matured meat is becoming increasingly popular with fine diners and foodies all over the globe, and with our regular whisky club here at the hotel, we thought it would be a great way to blend two of our finest food and drink offerings for our guests. The steaks will be ready to eat in early November.”
The Wild Boar Inn has its own smoke house, which supplies the restaurant with meats, cheeses and fish and offers food smoking courses. It holds a whisky club on the second Tuesday of every month, with a range of around 130 different fine brands on offer.
The hotel also has an on-site microbrewery, the Brewhouse, where guests can experience real ale fermenting sessions under the expert guidance of a master brewer. Guests can try clay pigeon shooting and archery in the hotel’s private woodland.
For further information, visit http://englishlakes.co.uk/the-wild-boar/