Contents


The Wild Boar adds smoke house – and creates a real food identity


T


he Wild Boar in Gilpin Valley has gone through a transformation this year and has created a fantastic


new identity, for its kitchen in particular. Head chef Marc Sanders has added a smoke house on the grounds as well as a grill in the kitchen. Combined with this he is focussing heavily on sourcing meats locally, and the resulting menu is a carnivore’s dream – with lots of great dishes for non- meat eaters as well, we hasten to add. If you are particularly interested in sampling what comes out of Marc’s smoke house, then try the Deli Plate (note that it’s more of a starter than a main), which includes smoked Waberthwaite ham, Cumbrian salami, smoked Westmorland cheese, damson cured wild salmon, wild boar sausage, bread and pickles. We hope to see many more pubs offer honest, simple food like this.


18 sponsors this issue of Artisan-food Issue 5 • Aug-Sep 2010


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