Wildsmith Hotels’ grounds spur new tipple creation

The head chef at the newest hotel in the Wildsmith portfolio has partnered up with a brewery in Lancaster to create a special winter beer.

Kevin Tickle, who heads up the kitchen at The Forest Side in Grasmere, has teamed up with Ian Walsh from the Old School Brewery in Warton to make the tipple, Spruce beer.

Tickle previously worked as chief forager and sous chef at L’Enclume, Simon Rogan’s flagship restaurant, and has now brought his love of local produce to his new role.

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The new beer, crafted with Walsh at the micro-brewery near Carnforth, uses pine needles from trees in the grounds of each one of the three Wildsmith Hotels, Forest Side, Hipping Hall and The Ryebeck.

The first batch of 1,200 litres produced was fermented for five days, brewed in a day and then sent off to be bottled, producing 2,000 bottles, which have been split between Wildsmith Hotels and The Old School Brewery.

The next step will be creating other brews that use the range of botanicals available to them from The Forest Side’s restored kitchen gardens and the grounds at the other two hotels.

Kevin Tickle, head chef at The Forest Side said: “I’ve loved making beers over the years, it’s always been a bit of a hobby of mine – having the opportunity to work with Catherine and Ian to produce bespoke beers for Wildsmith Hotels is amazing and I’ve loved every minute. For me it’s about making a connection with our local surroundings, the food I produce and giving the hotels guests a range of taste experiences.”



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