Lancaster House – Flat Caps and Parched Peas
Lancaster House is proud of the region’s rich food history and heritage. Indeed, our Foodworks Restaurant pays homage to the tradition of good honest food eaten by the ordinary working class families of the area. The flat cap is synonymous with the workers of the north and can be traced as far back as the 14thCentury. In 1571, an Act of Parliament, designed to stimulate the woollen trade, decreed that all males over 6 years of age (non-noble) were to wear woollen caps or pay a fine of three farthings per day. Needless to say, the fashion caught on.
The flat cap of the North
The every-day food of those cap-wearing families was simple and nutritious and required to fuel farm workers, fishermen and, when the industrial revolution took over, miners and factory workers.
Lancaster House celebrates the best of Lancashire’s culinary past in their 8-course Tasting Menu. Here’s a little appetiser…
Traditional Parched Peas
This is an old flavour of Lancashire and a street food before street food became trendy. It can still be found at local fairs and markets.
Black peas are soaked in a large pan of water overnight, drained and then boiled and simmered for at least two hours in fresh water with salt and a good helping of vinegar, until the peas are tender. They are served piping hot with another dash of vinegar.
Frank Benson’s Morecambe Bay Potted Shrimps
With a glorious reputation around the globe, the best way to describe these little beauties is by sharing the video taken by the General Manager and Head Chef of our sister hotel, The Midland, when they went shrimping with Frank Benson himself.
Mark Needham, Frank Benson and Michael Wilson heading out on the tractor in Morecambe Bay
World Famous Black Pudding Bon Bons
The best black pudding claims its roots in Bury, part of Lancashire until 1974. The main ingredient – look away now vegetarians – is local pig’s blood. However it also contains a complex and careful mix of pearl barley, hulled and crushed oats (groats), onion, pork fat, oatmeal, flour and seasoning. Delicious served with tangy mustard mayo and pea shoots.
Lancashire Ginger Parkin
Traditionally eaten on Bonfire Night, fortunately it is now a year-round favourite. A substantial energy snack – great for taking down the mine where the blackness of the coal dust met its match in the black gooey depth of the treacle used in this local delight.
We serve ours with a rich toffee sauce and Walling’s Vanilla Ice Cream Pearls – eat your heart out sticky toffee pud! Get the recipe here.
Lancashire is world renowned for its rich grazing and, by association, the quality of its milk and cheese. Spoilt for choice, there are seven artisan cheesemakers located within the same postcode on the edge of the beautiful Forest of Bowland, Area of Outstanding Natural Beauty.
Lancaster House’s Head Chef and F & B Manager, Damien and Gary, have spent some time out and about on the Cheese Trail selecting the best of the best for our traditional cheese board.
Head Chef, Damian (left) and F & B Manager, Gary, out on the trail for cheese
A bottle of Sandeman Port and a selection of local cheese
Book Now for a Taste of Lancashire
All these Lancashire delicacies and several others can be enjoyed in our Foodworks Restaurant as part of our 8 course tasting menu, and must be pre booked. Call 01524 844822 to make a reservation.