Ingredients

3kg Diced Herdwick shoulder
1.25ltr Hawkshead Red ale
1.25kg Red onion (medium dice)
1.5 Celery (£ thickness)
1.25kg Carrots (half-moon, £ thickness)
2 Kg New potatoes (in half)
1.25kg Sliced Potato
1.5tbsp garlic puree
250g Silver skin onions
250ml Red cooking wine
125ml Balsamic vinegar
200g Tomato paste
1tbsp Dark brown sugar
1tbsp Beef bouillon
2 Bay leaves
1/4  Bunch rosemary destalked
25ml Veg oil
Season to taste, 50ml oil

Introduction

Carbon footprint – 3.19kg CO2e

In 2018 we worked with Small World Consulting to Carbon Footprint our menu. We now print the CO2e (carbon equivalent- which takes into account all greenhouse gases) of each dish on our menu. We decided to print our findings on the menu as we wanted to give our visitor the choice to have a low impact meal if they so wished and also helps to inform visitors who potentially commit to the 10 ton carbon lifestyle. Even though the finds are only best estimate (as the detail that would need to be sought for all of our specific products would take a lifetime) we are immensely proud that we can offer this information to our visitor, and we believe we are the only pub that offers this on our menu in the Lake District.

Herdwick Lamb and the Lake District

At Sticklebarn we have the privilege of using Herdwick lamb from Will Benson, one of our tenant farmers at Grasmere, whose sheep roam the fellside behind Sticklebarn. As Cumbrian as the Fells of the Lake District, the Lakeland Herdwick Sheep is a heritage breed. Originally bred for their wool, they are now farmed for their rich flavoured meat and are the true meaning of heritage in Lakeland.

In the Lake District farming and meat play an integral part of daily life, especially in traditional foods like stews, pies, and cobblers. We are very fortunate at Sticklebarn to be at the heart of one of the oldest traditions of hill farming in the country. Great Langdale and the Herdwick Sheep have roots that go back nearly a 1000 years, and the methods of the way they are farmed has hardly changed in that time.  This hardy breed of sheep can be seen roaming the fells in all weathers – their distinct heavy grey fleece, white face, sturdy legs and robust build make them the masters of the fell! They mature slower than many other breeds of sheep, giving them their distinct rich flavour.  Only brought back to the farm to lamb, Herdwicks spend the majority of their life ‘hefted’ on the fell side eating grass, with hardly any intervention from the farmer.

Will Benson has fell rights (Common land usage) in Grasmere and out over to Easedale tarn directly above and behind Sticklebarn. The Herdwicks are ‘hefted’ to the fell – they ‘know’ where to go and where they should stay. This doesn’t mean that they don’t occasionally get confused and wander to different parts of the fell or even another valley. Will has stories of some of his sheep ending up in Wasdale some 20 or so miles (as the crow flies) away from his farm.

Our Hot Pot is made with Hawkshead Red ale, which comes from the Hawkshead Brewery at Staveley. A popular pint among walkers and the staff at Stickle alike, the ale really balances with the meaty goodness of the Herdwick.

Harnessing the power of nature

A key part of our sustainability plan at Sticklebarn is the Stickle Ghyll hydro, a system that uses fast-flowing water to generate energy. The hydro was completed in 2015 and delivered 385,421 kWh in its first year, that’s enough energy to power 90 homes and 7% more energy than anticipated. In 2017 more than half of the pub’s electricity came from hydropower.

By using water flowing down the fell side in the valley, the hydro helps reduce our environmental impact by supplying clean, renewable energy year-round. Any excess electricity is also fed into the National Grid, freeing up funds for our conservation work in the Lakes.

Method

Place the large stock pan on the heat with the oil, once the oil is hot add both onions and sauté till caramelised. Then add the garlic pure

Add the sugar and let dissolve

Deglaze the pan with the balsamic then add tomato paste and cook out

Add the red wine and reduce by half

Add the meat to the reduction along with the bouillon and coat the meat and cook till it starts to colour evenly

Add the rosemary and the ale and bring up to heat, then reduce and let simmer for +/-hrs till the meat is tender

While the meat is cooking, tray up the veg into gastros and season each tray, then roast in the Rational on the veg roast setting (it’ll take 28minutes)

Spread out the sliced potato in parchment gastros, season and add dried thyme roast the same as the veg for 20min or until just cooked as it’ll be reheated separately to serve

Add the roasted veg to the tender meat mix and let simmer for 30minutes, checking the seasoning

Let rest and skim off any fat that rises up

Tub and store

Includes better meat
Includes better meat