We accept payment from these major credit / debit cards:
All of our payments are managed by
When the leaves have newly arrived it is time to make beech leaf gin, otherwise known as noyaux – a French word meaning a nut liqueur. Its easy and simple to make, tastes amazing and will always remind you of your 4 Winds Lakeland Tipi holiday.
- Pick a bagful of beech leaves ( be careful not to harm the tree by dragging at the leaves).
- Put these leaves into a jar and cover with gin – the more leaves, the more gin you’ll need.
- Place in a dark cupboard and leave for at least 2 weeks – the gin should go a yellow-green colour and take on a nutty scent.
- When you can’t wait any longer, strain off the gin, pressing the leaves to get the last of it out, then to every pint of gin add 1/4 lb of sugar or honey, dissolved in a little warm water or brandy.
- The flavour is hard to describe – a sweet, nutty flavour, reminiscent of hazelnuts, or perhaps sake.
For every ten flower heads I use one litre of water, 250-500g of white sugar (depending how sweet you like it) and 3 sliced and squeezed lemons. Try to use freshly opened blossoms, and not the slightly brown fading ones. Give them a rinse in water then put in the pan and bring the water to the boil, dissolve the sugar in it and pour over the elderflowers. Set aside for 48 hours, stirring occasionally. Strain the liquid in muslin (or a stocking/pair of tights) and bottle into clean glass or plastic bottles. Dilute as necessary. It will keep for a couple of weeks in the fridge, or up to a year if frozen.
- 200g plain flour
- 250ml (half pint) milk
- medium sized egg
- Elderflower heads – 2-3 per person – with enough stalk to hold onto 50g sugar
- pinch of cinnamon
- grated zest of one orange
- Mix all the ingredients apart from the elderflower
- Heat some oil in a pan or deep fat fryer, dip flower head in batter and fry until golden brown, drain on kitchen paper, sprinkle with a little icing sugar and eat with a dollop of ice cream.
Wild Garlic or RamsonsPredominantly a woodland plant. The plant has broad basal leaves and a large stalk with a cluster of white flowers which appear from April to June around the campsite. They provide a dark green carpet and an explosion of colour and smell in late spring. The scent goes as the plants die back, so you are not aware of them the rest of the year. Mixed with Bluebells a woodland planting of Ramson can look spectacular. Unlike cultivated garlic, the bulbs are very small and not worth bothering with. Just cut some leaves at the base without disturbing the plant. The leaves can be eaten raw or cooked. The best uses for them are the simplest: an omelette made with your freshest eggs with some garlic leaves snipped into them.
For something more substantial why not try Wild Garlic and Potato Soup:
- 25g butter
- couple of handfuls of wild garlic leaves
- 2 medium-sized potatoes
- 800 ml of chicken or vegetable stock
- salt & pepper
Melt the butter in your soup pot. Roll the leaves, cigar-fashion, and then slice across into strips. Add them to the pot and put the lid on. Let them soften in the butter while you peel and chop the potatoes into cubes. When the leaves are wilted add the potatoes and the stock. Bring up to the boil, then simmer for 20 minutes or until the potatoes are really soft. If you like, add a spoonful of cream and liquidize the soup. Enjoy with damper bread cooked on your 4 Winds Lakeland Tipi out door fire.
NettlesNettles can be a pain, and nuisance in your garden but they are wonderful stinging nettles are a good example of the valuable natural resources that surround us, yet are often ignored. Nettle Soup For a basic soup you'll need about 7oz of fresh washed nettle tips (pick them wearing rubber gloves). Add 1lb of potatoes (peeled and cubed), a dash of cream and about four cups of stock. Boil the potatoes until soft and steam the nettles. Drain the spuds and add the nettles and stock. Bring to the boil, whisk with a hand blender, add a dash of cream and season. This recipe is very flexible and you can swap some of the potatoes for other veg.
Chickweedforms a dense mat, smothering other plants; flopping stems root as they spread. It is probably the most common weed worldwide. When growing well the lush top-growth is pleasant-tasting and it can be added to salads, made into a soup or a soup garnish. It is a source of vitamins A, B and C, calcium and potassium. It can be found in flower all year round, and is able to mature to seed at any time as well. The flowers are small, white and star-like with about ten petals and the pointed sepals behind them are longer.
BilberryThere are bilberrys growing in profusion on the path that follows the lake from Wray Castle through to Ferry Nab. They are delicious eaten as they are or made into jam.
Roe DeerRoe deer can be seen in the woodland areas of the site, these creatures are extremely shy, so if you do see one stand very still and quiet to observe.
Canadian geeseThese geese are found down by the lake in the field next to the beach area. Canada Geese are primarily herbivores, although they sometimes eat small insects and fish. Their diet includes green vegetation and grains. The Canada Goose eats a variety of grasses when on land. It feeds by grasping a blade of grass with the bill, then tearing it with a jerk of the head. The Canada Goose also eats grains such as wheat, beans, rice, and corn when they are available. In the water, it feeds from silt at the bottom of the body of water. It also feeds on aquatic plants, such as seaweeds.
4 Winds Lakeland Tipis Booking & Availability
We accept payment from these major credit / debit cards: