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The Lock-Keeper Blog
The Lock-Keeper has gone viral! Every few weeks we will be blogging about the Hotel barging experience; From the history of our hotel barges to some of the off the beaten track excursions we visit. Intrigued? Then read on...
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23rd Dec 2015
Here’s a recipe for a delicious dessert – Tipsy Laird – a Scottish version of the classic sherry trifle which is often served on special occasions like Christmas or New Year’s Eve. It is deliciously sweet but less heavy than Clootie Dumpling or Christmas Pudding.
8th Dec 2015
For those people wishing to combine a relaxing holiday with a special interest, we offer a wide range of itineraries and themed cruises to choose from aboard its fleet of hotel barges. In 2016, just some of the special interest themed cruises on offer include Golfing in Scotland, Flower Shows in England & Opera in Italy.
2nd Dec 2015
The Scottish Highlands are a place of magic and mystery, where green peaks loom over lonely valleys and dense fog lingers over the lochs. When you visit this untamed place, you understand how the brooding, restless landscape lends itself well to the backdrops of many a drama on the silver screen.
1st Dec 2015
The gently rolling hills of Burgundy are famous for producing some of the best wines in the world – Chablis, Côte de Beaune, Côte de Nuits, and more. In the iconic countryside vineyards, the neat and lush green rows of grapevines stretch to the horizon, rising up slopes and down. Scenes like this are just one of the many you can expect to see on a leisurely canal cruise through this picturesque region.
30th Nov 2015
Many people have really hectic lifestyles these days, so a holiday when several generations of the same family, perhaps for a birthday celebration, can grab that rare opportunity to all be together is becoming more and more desirable.
29th Nov 2015
Cut the salt pork into strips and sauté for about 5 minutes until lightly brown. Remove the strips from the frying pan, leaving enough rendered fat to coat the pan. Cut the beef into 2-3" chunks and season with salt and pepper. Fry the chunks in the rendered fat, being careful not to crowd the pieces. Brown the chunks until well crusted on all sides. Remove browned meat to casserole.
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