< Previous50 LINCOLNSHIRETODAYNEWARKDining in styleWe’re lucky enough this month to exclusively give away a meal anddrinks worth up to £100 at The Lounge Bistro (www.thelpoungebistro.com) inNewark in association with Cooks & Company, Newark!Simply visit the Cooks & Company showroom on Brunel Drive, Newark during March and quote ‘LincolnshireToday’ to be entered into a draw for a fantastic meal at one of Newark’s best eateries. No purchase necessary, formore information on Cooks & Company, visit www.cooksandcompany.co.ukTake a walk around Newark’s small, but perfectly-formed streetson a sunny day and you’ll wonder why you’ve never been before.From the town’s wide Bargate, to the nooks and crannies of itsmarket place and the surrounding warren of streets there, you’llfind more the further you tread. Always a fantastic place to dosome shopping, visit on a market day and you’re sure to findsomething you like.The market is a star attraction for Newark. Running in somecapacity every day except Tuesdays and Sundays, it’s a market likeno other. You are as likely to find antique furniture for sale asoranges and apples. Mondays and Thursdays open as antique andcraft markets specifically, so it’s a great place to see not only thecream of the traders’ vintage stock, but also local artists andcreative types. The town has become famous for its six annual antiques fairs,held at Newark County Showground, and thousands of antiquehunters from across the world descend on the fair’s 4000 stalls insearch of a bargain. It’s been featured on television dozens ofThe nooksof NewarkNewark is one of those places that we’ve almost adopted asbeing part of our county. A short way from Lincoln, it’s a townwe’ve always been fans of.The nooksof NewarkExclusivegiveaway050-053:Layout 1 14/2/14 15:11 Page 1LINCOLNSHIRETODAY51NEWARKtimes due to the quality of antiques and collectables on offer.You would have thought with such a good market offering, theretail end of Newark would suffer - not so. Take a leisurely ambleround the town and you’re more likely to find independent storesthan chains or big names. Sure, there’s a few dotted about, butthey are presented in that more demure, respectful way like yousee in tourism locations like York or Chester.Of the independents, the choice is massive. Butchers displayingtheir wares with aplomb, book shops are crammed to the rafterswith incredible titles and independent boutiques make sure youcan find something truly unique. So often these days we are facedwith a choice of faceless brands, the endless pull of retail parkswith identikit stores that offer the same as every outlet in drivingdistance, so it’s great that Newark celebrates its unique spirit bynot only offering these options, but keeping its smaller and moreinteresting shops buoyant even through times when shoppershave had to tighten their belts. This is impressive enough and may52 Brunel Drive, Newark, NG24 2FB 01636 593910www.cooksandcompany.co.ukCome and compare the very finestkitchen appliance brands & Germankitchen furniture all in one place. In store now, the exclusive Miele M-Touch ovens & Quooker Nordic tapswww.theloungebistro.comthe perfect place to unwind - homemade food - signature cocktails -cosy bar with comfy sofas and anopen fire - discover the lounge...Every order placed with us inMarch will be entered into ourexclusive prize draw to win ameal & drinks for two people tothe value of £100 at050-053:Layout 1 14/2/14 15:11 Page 252 LINCOLNSHIRETODAYNEWARKwell be the reason why people return to Newark again and again. But then again, could it be the dining options? Newark is agreat place to while away an afternoon in one of its dozens ofcafes. But return at night and you’ll be spoilt for choice when itcomes to eating out. There’s places to eat dotted aroundthroughout the town, from fine dining to more casual options,you could try somewhere new on every visit, which is more thancan be said for a lot of towns these days.There’s plenty going on too - with a packed calendar you’ll bevery hard to please should you get bored in Newark! With theNewark Air Museum just down the road, there’s plenty there toget excited about, but to add to the thrills there’s also CockpitFest in June, a meeting of aviation enthusiasts who have rebuiltWeaver Flooring & InteriorsFlooring SpecialistsKarndean Showroom IExtensive Carpet RangeNaturals I Laminates IEngineered WoodSolid Wood IRugsIn Stock– Bleach Cleanable Stainfree Heavy domesc Carpet, 6 colours - £12.99 sqmLarge Selecon of quality remnants and vinyl all at low pricesT: 01636 701193E: info@weaver-flooring.co.ukwww.weaver-flooring.co.uk7 BargateINewarkING24 1ES050-053:Layout 1 14/2/14 15:11 Page 3LINCOLNSHIRETODAY53NEWARKWeaver Flooring& InteriorsHaving been established in1978 as a carpet business byChris Weaver, Weaver Flooring& Interiors has evolved overthe years to include all typesof floor coverings. With theinput of his daughter Rachaelwho has a flair for interiordesign, the business nowstocks furniture, rugs andcontemporary styles offlooring to appeal to awide client base.As Rachael explains:“We offer thatpersonal, family serviceyou just don’t getanywhere else; we stock awide variety of designerbrands but there isn’t abrand we can’t get if youhave something particularin mind.”At Weaver, you willreceive friendly, professionaladvice on all aspects ofselecting the right flooring for you.Weaver’s expert sales staff are supportedby a team of professional installers who ensure your new flooring isfitted perfectly, allowing you to enjoy the enhancement it brings toyour home or business.Weaver Flooring & Interiors can be found at 7 Bargate, Newark, NG24 1ES. To find out more, visit the shop, call 01636 701193 or visit www.weaver-flooring.co.ukvarious cockpits from classic planes. There’s even a vote on thebest cockpit there by the public, the winner walking away with areal sense of pride.For the foodie fan, there’s even a chance to hot things up inAugust with the East Midlands Chilli Festival at the NewarkShowground. A family day out, it brings chilli fans together to trynew concoctions and it’s also a great place to learn how to growchillies too. The winner at the event’s Great Chilli Cook-off evengets to go to the International Finals in Las Vegas!We always urge you visit Newark, whether it’s for an afternoonto take in the sights (the castle is a must!), to visit the excellentPalace Theatre or to search for a bargain, it’s worth the journey.Trust us.050-053:Layout 1 14/2/14 15:11 Page 4054-055:Layout 1 17/2/14 09:44 Page 1LINCOLNSHIRETODAY55KELHAM HALLOriginally the home of the Manners-Sutton family of Averham, Kelham Hallhas been destroyed by fire and rebuiltseveral times in its long history. It has alsobeen home to an order of monks, theSociety of the Sacred Mission from 1902to 1972. Work during that time involvedthe construction of the Great Chapel,which is now known as ‘The Dome’ dueto its hugely impressive roof, which nowserves as a breath-taking backdrop toweddings and events all year round.Jonathan is a man obsessed with thehistory of the place, freely illuminating uswith facts as we walk around the vast andsplendid rooms and even letting us peekinto the growing archive of material theHall are now collecting together. Olderphotos show the Hall at different stagesof its existence, with buildings havingbeen built and changed quite extensivelyand with stops and starts due to fundingback in the day, it’s somewhat of apuzzling patchwork of history but it’s onethat’s captivating.These days, Jonathan and his team aretransforming the Hall back to splendour,with vast swathes having been used ascouncil offices until now, giving some ofits beauty back to the public is somethingJonathan says is bringing people in theirdroves to the Hall’s doorstep.“We are basically saying, ‘we’re open,come and say hello’, we have free parking,our grounds are open and we wantpeople to come and enjoy the place.”Installations so far have included achildren’s indoor play area which hasbeen a hit with parents and childrenalike, 22 pegs along the River Trent,tennis courts and space to play footballand cricket. The sheer number offunctions taking place here now is mind-blowing. The Dome holds around 1000people and so is proving a fantasticwedding venue for traditional and Asianweddings alike. Walking into this grandand magnificent room really stops you inyour tracks and the acoustics are said tobe incredible.Elsewhere, the 22 acres of grounds andgardens are being developed to reinstatethe parterre and more formal gardens. Awalk outside reveals a green lane thatruns with trees either side, which is onthe list for improvement. We can’t wait to see how Kelham willlook in years to come, with the KelhamFestival taking place on Saturday 31stMay with music acts set to be announcedsoon, we might be back there soonerthan we think! It’s an exciting time forthis important landmark, why not paythem a visit?Kelham Hall is on Main Road,Kelham, NG23 5QX, for moreinformation, call 01636 980000 orvisit www.kelham-hall.com Open for business!Kelham Hall is undergoing somewhat of a revival, we pay new owner Jonathan Pass a visit to take atour round a venue steeped in history and huge potential.It has also been home toan order of monks, theSociety of the SacredMission from 1902 to1972.The 22 acres of groundsand gardens are beingdeveloped to reinstatethe parterre and moreformal gardensThe Kelham Festival istaking place onSaturday 31st May054-055:Layout 1 17/2/14 09:44 Page 256 LINCOLNSHIRETODAYFOOD & DINNGRise and Chine!Stuffed chine is a very esoteric choice that seemsparticular to Lincolnshire, we’ve rarely seen it outside of thecounty and it’s baffling why this isn’t the case. It’s madefrom a delicious cut of cured pork and stuffed with parsley.The tradition comes from the times before refrigeration andfreezers where you would cure your meats to make themlast longer. The chine, the section between the pigsshoulder blades, is salted and then washedbefore being simmered with fresh parsleyhaving been stuffed into deep cuts in the meat. Often butchers these days will use the neckdue to the lack of bone and it is often servedas a cold meat with a salad, its distinctivegreen and pink striping marking it out as arecognisable dish. Its taste is wonderful ifyou’ve not tried it. Like a salty, cured meatwith a refreshing and crisp contrast with theparsley. It can also work with boiled newpotatoes and even with parsley sauce, just saveus a slice!Lincolnshire sausagesEven though most sausages sold through the UK will beLincolnshire in name if not recipe, the true Lincolnshirebanger is one that remains a firm favourite, as long as it ismade to our fussy, particular tastes! Although the countyhas fought for status protecting the name ‘LincolnshireSausage’ it has failed several times, but no matter, usyellowbellies know a proper sausage when we see one. Lincolnshire legends!Lincolnshire is known for its ability to produce most of the country’s fresh fruit and vegetables, butwhat dishes are our specialities? Here’s a hint at what you might find around the county.056-057:Layout 1 14/2/14 14:56 Page 1PictureYour VenueExotic Thai Restaurant205 High Street, ScunthorpeTel: 01724 843204Exotic Thai Restaurant is a testament to traditional Thaicuisine. The only Thai restaurant in Scunthorpe, Exotic Thaican accommodate up to seventy guests for a delicious choiceof authentic starters, main courses and an impressiveselection of fish dishes along with a choice of tasty desserts.The Exotic Thai prides itself on authentic Thai cuisine with friendly service, giving a truetaste of the east.LINCOLNSHIRETODAY57FOOD & DINNGA true Lincolnshire sausage eschews the additions ofparsley or thyme and relies on the taste of the coarsely-ground pork, resulting in a chunky, rather than asmooth texture. The only ingredients should really bepork, breadcrumbs, sage, salt, pepper, pork casings andmaybe a bit of sulphite for preservation. Anything moreand it’s simply not Lincolnshire!We’d recommend it with some mash and onion gravy,but can you beat one barbecued over an open flame inthe summer and served in a fluffy white bun withtomato ketchup? We’d take it over a limp and lifelessfrankfurter any day. Grimsby fish or no fish at all!We’re lucky enough to be based in Grimsby, wherefish is the dish you want! If you’ve eaten any fish in thecounty, odds-on it will have been landed in the northeast town and then iced-up to travel to restaurants andcafes. The name Grimsby is of course synonymous withquality fish due to its history, but Grimsby is also acentre for other ports to sell their wares too. After a rare cut? Try the fish market! If not, there’ssmoking houses here to really wow a dinner partyshould you be a fan of fish. Of course, you can’t beatLincolnshire fish and chips either. Our coast has amazingchippies in great supply, but we’d also suggest lookingfor similar establishments inland which can be great too.Each town seems to have its own favourite and a bit ofdelving means a great plate piled high with fish, chipsand mushy peas, the Lincolnshire way!That’s not all, there’s a whole host of produce uniqueto the county. Grantham’s ginger bread is renowned, asis our real ale, with breweries long established andbrand new feeding the trend for artisanal brews, withsome amazing creations gracing bars far and wide.Next time someone asks you what Lincolnshire food isany good, you can pipe up with confidence!The Mint LeafA46 Lincoln Road, NewarkTel: 01636 646994 www.mintleafuk.co.ukThe Mint Leaf, located just off the A46, is a fine example of stylishpan-Asian cuisine. Cuisine from the Indian subcontinent is served withpanache. With the best tastes of India combined with a hint of the Orientand elements of the West, it’s a must-visit dining experience.Comfortable catering for both large and small parties, The Mint Leaf isaccessible from across Lincolnshire.056-057:Layout 1 14/2/14 14:56 Page 2Having been at the Mussel & Crab for as long as hehas, over ten years, Phillip has developed a menu that notonly means the restaurant remains a must-visit destinationfor seafood lovers, but for those after a remarkable diningexperience too.Talking to Phillip in the busy restaurant at lunchtime,you can see it’s a popular place and from what he says,the key has been gaining a balance in between offeringsomething new and exciting, but also knowing whatpeople are looking for.Talking about inspiration, Phillip says that times havechanged since he was training “Back when I started, thereweren’t the celebrity chefs you get now. There was FannyCraddock and that was about it. These days people watchthem and buy the books, but I find a lot are really justcoffee table books. An influence on me would be RickStein. That’s not just because of his seafood style, I thinkhe keeps things simple and I like that. You need to beable to visualise what something will be like when youread it on the menu and people will therefore knowexactly what it is they are getting. There’s lots ofterminology we could use to describe the food, but ittends to put diners off. “We sell a lot of mussels, lobsters, monkfish and seaFOOD & DININGFruits ofthe seaFruits ofthe seaWhen you decide to dine on seafood, youmight as well do it properly. The Mussel &Crab near Tuxford is one place we can all agreedoes this with style. We talk to head chefPhillip Wright about his thoughts on all thingsgastronomical.058-059:Layout 1 14/2/14 15:13 Page 1LINCOLNSHIRETODAY59FOOD & DININGIf you’ve never been, we’d recommend a visit, the Mussel & Crab is on Sibthorpe Hill, Tuxford, NG22 0PJ.To book a table, or for more information, call 01777 870491 or visit www.musselandcrabrestaurant.commuch of a concern can ruin the whole dish,who wants that? We often get people cominghere for special occasions and I think ourcooking gives people a reason to come back.”To give people an added reason to comedown, the restaurant also runs an early birdmenu, where from Monday to Friday between11am and 2.30pm and 6pm and 7pm youcan enjoy a main course and a starter for just£11.The Mussel & Crab also has something totempt people in over the whole of March.Their ‘Sea Bass in Four Styles’ means you havethe chance to celebrate and appreciate seabass in four different ways. The choices are alltempting and include sea bass in a foil parcel,a whole sea bass, sea bass and prawns andsea bass in salt dough. bass and othermore unusualchoices have soldwell, but we tendto get more interestin the more well-knowndishes. We’ve sold things like parrot fish,various snappers and other fish too andthey’ve been popular, but then you noticepeople heading back to the staples and that’sfine, it’s what we do best.”Phillip also thinks presentation has taken onhigher importance, saying “We tend topresent things in the best way we can, but tooverdo that is a mistake, you’ve got to be ableto enjoy everything on the plate and the keyto me is not to overpower the diners.Seasoning is important, but making this tooTrio of fish with crushed new potatoes and spinachServes 4IngredientsFor the dish:4 x 75-90g sea bass fillets4 x 80g salmon fillets4 x red mullet fillets600g new potatoes110g spinach2-3 sprigs rosemary100g butterFor the sauce:500ml fish stock40g butter40g flour30g finely diced onion100ml white wine100ml cream60g diced smoked salmonDessert spoon measure of chopped dillMethod:Ask your fishmonger to fillet scale and pin-bone your sea bass and mullet fillet and score the skin.Boil your new potatoes and then drain.Wilt the spinach for 20-30 seconds in a pan with a tight-fitting lid, crush the new potatoes with afork and add the chopped spinach, chopped rosemary and butter into four ramekins.For the sauce:Gently cook diced onion in melted butter to soften, add flour mix to create a smooth paste andpour in white wine and hot stock. Blend until it is smooth then add the rest of the stock and creamand bring to the boil. Season with salt and lemon juice, strain through a sieve and add thechopped dill and smoked salmon. Cook the fish skin side down in hot oil and butter, pressing thesea bass and mullet down to prevent them curling up. To serve, ease the potato out of the ramekinonto a plate, surround with sauce and layer the fish onto the potato.Mussel & Crab owners Bruce and Allison Elliot-Bateman are also wineconnoisseurs, with a wide choice of wines from all over the world available.Bruce suggests a white wine for Phillip’s trio of fish; “Perhaps a dry white winefrom the Burgundy region of France. “I’d suggest a Macon Lugny or a Pouilly Fuisse, maybe even a Chablis.” 058-059:Layout 1 14/2/14 15:14 Page 2Next >