< PreviousHAIR & BEAUTYIndeed, as Bradley Byrnes, a SupercutsColour Specialist, points out, “After along bleak winter, spring is the perfecttime to create a fresh new look for yourhair.”To go with the colour and sparkle thatthe new season brings, you may want toadd some colour to your hair. Thisdoesn’t mean you have to make acompletely radical change, but somesubtle colour can add plenty of interest –especially if you’re in the process ofgrowing it out and want something toliven it up during the seemingly never-ending process.Bradley says, “Pastel hair was a big lookin 2014 with celebrities such as KatyPerry, Lilly Allen and Nicole Richie leadingthe way with their colourful statementstyles. The look is predicted to be bigagain this year, but with a shift frombold, striking colours to chalky, duskiertones which are softer and easier to wear.The catwalks are also set to showcase thechic and versatile trend.“Gorgeous muted colour is now reallyachievable for thoselooking to make achange this season.If you do fancytrying a newlook, it’s reallyimportantthat youget your hair professionally dyed in salon,to make sure the shade is perfectly suitedto your skin tone and hair type.”The latest trends for spring andsummer illustrate the numerousopportunities. Schwarzkopf Professional’sEssential Looks Modern Style Collection,for example, makes use of the label’sPearlescence shades, and Steve Hogan,the label’s Creative Director, says, “ThePearlescent Girls collection is looks andstyles inspired directly by street fashion.These trendsetters mix it up withdifferent inspirations and fashionreferences, for a look that’s eclectic,original and always eye-catching.“Fashion bloggers and trendsettershave a flair for mixing styles and usingpastel pearl-like colours to create hip,original looks. From delicate to daring,the trend represents a captivating andcourageous mix of clean shapes andprecise cuts to mid-length hair, coupledwith variations on every possible pastelpearl hue.”A recent survey suggests that over 60%of British women now regularly dyetheir hair at home. We all know thedownside of dying hair toofrequently but there’s now ahuge number of high qualitymethods that make it easierand safer than ever, even ifyou’re doing it at home – theycan replenish, revive andmaintain lost pigments,reintroducing faded or lost tonesGlam afterTHE GLOOMAs the days get longer and the weather gets warmer, what better way to celebrate the joys ofspring than with a new look?40-41_Layout 1 20/03/2015 14:40 Page 1LINCOLNSHIRETODAY41HAIR & BEAUTYback into coloured hair without using any ammonia or peroxide. If you’re lookingfor a radical change, however, you should consult a professional – endless attemptsto get that shade you’re after will simply lead to a deterioration in its conditionand make it harder to keep the tone in the hair.If you’re really nervous, though, and still wondering if it’s right for you, oneobvious way to make a radical change to your look is via hair extensions. Thevarious chalks and dyes now available are of the highest standard, but makinguse of extensions means your own hair remains untouched. The quality ofextensions continues to improve as well and it’s often impossible to see thejoin with the extensions fitting perfectly with your own hair and providingjust as much flexibility, even on those you can attach yourselves at home.If you’re after something a little more permanent, extensions expertsat Lincolnshire’s salons can help – and ensure your own hair isn’tdamaged. New techniques mean the extensions are sealed around thenatural hair, and the keratin used is never mixed or rolled into thehair itself. This means when you come to remove them your hairisn’t left thin or weak due to the sometimes harsh removal efforts.To show off your new, bold hair colour from its best side, aflawless complexion is a must. Today’s modern concealers,highlighters and powders will even out your skin toneperfectly. In terms of colours, stay focused on eyes andcheekbones to give your look structure and work with apearly finish to match your hair.Another way of getting a new look can come frompermanent make-up. The word “permanent” may worryyou, but in this case it only lasts about twelve to eighteenmonths and the whole point is to add subtle definition,not leave you with an irremovable mask.The most familiar aspects of permanent make-up areprobably the eyebrow treatments, which are great forpeople with patchy or non-existent eyebrows.Eyeliner procedures will give the eyes moredefinition, and are very popular with people whodon’t especially enjoy applying makeup.Meanwhile, having your lips redefined andblushed will balance out uneven lips and give anatural tint – perfect for those who struggle toprevent lipstick bleeding. These subtle changeswill make sure you’re always looking bright,without limiting your other options.Whether you want to go for a radical new lookfor a new season, or just undergo a subtle butstylish change, Lincolnshire’s hair and beautyspecialists can certainly point you in the rightdirection and make sure you’re happy with theresults.PHOTOS BY SCHWARZKOPF PROFESSIONAL40-41_Layout 1 20/03/2015 14:40 Page 2HEALTH & WELLBEINGI’ve been part of the CrossFit Witham community since Marchlast year and since my husband also joined the following monthit has become a very big part of our lives, both in the gym andsocially with our new group of friends. I’ve been to regular gymsand done other structured workouts on and off for years, butnothing compares to how CrossFit makes me feel and the fun Ihave whilst doing it. I’ve made progress over the last year andwas even on a deal that if I could do 5 unaided pull-ups (a bigdeal for me) by Christmas then Santa would bring me a newpair of weightlifting shoes.So when I found out I was expecting my first child back inNovember I did wonder whether it would be the end of myCrossFit journey when it felt like I was just getting started. I wasby no means among the strongest girls at the gym but myweights were getting heavier, my workout times faster and bestof all I was feeling great. The first thing I did was speak with my practitioner about mytraining regime and how I hoped to carry on. She was veryencouraging; explaining because I was already exercising therewas no harm in carrying on but that I had to take care whilstdoing so. I’ve never been one for sitting and not doing anythingso being pregnant certainly wasn’t going to change that.Next I informed my coach, I was a bit apprehensive aboutdoing so as nobody else knew and I didn’t know what thereaction would be to a pregnant woman in the gym, but if I wasgoing to carry on it was only fair to tell him. I was so happy withthe response I got and I knew that he wouldn’t let me give upeither. Every day a new video or blog link popped up in myinbox from him and reading them encouraged me. I alsostarted researching women who had done CrossFit throughouttheir pregnancy, how they scaled their workouts appropriatelyand the scrutiny many faced whilst doing so. I think it’s terriblethat bad nutrition is considered socially acceptable duringpregnancy under the guise of a craving, whereas maintaining ahealthy level of exercise (along with eating well) is viewed by afew as irresponsible. I think a lot of people think CrossFit is allabout heavy weights, climbing ropes and hanging from bars...TrainingFOR TWOFor many pregnancy requires a complete change in lifestyle, but for Perri Marie White,it’s no excuse to stop doing the things you love, as she explains.“I strongly believe that pregnancy isnot an illness, but a time to relish inyour body’s ability to kick ass.”42-43_Layout 1 20/03/2015 10:41 Page 1HEALTH & WELLBEINGelements of it are but when scaling workouts it’s much different.For the first 8 weeks not really much changed, considering a lot of womendon’t always know they’re pregnant until this time I carried on pretty muchthe same as I had been doing but just exerting myself less. From about 8weeks I started struggling with sickness, I felt so tired because my eatinghabits were all out of sync so training got harder. My motivation plummeted,I felt tired whilst working out and at this point I couldn’t see an end to it. Ithought that was me done and the fact it was still a secret from my peers atthis point made it hard. My midwife informed me that this feeling shouldpass so I vowed to keep myself motivated and to at least get to the gym acouple of times a week with some encouragement from my other half andmy coach and I’m so glad I did.From weeks 14 the sickness started to subside and I started to feel more likemyself again. My energy levels were creeping back up and I actually didn’tfeel pregnant anymore. It was now out in the open around the gym whichfelt amazing and the people I trained alongside were so supportive. Because Iwas feeling so good I knew that I had to find a balance in my workouts tokeep myself and the baby safe. Feeling so normal made it hard, I had to stopmyself getting to the point of being out of breath, and start scaling theworkouts I was doing. The weights I was using decreased by at least 30%,squats were not below parallel and I was using kettle bells for deadlifts. It feltstrange to change my technique but I know it’s for the best in the long run.I’m now at week 22 and not showing any signs of having to give up yet. Istill love the atmosphere and how good I feel after a workout and I’ll carry onfor as long as I’m able, scaling everything when necessary. I’m excited for thefuture and even more excited to get back to where I left off and maybe thisyear I’ll get those lifters for Christmas. I’ll leave you with the words of afellow CrossFit Mum who said “I strongly believe that pregnancy is not anillness, but a time to relish in your body’s ability to kick ass.” I’m now at week 22and not showing anysigns of having to giveup yet. I still love theatmosphere and howgood I feel after aworkout and I’ll carryon for as long as I’mableFancy givingCrossFit a go? They invite anyone to come for a look round orto try a free taster session by visiting the gymMonday to Friday, or contacting the team viaFacebook, email hello@crossfitwitham.co.uk or by calling 07725 124535. For more information seewww.crossfitwitham.co.uk42-43_Layout 1 20/03/2015 10:41 Page 244 LINCOLNSHIRETODAYFOOD & DININGPLEASE JOIN US FOR AFTERNOON TEATHE OLD PALACE HOTEL | MINSTER YARD | LINCOLN | LN2 1PU enquiries@theoldpalace.org | www.theoldpalace.orgTO MAKE A RESERVATION PLEASE CALL 01522 580000Indulge in The Old Palace Afternoon Tea, complete with finger sandwiches, warm homemade scones with jam and cream, a delicious selection of cakes and macaroons, accompanied by a choice of loose-leaf teas. There’s also a selection of flavoured Ely Gins for a G&T or a choice of Fizz to add that special twist.It certainly isn’t guaranteed that Eastermeans the gloom and drabness of winteris behind us – we’ve certainly seen adusting of snow around our county inApril in recent memory. It does, however,generally serve as the start of spring andthe first chance most of us have hadsince the clocks went back to make themost of Lincolnshire – not least for manyof us because it brings us the first BankHolidays of the year!This time of year also means a lot oftop Lincolnshire produce is coming intoseason, with spring greens, peas, lettuceand potatoes all achieving their bestquality over the next few months. A lotof seafood is also of the best quality thistime of year, too, which is of course ofhuge value in our coastal areas – if you’reafter the best crab, salmon or halibut, forexample, now’s the time Lincolnshire’srestaurants will look to offer it, much of itlocally sourced.As well as the fine food, this is the firstSpringingTO LIFENew seasonal produce and brighter days makes it the perfecttime to explore the county’s top culinary establishmentstime this year many of Lincolnshire’s tophotels, pubs and restaurants will beopening many of their beautiful gardensand alfresco areas to create anotherdining option. There’s café culture inCleethorpes and Mablethorpe, relaxationat the riverside in Lincoln and rollingcountryside in many of our mostattractive villages.Petwood Hotel, Stixwould Road, Woodhall Spa, Lincolnshire, LN10 6QG01526 352411 www.petwood.co.uk events@petwood.co.uk“There are few hours in life more agreeable than the hour dedicatedto the ceremony known as afternoon tea.”Henry James, The Portrait of a LadyTake afternoon tea in the Drawing Roomand indulge in the most English of traditionsServed 2.30pm-5.30pm Monday to Saturday, 3pm-5.30pm SundayEnjoy fine dining in our restaurant or informal dining in our Terrace BarRestaurant 6.30-9pm daily, 12-3pm Monday to Friday, 12-2pm Sunday lunchtimesTerrace Bar 12-9pm dailyFor further details and menus please visit www.petwood.co.uk44-45_Layout 1 20/03/2015 12:31 Page 1LINCOLNSHIRETODAY45FOOD & DININGIf you’ve got kids there’s more to Easterthan chocolate eggs and this monththere’s been a great opportunity forchildren in the county to find out wheretheir food comes from. The CountrysideLincs is a jam-packed Easter extravaganzaat the Lincolnshire Showground wherelocal crafters, producers and farmersshowcase farming methods to children toillustrate production in a fun andinteractive way where their food comesfrom. The first event is taking placearound the time you read this, on 29thMarch, and the plan is for it to become a“mini-Lincolnshire Show” taking place ona regular basis.Rosie Crust, the Education andDevelopment Officer for theLincolnshire Agricultural Society,says, “My vision for CountrysideLincs is to develop and shareknowledge about food, farmingand the countryside. I ampassionate that children knowwhere their food comes fromand the process that is involvedfrom farm to fork. With a rangeof exhibitors showcasing theirspecific skills and expertise,Countryside Lincs broadenshorizons, inspires minds and engages andenthuses children about food, farmingand the countryside.”One of the highlights of the event isthe interactive zone where children willbe able to take a peek into the life of afarmer with ‘let’s talk farming’workshops. They will meet Annabelle thedairy cow and learn about the hatchingexperience with the Happy ChickCompany. The Farmyard itself will housea range of Lincolnshire animals, includingLincoln Red cows, goats, LincolnLongwool sheep and shire horses.Countryside Lincs is part of theShowground’s aim to teach childrenabout farming and food and comesahead of The Lincolnshire Show in Junewhich will be providing an educationalSchools Challenge area for youngsters.The challenge is available to primary,secondary and special schools and allowsteams of students to work on a food,farming or sustainable focused challengebefore attending the Lincolnshire Showto present their challenge findings to apanel of experts while competing for thetitle of champions.Lincolnshire has always been a hugelyimportant location in producing thenation’s food and that looks set tocontinue still further with the news thatthe county will be home to three FoodEnterprise Zones in North EastLincolnshire, South Holland and WestLindsey. Together these make up three ofjust eleven FEZs across England,emphasising the county’s importance.The FEZs aim to encourage closer tiesbetween food and farming businessesand make it easier for them to expandand innovate – ensuring the countyremains at the forefront of food for thenext few decades.Take the opportunity of the longweekend this Easter to enjoy some of thecounty’s best eating places!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 Leafis accessible from across Lincolnshire.Exotic 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 deliciouschoice of 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.PictureYour VenuePHOTO: SHUTTERSTOCK.COM/CURLY COURLANDSpringfields Events & Conference CentreCamelgate, Spalding, PE12 6ET Tel: 01775 713253Email: events@springfields.net www.springfieldsevents.co.uk Now licensed for civil weddings and partnerships, Springfields EventsCentre specialise in catering for large events – conferences, exhibitions andcorporate dinners/parties (seating up to 500), plus seminars, weddings andprivate parties.In-house catering and bar staff, free parking and an experienced eventmanagement team can assist with your arrangements.The Bottle and GlassMain Street, Scothern, Lincoln Tel: 01673 862231Email: enquiries@the-bottle.co.ukwww.the-bottle.co.ukEmily and Marco offer you a warm welcome to the Bottleand Glass, a familiar meeting place in Scothern with anexcellent reputation for good food and ale. They also offer great entertainment on a regularbasis including live music.Now offering Sunday Lunch. Book now to avoid disappointment.44-45_Layout 1 20/03/2015 12:31 Page 2Offering an eclectic mix of top quality dishes, theGrille is hugely popular with both those staying atthe Hotel and those that make a visit just to dine.The menu is currently the work of Head Chef Michael House,and we were able to see him at work.Michael’s background includes working in a number of fivestar hotels in London and the South Coast, and teaming upwith Raymond Blanc to help him open a number of hisBrasserie Blanc restaurants. He’s now been at the Grille forabout five years, and has been able to put his own stamp onthe menu.Michael tells us, “The Hotel has a great reputation assomewhere special to go but what we really want to do isemphasise that it’s also a place people can visit for a casuallunch, and at a very reasonable price. One thing we’re tryingto do is make the lunchtime and early evening menus veryaffordable. In the evening we do have a fine dining touch butagain we try and make it affordable. It’s somewhere in Lincolnfor everyone to enjoy – we cater for everybody.“We like to present the food in a modern way. We don’t doanything too complex but good, quality ingredients are thetop priority. In fact at the moment we’re working withthree different suppliers so we make sure we always get thevery best. We’re always looking at different things but Ithink it’s important that we offer ingredients that peopleknow. People are wiser about ingredients now and I thinkthat’s great, but I don’t think there’s anything worse thanFOOD & DININGThe White Hart Hotel remains one of Lincoln’smost famous and popular venues, havingwelcomed guests for over six hundred years.However despite its grand traditions, the venuehas always emphasised a contemporaryapproach and that’s apparent at The LincolnGrille, the Hotel’s restaurant that’s one of thecity’s top culinary destinations.The Lincoln Grille is at the White Hart Hotelin the centre of Lincoln. For more information,and to book a table, call 01522 563290 orvisit www.whitehart-lincoln.co.uk.AT THE HARTOF THE CITY46-47_Layout 1 20/03/2015 14:21 Page 1being in a restaurant andnot knowing what you’reeating.”Although the Grille isvery contemporary, thereis sometimes theopportunity to reflect onthe history and heritage ofthe venue, with a specialdinner being planned tocommemorate the designand construction of thetank, where some classic dishes, with a modern twist, will be served tothe distinguished guests. It all ensures the Hotel remains at the centreof Lincoln life.Check out Michael’s fantastic recipe which illustrates the fabulousfood available at the Lincoln Grille!FOOD & DININGLINCOLNSHIRETODAY47Cote Hill BlueSouffléServes 8For the base30g strong white flour30g butter, unsalted100g whole milk64g Cote Hill Blue cheese3 egg yolksSaltFine ground white pepperFor the soufflé10g unsalted butter, at room temperature20g breadcrumbs240g pasteurised egg whites6g fresh lemon juice80g Cote Hill Blue cheeseFor the base, melt the butter in a suitablecasserole dish, add flour and cook together for threeto four minutes until blonde.Add all the milk, whisk vigorously until the base insmooth and simmer for three minutes.Add the Cote Hill Blue cheese and whiskvigorously into the Béchamel. Add the seasoningand allow to cool slightly. Add the egg yolks andbeat well. Allow to cool to room temperature.For the soufflé, brush all the ramekins with softened butter.Line the moulds with breadcrumbs. Mix the egg whites andlemon and together and whisk to a firm peak.In a large mixing bowl, whisk a third of the egg white to thewarm prepared soufflé base to lighten it. Carefully fold in theremaining whites. Half fill the ramekins with the soufflémixture. Place 10g Cote Hill Blue cheese in the centre of themixture and cover with the remaining mix.Smooth the top with a palette knife and clean the edges ofthe soufflé mould with your thumb. Cook in a Bain Marie withonly 1/3cm of water in the bottom. Bring the water to theboil.Place into a pre-heated oven at 160°c for six minutes – donot overcook. Remove from the oven and allow to coolnaturally for an hour and a half.To serve, reheat the soufflé on a breadcrumbed tray at180°c for seven to eight minutes before serving immediately.Place on top of the poached pear and dressed leaves circlewith walnut dressing and crushed walnuts with a littlebalsamic reduction.PHOTO: ANNA DRAPER46-47_Layout 1 20/03/2015 14:21 Page 248 LINCOLNSHIRETODAYFOOD & DININGThe Electric – named in honour of theelectricity works which were previously onthis site – has recently celebrated its thirdanniversary, an occasion marked with afabulous party we had the pleasure ofattending, and which you can see picturesfrom over the page. We couldn’t resist theopportunity to return for dinner to samplethe fabulous atmosphere and the fantasticmenu.The whole experience of The Electric,from the moment you step into the expresselevator that whisks you up to the fifth floor,really is something very special. During theday you can relax on the balconies andenjoy panoramic views of all the city’s mostfamous landmarks. In the evening, thesetting is extra special with the illuminatedCathedral surely one of the most beautifulbackdrops to be found anywhere.The Electric Restaurant also complementsthe view and setting with absolutelysuperb food. The emphasis is oncontemporary British cuisine, with lots oflocally sourced produce, with the talentedteam of chefs putting their own uniquestamp on each dish. That was readilyapparent throughout our meal.To begin, I opted for the soup of the day– a fantastic wild mushroom – while mycompanion chose the Courgette Pakoras.Both were wonderfully presented and setthe standard for a fantastic evening.To follow, I selected the Corn FedChicken Supreme, served with a chickenwing lollipop, pearl barley, purple potato,blackberry and tarragon jelly and Madeirajus – a fabulous combination of flavoursand textures! My companion opted for an8oz sirloin from the selection of localLincolnshire beef, cooked absolutely toperfection and served with a delicious wildmushroom sauce.To finish we made our choices from anincredibly tempting dessert menu. Aftermuch discussion I went for the StickyGinger Pudding, served with blackberryand liquorice ice cream, while mycompanion chose the pecan pie, servedwith brown sugar ice cream. This put thetop hat on a wonderful evening, wherethe food and atmosphere had combinedbeautifully.By the time you read this a new, equallyfantastic dinner menu will be available,while there’s also much to enjoy if youvisit for lunch and afternoon tea. The foodwould be fabulous wherever you were,but combined with the setting the resultsare breathtaking.The Electric Bar and Restaurant is atthe DoubleTree by Hilton in Lincolnand for more information, or to book atable, call 01522 565182 or visitwww.electricbarandrestaurant.co.uk.Something people always love about Lincoln is how the pastmingles so wonderfully with the present. That’s never so apparentat the Electric Bar and Restaurant, at the DoubleTree by Hilton inLincoln, where fantastic contemporary dining is accompanied byabsolutely stunning views of the city and its sights.The Electric Barand Restaurant48_Layout 1 20/03/2015 11:22 Page 1SOCIAL SCENERememberingADAMA recent event at Jocastas in Lincoln helped celebrate the life of Adam Gibbons. Adam died in 2008and his family decided the best way to remember him was to set up a charity that fitted in with hisgreat love of sport and helped talented young people across Lincolnshire the chance to achieve theirpotential.Adam would have been 26 this year and the ball celebrated his birthday in fine style, adding to the£60,000 plus that has been raised for the Adam Gibbons Sports Foundation Fund over the past fewyears. You can find out more about its work by visiting www.admagibbonsfund.com.PHOTOS BY RICHARD PICKSLEYLINCOLNSHIRETODAY4949_Layout 1 20/03/2015 10:11 Page 1Next >