< Previous50 LINCOLNSHIRETODAYHEALTH & WELLBEINGSwimming is one of the easiest exercises to get into, if you’venot taken any regular active time out lately then it could be theperfect options to get moving. Cheap to start, all you need is acostume and the enthusiasm to begin. It’s a low-impactmethod of becoming more fit and healthy as the watersupports your whole body, leaving you free to move easilythrough the water. This is particularly good for those recovering from surgery,those suffering mobility problems or those who need to startexercise that is not too tough on the heart. Although it will getyour blood pumping and improve your muscle mass, moreintense exercise is probably needed to see rapid results weightwise, however it is a great way to burn calories in addition to agood cardiovascular routine like brisk walking or running.Our county has a vast amount of swimming pools and leisurecentres, but we would urge you to seek out community poolsor independently owned concerns. Using these facilities is likeinvesting in local business when shopping, every pound youspend at such a swimming pool usually goes straight back intopaying for staff, maintenance and facilities. This means thewhole community benefits from the pool, from older residentswho may use it to socialise and meet with friends to swim orlocal schools who may use it for lessons. Take thePLUNGE!Swimming is a great way of keeping fit and withwhat we have on offer in the county there’s noexcuse not to don your cossies and get active!For moreinformation on swimming inyour local area or on outdoorswimming, take a look at thefollowing websites:www.outdoorswimmingsociety.comwww.swimming.orgPHOTOSHUTTERSTOCKCOM/PHOTOBACTake thePLUNGE!050-051:Layout 1 15/4/13 08:38 Page 1LINCOLNSHIRETODAY51HEALTH & WELLBEINGThose with the facilities for people whosuffer learning difficulties or disabilities areof particular value to communities. It maybe the only leisure activity close by thatgroups can use, so helping support poolslike this is not only good for your health,but good for those around you too.For those interested in competitiveswimming, Lincolnshire is abuzz with thosetaking it seriously. Several clubs andsocieties exist that mean training andguidance from experts is readily available.It might take early mornings and a lot ofcommitment, but perhaps last year’sOlympics was something of an inspirationto many.Going wildTaking it out of the pool, there seems tobe an ever-increasing amount of peopletaking to colder water to swim. Sincebeing featured on a televisiondocumentary recently, more and morepeople are talking up outdoor or ‘wild’swimming, meaning they are taking torivers, outdoor lidos and even lakes for ataste of excitement. Not for everyone, itdoes mean getting into some of thecoldest water around, but manyswimmers describe the feeling as euphoricor refreshing. We’d always advise caution in thesesituations, avoiding polluted or areas usedfor dumping waste or rubbish in particular,but there are plenty of guides available inboth book form and on the internet. Often people find that swimming inclear, calm water is best to begin with, finda lake or tarn that you think will be aneasy swim and just go for it. The OutdoorSwimming Society advise wearing awetsuit if the water is particularly cold andgenerally just taking the plunge and goingfor it. As the old adage goes, you’ll feelbetter once you are doing it! It’s a chanceto get back to nature, just be careful!PHOTO: SHUTTERSTOCK.COM/PHOTOBACPHOTO: SHUTTERSTOCK.COM/QUINTANILLA050-051:Layout 1 15/4/13 08:38 Page 252 LINCOLNSHIRETODAYSOCIAL SCENELola Lo’sbirthday bonanzaPHOTOS BY ANGIE COOPERTo celebrate their first anniversary, Lola Lo in Lincoln’s High Street brought back their most popular piece of peripheral entertainmentfrom the last twelve months, the casino tables! Customers enjoyed some light-hearted and risk-free gambling in the tiki paradise withthe prize of a complimentary bottle of champagne going to the person with the most chips at the end of the evening.Lola Lo also celebrated by welcoming their guests via a red carpet entrance and giving away £2000 in prizes and vouchers. VIPs alsoreceived personalised birthday cakes with love from Lola herself! It proved a great success and a wonderful way to commemorate the occasion and launch Lola Lo’s second year in business.052-053:Layout 1 15/4/13 08:26 Page 1LINCOLNSHIRETODAY53SOCIAL SCENEThis is just a selection of photographs from this event…Visit www.lincolnshiretoday.netto view and purchasecopies of the photographsLincolnshireTodayTHE REGION’S FAVOURITE COUNTY MAGAZINE052-053:Layout 1 15/4/13 08:26 Page 254 LINCOLNSHIRETODAYFOOD & DININGWe’re always told that we should eatmore fish and there’s good reason behindthis. Packed with protein and omega-3fatty acids, it’s been proven that eatingfish at least twice a week is beneficial foryour health. Good for the heart as well asfor energy levels, eating fish should be oneveryone’s radar. The recommendations to get twoportions of oily fish a week can soundunpleasant, as that word ‘oily’ is enoughto put a lot of people off. But fear not,the oil they carry is beneficial to yourheart health and can reduce the risk of aheart attack. The variety of these kinds offish is pretty impressive too, so there’salways something you can include inyour meal planning. Fish as diverse asmackerel and eels are classed as oily, aswell as salmon, trout, sardines, pilchards,herring, kipper and even whitebait.Canned tuna is great for you, but sadlycan’t count as ‘oily’ due to its reduced fatcontent from the canning process. Remember you can prepare these kindfish in a variety of ways too. Throw themin a salad for a healthy lunch at the riskof stinking out your office or make atraditional fish pie with lashings ofcreamy potato and cracked black pepperfor a warming, comforting dish.As the weather gets warmer, however,never forget you can get some of thebest results from fish by barbecuingthem. Sardines and smaller fish charredto a crisp on the outside and soft andfleshy on the inside are a delicious optionif you want to avoid the greasy burgersor hot dogs people usually throw on theflames. A good way to prepare fish likesalmon or trout is to wrap it in tin foilwith a bit of lemon and perhaps somelemongrass, twist the ends and eitherbury in the embers of a barbecue or roastit over an open flame. The results will bea smoky, steaming effect and will godown well with guests at any summergatherings you hold. Our region is also great for sourcingFruits of theSEALooking to the sea to fill your belly is always rewarding.We take a look at what options are available locally.Fish and chips by thesea is an old favouriteand something whichLincolnshire doesparticularly wellPHOTO: ANDREW DUNN054-056:Layout 1 15/4/13 09:33 Page 1LINCOLNSHIRETODAY55FOOD & DININGExotic 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.PICTUREyour venueRegan’s Restaurant76 St Peters Avenue, CleethorpesTel: 01472 698978 regansrestaurant.co.ukRegan’s offers you a warm and friendly welcome to theirrestaurant where they serve a wide choice of lunch and eveningmenus, including the chef’s midweek specials... at great value prices.Customers have experienced a taste of France, Spain, Portugal, Mexico, the Caribbeanand the extra special Gourmet Nights. At the Speciality Nights the chefs excel themselves withinternational dishes – these are very popular so book early!Burton Road ChippyBurton Road, LincolnTel: 01522 575207 www.burtonroadchippy.co.ukBurton Road Chippy serves award winning fish andchips in their takeaway and sixty seat, licenced, airconditioned restaurant. They only use sustainablysourced fish and Lincolnshire Maris Piper potatoes and have a food hygiene rating of 5.Burton Road Chippy is open Tuesday to Thursday 11.30am to 2pm and 4.30pm to 9.30pm,and all day Friday and Saturday 11.30am to 9.30pm.Antalya Restaurant34 Upgate, LouthTel: 01507 602822The authentic Turkish interior of the Antalya Restaurant, with its originaland unique Turkish design, makes the whole dining experience a real Turkishdelight. Ingredients are freshly sourced direct from Turkey each week.You can enjoy three courses for £9.95, with a choice of three starters andthree mains with a traditional Turkish desert. Come along and join thetraditional Turkish evening complete with belly dancers. Book in advance toavoid disappointment.The Bluebell InnMain Street, Belchford, HorncastleTel: 01507 533602 www.bluebell-inn.comThe Blue Bell Inn is a pub/restaurant situated on theViking Way between Horncastle and Louth. It has anexcellent reputation for fine food, good wine and friendlyservice. It offers an a la carte menu and fresh localingredients.Now open seven days a week, Monday to Saturday 11.30am to 2.30pm and 6.30pm to11pm, Sunday noon to 2.30pm and 6.30pm to 10.30pm. Food served until 2pm and 9pm.To promote your services call Angie Cooper on 01472 310302or email: a.cooper@blmgroup.co.ukThe China RoyalRestaurant6 Bridge Street, Brigg DN20 8LNTel: 01652 650688 (reservations)/654762 (takeaway)Email: info@chinaroyal.co.uk www.chinaroyal.co.ukThe intimate, warm surroundings of the China Royal are idealfor the most romantic dinner or the largest banquet. Serving the best in Chinese cuisine, it hasfive star scores on the doors, and was named Oriental Restaurant of the Year 2009, 2010 and2011. Open all Bank Holidays.fresh fish. Investigatethe smokehouses ofGrimsby for some primefish hung andtraditionally smoked, orseek out your localfishmonger. Remember, mostfish on sale in our area is fromGrimsby and so its carbon footprint will be very low comparedwith other food on offer. A majority of local restaurants also servefish caught in the sea off our coasts and this has helpedLincolnshire become known for fish. The Grimsby Institute’s Seafood Training Academy is also apowerhouse for those wishing to learn how to cook fish properlyand its annual young Seafood Chef of the Year competition bringsthe final, as well as a host of celebrity judges to the area every year. Let’s not forget about our most-celebrated local dish too -proper Lincolnshire fish and chips are an institution that cannot bebeat! Whether it’s a sit-down meal in a restaurant, sat on a plasticbench in a cafe or out of a tray on a windy seafront battlingseagulls and the elements, that combination of golden batter,fresh fish, chips and whatever your preferred accompaniment issomething we can all agree on. Several chains have spread acrossthe county recently, but we’d recommend seeking out individualeateries, it’s often much tastier and you’ll be supporting localbusiness too. It’s the ultimate family meal out, or even a romanticdiversion for some couples. Whatever your reason, it’s acomforting dish we don’t think we could do without!Lincolnshire does fish inpretty exciting ways, likethis scallops and musselsdish from the Finch HattonArms, Ewerby.Remember,most fish on sale inour area is fromGrimsby and so itscarbon footprint will bevery low compared withother food in thearea054-056:Layout 1 15/4/13 09:33 Page 2Join us in the beautiful Historic Cathedral Quarter for Afternoon Tea.Your treat includes a choice from our speciality tea range, a selection of freshly prepared sandwiches, fresh scone, clotted cream, jam and cakes...naughty but nice!TIME FOR TEAAT THE WHITE HART HOTELTRADITIONAL AFTERNOON TEABooking essential, for Afternoon Tea bookings t: 01522 563 290e: restaurant@whitehart-lincoln.co.uk Bailgate | Lincoln | LN1 3ARFollow us on Twitter @WhiteHartLN1CHOOSE FROM OUR CLASSICAL, PIMMS OR CHAMPAGNE DECADENCE AFTERNOON TEAS FROM JUST £8.50PPTHE VERY BEST LINCOLNSHIRE PRODUCE AT THE NEWLY-OPENING OLD PALACE RESTAURANTPreviously available for private dining and special events, this summer The Old Palace will open its doors to members of the public as a full-time restaurant for the first time. Come and enjoy an evening’s food and fun in our stunning surroundings at the heart of Lincoln’s historic quarter. From lip-licking Lincolnshire Poacher to the very best Lincoln Red beef, our county has it all; and that’s why at The Old Palace we take enormous care and pride in our use of local produce, because we think it is some of the best in the country and we should support our farmers as much as we can.The Old Palace is also available for weddings, conferences and private dining events.PALACEPPPPPPPPPPPPPPPAAAAAAAAAAAALLLLLLLLLLLLAAAAAAAAAAAAAAACCCCCCCCCEEEEEEEEEEEETHE OLDTHHTHTHTHHEEEEEEOLOOLOLOLDDDDDDLINCOLN01522 58 00 00enquiries@theoldpalace.orgWWW.THEOLDPALACE.ORGLunch at The BellThe Bell offers lunch on Fridays and Saturdays12 noon - 1.45pmPaul Vidic’s RegularMenuAvailable from Wed - Sat6pm - 9.30pmSunday Lunch12 noon to 2.30pm 2 courses £19.95ppPrivate Lunch and Dinner PartiesAvailable by special arrangementUp to 80 guests welcomeEarly BirdAvailable Wed - Friday5.30pm - 6.30pm2 courses or 3 coursesLuxury Bed & Breakfast availablewww.thebellatcoleby.com3 Far Lane, Coleby, Lincoln LN5 0AHClosed Mondays and ThursdaysChildren over 8 welcomeStay in Luxury at:054-056:Layout 1 15/4/13 09:33 Page 3LINCOLNSHIRETODAY57FOOD & DININGFabulous pan-Asian cuisine is on themenu at The Mint Leaf, the fabulousrestaurant on the Lincoln Road inNewark. The venue exudes sophisticationand opulence, creating one of the mostdelightful dining experiences in theregion – and one that will suit all tastes.Indeed no matter what yourpreferences are for Indian food, The MintLeaf will make for the perfect location.The team take the classic Indian menuand infuse it with a host of ingredientsfrom around the world, from familiarWestern tastes to a hint of the Orient.The resulting flavours are totally unique,creating The Mint Leaf’s renowned pan-Asian cuisine that will live long in thememory.Indeed while the menu offers a hugeselection of dishes, if you’re aftersomething different the enthusiastic teamcan offer a host of imaginative andinformed suggestions and can createdishes off the menu if you wantsomething completely unique. Theirhuge knowledge of the best ingredientsand flavour combinations means you’resure not to be disappointed.Their ability to cater for all tastes wasalso apparent when we were fortunateenough to visit The Mint Leaf recently.You may have pre-conceived ideas aboutwhat an Indian restaurant should look likebut the décor at The Mint Leaf has itsown unique, clean look that makes for astunning backdrop. The team,meanwhile, were consistently helpful andpolite throughout the entire evening.We chose from The Mint Leaf’s extensiveand impressive menu. For starters weopted for the Jhinga Puri, deep friedchappati bread topped with a chickentikka bhuna with a tangy tamarind twist,and the Sheek Kebab, chargrilled andserved with mint and yogurt sauce. Bothwere fabulously presented, as was the casewith everything we were offered duringour meal.For the main course, one of thehighlights was the Beef Shehzani – agorgeous dish of succulent beef wedges,seasoned in aromatic spices, chargrilledand served with fantastic fried shallotsand peppers, garnished with fresh dillweed. We also chose the creamy, mildChicken Korma and the Jhinga Massala,made up of whole King prawns, cookedwith fresh garlic and ginger, in anexquisite blend of spices. These dishesemphasise the exceptional quality of TheMint Leaf’s pan-Asian cuisine.In addition to being a fantastic venuefor an evening out, the Mint Leaf caterfor large and small parties for anyoccasion, including weddings, birthdaysand conferences. The wide-ranging menuplus their dedication to offeringsomething unique means you’re boundto be impressed.The Mint Leaf is off the A46 Lincoln Road in Newark and for more information, or to book a table,call 01636 646994 or visit www.mintleafuk.co.uk.The Mint Leaf057:Layout 1 15/4/13 08:21 Page 1Peter Dodd has been at the Pyewipe for twelve years,working alongside the owners, Robert and Sara Pickles.Peter was Head Chef at Lincoln’s Wig and Mitre previous tothat, and explains that his 28 years as a chef have meanthe has picked up all sorts of influences and ideas over theyears. Starting as a chef at a café in Consett, CountyDurham he is self-taught, having honed his craft at thenow-long gone Four Seasons at Dunholme. As far asinfluences go, Peter says; “Chefs come and go, buttheir knowledge stays with you. These days readingbooks and watching television is useful, I likeHeston Blumenthal’s ideas. It’s from people likehim we can take ideas from and adapt to our ownconcepts.“My style is lots of fusion on one plate, for thedish I’ve prepared it’s got Italian, Oriental andBritish style in there to create something special.You can prepare this very easily, it will takearound an hour, if that. You will probably spendmore time shopping for the ingredients thanmaking the dish!”Christopher Smith has been with the PennyFarthing and Pyewipe for ten years. He initiallystarted cooking at the age of thirteen and soonran kitchens while still at college. His enthusiasmmeant he quickly went on to work for such high-end restaurants such as The Cavendish on theedge of the Chatsworth Estate in Derbyshire, twoand a half years cooking on a Disney Cruise Line,the Old Course Hotel at St Andrews and even hada stint in New Zealand, serving British-inspired foodto expats. “That was a real eye-opener for me, Ilearned so much,” says Christopher, “but I missed myfamily and friends so had to come back.”Christopher’s style at The Penny Farthing is keptsimilar to Peter’s style at the Pyewipe in order tomaintain standards of taste, but he has an unusual andpopular habit of making main course dishes that appear alittle like desserts as his recipe shows. Other creations inthis style include a Black Forest Duck meal, using morellocherries and cherry brandy as well as piping potato tolook like icing. “It looks like a cake when it’s finished,” hesays, “I initially joked about it, but it turned out to be oneof my most popular dishes at the time!”When asked how easy his dish below is to make, Chrislaughs, “It’s very easy, they are basic ingredients andeven if you don’t have scallops you can improvise withsomething like salmon. Even using dry bread for thecrumble mix is possible, just have a go.”FOOD & DININGThe Pyewipe, set on the banks of the Fossdyke Canal in thecity of Lincoln is in an idyllic position, as is its sisterrestaurant The Penny Farthing in the beautiful village ofTimberland. We meet with the head chefs from both eateriesto find out what makes them tick and get them to showcasetwo dishes you can prepare at home.Awinningteam058-059:Layout 1 15/4/13 09:09 Page 1FOOD & DININGPeter’s Gressingham duck breast withroasted root vegetables with sweet balsamicred wine and thyme sauceServes 4Ingredients4 duck breasts2kg mix of root vegetables, your choice(Peter prefers celeriac, baby carrots, swede, parsnips and red onions)2 fl oz balsamic vinegar1 finely chopped shallot1 garlic clove, crushed and chopped1 teaspoon dried thyme1⁄2pint strong stock1⁄2pint red wine1oz brown sugarMethodDice vegetables into 1⁄2inch pieces and blanch each vegetable separatelyaccording to cooking time. Wait until they are just undercooked, then drain.Warm a roasting tray in the oven with a little duck fat and place vegetables onthe warm tray, season, then roast in the oven at 200C for 25 minutes untilwell coloured.Take the duck breasts and season well, warm some duck far in a pan andplace the duck breasts skin down and place in the oven for 6-8 minutes at200°C for a pink finish, but ten minutes for well done. When cooked, turnthe other side down on a plate and keep warm.For the balsamic sauce, place the balsamic, shallots, garlic, thyme and sugar in a thick-bottomed saucepan and boil to reduce to a thick sauce. Pour in the wine and reduce by aroundtwo thirds. Lastly, pour the stock in and reduce to a thick consistency before serving over theduck (sliced) and the vegetables.Christopher’s Scallop, crayfish and blackpudding crumbleServes 4Ingredients12 scallops40 crayfish tails1⁄2a white onion200ml dry white wine or vermouth100ml vegetable or fish stock1⁄2pint double creamJuice of 1⁄2lemon50g butter150g black pudding (cut into small cubes)4 thick slices of ciabatta2 cloves roughly chopped garlic4 dessert spoons extra virgin olive oil100g grated parmesanMethodFor the sauce, place the onion and white wine in a pan and reduce down withsimmering by half. Add the vegetable stock and reduce the liquid by half again. Addthe double cream, bring to the boil and then strain into another pan.For the crumble mixture, mix the olive oil and garlic and using a pastry brush,thinly spread the mixture on the ciabatta bread. Place the ciabatta in an oven untillightly crisped. In a food processor, blitz the two crisped slices of ciabatta andparmesan cheese until it resembles a traditional crumble crumb. Meanwhile, shallowfry the black pudding before mixing the two together and keeping it warm.To serve, reheat the sauce and add the lemon juice and butter, whisking until it isthick. Turn down the heat and add the scallops. Cook for one minute, then add thecrayfish tails, then after thirty seconds, remove from the heat. Place the scallops,crayfish and sauce into a serving glass and top with the black pudding mix. Serve withtoasted ciabatta.The Pyewipe is on a lane off Saxilby Road, Lincoln, LN1 2BG and is signposted. To find out more or to book a table, call 01522 528708, email enquiries@pyewipe.co.uk or log onto www.pyewipelincoln.co.uk The Penny Farthing Inn is at 4, Station Road in Timberland, Lincoln, LN4 3SA, and to book a table call 01526 378359 or log onto www.pennyfarthingtimberland.co.uk058-059:Layout 1 15/4/13 09:10 Page 2Next >