< PreviousOrganisers and top table guestsAdy and SarahChris and SharonSteve and TracyGraham, Debbie, Sandra and DaveBuilding success for theROUND TABLEEach year, the Spalding Round Table host their Chairman’s Ball atthe Civic Centre. Every ball has a unique theme and as this year’sChairman Richard Gosling works in the construction industry withKier Group, the décor and entertainment paid tribute to thenation’s favourite contractor, Bob the Builder.Guests enjoyed a four course meal, games and live musicprovided by Vision. The Round Table also expressed their thanks toall those who donated a prize or assisted in the staging of thishighly popular event. The next event is already planned for 23rdMarch 2013 at Springfields.Spalding Round Table raise money locally to support localcharities and local people, most recently providing a long-desiredbladder scanner for the Johnson Hospital – a great example of howthey aim to make a difference to the local community. For moreinformation on all their events, visit www.roundtable.co.uk.PHOTOS BY ALAN LONGKim and Ian30 LINCOLNSHIRETODAYSOCIAL SCENEMichelle and MatthewTammy and Darren030:Layout 1 11/5/12 11:08 Page 11stissues only £1Great reasonsto subscribe...Each issue is brimming with a diverse topic range...• Heritage • Fashion • Hair & Beauty • Leisure • Homes & Gardens • County Motoring • Dining Out • What’s On • Free Reader Giveaways and much much more…First 3 issues only £1!FREE delivery to your doorReceive your copy before it hits the shopsORDER FORMYes, I would like to subscribe to Lincolnshire Today magazinefor the next 12 months, with the first 3 issues only being £1.Personal Details:First name:Last Name:Address:Town:County: Post Code:Tel: Mobile:Email:Payment by DEBIT/CREDIT cardName as it appears on card:Type of card: Mastercard / Visa / Visa Debit / OtherCard Number:Card Verification number (3 digits on signature strip):Expiry Date:Amount Authorised:Cheque enclosed YES / NO Please post this form back to: Subscriptions,Lincolnshire Today Magazine, Armstrong House, Armstrong Street, Grimsby. N.E. Lincolnshire DN31 2QEMake cheque payable to Business Link Magazine GroupCall now to subscribe on01472 310301 or visit www.lincolnshiretoday.net/341orScan QR Code4Looking for a great gift idea?A gift Subscriptionis the perfect present that lasts all year round!Total Price: £24.403£1031:Layout 1 11/5/12 11:09 Page 132 LINCOLNSHIRETODAYLINCOLNSHIRE WALKSExploring Lincolnshireon footOne objective for this walk is toacquaint readers with, andperhaps encourage them to visit,the Ellys Manor House at GreatPonton, one of the mostintriguing, yet least known,historic houses in the county. Webegin at Great Ponton althoughlimited parking near Little Pontonchurch allows readers to startthere if they so wish, thus getting theroad walking done first. Begin atparagraph 2 of the route guide.Little Ponton lies in the tranquil valleyof the River Witham barely three milesfrom the centre of Grantham. The villagehas the Roman road Ermine Street (herecalled the High Dyke) just to the eastand a known Romano-British site atSalter’s Ford waterworks a mile to thenorth. In fact this is a known prehistoricsite to for Bronze Age and Iron Ageartefact and a Bronze Age tumulus isvisible from the lane as we head towardsStroxton. (GR923325) Also it was at theford that the Salter’s Way from the fensto the midlands forded the Witham.Note the alignment of the A52 to thenortheast with minor roads headingsouthwest past Stroxton and Wyville.At Great Ponton Holy Cross themassive, eighty feet high tower of1519 dwarfs the rest of the church.It was paid for by Anthony Ellys, awealthy wool merchant of theStaple of Calais whose armorialarms are displayed in the northchapel and the spandrels of thewest door. Another unusualfeature, and possibly unique, is anapparently spectacled gargoyle on thesouth face of the tower. Immediatelyobvious too is the glint of the weathervane on the towers southeast pinnaclein the shape of a violin. There’s a storybehind this! Apparently an itinerantfiddler who regularly visited andentertained the villagers eventuallyexpressed a wish to emigrate to Americaand they generously paid his fare.Having made his fortune he returnedand had the vane erected; it spins uponan old ginger bear bottle marble.And last, but certainly by no meansleast is the Ellys Manor House (EMH),Anthony Ellys’s real architectural legacy!During the late C15th northern Europeunderwent an artistic and architecturalrevival known today as the NorthernRenaissance. Its influence reachedSTROXTON PONDALL SAINTSSTROXTONAPPROACHINGSTROXTONLittle & Great Ponton withStroxtonThis month we saunter along theWitham valley near Granthamthrough quintessential southLincolnshire countryside alongquiet lanes and easy tracks.St Guthlac’s church has Saxon-Norman origins though it was largelyrebuilt in 1850; there’s no tower andthe bell is inset into the west gable.Little Ponton Hall is late C18th.Stroxton is a mediaeval shrunkenvillage and its church, All Saints, standssecluded tucked away behind afarmyard. It retains some Norman work(see the doorway) but was largelyrebuilt in a mock Early English style in1874/75 with an unusual – almostcastle-like - “saddleback” tower. Theopen countryside to the northwest wasonce the site of extensive opencast ironore quarries. The first of these openednear Woolsthorpe in the 1870’s andwere gradually extended to Denton andthen Stroxton; they closed in the 1970’safter a century of production.032-033:Layout 1 11/5/12 11:11 Page 1LINCOLNSHIRETODAY33LINCOLNSHIRE WALKSEngland through trading contacts between Flanders andports such as Boston, used by merchants like Ellys. One ofthe results was imitation in the design of houses such asEllys built for himself at Great Ponton, the most obviousexternal manifestation being in the crow-stepped gables.Another fine example is Bassingthorpe Manor three milesaway to the southeast across the High Dyke.The principal importance of Great Ponton manorhowever lies in its interior where failure to modernise oralter the building ensured the survival of manyremarkable and rare mediaeval wall paintings. For manyyears the house was used as two cottages and only re-converted into the rectory in 1921. From the mid 1990’sit has been a private home again.The EMH website gives intending visitors informationregarding opening times, admission charges and contactdetails for this glorious building.NOTES.There is a carpark up the ramp beside GreatPonton churchyard.THE ROUTE.From Great Ponton church walkdownhill and turn left along Mill Lane. Join a farm trackand near Mill Farm keep ahead at a waymark along a fieldedge. From a handgate continue over a meadow to asecond gate and join a track leading to the road near LittlePonton. Follow the lane directly opposite to the church.Continue along the lane crossing first the B1174 andthen the bridge over the modern A1 Grantham bypass.Continue for a further mile until the lane zigzags intoStroxton village. At the telephone box turn right and in200 yards go left through Church Farm (there’s a sign onthe wall) to visit the church. Return to the “T” junctionbut now follow the lane straight ahead.This dwindles into an “Unsuitable for Motors” trackand after two bends leads in a further half a mile to aroad junction. Take the road opposite for 500 yards andturn left at the first footpath sign. Follow a track down toa junction and go left again on Green Lane headingtowards Great Ponton. On the edge of the village is a 3-way footpath sign.Here you can cross the cattle grid, walk to the nextroad and turn right to the A1 or bear right down to twogates and the A1 there turning left. There is a wide vergeand pavement! Either way only cross the A1 via thefootbridge!Finally walk down Dalleygate passing Ellys ManorHouse back to the church. by Hugh MarrowsFACTFILESTART: Great Ponton church. (GR925305)MAPS: OS Landranger 130 (Grantham) • Explorer 247DISTANCE: 6½ miles : 10.5 kilometresREFRESHMENTS: None on routeFox & Hounds, Old Somerby. (Nearest)Choice of venues in GranthamLITTLE PONTONTHE WITHAM VALLEYFROM LITTLE PONTONGREAT PONTONSt GUTHLAC'SLITTLE PONTON032-033:Layout 1 11/5/12 11:11 Page 2Delicious, delectable and daring!It’s officially summer, so its time for easy-to-prepare treats while still keeping it healthy.Try these recipes out, either for those hot afternoons or the long, chilled out nights.The Very Best Cheesy Garlic BreadThe staple garlic side order. We take our garlic bread pretty seriously so we try and testmany variations and only the best make it to the table. This one takes garlic bread to awhole new level. You don’t have to add the cheese if you prefer the purist version. Thepaprika adds the perfect final touch for flavour and colour. Ingredients:1 baguette100g butter3-4 large garlic cloves100g mozzarella ball100g any hard strong cheeseHandful of any combination of fresh parsley, rosemary, basil and marjoramPaprika for sprinklingMethod:Preheat the oven to 200°C. Take all the filling ingredients and place them into a foodprocessor, crushing in the garlic cloves and blend until completely mixed. Cut the bread into diagonal slices about two thirds of theway through so the loaf stays intact. Use the flat knife to spread the filling generously in between the slices. Place the loaf on to alarge piece of kitchen foil and wrap loosely sealing the ends and top (break the loaf in half if it won’t fit in the oven).Bake for about 20-25 minutes, until all the filling is melted. For the last five minutes you can open the foil, sprinkle on the paprikaand brown the top. Serve immediately.Courtesy of www.thegarlicfarm.co.uk, who are visiting the Festival for Heroes, Prince William of Gloucester Barracks, Grantham on July 7th and 8th.Cream of peppers, oregano and parmigianoIngredients:1 yellow and 1 red pepper, de-seeded and diced1 shallot, finely chopped1 tbsp oregano100g grated parmigiano4 tbsp extra virgin olive oil400g of Garofalo Penne RigateMethod:Place oil and shallots in a frying pan and sauté gently making sure shallots don’t brown (asthey become bitter).Add the peppers and sauté until very tender; if the mix becomes too dry add some boilingwater (a glass will do).Season to taste (please remember that extra salt will go in with the parmigiano, so don’toverdo it). Place the sauce in a food processor and blitz to a cream, add the oregano.To cook the pasta, use a large capacity pan and bring to the boil 4 litres of water, add salt andthen the pasta. The golden rule for cooking pasta properly is to use 1 litre of water for every 100g of pasta! Don’t bother adding ANY oil (it hasbetter uses) to prevent pasta from sticking: it is the quantity of water and regular stirring that will ensure pasta doesn’t stick. Place the sauce on the drained pasta, stir well and add plenty of grated parmigiano. You may wish to add a splash of extra virginolive oil. Serve at once and enjoy this most flavoursome, light and inexpensive dish.This is a wonderfully tasty sauce and its creamy consistency makes it ideal with the penne: some (but crucially not all) of the saucefinding its way into each penna.Courtesy of Garofalo34 LINCOLNSHIRETODAYFOOD & DINING034-035:Layout 1 11/5/12 11:14 Page 1LINCOLNSHIRETODAY35FOOD & DININGStar Anise Plum CompoteLayered Dessert withRooibos Yogurt andPecan GranolaIngredients:6 plums500g pot of Provamel Orange and Redbush Botanical Yogurt 100g caster sugar1 star anise1 cinnamon stick1⁄2pint of boiling waterZest of one orange35g pecan nuts, roughly chopped55g oats1 tbsp maple syrup1 tbsp sunflower oil1 tbsp soft brown sugarMethod:Preheat the oven to 150°CAdd the pecan nuts, maple syrup, sunflower oil, brownsugar and oats to a bowl and mix well to coat the nuts andoats. Spread out evenly onto a flat baking tray. Place in a pre-heated oven for one hour until browned all over.While the granola is baking, prepare the plum compote bycutting the plums in half and removing the stones. Place the halved plums in a pan with the boiling water, staranise, sugar, zest and cinnamon stick. Simmer for 8-10 minsbefore removing the plums with a slotted spoon. Place the plums to one side and reduce the remaining liquiduntil thick and syrupy. Add the plums back to the liquid.Divide the plums between four glasses and top withProvamel Orange and Redbush Botanical Yogurt. Finish with a sprinkling of the granola.Courtesy of PromavelHigh Street, Scunthorpe Tel: 01724 843204www.exotic-thai.co.ukAnyone with an affection for authentic food from the FarEastshould have the Exotic Thai Restauranton theirradar. It has built up a reputation as a favourite restaurantwithin the town of Scunthorpe and also is well accustomedto welcomingdiners from across Lincolnshire. Prepare for something reallyspecial, and indeed tasty. The menu is wide, containingover a hundred dishesrangingfrom soups, Thai salads andgrilled starters to stir frieddishes, duck dishes and chef’s specials.Exotic Thai RestaurantExotic Thai RestaurantCOUNTRY PUB, RESTAURANT & MOTEL• LOCAL PRODUCE & LOCAL ALES•TASTES OF LINCS WINNERS 2006 - 2012• OPEN EVERYDAY 11.30 - 2 & 6.30 - 9 pm• AVOID DISAPPOINTMENT CALL AHEAD• CLOSED MONDAY LUNCH• WiFi, ESPRESSO COFFEESTIXWOULD ROAD WOODHALL SPALN10 6UJT: 01526 353312villagelimits.co.ukWINNERS2006 - 2012The Ship InnBARNOLDBYLE - BECKMain Rd, Barnolby le Beck, Grimsby, Lincolnshire, DN37 0BGTelephone: 01472 822308 www.the-shipinn.comThe Ship Inn offers a wide selection of special boards and specialist fish dishes in our newly refurbished restaurant.12 - 2pm & 6 - 9pm Monday - Saturday and 12 - 5pm Sunday. We look forward to seeing you in the near future!034-035:Layout 1 11/5/12 11:14 Page 236 LINCOLNSHIRETODAYFOOD & DININGThe Spice of Life,GrimsbyThe Spice of Life sits in Wellowgate,and with its modern exterior décor, therestaurant screams luxury before youeven step foot in the door. Having justundergone refurbishment, the decorinside is as stylish and elegant as youcan expect. Leather seats and luxurioussurroundings make you feel like youare in an Indian restaurant but not justa run-of-the-mill affair. The service isfantastic - we were made to feel verywelcome and were offered the must-have poppadoms appetiser with aselection of traditional dips. The dipswere flavoursome, with some hotterthan others and was a tantalising tasterof things to come.Having an appetite, we opted forsome starters, a generously-portionedChilli Garlic King Prawn dish and aChicken Chat, cubes of chicken stirfried with a coating of cumin,coriander, garlic turmeric, chilli andlemon juice. Both were delicious, withthe Chat being aromatic and burstingwith spices and the prawns providing ahot chilli kick.For the main course, we were againstruggling to choose from the vastarray of delicious-sounding dishes, butwe were delighted with our finalchoice. The Spice of Life Special - awhole succulent breast of chickencooked in a blend of yoghurt andbutter, served with a creamy sauce.This was a milder option, but as thename of the restaurant suggests,variety is the spice of life. The flavoursof the chicken were not hidden underspices and the sauce was rich andsatisfying.My dining partner opted foranother of the restaurant’sspecialities, which was ChatpatiChicken, an original Bangladeshistreet dish, with a little of the housechef’s style thrown in. Stir-friedchunks of spicy tikka chicken withpeppers and onion, topped withcheese and, flash-fried with garlicserved with a mouth-watering currysauce and a portion of pilau rice. The head chef has over 34 years’experience and it shows in his choiceThe Spice of Life is on Wellowgate, Grimsby. To book a table call 01472 357476 or visit www.spiceoflifegrimsby.co.ukand use of spices.For dessert, we looked over theoptions, and opted to try Kulfi - amango flavoured Indian ice cream.This was light enough not to sit heavyon the stomach after such a satisfyingmeal - instead its delicate flavoursrounded off the whole experiencewonderfully.Suitable for couples, families orlarge parties, the Spice of Life offers arich variety of authentic Indian andBangladeshi dishes that will get eventhe less adventurous diner interested.Able to offer a private function roomtoo, the management and staff cancater for whatever your needs maybe.Keen on involvement in the localcommunity, the Spice of Life throwsitself into charity work all year round.In September they took part in Feedthe Thousand, raising much neededmoney for the charity.Open for lunch daily as well as lateinto the evening, the restaurant has itall, so why not give it a try?036:Layout 1 11/5/12 11:17 Page 1037:Layout 1 11/5/12 11:19 Page 138 LINCOLNSHIRETODAYFOOD & DININGThe Settlement, CaistorA change of management at TheSettlement in Caistor seemed theperfect opportunity to take a look atwhat’s changed at this popular venue.With The Settlement’s popularprevious chef, David, returning to thekitchen, it’s not surprising the newmenu has been much anticipated.The moment we arrived at TheSettlement we experienced a fantasticwelcome. The atmosphere was clearlya relaxed one and the friendly staffcertainly helped in this regard. ChefDavid’s skill was obvious with onelook at the tantalising-soundingmenu, which is fantastically variedand accompanied by regularlychanging specials.We started with an elegant portionof poached chicken with bacon andred pepper – just the right size to startwith. My dining partner opted for adecadent dish of seared scallops,which were cooked just right withsome braised ham hock. This unusualcombination actually workedincredibly well – the delicate flavoursof the scallops contrasted with thestrong and indulgent flavours of theham, which was cooked to perfection.For our main courses, we pickedover the menu for some time, aseverything looked fantastic., In theend we went for the trio of pork,which consisted of pork belly, a searedpork loin and pig cheek. This was afantastic combination, usingincredible cuts of meat to showcasewhat can be done with the humblepig. The belly pork was bereft of anyunpleasant fatty elements and thecheek was a cut I hadn’t tried before,but was delicious.My dining partner made his choiceafter some deliberation and ended upwith a chargrilled 8oz sirloin steak.This is a must-have for any restaurantand can often be the dish on which anestablishment is judged. We’re glad toreport it was incredible. The chargrilledelement had a subtle, delicious smokytaste and was still that gorgeous shadeof pink on the inside. It’s hard to get asteak right first time, but TheSettlement have got it spot on.We felt satisfied from the maincourse, so took a breather beforediving into a rich chocolate moussefor dessert, which came with a sharp,delicious mixed berry compote andcookie crumble. My dining partnerwent for a simple but no less tastylemon and raspberry cheesecake,which had a delicate but tantalisingtang.We’d certainly recommend you paythe newly-renewed Settlement a visit.It’s open from Tuesday to Sunday, andBank Holiday Mondays, from 11am to11pm, with lunch being served fromnoon to 3pm and evening service 7pmto 9.30pm.The Settlement is at 20 Market Place, Caistor. To book a table, call 01472 859 283or email reservations@thesettlementcaistor.co.uk. For more information, visitwww.thesettlementcaistor.co.ukCOURTESY SRM PHOTOGRAPHY038:Layout 1 14/5/12 09:03 Page 1LINCOLNSHIRETODAY39FOOD & DININGWe made our way to the Black Bullin Brigg full of trepidation. Famous forits grill, the pub has a great reputationand we’re glad to report it wasfantastic. With a warm welcome andhighly personal service it’s a place torelax and enjoy yourself in equalmeasure.The Black Bull is a traditional publichouse, right in the middle of thepretty town of Brigg and now evenboasts a steakhouse. Owners Richardand Amber are a friendly couple andmade us feel right at home.The surroundings are traditional butwith a modern feel and we couldn’twait to delve into the culinary delightson offer.For starters we opted for an indulgentportion of cheesy nachos, which werecomplimented by some excellentjalapenos, which ramped up thespiciness wonderfully. We also orderedsome light and tasty stuffed stiltonmushrooms, which although deep-fried, didn’t feel cloying or unpleasantas many things cooked this way canend up. The stilton wasn’t overdoneeither, which made the strong flavoursremain under control, adding to thenatural taste of the mushrooms, ratherthan overpowering them. Served withsome piquant garlic mayonnaise, it wasa divine start to the meal.For our main course, we opted for asimple but hearty and tasty surf andturf, consisting of an excellently cookedsirloin steak and a raft of delicious kingprawns served with onion rings andmushrooms, while my dining partnerplumped for a stuffed chicken, filledwith a delectable combination of stiltonand garlic and wrapped in Italian ham.Served with port sauce, it was agenerous portion that was delicious tothe very last morsel.The choice of desserts are so wide-ranging and tempting, we had troublechoosing. Everything fromKnickerbocker Glory, ice creams, toffeeand apple cheesecakes, jam and treaclesponges to bread and butter pudding –the chefs seem to be able to createanything you want. Too full to eat oneeach, we opted for a humongousstrawberry sundae, which was rich andluxuriant, topped with freshstrawberries it was an indulgentmoment for both of us, but we didn’tregret it. Sweet, cool and lip-smacking,we would probably return for thesedesserts alone!The Black Bull also has an extensivefood menu which caters for all tasteswith the emphasis on quality homecooking and value for money. Barmeals are available as well as heartySunday lunches, so a visit at any timeis more than worth it.The Black Bull is at 3, Wrawby Street, Brigg, DN20 8JH, to reserve a table, call 01652 652153 or log on towww.theblackbullbrigg.co.ukThe Black Bull,Brigg039:Layout 1 11/5/12 12:26 Page 1Next >