< Previous60 LINCOLNSHIRETODAYLINCOLNSHIRE WALKSThis charming Wolds town has been amarket for over seven centuries havingbeen granted its first charter in 1302 and isunusual (though not unique) in that it hasthree market places. Rather bizarrely, it waspossible until the early 19th century it waspossible to “buy” a wife in the MiddleMarket for the princely sum of around tenshillings!Spilsby’s main claim to fame is as thebirthplace, on 16th April 1786, of theexplorer Sir John Franklin. A true adventurerhe joined the navy aged fourteen andfought with Nelson at Copenhagen (1801)and Trafalgar (1805) before voyaging toAustralia with his cousin Matthew Flinders -as we mentioned in March. Following twooverland expeditions in artic Canada hewas appointed Governor of Tasmania butback in England again (and aged 59!) in1845 he assumed leadership of an arcticsea voyage to find the Northwest Passage,a journey from which he never returned.Twelve years elapsed before his death,which had taken place in 1847, wasestablished but his body was never found. Spilsby has a commemorative statue tohim and in the Middle Market informationboards detail his life story. Across the roadis “Franklin’s Passage” and a plaque on hisbirthplace – now a bakery. Approaching Toynton All Saints wedistantly glimpse the 19th century mill andpass the former watermill as we leave.Between these however the church,outwardly all Georgian brick, provides asurprise for (if it’s possible to view inside)this brickwork encases the mediaeval stonechurch, seen partly exposed through theplaster walls.East Keal church is dedicated to St Helenan innkeeper’s daughter from Asia Minor,born around AD255. Despite a humble,Christian background she married aSPILSBY, TOYNTON ALL SAINTS, KEAL CARR & HUNDLEBYOur June outing samples some footpaths around the ancient market townof Spilsby.Exploring Lincolnshire on footAPPROACHING WOOD HILLAPPROACHING TOYNTONALL SAINTS TOYNTONSIR JOHNFRANKLIN060-061:Layout 1 16/5/14 13:36 Page 1LINCOLNSHIRE WALKSRoman emperor. Her son Constantinesucceeded his father and it was he whomade Christianity the empire’s officialreligion. Helen’s biography is displayed inthe porch. Nearby stands the Old Rectorydated 1700.Beyond East Keal is the LincolnshireWildlife Trust’s Keal Carr nature reserve -“carr” being Lincolnshire dialect for low,swampy land. The wettest part, wherethe stream has exposed underlying clay,is particularly noted for its alder trees andis traversed by a boardwalk. Little of Hundleby’s mediaeval StMary’s church remains the majority of ithaving been rebuilt in 1854.The route offers spectacular views,especially from Toynton, East Keal andWood Hill near Hundleby.NOTES.There is a “Pay & Display”carpark in Post Office Lane.THE ROUTE.Leave Spilsby’s EastMarket via Halton Road and at the bendtake the footpath ahead alongside theFranklin Hall. Cross two roads (the path issigned virtually straight ahead) and at thethird (Vale Road) pass to the left of theCaravan Electricals company building toemerge in open fields.Take the obvious path forward toreach a track and four-wayfootpath sign, and then followthe field edge path to theright of the hedge ahead.Twenty yards beyond aand turn right. Consider walking roundthe corner first for a better view of traffic!In 200 yards, opposite Manor Farm, takesigned the footpath on the left, veeringslightly right towards a distant whitecottage. At the far side of the field afingerpost indicates a stile to your rightwhere steps and a boardwalk lead downthrough Keal Carr wood into a longmeadow. At its far end join a track andturn right; then go left at the first trackjunction, continuing to a second junctionby a barn.Keep ahead over a footbridge crossing afield towards a large tree and in thesecond field climb steeply (Wood Hill),aiming left of the largest tree on theskyline. Now join a green lane andcontinue to a road. Cross to the pavementand turn right. Just after the Raithbyjunction take the footpath branching leftand follow this to a metal kissing gate at alane. Forty yards to your right the pathcontinues into Hundleby churchyard.Walk straight through the churchyardand along a field edge to reach a grassarea between some houses. Cross theroad, join a farm track and continueahead until fingerposts direct you firstright and then left to meet the A16.Turn right, then left at thecrossroads back into Spilsby,passing the Franklinmemorial statue.by Hugh Marrowskissing gate turn left and at the meadowend veer downhill to a kissing gate andfootbridge. Cross a track to anotherfootbridge opposite and follow the fencedpath over more bridges to meet anothertrack. Now turn right and a surfaced lanesoon begins. After about 300 yards takethe signed footpath on the left beside apaddock fence. In 50 yards bear rightuphill onto open ground and continuetrending right past an electricity pole ontoan enclosed path from which, almostimmediately, an “unofficial” cut-throughgoes right into Toynton churchyard. Walkround the church to a road.Enter Watermill Lane opposite and atthe end bear right downhill towards theold watermill buildings. Go left over twofootbridges and continue uphill and climbthe stile at the field top; then keep forwardto a distant gate and another stile. A grasstrack and lane now lead to East Kealchurch. Keep ahead for the Village Storesand a delicious Dennett’s ice-cream!Otherwise just beyond the church gatetake the fenced footpath on the right andcross an arable field to its far corner bythe A16. Cross carefully to a pavementFACTFILESTART: East Market Place, Spilsby (GR405662)OS MAPS: Landranger 122 (Skegness) • Explorers 273 and/or 274DISTANCE: 7 miles • 11.5 kilometresREFRESHMENTS: Various in Spilsby • village stores East Keal (Off route)EAST KEAL CHURCHSt MARY'S HUNDLEBY060-061:Layout 1 16/5/14 13:36 Page 262 LINCOLNSHIRETODAYLincolnshire beef burgersGadsby’s breadWith over 100 local products stocked in our food stores, it’s never been easier to buy and love local... Lincolnshire sausagesAward winningTry something local this summerBorn and reared in Lincolnshire... LocalLincolnshireQuality Beef, Lamb and PorkSt Botolph’s apple juice/lincolnshirecoop @lincscooplincolnshire.coopWWW.Main Street, Gedney Dyke, Spalding PE12 0AJ T: 01406 366700 E: bookings@the-chequers.co.uk www.the-chequers.co.ukJoin us this SummerBeer battered cod & triple cooked chips £ 9.95Tartare sauce, mushy peasSide ordersHomemade triple cooked chips £2.95Beer battered onion rings £2.00Tomato and shallot salad £3.25Baby gem and watercress salad £2.95Set price menu available 3 courses £19.95Full a la carte menuSunday lunch 3 courses £22.50Cheese and bacon burger £9.95Cheddar, blue or brie, crispy streaky bacon, tomato and baby gem, triple cooked chipsB.L.T Sandwich £5.95Toasted sourdough, Crispy bacon, tomato, baby gem lettuce, mayonnaise and homemade crisps(Add chicken breast £1.50) Char-grilled Chicken Caesar salad £9.95King Prawn Tagliatelle £9.95Chilli, lime and coriander dressingIntroducing our relaxed new bar menu...Available for lunchtime and evening Wednesday-Friday& Saturday lunchtimeAll prices include VATWhilst we are extremely careful, regretfully we cannot guarantee any of our dishes tobe free of nut traces. Please advise a member of waiting staff should you have any allergies or special dietary requirements062-065:Layout 1 16/5/14 13:47 Page 1LINCOLNSHIRETODAY63FOOD & DININGLiving in Lincolnshire, it’s almostobligatory to have a barbecue when asliver of light pokes out from behind theclouds, but the county is also home to awhole host of great places to eat anddrink. We’re all for the beer garden, withthe amount of choice we have, there’salways a place that will suit you.From cool and sophisticated city bars totraditional village pub gardens, it’s nigh-on impossible not to find somewhere torelax in the sun and eat this summer.We’ve got our personal favourites, butwhy not take a drive out to one of thevillages you’ve never tried before? On ourtravels, we’re always passing anothersplendid looking local that we wish wecould stop at for some liquid refreshmentor a lovely meal. With the majority ofpubs of this nature being located inwonderful countryside surroundings andmost of them dog-friendly too, they are65 PHOTO: SHUTTERSTOCK.COM/COREPICS VOFBarbecueSummer!This summer looks set to be a scorcher. With this many chances to get out there and have fun inthe sun, it’s time to eat, drink and catch some rays!062-065:Layout 1 16/5/14 13:47 Page 264 LINCOLNSHIRETODAYOpen 7 days a weekserving lunch & evening mealsCARVERY LUNCH- Tuesday, Thursday & SundaySURF & TURF NIGHT- WednesdayCURRY NIGHT- ThursdayFISH NIGHT- FridayGRILL NIGHT- SundayTraditional cask ales 7 en-suite bedroomsThe 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.12 - 2pm & 6 - 9pm Monday - Saturday and 12 - 5pm Sunday. We look forward to seeing you in the near future!To avoid disappointment booking is advisable.Heard it on theGrapevine?Send us details of yourforthcoming events or anyinteresting newsLincolnshire Today, Armstrong House, Armstrong Street,Grimsby, N E Lincs DN31 2QE or email lincs-today@blmgroup.co.uk www.lincolnshiretoday.netCogglesford MillCottage Restaurant & Tea ShopEast Road, Sleaford, Lincolnshire NG34 7EQOpening TimesMonday 10.30am - 3pmTuesday 10.30am - 4pmWednesday & Thursday 10.30am - 4pm & 6pm - 11pmFriday & Saturday 10.30am - 4pm & 6.30pm - 11pmSunday 10.30am - 4pmSummer is on the way...Ideal place for alfresco dining & aernoon teaNew homemade cakes by Jackie on displayNew selecon of arsan teasPlants for saleCall: 01529 309409www.cogglesfordmillsleaford.co.ukAl-fresco dinning in the City this summer with our fabulous summertime menu.The conservatory style restaurantand garden hosts our seasonal all-daymenu, which focuses on quality, localingredients with a selection of sharingplatters & a daily specials menu. The main menu includes gourmetFrankfurter hotdogs & homemade 7oz burgers, salads & stone-baked rustic pizzas…with a variety of delectable cakes and pastries...Call us on 01522 522533bookings@craftlincoln.co.ukwww.craftlincoln.co.uk272 High Street, Lincoln, LN2 1JGBAR - COCKTAILS - COFFEEBAR - COCKTAILS - COFFEERESTAURANT - PARTIESRESTAURANT - PARTIES062-065:Layout 1 16/5/14 13:48 Page 3best to cook it too!As for vegetables, if you’ve never takenadvantage of our region’s gorgeousfresh vegetables, you’remissing out. Greensoften the perfect place to plan a circularwalk from. Just remember to askpermission from the landlord before youdump the car there.The thought of a cool beer or a slap-upmeal at the end of a walk, even on a hotday, will often spur you on and it’s agreat way to explore parts of our countyyou’ve never seen before. But what about local produce? With aglut of vegetables and fruit from aroundthe area, it’s obvious restaurants andother eateries will be using as much localingredients as possible, but you’d be welladvised to get in on the action at hometoo! With barbecues in particular, yourmeat should be a no-brainer. Local is bestas your local butcher or responsiblesupermarket will attest. The best cuts andmost ethically-sourced produce will beavailable and that local touch meansyou’ll probably get some excellent adviceabout where it has come from and howLINCOLNSHIRETODAY65FOOD & DININGand brassicas are not only good for you,but taste pretty smashing in a salad too!If you’re planning a barbecue, rememberto look into the side dishes too, noteveryone wants a charred piece of meatin a bun do they?When it comes to drink as well, what’sbetter than a pint of real ale brewed inthis county? There’s a ton of breweriesthat are dotted around Lincolnshire andyou can not only find them on the bar ofyour local, but in supermarkets too. Thereal ale and craft beer phenomenoncontinues to grow locally, so why nottake advantage? A pale ale is good forthe weather, we’d vouch.If you find yourself hungry thissummer, then you could do worse thanto look locally. Eat Lincolnshire thissummer, and eat well!PHOTO: SHUTTERSTOCK.COM/DASHA PETRENKO062-065:Layout 1 16/5/14 13:48 Page 4Bathed in sunlight andresplendent with flowers dottedhere and there, the Sebastopolseems idyllic before you even stepinside. Having been here manytimes, it’s always a pleasurepulling onto the gravel drive andstepping through the door to thisdelightful and welcoming pub.But this is more than yourtraditional country pub. Sure,there’s a fantastic selection ofreal ales and locals are often tobe found propping up the bar,but you’ll be under no illusionthis is a foodie paradise whenyou witness the array of diningawards owners David, Dianneand their son Nick havegarnered so far in their shorttime here. These includeLincolnshires’s 2013/14 Taste ofExcellence award for BestDining Pub and Select Lincolnshire’s award for the 2014Pub of the Year as well as Lincolnshire Today’s own PlatinumDining Award 2013.Those ales are worth focusing on too, with David searchingFOOD & DININGMarvellousin MintingMarvellousin MintingTake a drive a few miles off the beaten trackand you’ll happen upon the Sebastopol Inn inthe village of Minting. We caught up with chefNick Reed and found out what brings peopleto this county gem time after time.The Sebastopol Inn is onChurch Lane, Minting, LN9 5RS.To find out more or to book a table,call 01507 578577 orvisit www.thesebastopol.com 066-067:Layout 1 16/5/14 14:22 Page 1Crispy breast of lamb with pickledred onion, honey mustard dressing,leaves and shootsWith this dish, Nick wanted to create something original,as he explains, “Year in, year out, there’s always seasonalfood arriving and particularly at this time of year there’s aglut of seasonal vegetables and produce coming in. Wehave an amazing selection of ingredients and this dishmakes the most of them. “This recipe is an attempt to provide a real choice withinour menu, something different that I’ve not seen anywhereelse. The colours and textures on the plate work really welland the combination of lamb, peas and mint at this time ofyear really give people a taste of spring.”The lamb comes from Henry at Minting Park Farm justdown the road from the Sebastopol and the peas, leavesand fennel from nearby Abbey Parks Farm. With this muchlocal provenance, it’s a true flavour of the county.Ingredients1 lamb breast500g duck fat (lard or dripping is a good alternative)1 eggSplash of milkFlour for dusting Bread crumbs200g peas (fresh if possible, but frozen will work)300ml extra virgin rape seed oil1 red onion100ml red wine vinegar100ml water100g brown sugar10 peppercorns2 star anise5 juniper berries1 tbsp English mustard 1 tbsp runny honey2 tbsps white wine vinegarSalad leaves, fresh mint and thinly sliced fennelMethodFirst remove any excess fat from theunderside of the lamb breast, season well withsalt and pepper and submerge in duck fat,cover with foil and cook at 130c for 3-4 hours.Once cooked allow to cool a little to makehandling easier. Remove from the fat and placeon a tray with baking parchment above andbelow. Place another tray on top and presswith a weight. Leave in a fridge overnight.Peel and finely slice the red onion into rings. Put the redwine vinegar, water, brown sugar, star anise, pepper cornsand juniper berries into a pan and bring to the boil. Removefrom the heat, pour over the onions and leave to coolovernight.Next day, boil the peas in salted water. Once cooked drainand set some peas aside. Put the rest in a liquidiser andslowly add the rape seed oil (the oil and peas will emulsify,but be careful not to add too much). Pass the puree througha fine sieve and set aside to cool.Remove the lamb breast from the fridge, trim the edgesand cut into fingers, dust with the flour, submerge in theegg and milk then coat with bread crumbs.Deep fry the lamb at 180°C until golden brown, arrangeon the plate with the set aside peas, pickled onion and saladas shown in the picture.FOOD & DININGthe local area high and low for original and exciting drops. The pumpclips displayed all around the bar confirm David’s desire to bringcustomers a unique and varied experience of the many beers availablefrom breweries located within just thirty miles of the pub.With Nick sourcing local ingredients to create something original, themenu is focused on getting the most out of what the county has to offerand there’s some exciting and innovative dishes available you probablywould be hard-pushed to find elsewhere. This creativity will be in evidenceat an upcoming wedding reception taking place at the Sebastopol, withthe couple being married at the church opposite and enjoying a sit-downmeal followed by an evening buffet. You can imagine this is the perfectplace to celebrate, especially when the sun is shining.LINCOLNSHIRETODAY67066-067:Layout 1 16/5/14 14:23 Page 268 LINCOLNSHIRETODAYFOOD & DININGNestled on the banks of the Trent, thepub sits pretty in gorgeous-lookingsurroundings and as we enter we aretaken with the overall look of the place.It’s rare these days to find a traditionalpub, full to the brim with old-fashionedcharm and the ephemera that comeswith this. As well as a roaring open fire,there are horse brasses, farmingmachinery, church pews and comfyseating areas for those who might fancy adrink or two before they eat.In stark contrast, recent renovationshave meant that upstairs is now a functionroom that screams decadence. With amodern, minimal look it has so far paidhost to wedding receptions, birthdays andhas served as extra space for diners onspecial occasions like Valentine’s Day,Mother’s Day and other celebrations. With this amazing venue however,comes food that matches. A somewhatinternational menu offers a dazzling arrayof dishes and we couldn’t wait to getstuck in. Placing our trust in owners Colinand Christine’s choices, we were servedup a creamy and substantial lobster raviolias well as Thai fish cakes with a sharp andsweet chilli sauce. The ravioli was awonder, rich and meaty, the lobster wasfresh and was a pleasure to devour. Thesame applied for the fishcakes, with fluffymiddles and a crunchy salad, the textureswere perfect.For the main course, we were served afantastic Jamaican take on chicken andribs. A stacked pile of succulent meat witha sweet and spicy barbecue sauce reallyimpressed and was complemented bythick, chunky homemade chips. We alsopartook of a slow-cooked lamb shankwith smooth mashed potato and arosemary garnish as well as a mintedgravy and some crunchy roast vegetables.The lamb was juicy and simply fellsatisfyingly off the bone, a sure sign of agreat shank. The vegetables also sangwith a crunch and sweetness we’ll betrying to replicate at home in the future!Tempted by the choices provided bythe dessert menu, we plumped for asticky toffee pudding that came withThe Jenny Wren Inn, SusworthJust a stone’s throw from Scunthorpe and Gainsborough, the Jenny WrenInn is a riverside pub with plenty to offer. With a reputation for incrediblefood and a welcoming atmosphere, we pay a visit to taste it for ourselves!The Jenny Wren Inn is on East Ferry Road, Susworth, DN17 3AR. To book a table or to find out more, call 01724 784000 or visit www.jennywreninn.co.ukvanilla ice cream and strawberries whichwas a spongy, delicious treat, as was thewhite chocolate parfait and raspberrieswhich was a sweet and delicate dish thatwas the ideal way to end a perfect meal.We left full and impressed and arealready planning a return visit. It’s anincredible experience we wouldrecommend to all. Why not head to theJenny Wren today? You’ll be very glad youdid.068:Layout 1 16/5/14 12:29 Page 1Peace andrelaxationStallingborough Grange is known for its beautifulsetting and acclaimed restaurant. We pay a visit to seewhat delights it holds.Situated in the lush countryside ofNorth East Lincolnshire, StallingboroughGrange is a destination that impresses assoon as you turn into its neat, manicuredgrounds. Known for conferences andweddings, you can see why people selectthe hotel time and time again.Modern without being imposing, thestaff were only too happy to make ourstay as comfortable as possible. Bookedinto a room on the hotel’s first floor, ourview across fields came as a welcomesight after a busy day and the quiet thatthe rural location offers is certainly onethat is charming.Rooms are modern and contemporary,with smart, sleek lines and our room wasof an impressive size. Almost matched insize was the roomy bathroom, which wasluxuriously equipped with a large tub forrelaxing in and a walk-in shower forconvenience.With food on our mind, thankfully wewere booked in for dinner in the hotel’srestaurant. Our starters of beer-batteredking prawns with pea puree and chorizodressing and a crab and chilli aranciniwere wholly impressive. The prawns werepresented beautifully with pea shorts aswell as puree, lifting the smoky flavours ofthe chorizo to new levels. Similarly, thelime alioli that came with the arancini wasincredible, adding a sharp citrus tang.The main courses offered atStallingborough are impressive in theirvariety, but we eventually plumped for asleek take on surf and turf and a herb-crusted rump of lamb. The surf and turfwas delicate scallops served with a richand satisfying slow-roasted pork bellywith champ potatoes and apple andfennel puree. It was a delight, with theindulgent pork falling apart with a touchof the fork, contrasting perfectly with thelight scallops. The lamb dish came with a creamy anddelicious minted feta potato, pea shootsand a redcurrant jus and came withvegetables that made it a hearty andstandout dish. Desserts looked frankly too good topass up on, so we enjoyed a darkchocolate, peanut and salted carameltorte with chocolate sauce and a scoop ofwhite chocolate ice cream as well as a trioof Italian desserts, which consisted ofminiature versions of tiramisu, a pannacotta with berries and an amarettosemifreddo. The tiramisu was a delight, aswas the semifreddo, which sang withcreamy flavour.A restful night’s sleep and a relaxedcooked breakfast the following meant wewere suitably prepared for the weekendahead. As a destination for familycelebrations, romantic meals or evenSunday lunch, we couldn’t think of amore pleasant place to visit. It’s truly avenue that can cater for all. Stallingborough Grange Hotel & Restaurant is on Riby Road (A1173), Stallingborough, DN41 8BU. To book a stay ora table in the restaurant, call 01469 561302 or visit www.stallingboroughgrange.co.uk LINCOLNSHIRETODAY69069:Layout 1 16/5/14 12:28 Page 1Next >