< Previous70 LINCOLNSHIRETODAYFOOD & DININGHere at The Mad Turk we aim tocook traditional, rustic Turkish Cypriotfood. Dishes enjoyed by pastgenerations, prepared fresh dailyusing ingredients supplied locally.Head Chef/owner Kaz runs thisfamily restaurant with his wife Shelly,supported by a wonderful youngteam and often assisted by theextended family, brother’s, mothersand fathers.8/9 St Paul's Street, Stamford, PE9 2BETel: 01780 238001Email: info@themadturk.co.ukwww.themadturk.co.ukDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayWWW.LINCOLNSHIRETODAY.NETawardFreshly cooked locally sourced foodReal ales, fine wines and a great atmosphere all in the beautifulsurroundings ofCherry Valley - Rothwell.Call to book your table on 01472 371300Hillrise, Rothwell LN7 6AZwww.blacksmiths-rothwell.co.ukServes: 6Preparation time: 10 minutesCooking time: 35 minutesIngredients:1 tbsp flour for dusting250g ready roll puff pastry1 whisked whole large egg, for glazing75g asparagus tips150g strawberries, washed and halved4 tbsp creme fraiche2 large eggs, plus 1 extra yolk10 crushed pink peppercorns50g Parmigiano cheese, gratedSalt & pepperBerryWorld Strawberry & British Asparagus Mini QuichesMethod:Preheat your oven to 200c and line abaking tray with baking paper.On a floured surface, roll out thepuff pastry and cut into 6 equalportions, pressing each into a shallowtart tray. Prick the pastry all over inside theborder, brush with whisked eggmixture and bake for 12-15 minutesthen remove and push down the basesinside the borders and set aside.In a bowl, mix the creme fraiche,eggs and yolk and the parmesantogether, lightly season, then emptythe filling onto the chilled pastry cases.Arrange the asparagus tips and thestrawberries over the mixture andusing a pastry brush, cover theexposed pastry borders with thewhisked egg mix and gently brush theasparagus and strawberries too.Sprinkle with the crushed peppercorns.Bake for about 20 minutes until thepastry is golden brown and the fillingis cooked. by www.berryworld.com This recipe is quick and easy -using bought puff pastry it’s a twiston a classic quiche. Crème fraiche,eggs and pink peppercorns worktogether beautifully and the finalresult looks & tastes divine.Sometimes I like to make tinyindividual tarts for picnics!68-71_Layout 1 23/05/2016 14:31 Page 3FOOD & DININGThe FarmersMarket Rasen Road, Welton Hill, Lincoln, LN2 3RDTel: 01673 885671Based in Welton near Lincoln, The Farmers offersa delightful range of meals from locally sourcedingredients. With a friendly team, and excitingmenu, The Farmers caters for anything from singleguests to large parties and has ample seating bothwithin the restaurant, and outside, in the fantastic beer garden. 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.The China RoyalRestaurant6 Bridge Street, Brigg DN20 8LNTel: 01652 650688 (reservations)/654762 (takeaway)www.chinaroyal.co.ukThe intimate, warm surroundings of the ChinaRoyal are ideal for the most romantic dinner or thelargest banquet. Serving the best in Chinese cuisine, it has five star scores on the doors, andis open throughout all Bank Holidays.Harrisons Restaurant12 Market Place, Barton-upon-Humber, DN18 5DATel: 01652 637 412If you’re looking for places to eat in North Lincolnshire thencome try multi award winning Harrisons. Serving breakfast andbrunch from 9am, along with our lunch menu Monday to Saturday,all served up to 2pm, we offer guests a casual and fresh diningexperience. Using locally sourced free range pork bacon, Lincolnshire sausages along withfree range eggs our premium breakfasts are top of the menu, not forgetting our homemadesandwiches, paninis and light lunches, along with our famous 'Desperate Dans Cow Pie.' Hammer & PincersSwineshead Road, Boston, PE21 7JE • Tel: 01205 361323Email: wayne.salmon@btconnect.com www. hammerandpincers-boston.co.ukThe Hammer & Pincers pub is a welcoming, warm pub that servesa great range of cask ales, fantastic food and offers service with a smile. It has a selection ofmeals available throughout the day, starting with breakfast at 9.30am on weekdays, and thenlunches and dinners. Every Sunday it offers a sumptuous carvery with a range of meats andvegetables to choose from. It also offers a range of entertainment and room for large parties. Dennetts Ice Cream Parlour Address: 3 Bailgate, Lincoln, LN1 3AE Tel: 01522 511447Web: www.dennetts.co.uk/ice-cream-parlour-in-lincoln Just around the corner from the Cathedral, the Ice CreamParlour is owned and run by Claire Dennett whose family havebeen making quality ice cream in Lincolnshire for more thanthree quarters of a century. At Dennetts you can taste the fullrange of dairy ice cream, traditional sundaes, yoghurts andsorbets. These can only be described as spectacular in thevaulted 14th century tearooms. Hot drinks and home-made fare are also available. Merrimans Restaurant and BarGreat Fen Road, Wyberton Fen, BostonTel: 01205 362378Merrimans is based in a unique timber framed buildinglocated on the outskirts of Boston, where all food is freshlyprepared in the restaurant kitchen, using only locallysourced ingredients. As well as the À la Carte and char-grillmenu, there are also early bird, lunch and children’s menus.Merrimans can provide the very best in business buffet lunches as well as catering forcharity functions and special occasions.The Duke of WellingtonStation Road, Midville Tel: 01205 270593www.dukeofwellingtonmidville.co.ukAt The Duke of Wellington, the aim is to make youwelcome and deliver the very best in food and drink thatwill keep you coming back time and again. The Duke ofWellington is a much loved part of the local communitythat extends a welcome to locals and visitors alike.On offer is great food, drink and warm hospitality.PictureYour VenueHalf Moon Hotel25-28 West Street, AlfordTel: 01507 463477www.halfmoonhotelalford.co.ukThe Half Moon has 16 full sized bedrooms whichinclude singles, twins, double and family rooms. Oneof the twins has en suite facilities for wheel chairusers. Function and conference rooms are also available. The à la carte restaurant open lunchtime and in the evenings. The Mermaid Inn2 Gosberton Road, Surfleet, PE11 4AB Tel: 01775 680275Email: enquiries@themermaidinnsurfleet.com Web: www.themermaidinnsurfleet.com The Mermaid Inn offers a varied menu of traditional Englishdishes, the produce sourced locally and cooked by two creativechefs. Log burners in the restaurant and bar give warmth and ambience, and the bar is wellstocked with up to four different cask ales. Outside the gardens are well maintained with alandscaped patio area adjacent to the River Glen; perfect on a summer’s day. Bed andBreakfast rooms are also available on the refurbished first floor.To promote your services callAngie Cooper on 01472 310302or email: a.cooper@blmgroup.co.ukLINCOLNSHIRETODAY7168-71_Layout 1 23/05/2016 14:31 Page 472 LINCOLNSHIRETODAYFOOD & DININGAs soon as you walk into the warmly litGrand Restaurant at the Bentley Hotelyou immediately know that you are in fora great dining experience. Every now andthen the kitchen door swings open and ifyou aren’t already eating with your eyesthen the ever-changing aromas of locallysourced produce will surely whet yourappetite.When our trio of starters arrived italmost seemed a shame to put a forkthrough such artwork. East coast whitecrab with Heritage tomato looks likesummer on a plate. Each colourful bitebrings up memories of times by the seaand left us hoping for a warm weatheredsummer. The chicken liver parfaitcombines perfectly with red onionchutney and our satisfaction carried onthrough to the moules (mussels)marinière with cream, garlic and parsley.A trio of main courses was set tofollow, each lovingly crafted by the newHead Chef, Graham, who has worked inthe industry for thirty years now. Theconfit of Lincolnshire pork belly in cidersits on a bed of creamy mash andDoreen’s black pudding. Doreen is thegrandmother of the founder of thecompany and the dish really has ahomemade and heartwarming feel to it.If the starter of crab didn’t bring upenough memories of eating on the coastthen the shining batter on the east coastcod promised to do so. The final maincourse of pan roast duck breast withparmentier potato and baby carrotragout was my favourite. The duck wasperfectly pink in the middle and thejuices were permeating through the softmeat long before I put my fork in it.It wouldn’t sit right with us to havesome inconsistency in the meal so we feltit only right to order a trio of desserts toend on. We were glad we did thehonorable thing! The desserts changedaily to ensure the closest and freshestingredients are used and you can reallytaste the freshness in the light and fluffylemon cheesecake. Like all of the otherdishes the white chocolate and rhubarbtrifle with ginger parkin leaves youwanting more and more. The final dessertwas a truly luxurious and indulgentbanoffee pie. Unmistakably delicious! Our mouths, minds and tummies wereextremely satisfied but we had onlydipped a toe into what is a vast andseasonal menu. With so many otheroptions available, it truly was difficult tosettle for just what we had. For certain,this calls for another trip in the future.PHOTOS AND REVIEW BY DANNY COY – WWW.WILDCOYPHOTOGRAPHY.COMGrand Restaurant,Bentley HotelSituated in Lincoln, the Bentley Hotel & Spa is already known as an idealrest and relaxation location, but this month we had the opportunity tocome down and sample the food on offer. The Grand Restaurant at the Bentley Hotel can be found on Newark Road, South Hykeham, Lincoln, LN6 9NH – or tofind out more or reserve a table, you can call 01522 878 000 or visit www.bentleyhotellincoln.co.uk 72_Layout 1 23/05/2016 14:11 Page 1FOOD & DININGTealby has been described as the mostcharming village in the LincolnshireWolds, and its quaint buildings andbackdrops are home to The Olde BarnInn, a traditional pub with a menu tomatch. The starter options boasted a greatesthits of British pub grub, and I opted forthe Whitebait served with salad and alemon mayonnaise for dipping. Mycompanion, on the other hand, orderedthe Trio of Deep Fried Brie Wedges,paired with a cranberry sauce and saladgarnish. The sweet-tang of the saucematched the creamy texture of the gooeybrie, with the salad offering a nicevariation between mouthfuls. With the ample ‘From the Grill’ aspectof the menu, I couldn’t pass up one ofthe many steak options. Although therewas sirloin and rump on offer (as well aslamb cutlets and gammon) it was the 6ozBistro Steak served with salad and chipsthat most took my fancy. It was a heartyand sumptuous plateful, with the saladand coleslaw offering a variety oftextures and flavours. My companionopted for an equally traditional optionwith the Homemade Steak & Ale Pie. Itboasted slow cooked steak in a rich alegravy, topped with crispy short crustpastry and served with golden chips andgarden peas. The daily dessert board was full oftempting dishes, but I went for theindulgent mint choc chip option, servedwith both cream and ice cream for adelicious, if sinful, end to the meal. As well as its hearty grill dishes, there’salso a variety of fish and vegetarianoptions, as well as lunch time offeringssuch as jacket potatoes and sandwiches.Whether its lunch, dinner or just a handpulled pint, The Olde Barn Inn isproving that you can’t improve on theclassics. The Olde Barn InnTealbyWhen pub food’s done well, there’s little else that comeclose, so with that in mind we dropped in to sample the menuat The Olde Barn Inn, in Tealby.For more information, or to book a table, visit www. theoldebarninn.com or call 01673 838304 LINCOLNSHIRETODAY7373_Layout 1 23/05/2016 14:12 Page 1FOOD & DININGWith its exquisite architecture andbountiful open space, Redbourne is anutter delight to visit. One of its biggestattractions, however, is the Red Lion,which offers a beautifully rustic interior,with an open fire, wooden furnishings andchoice decorations. Its menu was a delightand deciding on any one option was achallenge shared both by myself and mycompanion, and, I’ve no doubt, amongevery other diner. No wonder The Red Lionis such a pull for the local area, as well ascountry-wide. To start, I opted for the Summer TasterMenu, picking the Marinated Chilli andGarlic Chicken, served with yogurt andmint dressing and salad. The dressing cutthrough and complimented the smoky-sweet flavours of the chorizo and the tangof the garlic. It was a refreshing start to themeal, and of a size which left me sated butin anticipation of the main. My companionplumped for the prawn cocktail, thoughwhat arrived on our table was a thankfuldeparture from the naff seventies favourite.Instead, it was made from smoked salmonand succulent coldwater prawns, and themarie rose sauce was probably the bestwe’ve tasted. Steak night is a staple of any good pub,but The Red Lion make it an art form withterrific meat cooked to order and to yourliking and always to perfection. Despite theinviting mains, neither of us could resisttemptation and we each ordered steak. Itwas the Peppered Pork Steak which mostcaught my fancy, especially for itsaccompaniment of grilled tomato, beerbattered onion rings, field mushrooms andtwice fried handcut chips. The meat wasloaded with flavour, and juicy to the last bite,and the veggies were fresh and delicious,while the chips and onion rings were light,crispy and moreish. The 8oz Rump Steak mypartner ordered was a masterclass, cookedexactly to order (medium rare, in thisThe Red LionRedbourneNestled in the heart of the picturesque village ofRedbourne, The Red Lion is a traditional country innthat boasts beautiful décor and a sumptuous menu. To book a table or find out more visit www.redlionredbourne.co.uk, email info@redlionredbourne.co.uk, or call 01652 648302.instance) and served with the sameaccompaniments as my own. Where possible,the menu draws on local produce, and it reallyshows with the quality of each bite. Both of our dessert options were a lightand fitting end to our meals, with my Mangoand Passion Fruit Cheesecake almost as mucha delight to look at as to eat. The piquant,sweet and creamy flavours were carefullybalance with every forkful, while my partner’sRaspberry Prosecco Jelly was a sophisticatedand scrumptious option. The Red Lion also has a function roomavailable for private parties and dining, aswell as offering packages for weddings,christenings and funerals with exclusive ratesto hire out the whole pub. Also available area variety of conference packages. With its gorgeous en-suite rooms, invitinginterior and impeccable menu, it’s obviouswhy people, both locally and further afield,have such an affinity with The Red Lion. Afterour meal, we can’t wait until our next visit. 74 LINCOLNSHIRETODAY74_Layout 1 23/05/2016 14:16 Page 1This month we had the opportunity tovisit the Millfields Hotel in Grimsby, andtheir iconic restaurant – the Bargate 53Restaurant. Using locally sourced, high-quality ingredients, Bargate 53 sets alight and airy atmosphere that’s perfectfor an evening of casual dining, whilealso maintaining the ambience necessaryfor a more romantic or formal outing. With a range of new menus in place,from the grill evening menu, to a brandnew set menu, we were keen to see whatwas on offer. For starters I ordered baked goatscheese with balsamic onion and crackedhazelnut salad, while my companionopted for the chicken liver and port pate.My started was incredibly creamy, with adelicious tang that served to whet myappetite for the main course, while myfriend could only sing praises about herown pate. With Grimsby’s fishing heritage it’simpossible to resist the temptation oflocal fish, so for the main course mycolleague went for a large haddock, freshfrom the local Grimsby docks and cookedin Millfields’ famous batter. Deliciouslysoft on the inside, with crispy batter onthe outside – the smell of it was almostenough to make me wish I’d ordered thesame. That was, until I had a chance tosample my own; a set of three lambchops, char-grilled with mint sauce –which was truly divine. Cooked until pinkon the inside, the meat was tender andfilled with flavour, while the portion sizewas generous enough to satisfy with ease.After such a sterling starter and maincourse, there’s always a sense ofanticipation that comes from the dessert.Bargate 53 has a range of optionsavailable, which is a welcome changefrom other eateries. I selected the lemonmeringue, unable to resist thetemptation, and was very impressed withthe sweet taste, which seemed a perfectway to end such an indulgent meal. Mycompanion went with the ginger parkin,which was served with warm spicedsyrup and rhubarb & custard ice cream,and seemed no less pleased than I waswith my own. From starter to dessert, Bargate 53 wasan absolute joy, and the attention todetail put forth by the staff truly was theicing on the cake. It’s also worth notingthat everything we ordered that day waseither gluten free, or came with glutenfree availability, as does most of themenu. Neither of us had that as arequirement but it was impressive to seethe range of options that could cater topeople with such needs. It’s just anotherexample of the effort put forth by thoseat the restaurant, as well as the MillfieldsHotel in general. And is why it willremain a firm favourite of ours for sometime.Bargate 53 Restaurant,the Millfields Hotel Freshly prepared dishes from locally sourced ingredients, there’s a lot to like about Bargate 53,the restaurant at the Millfields Hotel, in Grimsby.The Bargate 53 Restaurant can be found at the Millfields Hotel, 53 Bargate, Grimsby, DN34 5AD. For more information,be it on the menu or how to book a table, you can call on 01472 356 068 or visit online at www.millfieldshotel.co.uk LINCOLNSHIRETODAY7575_Layout 1 23/05/2016 14:17 Page 1past thirty minutes. I think the most important, anddangerous, thing about traditionalafternoon tea is to be able to indulgeyourself in luxurious treats without needingto break communication between you andthe people you are with. Before we hadrealised almost three hours had passed andwe were both pleasantly full.I looked at the huge amount of diningspace outside and was already planningmy next visit for when the sun is out. Icould just imagine sitting outside with ajug or two of Pimms and some moredelicious snacks. Whether it’s an early morning coffee, afriendly drink at lunch, an escape with abeautiful view or a luxurious meal at night.The Green Room restaurant at the LincolnHotel caters to all needs and encourageseveryone to visit, not just the guests of thehotel.76 LINCOLNSHIRETODAYFOOD & DININGThe first thing you notice when you enterthe beautifully modern foyer is the 1960’sstyle baron that was sponsored, and thenlater purchased, by the Lincoln Hotel. Thefoyer has a real coffee by day, drinks bynight feel to it and as all the memories ofwining and dining in hotels came into myhead I got really excited for what wasabout to come.Our table was by the window and noteven the dampened weather could ruin thefantastic view of the Cathedral’s northtower and the chapter house. Theafternoon tea arrived promptly and thething that surprised me the most was thegenerous selection of different homemade“finger foods” and wide selection of teas.The first tray housed a selection of bitesize egg and cress, ham, cucumber, freshsmoked salmon and tuna sandwiches whichwere all perfectly tasty and small enoughthat you could eat one of each…Okayperhaps it was two.The next tray had an assortment ofbeautiful looking pastries on it. We had oureyes on the glasses of sherry trifle withraspberry jelly ever since they had comeout and I felt almost proud of myself that Ihad waited so long to tuck in. Simplydivine! After pouring myself a camomile teaI bit into the next luxurious treat and it wasthe softest and smoothest chocolatebrownie I had ever eaten. The browniealmost seemed to melt on my tongue.Following that was a rich chocolate éclairpacked full of delicious Chantilly cream. Iwas pleasantly reminded of a previous tripto Paris.Of course, no afternoon tea would becomplete without the classic homemadescone, freshly whipped cream andstrawberry jam. The scones were theperfect compliment to the assortment offruit teas that we had been sipping for theThe Lincoln Hotel can be found on Eastgate, Lincoln, LN2 1PN. If you’d like to find out more, youcan visit online at www.thelincolnhotel.com or call 01522 520348The Lincoln HotelThere aren’t many places in England, let alone Lincoln, where you can sit and indulge in a beautifulafternoon tea whilst also gazing at the spectacular Cathedral. The Lincoln Hotel offers the perfectsetting for just the occasion. PHOTOS AND REVIEW BY DANNY COY – WWW.WILDCOYPHOTOGRAPHY.COM76_Layout 1 23/05/2016 14:26 Page 1SOCIAL SCENECALLING ALL EVENT ORGANISERSIf you are holding an event and would like one of our photographers to come along pleasecontact Michael Fisher at m.fisher@blmgroup.co.ukWillowCharity BallThe Willow Foundation is a charity that is dedicatedto bringing special says to the seriously ill betweenthe ages of 16 and 40, and hosted a fundraising balllast month at the De Vere Hotel in Grantham. With athree course meal, disco and live music provided byCrazypipe, the night was a wonderful experience forall involved. The raffle also managed to raise £3125for the charity! PHOTOS: RICHARD PICKSLEYLINCOLNSHIRETODAY77THE MAGUIRE PARTYROGER BUHRYN &VANESSA O’CONNERKIERON & SUE POWERMARTIN & SUZANNEELKINGTON-SPENCERMATT & ALICIAKIRKLANDDEAN & CHARLIESCOFFINS77_Layout 1 23/05/2016 14:27 Page 178-85_Layout 1 23/05/2016 15:47 Page 1LINCOLNSHIRETODAY79WEDDINGSMarriage is one of the most traditionaland ancient rites still practiced by peopletoday, and yet despite the history andsignificance behind it – it remains anexciting moment for any two people. Fora long time, the vast majority ofweddings were carried out in a traditionaland formal fashion – you’d get hitchedquite early on in your relationship, thecouple would still live in their familyhomes before the ceremony, it wasalmost always held in a church and theparents would generally pay for most of itand so have a major say in how the dayworked out.Nowadays, this could not be furtherfrom the truth. Of course, a traditionalapproach is still followed today and formany the idea of anything other than achurch wedding would be out of thequestion. But increasingly people aregetting married later in life – or indeedmore than once – and that means theygenerally have more money to spend onthe big day. In addition, it’s highly likely81 ÁPHOTO: SHUTTERSTOCK.COM/IVAN GALASHCHUKthat a couple will lived together forseveral months, or even years, before thebig day and could be already consideredcompletely inseparable. However, the daystill serves as a celebration of therelationship.Indeed, you shouldn’t feel you have tofollow all the wedding traditions to theletter. If you want to go for somethingout of the ordinary, then there arecertainly plenty of options to choose from– whether you want to forego thetraditional breakfast for an informal party,or introduce a special theme toproceedings. Across Lincolnshire, the topvenues offer a blank canvas as the settingfor the special day as you want it.The top venues in Lincolnshire makeuse of their own team of wedding co-ordinators who can help make your daywork like clockwork. This doesn’t meanthat your plans will be homogenised andyou’ll have to follow the never-changingplans wheeled out for every previouscouple. The role of the weddingspecialists at the venue is to help turnyour dreams into reality. The best wedding co-ordinators willlisten to your ideas and work out howbest to realise them on the budget youhave. They usually have vast experienceand will know what will and won’t work,ensuring you don’t spend time on a flightof fancy that would be impossible toarrange. In addition they also haveadditional value in helping to dot the I’sand cross the T’s on the day. Even if youwant to make sure the big day goesexactly as you planned it, it’s likely youwon’t want to spend time worrying if thetables are correctly laid out or the soundsystem for the entertainment will workproperly. The nuts and bolts of the daycan be looked after while you concentrateon the more enjoyable aspects of theplanning.The increased informality of weddingsexplains why many venues now offerThat special day It may be an age-old ceremony,but there’s still modern twistsbeing brought into thewedding scene. 78-85_Layout 1 23/05/2016 15:47 Page 2Next >