< Previous70 LINCOLNSHIRETODAYFOOD & DININGCHICKENSHASHLIK SALADWhat to do:Put the chicken chunks and shallots into a bowl and drizzle with half the oil,honey, cumin and garlic. Toss well and leave to marinate for 20 minutes. Meanwhile, if you’re using wooden kebab sticks soak them in water and lightthe BBQ. Shred the lettuce, slice the avocado and cucumber and halve thetomatoes. Make the dressing by combining the lemon juice with the remaining oil andseason. Thread the meat and shallots onto 8 kebab sticks and when the BBQ is readyto use, cook them for 10-15 minutes turning frequently.When the chicken is almost cooked, heat the flatbreads on both sides on theBBQ. To serve toss the salad in the dressing then pile on top of the flatbreadsand top with 2 kebabs. Give the kebabs and extra squeeze of lemon juice andserve.Note: If it’s not barbeque weather the kebabs can be cooked on a griddle orin a frying pan or grilled.SummerfoodSummer is here, and not a moment too soon. With warmer days and longer nights, we take alook at some wonderful recipes to help you cool down on a hot summer’s day. © Shutterstock / Valeria AksakovaServes: 4Preparation time: 25 minutesCooking time: 15 minutes You’ll need:4 chicken breasts cut into bite sized chunks8 small shallots, peeled and halved (orquartered if they are large)2tbsp olive oil4tsp honey1tsp cumin2 garlic cloves crushed1 butterhead lettuce, shredded1 avocado1⁄4cucumber12 cherry tomatoes1⁄2lemon4 flatbreads or large wrapsWhether you’re barbecuing or grilling, this Greek inspired dish is a real crowd pleaser. Tasty succulentchicken pieces with fresh butterhead lettuce, ripe tomatoes and avocado, this dish will transport you tothe Mediterranean.70-75_Layout 1 22/05/2017 14:11 Page 1PROUD AND PLEASED TO ANNOUNCE OUR NEWLY REFURBISHED RESTAURANTNEW LOOK, DESIGN & MENU, SAME GREAT QUALITY SERVICE.AA Rosette AwardedCulinary Excellence 2016/17Email restaurant@whitehart-lincoln.co.ukVisit whitehart-lincoln.co.uk Call 01522 563 290Bailgate | Lincoln | LN1 3AR70-75_Layout 1 22/05/2017 14:11 Page 272 LINCOLNSHIRETODAYFOOD & DININGWhat to do:Heat the oven to 200C/180C Fan. Prick the potatoes a few times with a fork. Put the oil in a mediumbowl with a good pinch of salt and pepper and, one at a time rollthe potatoes in it so they’re completely covered. Bake them in theoven for 1hr until they’re crispy on the outside and soft in themiddle. Leave to cool slightly.Once they’re cool enough to handle, cut in half and scoop out thecentre. Use a fork to mash the potato in a bowl with the sour creamand cheddar then stir in the spring onions and celery and season.Load the mash mixture back into the skins, sprinkle with a pinch ofsmoked paprika (if using) and grill for a few minutes until the topsstart to brown. Toss the mixed leaves in a little olive oil and season, put on a platteror divide between plates and top with the loaded skins.Recipe courtesy of www.lovethecrunch.com SPRING ONION &CELERY LOADEDPOTATO SKINS© Shutterstock / AS Food studioServes: 4 as a starter or 2 as a main coursePreparation time: 10 minutes Cooking time: 1hr 10 minutesYou’ll need:2 large baking potatoes2 tsp olive oil plus extra for dressing the leavesSalt and freshly ground black pepper2 tbsp sour cream 25g cheddar cheese (we used Godminster)4 spring onions, finely chopped2 sticks of celery, finely choppedPinch of smoked paprika (optional)Bag of Fresh & Naked Spicy Mixed LeavesCall us on: 01472 822308Advance booking is recommendedwww.the-shipinn.comOPENING TIMESMonday - Saturday 12pm - 2pm & 6pm - 9pmSunday 12pm - 5pm & closed eveningBEAUTIFUL BRITISH FOODTel: 01507 600750Watery Lane, Little Cawthorpe, LouthEmail: info@royaloaksplash.co.uk • www.royaloaksplash.co.ukSituated in its own lawned gardens next to a picturesque ford,The Royal Oak Inn is ideal for romantic photo opportunities. Wehave seven newly furbished comfortable en-suite bedrooms,including a bridal suite.We pride ourself in the services we are offering and we arededicated into ensuring that your wedding day will be perfectfrom start to finish.• Use of our conservatory for your service & wedding breakfast• We can cater for up to 100 guests• Open bar throughout the day (on either cash or account basis)• Special dietary requirements catered for• Table linen & linen napkins provided (cream)• Wedding cake table & knife providedLet us make your dayextra specialOurconservatoryis licensed for CivilCeremoniesA USA favourite, these potato skins arestuffed full of spring onions, celery, sourcream and cheese and baked until crisp andgolden on top. 70-75_Layout 1 22/05/2017 14:12 Page 3TEL:01205 822804BICKER BAR,BICKER, BOSTONPE20 3ANSUPREMEINNS.CO.UKAWARD WINNINGHOTEL &RESTAURANTWith 27 well appointed Bedrooms, a Restaurantwith A la Carte menu and a Bar offering a rangeof Guest Ales and Bar Meals as well as a Gym withSauna, Wireless Internet Access and Free OnsiteCar Parking, Millfields Hotel is always a greatchoice for Business or Pleasure all year round.Bargate 53 Restaurant, brasserieand bar area offer residents andnon-residents a choice of freshlyprepared dishes using locally sourced, quality ingredients. Guests can enjoy complimentary use ofour Fitness Suite, Exercise Classes, Sauna,Steam Rooms and Squash Courts duringtheir stay with us.Millfields Hotel53 Bargate,Grimsby,North East Lincolnshire,DN34 5ADTel: 01472 356068Email: info@millfieldshotel.co.ukwww.millfieldshotel.co.ukThe Hammer & Pincers pub is awelcoming, warm pub that serves agreat range of cask ales,fantastic food and offersservice with a smile. It hasa selection of mealsavailable throughout theday, starting withbreakfast at 9.30am onweekdays, and thenlunches and dinners.Every Sunday it offers asumptuous carvery with arange of meats andvegetables to choose from.It also offers a range ofentertainment and room for largeparties. Hammer & Pincers now serve foodall day on Saturday and Sunday.BT Sport and Sky Sports isshown on multiscreen.Swineshead Road,Boston, PE21 7JETel: 01205 361323Email: wayne.salmon@btconnect.com www.hammerandpincers-boston.co.uk70-75_Layout 1 22/05/2017 14:12 Page 4BERRYWORLDBLACKBERRYMINT MOJITO© Shutterstock / zarzamora74 LINCOLNSHIRETODAYFOOD & DINING15 Brickyard, Great LimberNorth Lincolnshire DN37 8JUTel: 07749 497888Email: sharon@lafoundouk.comwww.lafoundouk.comMoroccan dining in Lincolnshire. When you have tried Thai cuisineand Indian Restaurants but are looking for something more unusual,then the Moroque experience could be for you.If you are looking for a unique culinary experience, La FoundoukMoroccan restaurant set in the beautiful Lincolnshire countryside ofGreat Limber is the answer. All the amazing flavours of Morocco arehere for you to enjoy. If you would like to try your hand at Moroccancooking click on 'Events' for details.Whether you are calling in for that special occasion meal, a satisfying snack or a socialdrink with friends, you will always receive the very warmest of welcomes.All our food is prepared in the restaurant kitchen using only locally sourced ingredients.As well as our À la Carte we also offer Early Bird, Lunch and Children's menus. We alsooffer a Chef's Specials menu on Friday and Saturday evenings. We provide the very bestin business buffet lunches as well as catering for charity functions and special occasions.Chef's specials are also available all week.To accompany your meal we have a wide selection of fine wines, draught & bottledbeers, cask ales, spirits and soft drinks.Great Fen Road, Wyberton Fen, Boston, Lincs PE21 7PB. Tel: 01205 362378Email: merrimans1@btconnect.com www.merrimansrestaurant.co.ukMERRIMANSLOUNGE & RESTAURANTMakes two You’ll need: 20 blackberries160ml water4tsp sugar12 whole mint leaves plus extra to serveThe juice of one lime100ml white rumIce, for shakingA splash of soda waterWhat to do: Put the blackberries, water, sugar, mint and lime in a cocktail shakerand mash with the end of a rolling pin. Add the rum and some ice and shake well.Put the extra mint leaves and some ice into a glass and sieve in thecocktail adding a splash of soda water. Garnish with lime wedges,mint and blackberries by scattering on the cocktail.Recipe courtesy of berryworld.com A fantastic flavour combination - the mint andthe blackberries go perfectly together for a fruitytwist on this classic cocktail! 70-75_Layout 1 22/05/2017 14:12 Page 5LINCOLNSHIRETODAY75Picture your venueExotic 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.To promote your services callAngie Cooper on 01472 310302or email: a.cooper@blmgroup.co.ukClick’em InnSwinhope, Nr Binbrook, Market Rasen, LN8 6BSTel: 01472 398253 Web: www.clickem-inn.co.uk The Click’em Inn is a family-owned freehouse,established for over 30 years in its current incarnation.Steeped in history, the inn is open seven days a week,offering a wide choice of drinks, including six real alesavailable at any time, with a regularly changing selection of personally recommended guestales. The kitchen is open all week for evening dining, plus lunchtimes on certain days of theweek. The menu varies from day-to-day with the chef’s specials, alongside regular meals. The Duke of WellingtonStation Road, Midville Tel: 01205 270593Web: www.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.Half Moon Hotel25-28 West Street, AlfordTel: 01507 463477Web: www.halfmoonhotelalford.co.ukThe Half Moon has 17 full sized bedrooms, whichinclude singles, twins, double and family rooms, all ofwhich have en-suites. One of the twins has en-suitefacilities for wheel chair users. Function and conference rooms are also available. The à lacarte restaurant open lunch time and in the evenings. Danube Restaurant, Newark25 Castlegate, Newark, NG24 1AZ Tel: 01636 610661Email: enquiries@danuberestaurant.co.ukWeb: www.danuberestaurant.co.ukLocated opposite the majestic Newark castle, Danube Restaurant offerschoice, service and great value. Our dishes are all cooked on thepremises, using fresh local ingredients wherever possible. Tasty vegetarian,vegan and gluten free options are also available. Flying Lunch - 2 courses for £12.95/person.Lush evening meals - 2 courses from £15/person; Sunday lunch - 2 courses for £15/person.Beer garden serving tapas dishes. We offer also outside catering for all your special events. The China RoyalRestaurant6 Bridge Streets, Brigg, DN20 8LNTel: 01652 650688 (reservations)/654762 (takeaway)Web: www.chinaroyal.co.uk The 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 stars on the doors, and isopen throughout all Bank Holidays. The George Hotel1 Boston Road, Spilsby, PE23 5HBTel: 01790 752528 Web: www.spilsby.info/georgehotelNow under new management, The George Hotel guaranteesa warm welcome and presents a variety of traditional homecooked food and Sunday lunches. Karaoke is every Saturdaynight, with live music once a month and a large function room (available free of charge forparties) the George Hotel is the perfect venue for entertaining. The accommodation boasts 8letting bedrooms with TV, tea and coffee making facilities and free Wi-Fi with a great price andbreakfast option on offer open all week 12 till 12.The Blue Bell Inn1 Main Road, Belchford, Horncastle, LN9 6LQTel: 01507 533 602 Web: www.bluebellbelchford.co.ukThe 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 Saturday11.30am to 2.30pm and 6.30pm to 11pm, Sunday noon to 10.30pm.The Sali & Snugzz at the Sali, NettletonThe Salutation Inn, Nr Caistor, Market Rasen, LN7 6NPTel: 01472 851228Web: www.thesali.co.uk / www.snugzz.co.ukThe Sali is a traditional family Inn nestled in the heart of theLincolnshire Wolds. Home cooked Pub food with weekly specialsusing local produce (proper chips!). Proud to support local breweries.Beer garden, children's play area, car parking, dog friendly in bar area. Quirky overnightaccommodation in our 'Snugzz'. Regular events with in its own music festival in the summer -NETTLEFEST July 15/16. Fabulous walks on our doorstep and open 7 days for food and drink.Asha Tandoori, Newark2 Stodman Street, Newark, Notts, NG24 1ANTel: 01636 702870 Web: www.ashanewark.co.ukAsha Tandoori offers tasty, traditional Indian cuisine using authenticingredients and original recipes from India. First established in 1986, therestaurant has been winning awards for its food and in particular its curries.The friendly and helpful staff, together with its excellent service anddelicious food, is the main reasons why some customers have beenvisiting for the last 30 years. So whether you’re dining out or fancy atakeaway, Asha is the place to eat.The Everest Inn, Newark69 Castle Gate, Newark, NG24 1BGTel: 01636613660 Email: info@theeverestinnnewark.co.uk Web: www.theeverestinnnewark.co.ukEverest Inn Newark, part of the award-winning Everest Inngroup of restaurants, offers fine, upmarket Nepalese & IndianCuisine, set in a comfortable and modern interior with soft lightingand warm ambiance. The experienced and creative chefs are skilful at presenting a combinationof traditional flavours with an innovative twist. The food is faithful to its origins but yet modern andbeautiful in its style of presentation. The restaurant also won the NBA 2016 Award.Harrisons Restaurant12 Market Place, Barton-upon-Humber, DN18 5DATel: 01652 637 412Multi-Award winning restaurant in the heart of Barton-upon-Humber. Serving high quality locally sourced breakfast & lunch9am—2pm Monday to Saturday along with an excellent eveningdinner Wednesday to Saturday 5pm—9pm. Serving Lincolnshireales with a varied wine menu to complement our 3 course locallysourced dinner menu for £27. Finish the week off with our fresh home cooked Sunday Lunch,12—4pm at only £15 for 3 courses.The Jews House Restaurant, Lincoln15 The Strait, Lincoln, LN2 1JD. Tel: 01522 524851Email: info@jewshouserestaurant.co.ukWeb: www.jewshouserestaurant.co.ukHoused in the one of the oldest buildings in Lincoln, withfood from award-winning chef Gavin Aitkenhead, and exceptionserved from Samantha Tomkins and her team, The Jews HouseRestaurant offers the finest food served by the friendliest staff ina relaxed and comfortable atmosphere. The aim is simple: to give you an experience youremember for its remarkable flavours and polished, attentive service.70-75_Layout 1 22/05/2017 14:12 Page 676 LINCOLNSHIRETODAYFOOD & DININGDespite its proximity to a main roadand service station, there’s anexuberance to Ethan’s, housed in astriking wok burner shaped building.Inside, the décor is Asian nouveau with acasino chic, a backdrop that didn’tdistract from the real star of the show.For those who’ve never experiencedTeppanyaki, it involves being seatedaround a griddle with the chef cookingeverything fresh in front of your eyes.More than that, though, is theperformance, with the chef as much anentertainer as cook. While our Teppan was heating up, mypartner and I began with soup. Minewas miso, an umami bomb of flavour,delectably savoury but refreshing withseaweed, scallions and tofu. My partnerstarted with the beef soup which, whilerich, was a light and refreshingprecursor. No visit to a Japanese eatery would becomplete without sushi of one kind oranother. For those imagining plates ofraw fish, think again. Ethan’s menusports a huge array of different stylesfrom sushi rolls to Nigiri. I opted for thelatter, and while the raw tuna slivertopped on shaped rice won’t be toeveryone’s taste, it was zesty, tender andtempting. My partner, opting forsomething a little less risqué, had theteriyaki eel, a combination of succulentmeat, cucumber and spring onions,enrobed in rice and black sesame seeds. The moment we were both waitingfor, though, was the Teppanyaki. Placingour orders of duck and salmonrespectively, our young chef BradleyTang began with light hearted chit chatbefore firing up the griddle (literally) andplacing the vegetables, rice and meat onthe heat. At 19, Bradley already has animpressive command of the Teppan,something he tells us takes dedicationand patience to master. And what asight, his showmanship was a culinaryballet, dancing as he did with knives andspatula. All our senses were titillated, ashe beat out a rhythm with the spice potsand blades. With the chef in front of us, hisrecommendation was to pair freshprawns with the lemon and gingersauce, and it was exquisite. My duck,requested medium, was juicy andexpertly seasoned. My partner’s salmonhad crispy skin and flaky flesh. Bothwere served with tender vegetables inoyster sauce, with fried rice andnoodles. Ethan’s offer a new lunch time expressmenu (12noon to 3pm daily) and anEarly Bird menu (12noon to 6pm daily).Those celebrating their birthday eat free,as do all children from Monday toSaturday between 12 noon and 6pmwith a full paying adult. Just off the A46, Ethan’s is a gastronomic beacon in an otherwise unassuming location. As the latestaddition to the Damon’s brand, and named after courageous child cancer patient Ethan Maull, therestaurant had a lot to live up to. When we stopped in to see what all the fuss was about, we came awayconvinced we’d discovered one of Lincoln’s best new eats. Ethan’s Teppanyaki &Sushi Bar, LincolnAuthentic, delicious and downright entertaining, Ethan’s is one of the county’s best places for Teppanyaki.To book a table for yourself, visit www.damons-ethans.co.uk, or call 01522 243243.76_Layout 1 22/05/2017 12:12 Page 1FOOD & DININGThe Bentley Hotel exudes an air of calm,and how can it not, comprised of a spa, hoteland restaurant? Though our visit was limitedto The Jewels, the spa was a challenge to passup. Another time, perhaps.The décor of the restaurant was likewisecalming. By our starter, I’d forgotten I’dridden in off the A46. The simple accents andswirls gave a distinct hotel feel - instantrelaxation. There was a conservatory annexedfrom the main restaurant, for diners to indulgeunder the stars or, more importantly, whenthe sun is shining. With its spa, this wasdefinitely a hotel to enjoy in the summer. In any case, the food spoke for itself. Themenu had no shortage of options, fortunatelyfor hotel guests who could eat their waythrough the menu over multiple evenings. Forme, it had to be the twice baked goat’scheese soufflé, set in a sauce peppered withleeks and perfumed with a light mustard.Textured like clouds and with a blend ofsubtle flavours, it was a light forerunner to ourentrée. My partner picked an equally lightdish in the avocado and white crab, toweredand topped with red onion, tomato andcucumber. The sea and cream flavours were adelicate and satisfying blend, with theavocado elevating the natural sweetness ofthe crab. To follow, I had the pan fried sea basswhich, with crispy skin and juicy flesh, wasenough in its own right. Paired with the tangylemon creamed potatoes, steamed samphireand the silky mushroom, parsley and whitewine sauce, it was satisfying amalgam oftexture and flavour. My partner, looking totemper her seafood starter, wentfor the slow braised Lincolnshirepork cheeks. Accompanied withwilted greens and turnedpotatoes, it was a Sunday roastmade contemporary, and all thebetter for it. The meat was almostunbelievably tender, the braisingleaving it unctuous and indulgent. Itwas the ideal vehicle for the deep flavourof the gravy, sweet and piquant with Madeira. I’ve something of a weakness for banoffeepie, in all its campy seventies glory. With astylish flourish of sauce and a scattering ofpetals, the old favourite seemed freshand inventive. It was only after afew bites I realised it camebejewelled in popping candy,which never fails to delight.My partner was equallyenthralled with her orangeand whiskey roulade.Expecting a heavy stodge,she was instead surprised bythe light and spongy dish. Theorbiting dabs of coulis tied theflavours together, while the creamand glittered decoration was justliterally the icing on the cake. A visit to The Bentley can mean anynumber of things, from an overnightstay to a pampering session in thespa. But I implore you to visitthe restaurant, as while itsinterior might seem familiar,the food inside is anythingbut. We’ve long championed The Bentley as one of Lincoln’shidden gems, and having sampled their latest menu, there’snow even more reason to try it for yourself. To book a table or a room for yourself,visit www.bentleyhotellincoln.co.uk,email info@bentleyhotellincoln.co.uk, or call 01522 878000.The Jewels at The Bentley Hotel77_Layout 1 22/05/2017 12:13 Page 178 LINCOLNSHIRETODAYFOOD & DININGCertain food staples can be foundthroughout the country: soup of the day,pâté and fishcakes. The Ferry Boat boastedall, but as was obvious from the rustic,hunting lodge décor, this was no mere pieand chips establishment. My Thai cod &prawn fishcake had a piquant kick thatescalated with every bite, leading to acrescendo of spice and heat. Counteredwith the mixed leaves garnish, it made fora fitting beginning to the meal. Myassociate went for another pub favouritewith mushrooms on toast. One mightwonder what innovation a seeminglystraightforward dish could yield, thoughthe kitchen staff have achieved just that.The sauce was a harmony of white wine,garlic and cream, tip-toeing off thefragrant flavours of fresh herbs. Between meals there was the spaciousand superbly stocked bar. Fortunately,we’d already eaten our starter, so a qualitytipple was only fitting. Both the bar andwaiting staff left as much an impression asthe food. It’s true what they say, anestablishment is only as good as its team.Returning for our main, the optionswere again what we’ve come to expect,from a dedicated pub classics section, tosteaks, burgers, pies and sides. Thetraditional, however, was made fresh, andhaving spied what our neighbours wereeating, I knew my own choice would be atough one. Ordering off the regularmenu, I eventually went for the chicken &chorizo linguine. Italians maintain that ittakes a special dish to pair chicken withpasta. Chefs at The Ferry Boat havecaught lightening in a bottle, as thetender chicken was an ideal partner forthe pasta. The creamy garlic and whitewine sauce was, of course, an indulgentone but never ventured into the heavier,carbonara territory. Tempted instead by the specials board,my associate satisfied his carnivorousinstinct with a steak, specifically a pork ribeye. Slow roasted and yielding undercutlery, the meat was succulent anddecadent in its honey glaze. Served onmustard mash with the tenderest seasonedveg, the meat was an old fashioned classicreimagined and perfected. Banoffee pie might seem twee, butmy dessert was nothing of the sort.Instead, it was a sophisticated dish,one as much for the grownups as myinner child. There was a reason thedish was on the specials board,because with its crunchy base, creamytopping and homemade profile, it wascertainly special. Opting for anotherchildhood favourite, my associatetucked into homemade toffee appleThe Ferry Boat Inn,WashingboroughLocated in Washingborough, just outside of Lincoln, The Ferry Boat is an affordable and up and coming villagepub offering traditional food, a great atmosphere and a wide drinks selection, including several real ales.crumble. The biscuit crunch is still theideal accompaniment for stewed fruit,especially when there’s lashings ofcustard involved. If you’d like to experience The FerryBoat for yourself, there’s plenty ofoptions. The pub offers weekly foodtheme nights in addition to its regularmenu, Sunday roasts, live music, afortnightly quiz and various other events.There is also a separate restaurant thatcan be booked for private functions.To find out more, visit www.theferryboatlincoln.co.uk or call 01522 790794.78_Layout 1 22/05/2017 12:14 Page 1There’s a certain expectation in a visit to TheQueens Head, which has, under currentmanagement, carved out a reputation forexceptional food, hospitality and service for thebetter part of two decades. With the latestincarnation of its á la carte menu, we leapt at thechance to sample whatever fresh delights werecoming out the kitchen, and we weren’t alone. Apacked restaurant has come to be expected,remaining, as it has, a firm favourite with localsand commuters alike. Having already decided to indulge myself inthe fruits of the seas, I selected the quartet of panroasted king scallops. Surf and turf might ascribetopping a steak with a handful of prawns, butThe Queens Head have found a subtle art inredefining the faddish concept. A sprinkling ofblack pudding crumb was an earthy counterpointto the sweetness of the meat, a combinationmarried with the pea and mint puree. Fortunately my partner was on hand to orderup the other starter that had piqued my appetite.In interest of a fair and balanced review, I madesure and helped myself. To simply say it was ascotch egg would be doing the dish a disservice.Encased in rich and succulent meat, the egg wasa golden sunset of yellow, fresh and flavoursomeboth. The exterior was crisp, providing the holytrinity of texture required of any decent scotchegg. On its own, it’s best described as a snack,but served on a bed of dressed leaves, thehumble picnic accompaniment was elevated toculinary greatness. If it wasn’t already clear from the praise I heapedon my scallop starter, the Queens Head excel atseafood. Its regular fish supper menu satisfiestraditionalists, alongside dishes on the moreexciting end of the gastronomic scale. On a menuboasting grilled hake, poached sea trout and Thaistyle salmon, it was by no means an easy choicedeciding on a single option. The friendly staffdoubtless sees this kind of indecision on a dailybasis. There are, after all, simply too many deliciousdishes to choose from. Repeat visits are advised.The fresh whole sea bass I eventually settled on wasa winning choice. The unique flavour of the fishwas enhanced with a lemon, herb and garlic butterpaired with a perfectly cooked side of vegetables. Keeping things fishy, my partner decided on thefresh dressed Bridlington Bay crab salad served withseasonal salad and minted new potatoes. The meatwas exquisitely sweet, as good as any they’d eversampled. As perhaps the hardest choice of any meal, wemet dessert with a certain trepidation. Ourdilemma? There were simply too many deliciousoptions for our poor stomachs to handle.Begrudgingly settling on one left me with thewarm almond tart with Dennett’s of Spilsby vanillaice cream & Cornish clotted cream. It wasdelectable and decadent, attributes my partnerfound in their New York style baked raspberry &white chocolate cheesecake served with lashings ofcream. If still undecided, then perhaps the friendly atmosphere and delightful staff will convince youotherwise. But don’t take our word for it, see for yourself. Visit www.thequeensheadinn.com, orcall 01529 305743 / 01529 307194 and book a table today.The Queens Head Inn& Restaurant, Sleaford Sleaford’s Queens Head Inn & Restaurant has again exceeded expectation,showing it has gotten its culinary skill and delivery down to a fine art. FOOD & DININGFOOD & DININGLINCOLNSHIRETODAY7979_Layout 1 22/05/2017 12:15 Page 1Next >