< Previous50 LINCOLNSHIRETODAYFOOD & DININGartistry before we tucked in. Throughoutthe evening it surprised us just howaffordable each dish was, despite the levelof detail, quality of the ingredients and theoverall taste. It’s little surprise the Hotel ispart of Select Lincolnshire, with itsguarantee of quality local produce, or thatnew manager Barry Flint is so passionateabout the establishment. But the Humber Royal isn’t just thedomain of local diners, with the hotelplugged into the local business scene,having joined the Business Hive. It boastsexcellent facilities for corporate events andbusiness meetings, from the meeting roomand conference area, its bars, ample freeparking and its partnership with GrimsbyGolf Club to offer packages with use of theirfacilities. While there’s plenty on offer foranyone staying at the hotel, The Brasserie isequally as open to everyone, whether it’spopping in for a drink, a fabulous cream teaor enjoying the exquisite evening meals. For more information, to book atable/room or to check out theWedding Fare on September 25, visitwww.thehumberroyalhotel.co.uk or emailreservations.grimsby@icon-hotels.co.uk,alternatively you can call 01472 240024. The lounge area of the Brasserierestaurant in Grimsby’s Humber Royal Hotelboasts an impeccably stocked bar, modernfurnishings and airy ambience. The vastopen windows look out over a gloriousvista, with the golf course stretching out tothe horizon and back. The perfume of freshflowers greeted us as we sat studying themenu with a complementary drink and anamuse-bouche of Thai Fish Cakes – thoughit changes daily. To start, I opted for the Cote Hill BlueRisotto Cake, which consisted of a silky,flavoursome risotto, encased in breadcrumbsand deep fried until it was light and crispy.The creaminess was offset with theaccompanying tomato coulis which addedan astringent dimension. My partner wasequally as drawn to the Mediterraneanoption with the Mezza Platter – a selectionof smoked meats, tapenade (a mix ofchopped olives, oil, capers and anchovies),hummus, olives and toasted pitta bread, allstrikingly served on a wooden slab. Following our starters was certainly a tallorder, but our options were every bit asenticing. I’m usually drawn to the fish dish,but hesitated over the surf and turf option.For me, pairing fish and meat has alwaysbeen a naff affair, but the dish I waspresented with smashed everypreconception. The delicate flavour andlight texture of the cod loin rested on top ofa crispy panko crumbled pork schnitzel,completed with sautéed new potatoes andan unctuous messine sauce. The Rack ofLincolnshire Lamb and Spiced Shoulder ofLamb my partner ordered was everything ameat dish should be. The meat was some ofthe most succulent either of us had evertasted, with each component cooked totheir respective bests. But meat alone a mealdoes not make, and the braised fennel, withits anise inflections, struck a flavour harmonywith the rich umami of the lamb. For me, no desert is quite completewithout the addition of meringue, so theRaspberry Créme Brulee served with ahome-made biscuit, broken brandy snapsand toasted meringue, was really a no-brainer. It was the Strawberry Trifle toppedwith Chantilly Cream that caught mypartner’s eye, topped with chocolate shardsand a flourish of herb. While a definitelyindulgent dish, it had none of theheaviness that mires other trifles. Every dish left us hesitating just longenough over each meal to appreciate theThe Humber Royal Hotel,GrimsbyStepping inside the Humber Royal, it’s plain to see that the hotel is one of Grimsby’s best kept secrets, but with itsstunning backdrop of the golf course, excellent business facilities and impeccable menu, it’s about time that changed. 50_Layout 1 22/08/2016 14:10 Page 1LINCOLNSHIRETODAY51FOOD & DININGOne of the Millfrields’ greateststrengths is in its inclusiveness, and wewere struck by how welcoming both itsstaff and facilities seem, so whether it’spopping in to use the gym facilities, enjoyan evening pint on the patio, indulge inafternoon tea or to sit down to one ofGrimsby’s best eateries in the Bargate 53restaurant, everybody is encouraged tocome along. In our case, we enjoyed adrink and perused the menu in the bararea, which gave us a great chance tosoak up some of the ambience.The décor was made up of rich, earthyhues, from the tan leathers to the regalfixtures. The soft gentle music likewise seta particular atmos that was at oncerelaxing and hospitable. There was across-section of diners emanating acommunity spirit at all times whilst alsopulling in people from afar. When themenu and specials were presented to usby our cordial waiter Luke, it was reallyno wonder. I’d be remiss if I didn’t sample theDeep Fried Whitebait which wasbeautifully presented on slate, while neverlosing sight of the tactile enjoyment offinger food. It was paired with a creamylime aioli, a combination that hereaftertops my fish and dip couplings. Mypartner stayed on the seafood theme withthe Lobster, Crab & Prawn Ravioli, whichoffered a delicate whisper of the oceanthat bounced off the vibrant chillitomatoes and lemon & basil oilaccompaniments. Though there were many mains totempt me, it was the Moroccan Salmonthat made my mouth water. The fish hadbeen encrusted in a heady paste of herbsand spices, and pan-fried until the skinwas crispy and the meat was succulent. Ittopped a warm quinoa salad imbued withall the robust, zingy flavours that typifyMoroccan cuisine. The raisins and freshcoriander brought it all together, whilethe vegetables were a delight. Thecourgette, in particular, was a revelation.My partner plumped for the duck dish offthe specials menu, which was served pinkto order and dressed with the mostremarkable, Asian inspired consomméstyle sauce. The rich, gamey flavour of theduck was the ideal partner to carry thebold flavours of ginger, garlic and chilli.It’s a taste neither of us will be forgettingin a hurry. To finish I opted for the Lemon Spongeserved with lemon curd ice cream andclotted cream. Perhaps it’s my inner child,but the best part was the popping candythat scattered the plate, adding a level offun that most sweets are sadly lacking.Even after I’d finished, the last few specksof candy were still crackling. It might nothave been as fun, but the New York StyleBaked Cheesecake my partner orderedwas every bit as delicious served with ablueberry sauce to dance off theindulgent creaminess.There are no shortage of reasons to visitthe Millfields, from the exquisite menu,the welcoming atmosphere or the lovelylocation, so whatever your motivation, justmake sure you come along. For more information or to book a tablevisit www.millfieldshotel.co.uk oremailinfo@millfieldshotel.co.uk,alternatively you can call 01472 356068.Millfields Hotel,GrimsbySituated on Grimsby’s Bargate road, The Millfields Hoteloffers visitors specular food andaccommodation with some ofthe best views of the town. 51_Layout 1 22/08/2016 14:10 Page 152 LINCOLNSHIRETODAYFOOD & DININGAs soon as we walked into the Butcherand Beast in Heighington I found myselfimmersed within the local culture andone can really feel that it is a heartyBritish establishment. The bar is situatedright at the front and the restaurant isquaintly tucked away towards the back ofthe building.We were pleasantly surprised by thesize of the summer menu. It all soundedso delicious and I needed a few momentsjust to make sure I was ordering exactlywhat I wanted.As my carrot and coriander soup of theday was coming out I could smell thefreshness before it was on the table. Thetaste was so crisp and light yet it had arustic homemade feel to it as well. Mypartner ordered garlic and olive oilinfused mushrooms, served with garlicbread. The mushrooms were so juicy andthe garlic seemed to ooze out of themlike butter from a crumpet. For my main I ordered a 16oz rumpsteak, which arrived still sizzling on theplate and cooked to perfection (mediumrare). I am a man who loves meat that iscooked simply. I never order saucesbecause I love the taste of steak and themeat should be juicy enough that itpractically creates its own sauce. Thissteak was beyond juicy. It was so tenderand moist up until the very last bite. Thethick cut chips were a perfectaccompaniment to the steak and I wasable to soak up the remainder of thejuices. The other main was a kilo ofmussels cooked in a beautifully rich andcreamy white wine sauce. The sauce wasgood enough to eat on its own and themussels were so tender that they pulledfrom their shells with ease.Our first dessert was a trio ofcheesecake slices, lemon, Raspberry andchocolate. The plate looked spectacularand although I wasn’t sure that I couldeat them all they were so light andcreamy that, actually, they were gone inno time at all. The final dish of theevening was a raspberry and applecrumble with a healthy scoop of vanillaice cream, set on top so that it wouldmelt down and through. The crumblewas the perfect mix of sweet and sour toignite the senses, cleanse the palette andtie up an incredible dining experience.If you are ever in the Heighington areaand want a nice drink in a local setting ora brilliant three-course meal then theButcher and Beast will guarantee to satisfyyour needs. The friendly and inviting staffwill be quick to make you as comfortableas possible.The Butcher and Beast can befound on the High Street,Heighington, Lincolnshire, LN4 1JS.To find out more call 01522 790 386or visit online atwww.butcherandbeast.co.uk Butcherand BeastThe Butcher and Beast is a charming little locationin the village of Heighington, and was due a visitfrom our team this month.PHOTOS: DANNY COY (WILDCOYPHOTOGRAPHY)52_Layout 1 22/08/2016 14:10 Page 1LINCOLNSHIRETODAY53FOOD & DININGFish and chips have been a staple partof English life and culture for decades,and it’s rare to find a person who doesnot enjoy the delights of a good plate.What is rare, however, is to find anaward-winning restaurant which actuallyspecialises in the delightful dish, as is thecase with Burton Road Chippy in Lincoln. One of my colleagues had the pleasureof visiting the restaurant a year ago, butthis time my partner and I took theopportunity to sample what was on offer.It’s easy to consider such a dish andwonder if the menu would be limited bythe nature of it, but this couldn’t befurther from the truth. Given the seafoodnature of the venue we opted for a prawncocktail for starters, which came outartfully displayed in a way that wasattractive, but still held that fish and chipshop feel. It was a wonderfully refreshingway to begin the meal, especially withhow fresh and succulent the prawns were. Washing down our starters we lookedforward to the main courses. I went forthe haddock and chips, because it reallyfelt like one of us had to, given howfamous it is at Burton Road Chippy. Mypartner opted for the pan-fried sea bass,which was lovely and fresh, along with ahealthy salad and dressing. The chips weordered as an extra may have offset thehealthiness of the former, but with howincredible the chips were, it was well worthit. And that’s something which bearsmention. Chips have been done all acrossthe UK and the world, and sometimes it’seasy for them to feel just that; standard,mass-produced or boring. Not so here,because these were some of the best wehad ever tasted, really making what looksso simple feel very special indeed.That’s not to say the fish wasn’tfantastic either, because it really was. Myown haddock was freshly sourced,something that was easy to tell with howsoft and delicious it was. The portion sizesare generous, especially the fish itself, andthe service was nothing short of fantastic.I do have to admit to some unfamiliaritywith having a dessert after fish and chips,but it’s a habit we might need to soonadopt, for as indulgent as it was, thedessert were wonderful. We shared theone between us, a melting chocolatesponge with ice-cream. The strongcontrast of flavours was a delight afterthe wholesome meal, and helped toclean our palette and leave us satisfied –if a little heavier. Certainly with theincredible food and lovely portions, wecould have survived without it, butcouldn’t that be said of all chocolate?Either way, we had no regrets. Certainlythe Burton Road Chippy deserves itsacclaim and when we’re next in Lincolnwe’ll be sure to drop by. Burton Road Chippy can be found on169 Burton Road, Lincoln, LN1 3LW –and has seating and car parking onsite. Both a restaurant and atakeaway, you can call on01522 575 207, or visit them onlineat www.burtonroadchippy.co.ukThe Burton Road Chippy in Lincoln is well-known for its fish andchips, whether its take-out or dining in its beautiful restaurant. BurtonRoadChippy 53_Layout 1 22/08/2016 14:11 Page 154 LINCOLNSHIRETODAYFOOD & DININGThe Grand Restaurant,at the Bentley HotelThe Grand Restaurant, at theBentley Hotel, has seentalented chefs come and go inits time, which has helpedcurrent maestros Graham,Luke and Thomas to be thebest yet.The talented chefs have thecreative freedom to produceanything they want and youcan tell from their faces thateverything is crafted andperfected with real passion. “Itis nice to be able to makewhat we like and develop ondifferent flavours.” Thomassays, “I have had jobs whereyou can only make certainthings a certain way and itgets very tedious.”Over 90% of the recipes arecompletely homemade andcompletely fresh. From thebread rolls for the soup to thedelicate pastry cases for therich pies. The restaurantensures that as much produceas possible comes from locallysourced and reliabledistributors. This means thatthere is less time betweenbeing picked to being on yourplate. “You can really taste thefreshness of the ingredientsand they are much better towork with if they have comestraight out of the ground thatday,” Graham tells us. Theother benefit to this is that themenu offers up variety all yearround because fruits andvegetables are very seasonal.Catering for over 1000 peopleeach week is no easy task butthe catering experience andknowledge of head chefGraham, seems to shine rightthrough the room. “All of thedishes we create here at theGrand Restaurant arecompletely unique to us. Idon’t ever copy another chef’swork because I want myThis month Lincolnshire Today had the chance to visit the Bent-ley Hotel in Lincoln, where we met a trio of chefs who are givenartistic freedom to make the best meals they can. 54-55_Layout 1 23/08/2016 11:52 Page 1LINCOLNSHIRETODAY55FOOD & DININGPan fried orangetilapia, mild coconutshellfish curry andsummer salad.1 whole orange tilapia (fileted)3 raw peeled headless black tiger prawns6 fresh live cleaned mussels (If the mussels are open give them a tapand they may close. If the remain open they are dead and cannot beused)400g of coconut milk2 tablespoons Green Curry paste (see recipe)1 frend breakfast radishPea shoots1 tablespoon vegetable oilMicro lemon balmCurry Paste1 tablespoon olive oil1 stalk lemon grass (chopped)1 green chilli (chopped)1 lime juice and zesthandful of fresh coriander1 tablespoon fish sauce1 teaspoon grated ginger1 garlic clove(crush all ingredients until paste is formed)Method:* Lightly fry the curry paste the olive oil* Add the prawns and mussels followed by the coconut milk* Cover and leave for 5 minutes (the mussels should open)* Set aside* Heat up a separate frying pan with oil* Season the tilapia on both sides with salt* Place the tilapia skin side down in the pan* Hold down the fish fillets for a few seconds so the fish doesn’t curl* Cook the fish on a moderate heat until the top of the edges begin tocook* Flip the fish over and cook for another 30 seconds before removingfrom heat* The cook will finish cooking in residual heat* Arrange the salad ingredients on the bottom of your plate with theprawns and mussels around the center* Place the fish fillets crisscross on the salad* Gently pour over the curry sauce* Serve and enjoy!kitchen to have its own trend and its own taste.”You can have the choice of one dish from the daily changingTable d’Hôte (TDH) or a three course dining experience from theA La Carte menu. Either will be enough to satisfy your appetiteneeds.The Grand Restaurant undoubtedly serves up some of the besttasting and most attractive food in the county and that is whypeople will venture to the outskirts of Lincoln to have a taste.The ever-changing menu and consistently shining reviews overthe years has meant that chefs know what the customers wantand they are all to happy to serve it up to them…with a littletwist, of course.In the coming week the whole kitchen team are braving theshave in aid of Macmillan cancer support. This is testament towhat a great environment the Grand Restaurant at the BentleyHotel provides. 54-55_Layout 1 23/08/2016 11:52 Page 2the sea lock at Tetney (Grundy hadoriginally planned ten) giving a rise ofjust over forty-six feet. All, except for theTetney and Outfen Locks, were within afew miles of Louth with six being in thelast three miles; these were AlvinghamLock, Salter Fen Lock, Willow Lock,Ticklepenny Lock, Keddington (orChurch) Lock and Top Lock. The finalconstruction cost was £28,000, almosttwice Grundy’s original estimate!The navigation brought a considerableamount of new trade to Louth and someconsequent prosperity. Various businessessprang up around Riverhead includingtanneries, timber yards and thoseassociated with local agriculture such asseed milling. Agricultural produce wasexported both from Riverhead andwharves and warehouses along its lengthwhilst building materials and coal etcwas brought in. There was even a boatbuilding yard at Louth where vesselswere constructed up to seventy-one feetlong, that could still use the navigation,and for a time Louth was a moreimportant fish market than Grimsby. Allwent well until 1848 when the GreatNorthern Railway opened its line fromPeterborough to Grimsby. The GNR soonalso took control of the navigation –which not unnaturally it regarded ascompetition – and a slow decline set in.WWII played a part too as shippingactivity in the Humber was restricted.The canal nevertheless stayed active until1920 when closure was directlyattributable to the famous Louth Floodon the 29th May of that year. By thatheritageIt is sometimes referred to as the LouthCanal so perhaps we should first clear upthe issue of why this is a “Navigation”and not a “Canal”. Canal experts andhistorians regard a canal as being anentirely artificial waterway, whilst anavigation is engineered along, andincorporates, a pre-existing river orstream. So - built primarily along thecourse of the River Lud we thus have theLouth Navigation.The Louth Navigation Company wasformed in 1760 already being in thepossession of a report on the feasibility ofa waterway, and an estimate of its likelycost, from the famous engineer JohnGrundy of Spalding. Authorised by an Actof Parliament passed on 24th March1763 construction only began in 1765 asthere had been problems in raising all thenecessary funds. It was fully opened toshipping in May 1770. From the sea lockat Tetney to Louth Riverhead thenavigation was eleven and threequartersmiles in length and the earliest ofLincolnshire’s canals/navigations too.(The Sleaford canal opened in 1794, theGrantham canal in 1797 and theHorncastle in 1802.)From the outset three distinct andsignificant features of its design andconstruction – all deliberately planned -set it apart and gave it a commercialadvantage. Firstly it had access to theHumber and the sea from a sea-lock atTetney via Tetney Haven. Secondly, tocapitalise on this, the channel and lockswere made unusually wide toaccommodate sea-going vessels such asHumber keels, sloops and fishing boats,which could be up to sixty-one feet long.This avoided the time-consuming andexpensive process of off-loading cargoesonto inland barges for the onwardvoyage to Louth. The town thuseffectively became a seaport and this wasan important factor in the navigations,and the towns, prosperity. And thirdly the locks needed to beextra long too of course, but they werealso of a unique “barrel” design withconcave walls. The theory behind thiswas that the weight of the earthenembankments would compress thebrickwork together rather than riskbulging a vertical, flat wall outwards -and judging by the present-day state ofthe locks this seems to have been welljustified. Strangely the locks varied indimensions being between eighty-fiveand one hundred feet long and fifteen tonineteen feet wide.There were eight altogether includingThe Louth Navigation was the first of Lincolnshire’s major man-made waterways.We take a look at this fascinating bit of our “industrial” heritage.with Hugh MarrowsLincolnshire’sexploredAll went welluntil 1848when the GreatNorthernRailwayopened its linefromPeterboroughto Grimsby56 LINCOLNSHIRETODAY56-57_Layout 1 22/08/2016 14:12 Page 1LINCOLNSHIRETODAY57time rail/road competition had hit thenavigations profitability but the flooddevastation caused in Louth alsooverwhelmed the Riverhead basin in theeast of the town. Boats were wreckedand the basin blocked and damagedwith flotsam and jetsam to such anextent that the navigation authoritieswere simply unable to afford thenecessary repairs. Activity thereforeceased virtually overnight. The final“official” closure by the Ministry ofTransport was however not approveduntil 16th June 1924. Thus ended fifty-four years of the waterways history.So what remains today? Well – quite alot! The navigation still has waterthroughout its length. Tetney Lock hasgone but the others are still there withthose between Alvingham andTicklepenny (near Keddington) beingwell-preserved examples of the “barrel”lock design. Apart from the locks severaloriginal warehouses are still standing atFen and Firebeacon Bridges nearCovenham, at Thoresby Bridge and atLouth Riverhead. This latter was restoredin 1999. The lower floor has a smallexhibition provided by the NavigationTrust and it also contains the offices ofthe Wolds Countryside Service.More recently the navigation played apart in the creation of a new feature ofthe Lincolnshire landscape. In the late1960’s its waters, along with those of theGreat Eau, were diverted over a period ofa year to help fill the fifteen feet deepCovenham reservoir.There are rights of way along the fulllength of the navigation (a good days“march”) but you will need to plantransport or lifts carefully. The NavigationTrust has also produced some walksleaflets. The definitive book for further readingis Stuart Sizer’s “Louth Navigation : AHistory” (1999) to which I am indebted.CANAL WAREHOUSE FEN BRIDGEALVINGHAM LOCKTETNEY LOCKAERIEL VIEW OFTETNEY LOCK56-57_Layout 1 22/08/2016 14:12 Page 2SKEGNESSEveryone in Lincolnshire knows the seasidearea of Skegness, and it would probably behard to find someone who hasn’t played onits beaches at some point or another. Aseasonal town with a rich history, Skegnessranks as one of the most well visitedlocations in the country. Historically, the town was little more thana fishing village with a small port, the towndidn’t really come onto the maps until thearrival of the railway in the late nineteenthcentury. In 1908 the famous “Skegness is sobracing” poster with the Jolly Fisherman wascommissioned, which is still used to this day. Skegness didn’t become a truly incredibletourist destination until Billy Butlin, a poortravelling showman. Of course, most peoplenow would recognise the name as thefounder of Butlins, one of the most well-known holiday brands within the UK. Thetourism industry is one of the mainstays ofSkegness today, and contributes much to itseconomy. But no location can exist onseasonal attractions alone, and Skegness isno exception. For those wishing to enjoy thetown at a less busy time, there is still a lot todo in the area. Skegness may be famous UK-wide for itstourism and beaches, but across Lincolnshireis also known as the fun capital of theDown by theseaside A town steeped in history, which reinvented itself inless than a century, Skegness has a lot to offer. JASON BATTERHAM / SHUTTERSTOCK.COM58-60_Layout 1 22/08/2016 15:26 Page 1LINCOLNSHIRETODAY59SKEGNESS• M.O.T’s • SERVICING • CLUTCHES• TOWBARS • BREAKDOWNSCavendish Auto Repairswas established by itspresent owner in 1984.Cavendish Auto Repairs LtdCavendish Road, Skegness, Lincs PE25 2QZTel: 01754 767964 / 01754 761234Email: cavendishauto@tiscali.co.ukwww.cavendishautorepairs.co.uk www.practical.co.ukCAVENDISH AUTOSCAR & VAN RENTALALSO AVAILABLERust’s Private Hiret: (01754) 881 100 m: 07880 904 272e: rusty1353@aol.com w: www.rustsprivatehire.co.ukWhat better way to start your holiday, than withthe first part of your journey being stress free withour door to door airport and seaport transfers.Our service is trusted and reliable. We covertransfers from Skegness and the surroundingareas, to and from any UK airport or seaport.Drivers are always well presented, fully licensedand CRB checked. So wherever or whatever timeyour flight or cruise ship, we can meet your needs.So whether it is business or pleasure let us makeyour journey comfortable and stress free.13 Market Place, Wainfleet, Lincolnshire, PE24 4BXEastern coast, with many people colloquially referring to it asSkegvegas. There are a plethora of clubs, pubs and discoswhich give the town a strong nightlife for any audience.There’s the Skegness Bowl for the family, or various clubs forthe older generation. With its location it is perhaps expectedthat seafood has a strong heritage in Skegness, and thenumber of high-quality restaurants does this justice. In the off-seasons these are less crowded as well, making it a great timeto come down and sample the delights on offer.The Tower Cinema and Lucky Strike entertainment complexprovide fun for the family, but if getting back to nature is whatis of interest, then Natureland is always a possibility. There areopportunities to feed the pets in the children’s corner or watchcoral fish, tropical butterflies or – for the main attraction –watch the feeding of the seals and penguins. There are evenmeerkats, which aren’t exactly native to Skegness but havebeen heavily popularised in movies, documentaries and acertain TV advert. The Embassy Theatre is another destination rich with culture.Operating all year round, there are a number of stars whohave walked the boards of the theatre in their career, fromJimmy Carr to Danni Minogue and Al Murray to Peter Andre.It’s not just famous figures, however, and there’s alwayssomething going on, be it live comedy, children’s shows,pantomimes or musicals. A full schedule of events is availableat the theatre or on their website and is well worth checkingout.As well as entertainment and nightlife, Skegness is also apremier destination for shopping, with a number of streetsfilled with independent stores. While the huge markets of theholiday season might be absent at other times of the year, thenormal shopping scene does not close. Along with numerousstores up and down Skegness’ streets, there is also the HildredsPHOTO: JASON BATTERHAM / SHUTTERSTOCK.COM60 Á58-60_Layout 1 22/08/2016 15:26 Page 2Next >