< PreviousFor further information or to book a FREE consultation with one of our CACI specialists please call 01522 823222. Beauty Spa, Bentley Hotel, South-Hykeham, Lincoln, LN6 9NHFREE PARKING - OPEN LATE EVENINGS & WEEKENDS Award winning treatments now available with an award winning team! Beauty Spa would like to introduce the brand new revolutionary CACI Synergy non-surgical solutions. CACI treatments have been voted the most effective anti-ageing and non-surgical solutionstreatments available. CACI face and body treatments deliver visible and corrective results without theneed for surgery or invasive procedures. CACI treatments have attracted an impressive celebrityfollowing and are described as the ‘CELEB RED CARPET SECRET’. Clients include royalty, televisionpersonalities, Hollywood’s finest, supermodels and other high-profile clients around the globe. CACI Treatment Choices;Here are just a few examples of what can be done with the CACI SYNERGY:•Non-Surgical Face Lift for ageing/sagging skin•Fine Lines and Wrinkle Plumping•Orbital Microdermabrasion•Ultrasonic Skin Peeling•Deep Wrinkle Correction•Brighten Dull & Tired Skin•Lift Drooping Jowls•Lift & Correct Hooded Eyes•Treat Acne & Blemishes•Reduce Age Spots, Sun Damage & Pigmentation•Lip Plumping•Increase Collagen Production•Cellulite Reduction•Buttocks Lift•Reduce Scarring & Stretch Marks•Improve Ageing Hands•Body Toning, Slimming & Lifting…… And so much more!!BEAUTY SPAAT THE BENTLEY HOTELSYNERGY AT THE BEAUTY SPA50.qxp_Layout 1 14/08/2018 10:36 Page 1SOCIAL SCENEThe Beauty Spa’sOfficial CACI SYNERGY LaunchThe Beauty Spa at the Bentley Hotel in Lincoln is now offering brand-new revolutionary CACItreatments. These treatments, which offer non-surgical and highly effective anti-ageing and skinrepair treatments, are incredibly popular among celebrities, with endorsements from JenniferLopez, Kim Kardashian and many others. There’s a variety of treatment choices available from fullface lifts to cellulite reduction, acne treatment and everything in between. We were lucky enoughto visit the spa as it unveiled these new treatments and experience it first-hand. The Spa are nowoffering free consultations with their CACI specialists for anyone interested or wishing to knowmore about what CACI can do for you.To book an appointment for yourself, visit www.beautyspa.so, or call 01522 823222.51.qxp_Layout 1 14/08/2018 10:37 Page 1LincolnshireheritageexploredA famous exploit of Victorian alpinemountaineering is commemorated in the remotesouth Lincolnshire village of Skillington where itwas said of the Reverend Charles Hudson that hehad climbed more mountains than he hadpreached sermons. He had been born in October1828 and was aged 31 when he came toSkillington as the church’s new rector in 1859; evenat that early age he was already widely recognisedas one of the most accomplished young Englishalpinists of the time. He was especially noted for alpine ascentswithout guides. These included the first ascent ofMont Blanc in 1855, and the Breithorn the sameyear. With guides he made a “first” on the MonteRosa (1855 again) and of an otherwise new routeup Mont Blanc in 1859. What his parishionersthought of their adventurous, though largelyabsent, new rector goes unrecorded!However, in the summer of 1865 Hudson wasback in Switzerland at Zermatt with a friend,Douglas Hadow, a much less experiencedmountaineer. Nevertheless, they were planningan ascent of the Matterhorn, which at that timewas still an unconquered alpine peak. By chanceanother highly skilled English alpinist, EdwardWhymper, was also there and he and acompanion Lord Francis Douglas – also ahardened alpinist - were planning similarly totackle the Matterhorn; Whymper had alreadymade at least seven previous unsuccessfulattempts. Adding to the urgency there wererumours too of an Italian expedition planning tomake a first ascent of the same mountain – butfrom the Italian rather than the Swiss side.Whymper and Hudson “bumped” into eachother in the Monte Rosa hotel and afterdiscussion agreed that joining forces waspreferable to having two separate expeditionson the mountain simultaneously. (Three if youcount the Italians!) Hudson and Hadow hadalready arranged their planned attempt on thesummit with the support of local Chamonixguide Michael Croz whilst Whymper and LordDouglas were engaging “Old” PeterSkillington, the Rev. CharlesHudson and the ascent of theMatterhorn.52-53.qxp_Layout 1 14/08/2018 10:38 Page 1of the rope used for the descent.Whymper himself discovered that it wasan old, inferior rope meant to have beenused only as a reserve. Consequently hehas in many circles been accused ofblame.After the bodies were recoveredHudson was buried in the churchyard ofthe Englische Kirke in Zermatt, theinscription identifying him as the “Vicar ofSkillington, Lincolnshire”; his remainswere moved inside the church in 1911.What must the parishioners ofSkillington have made of all this? Well,memories of the accident do survive,even today, in this (still) remoteLincolnshire village. In St James’s churchare two stained glass windows, both withcolourful depictions of the Matterhorn;there is one in the south wall of the naveand one on the south wall of the chancel.The latter bears Hudson’s name within theglass design. The other, a twin-lightdesign, was donated by Whymper alongwith a group of “Brother” mountaineersand a plaque below it lists their nameswhilst an ice axe and rope are shown inLINCOLNSHIRETODAY53Taugwalder and his son “Young”Peter. The combined team of set offon the July 13th 1865 at 5.30 a.m. toconquer the 14,692 feet highMatterhorn.After staying on the mountainovernight they successfully reachedthe summit the following day – July14th – at 1.40 p.m. Whymper recallinglater in his memoirs that the finalsection was much easier than they hadanticipated. Their anxiety about theItalians, who had set out earlier on July11th, would beat them ended whenthey found no footprints in the snow orany other sign of their competitors, andfrom the summit the party tried toattract the attention of the Italians whomthey could now see, still many thousandsof feet below them. They began theirdescent after a staying about at the topfor an hour.It was on the descent that tragedystruck! The party were all roped together.Hadow slipped and knocked into Croz andthey dragged Hudson and Lord Douglasafter them; the rope broke and (asWhymper says) “they passed from oursight uninjured” and fell “from precipiceto precipice to the Materhorngletcher4,000 feet below”. “It was impossible tohelp them!” badly shaken Whymper andthe two Taugwalders eventually returnedto Zermatt.Body parts of three of the fallen menwere recovered but nothing of LordDouglas was ever found. There was somecontroversy at the time with Whymper’saccount of the accident which some feltfailed to fully explain it and this is stilllargely unresolved today. Criticism centredaround allowing the presence of the veryinexperienced Hadow should ever havebeen allowed and the type and conditionthe lower panel of the righthand section.Part of the inscription reads “For Godtook him.” There is an informative displayboard too and even a “Matterhorn”cushion on one of the chancel chairs.Before his tragic death Hudson too left hisown personal legacy in the form of one ofthe church bells for which he paid.And so, 150 years after the event, thelegacy and exploits of Skillington’s“absentee” vicar live on in a quiet cornerof a Lincolnshire village.Whymper later recalled his alpineadventures in a book entitled “Scramblesin the Alps”, first published in 1880, inwhich he devoted a chapter to a detailedaccount of the whole event. It has beenre-printed several times, most recently (asfar as I know) by Alan Sutton in 1987 withthe new title of “The Ascent of theMatterhorn”. St James’s church guide alsogives a brief account.(I am indebted to Graham Page fromSkillington for permission to use the blackand white photos from the Skillingtonchurch archives.)by Hugh Marrows52-53.qxp_Layout 1 14/08/2018 10:38 Page 2Lincoln-based Streets Chartered Accountants, a top 40accountancy practice, hosted their seventh annual Charity GolfDay this July raising £5,813 for the Air Ambulance.The total amount fundraised will be divided between thefirm’s three regional charities; East Anglian Air Ambulance,Lincolnshire and Nottinghamshire Air Ambulance and YorkshireAir Ambulance.The event received fantastic support with 29 teams takingpart and more than 30 local businesses sponsoring the day.There were Stableford individual and team prizes as well ascompetitions such as Longest Drive, Nearest the Pin, Beat thePro and Hole in One.Streets AnnualCharity Golf Day54 LINCOLNSHIRETODAYSOCIAL SCENE54-55.qxp_Layout 1 14/08/2018 10:41 Page 1PHOTOS COURTESY OR RICHARD PICKSLEYLINCOLNSHIRETODAY55SOCIAL SCENE54-55.qxp_Layout 1 14/08/2018 10:41 Page 256 LINCOLNSHIRETODAYFOOD & DININGSeptember SpecialsThe month of September might suggest the end of summer, but with theway the weather has been recently, we may yet have hot days ahead. Hereare some treats to see us those September evenings. SLOW-COOKED HANDOF PORK WITH PEARLBARLEY RISOTTO,WATERCRESS PESTOAND RED WINE SAUCEServes 6Prep time: 45 minutesCooking time: 4 hoursYou’ll need:For the pork:1 hand of pork (or pork shoulder).Also known as the hand and spring,the hand is the lower bit of theshoulder, on the bone.8 bay leaves1 tsp black peppercorns150ml cider vinegar1 tsp juniper berriesSaltFor the pesto:65g watercress, roughly chopped1 clove of garlic,1 tbsp toasted pine nuts50-75ml olive oil50g finely grated ParmesanFor the red wine sauce:2 tbsp olive oil4 banana shallots, chopped2 cloves of garlic, crushed2 sprigs thyme5 tbsp balsamic vinegar600ml red wine600ml beef stock1⁄2tbsp cold butterFor the risotto: 400g pearl barley2 banana shallots, finely diced1 clove of garlic, chopped2 tbsp cold butter, divided1 tbsp olive oil250ml white wine1 litre chicken stock2 tbsp grated ParmesanLarge handful watercressSalt and black pepperAnother great dish for sharing. Made with pearlbarley, juniper berries and other autumnal treatsit’s a warming, satisfying meal that successfullycombines health with comfort! 56-58.qxp_Layout 1 14/08/2018 10:42 Page 1The Hammer & Pincers pub is awelcoming, warm pub thatserves a great range of caskales, fantastic food and offersservice with a smile. It has aselection of meals availablethroughout the day, startingwith breakfast at 9.30am onweekdays, and then lunchesand dinners. Every Sunday itoffers a sumptuous carverywith a range of meats andvegetables to choose from. It alsooffers a range of entertainment and roomfor large parties. Hammer & Pincers now serve food allday on Saturday and Sunday.BT Sport and Sky Sports is shown onmultiscreen.Award winning restaurantDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETSwineshead Road, Boston, PE21 7JETel: 01205 361323Email: wayne.salmon@btconnect.com www.hammerandpincers-boston.co.ukLINCOLNSHIRETODAY57FOOD & DININGThis traditional inn is the perfect stop overwhen visiting the area. Within easy reach ofthe rolling hills of the Lincolnshire Wolds,the Half Moon Hoteloffers comfort,warmth and good home cooked meals. Thenearby Lincolnshire Coast has wonderfulbeaches and exciting seaside attractions.The Half Moon Hotelis in a good locationin the historic market town of Alford. The HalfMoon Hotel is just a short walk away fromAlford Manor House and Alford Town centre.OPEN ALL DAY with Carvery at theHalf Moon Hotelon Sundays. 25 - 28 West St. Alford, Lincolnshire LN13 9DGTel: 01507 463 477 • www.halfmoonhotelalford.co.ukHALF MOONHotel & RestaurantDeliciously Deliciously LincolnshireGoldAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETA GREAT CHOICE WHETHERYOU'RE TRAVELLING ONBUSINESS OR TAKING ASHORT BREAK.Situated by the first fairway of the Bracken course at theNational Golf Centre, Woodhall Spa – home of the EnglishGolf Union, The Dower House Hotel is an elegant andintimate country house hotel, full of character and charm!•Ideal wedding venue •Sunday lunches •Afternoon teas• Golfing packages • Corporate hire • Function hireThe Dower House Hotel offers a delightful choice of setting for your wedding, and isa unique venue to hold an event, or celebrate that special occasion. Whether businessor leisure, the attentive service you will receive is second to none.Manor Estate, Woodhall Spa, Lincolnshire LN10 6PY.Tel: (01526) 352588 Email: info@the-dowerhousehotel.co.ukWeb: www.dowerhousehotel.co.ukDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETWhat to do:1.Preheat the oven to 150°C. Place the bay leaves andpeppercorns in the bottom of a casserole dish orroasting tray large enough for the pork. Place the porkon top, skin side up. Pour over the cider vinegar and100ml of water. Put into the oven and slow-roast for 2.5-3 hours, checking every hour and adding more water ifnecessary. 2.While the pork is in the oven, prepare the pesto andred wine sauce. For the pesto, place the watercress,garlic, parmesan and pine nuts in a food processor andpuree. Drizzle in the olive oil, pulsing for a few secondsat a time, until the desired consistency is reached. Pourinto a bowl and season to taste. 3.For the red wine sauce, sauté the carrot and shallotswith the oil over a high heat for about 3 minutes, or untillightly browned. Add the garlic and thyme and continuecooking for a further 3 minutes, stirring frequently. Pourin the vinegar and reduce to a syrupy consistency. Addthe red wine and cook until reduced by two thirds. Pourin the beef stock and bring to the boil. Simmer untilreduced by two thirds again, leaving around 350ml.Remove the garlic and thyme, season to taste and whiskin the cold butter.4. When the pork is falling away from the bone, removefrom the oven and take off the skin. Leave to rest for 40minutes covered with foil.5.While the meat rests, make the risotto. In a large,heavy saucepan, heat half the butter and the oil. Sautéthe shallots and garlic with a pinch of salt for about fiveminutes or until beginning to soften. Add the barley andcook for a further 2 minutes, stirring to ensure that itdoes not stick to the bottom of the pan.6.Pour in the white wine and stir until completelyabsorbed by the barley. Pour over 3⁄4of the chickenstock and simmer on low for 30 minutes or until thebarley is tender, stirring occasionally and topping up withchicken stock if required.7.Remove risotto from the heat, stir in the parmesan,fresh watercress and the rest of the butter. Taste andadjust seasoning if necessary.8. To serve, ladle the risotto into large bowls. Drizzlewith watercress pesto, top with the shredded pork andfinish with red wine sauce.Recipe provided by: watercress.co.uk 56-58.qxp_Layout 1 14/08/2018 10:42 Page 258 LINCOLNSHIRETODAYFOOD & DININGPicture your venueByards Leap LodgeEast View, Byards Leap, Cranwell, SleafordTel: 01400 261375/07595 760 774www.byards-leap-lodge.co.ukWhether you are on a leisure or business trip, you’ll find warmhospitality at the Country Kitchen and Lodge. It offers four star,silver awarded accommodation, having won a TripAdvisor award of excellence.The Lodge has five double rooms, all of which are en-suite and on the ground floor, as wellas two two-bedroom apartments. Dedicated facilities for the disabled are available.To promote your services callAngie Cooper on 01472 310302or email: a.cooper@blmgroup.co.ukThe 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 is openthroughout all Bank Holidays. Table-booking available for Christmas and New YearThe George Hotel1 Boston Road, Spilsby, PE23 5HBTel: 01790 752528 Web: www.spilsby.info/georgehotelThe George Hotel guarantees a warm welcome and theperfect pub environment. Karaoke is on every Saturday night,and with live music held once a month and a large functionroom (available free of charge for parties), the George Hotel isthe perfect venue for entertaining. The accommodation boasts eight letting bedrooms with TV,tea and coffee making facilities and free Wi-Fi. 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.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 & lunch 9am-2pm Monday to Saturday along with an excellent evening dinnerWednesday to Saturday 5pm-9pm. Showcasing some of the finestLincolnshire produce alongside a range of ales with a full and variedwine menu. Finish the week off with our fresh home cooked Sunday Lunch, 12-4pm at only£15 for 3 courses.BERRYWORLDSTRAWBERRYMERINGUEROULADE WITHMASCARPONEServes: 8Preparation time: 20 minutes • Cooking time: 16 minutesYou’ll need:Vegetable oil for brushing the tinWhites of 6 eggs300g caster sugar80g flaked almonds400g mascarpone cream cheese1tbsp heaped icing sugar300g strawberriesWhat to do:Preheat the oven to 200°C and place the oven rack quite near thetop. Line a standard Swiss roll baking tin, or a shallow baking traywith baking parchment and brush with vegetable oil.In a big, clean bowl, whisk the egg whites till they are quite stiff. Addthe caster sugar slowly. Continue whisking until the meringuemixture is stiff and shiny, forming peaks.Spread the meringue mixture in the Swiss roll tin and sprinkle theflaked almonds on top, evenly. Place in the oven and bake themeringue for 8 minutes. After 8 minutes lower the oven temperatureto 160°C and bake the meringue until golden brown, which will takeapproximately another 8 minutes. When the meringue is cooked, remove from the oven and turn italmond-side down on a big, clean sheet of baking parchment. Peeloff the paper from the base and leave the meringue to coolcompletely.Whisk the mascarpone cream cheese and the icing sugar till stiff.Spread the mascarpone cream and three quarters of thestrawberries, sliced in halves lengthways, evenly over the coldmeringue. Use the sides of the parchment paper to roll the meringueroulade onto a serving tray or platter. Keep the meringue roulade inthe fridge until you are ready to serve it. Decorate the top with theremaining strawberries and serve.Cooks tip:To freeze the roulade, simply put the finished butundecorated roulade on a large sheet of greaseproof paper. Wrap theroulade up like a present, completely covering it and slide onto a tray.Freeze for up to one month. To serve, thaw completely at roomtemperature.Recipe provided by: Berryworld.com © Shutterstock/Kateryna OvcharenkoThis is a light yet decadent dessert. The crispand chewy meringue encases a rich strawberryand mascarpone cream filling, and the almondsaround the outside add a delicious crunch. 56-58.qxp_Layout 1 14/08/2018 10:43 Page 3LINCOLNSHIRETODAY59FOOD & DININGThe effects of the refurbishment wereobvious where my partner and I wereseated in the new dining area. The décorwas sleek and modern, with comfyherringbone chairs and sofas, and awelcoming ambience. One thing thathadn’t changed, though, was the staffwho were personable as always, offeringadvice on menu choices and making usfeel like old friends. Speaking of the menu, it’s about timewe got onto the food. Few starters comeas iconic as prawns, but rather than goingfor the cocktail, I decided instead on thebreaded butterfly prawns with a garlicmayo. This was a dish meant to bedipped, elegant finger food comforting asmuch for the stomach as the soul. Therefreshing salad was lightly dressed, whilethe batter was light and crispy. Mypartner picked that other most ubiquitousstarter in the soup of the day. Now, Iknow what you’re thinking, soup is a bitof a safe option, right? Wrong, this was adeep, rich dish, beautifully seasoned andfull of flavour. There’s no better start to athree-course meal. Seeking something with some pizzazz, Iopted for the Indonesian curry servedwith rice and naan bread. It was adelightful vegetarian option that didn’tscrimp on flavour. While mild in heat, thecareful spices made for a complexsensation on the palate. Though I’msomething of a glutton for spiciness, thiswas an enjoyable dish which I’d orderagain in a heartbeat. My partner keptthings traditionally English with the beerbattered haddock with its holy trinity ofaccompaniments of chips, garden peasand tartar sauce. Fish and chips are aquintessential dish, delicious and simple,though there’s plenty which can gowrong. Fortunately for my partner, it wasright on the money. The batter was lightand airy, while the fish was full and flaky.The tartare sauce was creamy and zingy,and it was all I could do not to keepdunking my chips in it. It was no smallportion either, so make sure you leavesome room for pudding. My partner hadto loosen a notch or two on his belt butmake room he did. There was no shortage of desserts topick from, but for me there was no otherchoice than the sticky toffee and peartrifle. This was an elegant twist on thetraditional fruit trifle, and every mouthfulwas tasty and decadent. My partner stuckwith a childhood favourite in the chocolatesundae. He confirmed it was everythingyou could possibly want in a sundae. Now looking better than ever, ThePyewipe Inn is the place to be.There’s plenty of great food, withclassic pub favourites to moreadventurous fare and greatvegetarian options. By now you’ll bewanting to visit for yourselves, sovisit www.pyewipe.co.uk, or call01522 528708 to book a table. Youwon’t regret it. The Pyewipe Inn, LincolnWith its idyllic riverside locationand sumptuous menu, ThePyewipe Inn has long been one ofour favourite eateries and, after afull refurbishment, we were keen tosee the new and improved Innourselves. 59.qxp_Layout 1 14/08/2018 10:43 Page 1Next >