< Previous50 LINCOLNSHIRE TODAY Here at The Thatched Cottage in Sutterton, we are proud to serve delicious food in our stunningly refurbished restaurant and bar, with a warm atmosphere. Pools Lane, Sutterton, Boston. Tel: 01205 461006 enquiries@thethatchedcottagerestaurant.co.uk www.thethatchedcottagerestaurant.co.uk The award winning Gingerbread House is a fantastic tea room in Humberston, offering a warm welcome and more importantly the best tea and coffee in the area. We have a wonderful menu for you all to enjoy, with a large selection of homemade cakes and pastries and not forgetting a menu for the little ones too. The Gingerbread House really is the place to be, come and enjoy our food and have a browse in our library or have some retail therapy. The Cloisters, Church Lane, Humberston (formerly Humberston Library) Tel: 01472 456959 Email: humberstonhub@yahoo.co.uk Traditional tearoom serving great breakfasts Open: Mon-Fri 09.00 - 17.00 Sat 09.30-16.00 Sun 10.00-15.30 The Bluebell Inn has a reputation for serving top quality food and drink. People come from around Lincolnshire, as far away as Skegness, Boston and Grimsby to sample our fine food and extensive drinks menu. Great food and local ales We cater for all tastes • Full a la carte menu • Succulent steaks • Freshly made sandwiches • Vegetarian options • Tea and speciality coffees For a warm and friendly welcome, call in to see us or call on 01507 533 602 www.bluebellbelchford.co.uk Horncastle Cake Art & Hobby House Everything for the Crafter Cake Decorations, Knitting, Crochet, Felt, Ribbons & more www.horncastlecakeart.co.uk 25 North Street, Horncastle, Lincs. LN9 5DX Tel: 01507 525926/522659 This traditional inn is the perfect stop over when visiting the area. Within easy reach of the rolling hills of the Lincolnshire Wolds, the Half Moon Hotel offers comfort, warmth and good home cooked meals. The nearby Lincolnshire Coast has wonderful beaches and exciting seaside attractions. The Half Moon Hotel is in a good location in the historic market town of Alford. The Half Moon Hotel is just a short walk away from Alford Manor House and Alford Town centre. OPEN ALL DAY with Carvery at the Half Moon Hotel on Sundays. 25 - 28 West St. Alford, Lincolnshire LN13 9DG Tel: 01507 463 477 • www.halfmoonhotelalford.co.uk HALF MOON Hotel & Restaurant Deliciously Deliciously Lincolnshire Gold Awarded for outstanding quality and service by award A GREAT CHOICE WHETHER YOU'RE TRAVELLING ON BUSINESS OR TAKING A SHORT BREAK. Looking for a great gift idea? WWWLINCWWW.LINC OLNSHIRETOOLNSHIRETO DAYNETDAY.NET www.blmgroup.co.uk 1st 3 issues only £1 Lincolnshire Today’s gift subscription for only £27.55 with free delivery Call 01472 310301 or visit www.lincolnshiretoday.net/341 48-51.qxp_Layout 1 14/08/2019 11:28 Page 3LINCOLNSHIRE TODAY 51 FOOD & DINING Picture your venue To promote your services call Angie Cooper on 01472 310302 or email: a.cooper@blmgroup.co.uk The George Hotel 1 Boston Road, Spilsby, PE23 5HB Tel: 01790 752528 Web: www.spilsby.info/georgehotel The George Hotel guarantees a warm welcome and the perfect pub environment. Karaoke is on every Saturday night, and with live music held once a month and a large function room (available free of charge for parties), the George Hotel is the perfect venue for entertaining. The accommodation boasts eight letting bedrooms with TV, tea and coffee making facilities and free Wi-Fi. The Duke of Wellington Station Road, Midville Tel: 01205 270593 Web: www.dukeofwellingtonmidville.co.uk At The Duke of Wellington, the aim is to make you welcome and deliver the very best in food and drink that will keep you coming back time and again. The Duke of Wellington is a much loved part of the local community that extends a welcome to locals and visitors alike. On offer is great food, drink and warm hospitality. Special Edition Chocolate Willingham Hall, Market Rasen, LN8 3RH Tel: 01673 844073 Web: www.specialeditionchocolate.co.uk Special Edition Chocolate prides itself on award- winning handmade chocolate for everyone to enjoy. This includes chocolate suited for diabetics, coeliacs, vegans and other allergy sufferers – such as nuts and dairy – as well as other special delicacies. They also specialise in chocolate gifts, making it the perfect place to get your friend or relative the perfect present. SHEPHERD’S PIE TOPPED WITH WATERCRESS AND CHEDDAR MASH For the pie: 1⁄ 2 x 85g bag of watercress, chopped 1 onion, finely chopped 1 celery stick, finely chopped 1 carrot, peeled and finely chopped 25g butter 500g minced lamb 1 tbsp Worcestershire sauce 400g can chopped tomatoes 1 tbsp tomato ketchup 1 tsp fresh thyme leaves, roughly chopped For the mash: 1⁄ 2 x 85g bag watercress, chopped 1kg Desirée potatoes, peeled 25g butter salt and freshly ground black pepper 50g Cheddar, finely grated What to do: 1. Preheat the oven to 200°C, 400°F, gas mark 6. For the pie, finely chop the onion, celery and carrot. Melt butter in a frying pan and gently fry the vegetable mixture for 8-10 minutes until tender. Remove from the pan and set aside. 2. Add the lamb to the pan, turn up the heat and brown for about 8-10 minutes. Drain off any excess fat, then add the vegetable mixture, the Worcestershire sauce, tomatoes, ketchup and thyme. Stir and simmer for 20 minutes until reduced then stir in half the watercress. 3. Meanwhile, for the mash, cut the potatoes into even-sized chunks and cook in boiling, salted water for 20 minutes. Drain and mash with butter and seasoning. Stir in half the Cheddar and the remaining watercress. 4. Season the meat mixture and spoon into a shallow ovenproof dish. Top with the Cheddar mash. Sprinkle over the remaining cheese and cook for 30 minutes until golden brown and hot. Recipe courtesy of Watercress.co.uk Serves: 4 Prep: 10 minutes Cooking: 1 hour 48-51.qxp_Layout 1 14/08/2019 11:28 Page 452 LINCOLNSHIRE TODAY FOOD & DININGFOOD & DINING The venue also hosts weddings and corporate events, so next time you’re organising, bear The King’s Hall in mind. To book a table for yourself, call 01472 692908 or email kingsroadmasonic@gmail.com. You can also follow on Facebook @kingshallclee. The King’s Hall, Cleethorpes If you’re looking for the perfect place for a carvery in the heart of Cleethorpes, we’ve got three words for you – The King’s Hall. No top ten list of the nation’s favourite meals would be complete without a roast dinner and trimmings, and while fish and chips might still take the top spot, there’s something so quintessentially British about a carvery. For those looking for a carvery that doesn’t compromise on quality or portion size, The King’s Hall in Cleethorpes should be the next port of call. Inside is a treasure trove of traditional British food that you might otherwise overlook nestled, as it is, inside Cleethorpes Masonic Hall. The lure of eating out remains, of course, the food, but any restaurant is only as good as its staff. At The King’s Hall, the staff were warm and attentive and made my dining partner and I feel instantly at home. The traditional décor created an atmosphere akin to being round a loved one’s for dinner and there was a real sense of family between regular diners and staff. Fortunately, the food didn’t disappoint either. There’s a simplicity to a roast dinner, but because of all the various parts, there’s a lot that can go wrong. However, everything was cooked to its respective best: the meats were juicy, the potatoes and Yorkshire puddings crisp and golden, and the fresh local vegetables retained their tastes and textures. There was none of this broccoli that’s more like a paste than tender florets. Keeping things traditional, we opted for the roast beef, which was tender, full of flavour and an utter delight to eat. As is obvious from our accompanying image, our plates looked like the best roast dinner you’ve ever had. Everything was exquisitely cooked and nowhere was the flavour lacking. After a big meal, most people haven’t got room for a dessert, so we went for a lighter option. For myself, that meant the trifle, while my partner opted for the sundae. Both were served in wine glasses for that retro touch. It can be a challenge to find a quality carvery that’s low on price, but The King’s Hall delivers value and quality without compromise. Prices start from £5.75 and up to £9.95 for a large. Our desserts, meanwhile, were £3.95. With ample parking and staff that would go that extra mile every time, The King’s Hall is everything you could want for and more when it comes to carveries. 52.qxp_Layout 1 14/08/2019 09:58 Page 1LINCOLNSHIRE TODAY 53 aving visited The Comfy Duck a number of times over the years, we were already well acquainted with the warm, welcoming staff, the stylish décor and the delicious food, so it felt like a homecoming returning to Oaklands Hall Hotel again to sample some of the latest additions to the menu. Keeping things light, I started with the crab tian. With the accompanying flavours of coriander, chilli, avocado, pickled cucumber and crème fraiche, it was a light and refreshing dish with clean complementary flavours. Beginning things on a vegetarian note, my partner was delighted by the fresh spears of local asparagus, seared on a griddle to intensify the natural flavours. The sea salt and black garlic aioli unlocked yet more flavour, but the perfect partner for asparagus is, undoubtedly, egg. Here it came in the form of a crispy hen’s egg that was like a more elegant take on the scotch egg. There was a selection of tempting main dishes on the bistro menu, but eventually I whittled my choices down to the rack of lamb and, reader, I’m glad that I did. The meat was served pink, ensuring it remained juicy and filled with flavour. The redcurrant jus elevated the flavour of the meat with that sweet-sour note lamb craves, it was also delightful with the crispy potato rosti. The dish was completed with roasted shallots, baby carrots and pancetta, and I could have quite happily started on a second plate. After a similar deliberation over the menu, my partner settled on the chicken stroganoff, a dish that originated in Russia and boasts a deep creamy and tangy profile. Traditionally it’s finished with sour cream, here it was elevated with the addition of Dijon mustard. The deep umber colour came from the sweet, spicy, smoky paprika which enrobed every mouthful of tender chicken and steamed rice. If it was a challenge settling on a single main, then it was almost impossible come dessert. It was the almond tart that finally caught my eye thanks to the addition of lavender ice cream and quince gel. That wasn’t a flavour combination I’ve had the pleasure of sampling before, but the nutty, floral, piquant trio was quite divine. My partner went for the lemon meringue parfait which with its sweat and zingy flavours would have been a dessert in its own right. But here it was served with a meringue kiss and ginger tuile. Then all that was left was to enjoy the ambience, the stylish décor and that euphoria that follows a good meal. A feeling you can experience first-hand by visiting The Comfy Duck for yourself. Just head on over to www.oaklandshallhotel.co.uk, email reception@oaklandshallhotel.co.uk, or call 01472 872 248 to book a table. Oaklands Hall Hotel A visit to The Comfy Duck restaurant at the picturesque Oaklands Hall Hotel is always a treat and the latest menu might just be among their very best. Laceby 53.qxp_Layout 1 14/08/2019 09:59 Page 154 LINCOLNSHIRE TODAY isitors are truly spoilt for choice at Millfields Hotel, an establishment that offers gym facilities with new sauna and stream room, beautiful rooms, a bar serving guest ales including Docks Beer hard graft, and, of course, Bargate 53. We’ve long championed the restaurant as one of the hottest foodie spots in Grimsby, but during my latest visit, I was struck by the evolution not only of the menu, but the execution. This was beyond attention to detail, this was art. And that’s no doubt down to the return of head chef Jack Phillips, one of the county’s fastest rising culinary stars. The monkfish carpaccio I was served to start was exquisite. The accompaniments of pickled fennel and green gazpacho weren’t simply there to make it look elegant, they each played a vital role in the greater symphony of flavours at play. Jack has managed to create dishes that are as sophisticated as any we’ve ever seen, but without anything superfluous on the plate. My partner was presented with mushroom gyoza, which for those that don’t know, is a kind of Chinese dumpling typically served in broth. The addition of mushroom sauce and burnt shallots enhanced the umami dumpling filling, while the light broth was clean tasting and refreshing. All in all, as my partner said, it was the perfect starter. By this point I knew I was in for something spectacular for my main, and I was not disappointed. The wild sea bass fillet was cooked so well, I would have been content to eat it on its own, but it was served on curried Puy lentils with mussel butter sauce, pickled cucumber and sorrel. It was a careful blend of flavours, each not only enhancing the other but playing off it. My partner, meanwhile, was delighted with his short rib of beef. It wasn’t a cut either of us are served too often, which is a shame as it was unbelievably tender and packed so full of flavour, and elevated by the rich beef sauce. The addition of the pomme puree and roast heritage carrots provided a sweetness and textural counterpart for a well-balanced plate. Through the starters and the mains, I’d been impressed by the presentation, but the desserts were on another level. My white chocolate mousse with raspberry was like a work of modern art. None of the flavours were lacking either, not the silky white chocolate mousse, the raspberry fluid gel or the raspberry and sorrel sorbet. My partner’s strawberries and cream might have sounded simple on paper, but this was one of the most remarkably desserts either of us had ever seen. This was something even Willy Wonka couldn’t have conjured up. No, this was all Jack Phillips, all Millfields, and it could be all yours when you go to dine at Millfields – no golden ticket necessary. To book a table or room, visit www.millfieldshotel.co.uk, email info@millfieldshotel.co.uk, or call 01472 356068. Located on Bargate, Millfields Hotel remains one of Grimsby’s crowning jewels with its remarkable à la carte menu and stunning presentation. Millfields Hotel Grimsby 54.qxp_Layout 1 14/08/2019 10:00 Page 1LINCOLNSHIRE TODAY 55 T he Dower House is a period Edwardian building that exudes charm, style and sophistication, yet it’s only since the mid-sixties that it has been used as a hotel and restaurant having originally been built as a private house for the Hotchkin family in 1905. It was later lived in by the widow of Colonel Hotchkin as a Dowager House, from which the hotel takes its name. It might have also served as a regimental HQ during WWII and a vet and country club down through the decades, but now it’s famed for exquisite food and rooms under the guidance of General Manager Anne Dobbs. For starters, I was presented with the duck liver parfait served with plum and apple chutney. It’s not a dish one usually thinks of as being photogenic, yet there were clearly some impressive culinary skills on display from head chef Mark Broadbent. The chutney cut through the rich gamey taste of the parfait, which spread beautiful smooth on the accompanying bread. It was the Thai salmon fishcake which caught my partner’s eye. The crisp flavoursome cakes were served on a bed of stir fried vegetables and a sweet chili sauce that brought all the flavours together. For the main event, I was delighted to be served a duo of pork. It was a dish that engaged all the senses, beautifully presented with a sweet and savoury aroma. The crackling begged to be picked up and crunched, providing a textural quality. And that’s all to say nothing about the flavour. The pork tenderloin and crisp pork belly were both cooked to their respective best until tender and juicy. Pork needs a fruity note to capitalise on its flavours and here the dish was elevated with the addition of a caramelised apple puree and cider jus. My partner was offered the poultry option with a chicken breast stuffed with basil and sundried tomatoes and served on a root vegetable rosti and tarragon sauce. The Mediterranean flavours of the stuffing went right through the meat while the slightly anise sauce added another dimension. It was pure indulgence for dessert with a rich cholate fondant. There’s a reason why this decadent pudding is so beloved, but it can be a tricky one to get right. Fortunately, the exterior was light and springy and, when broken, the delicious chocolate filling spilled out. The strawberries and clotted cream on the side were a welcome addition. My partner went for the de-constructed lemon meringue served on a plate in a delicious re-imagining of a favourite dessert. It all rounded off a delicious and tranquil evening we can’t wait to experience again. The Dower House Hotel, Woodhall Spa As well as food and rooms, the hotel is fully licensed to host weddings as well as corporate events. To find out more, call 01526 352588, email info@the-dowerhousehotel.co.uk, or visit www.dowerhousehotel.co.uk. You can also follow on Facebook @The-Dower-House-Hotel. Nestled beside the first fairway of the beautiful Bracken course at the National Golf Centre in Woodhall Spa, The Dower House Hotel has everything one could ever want for. FOOD & DINING 55.qxp_Layout 1 14/08/2019 10:00 Page 156 LINCOLNSHIRE TODAY SOMERBY VINEYARD W ith views through to Lincoln Cathedral, Somerby Vineyard & Winery is placed in an idyllic setting on the edge of the Lincolnshire Wolds. Bill, a fishmonger by trade, got started in the industry after a trip to pick up a car from Mercedes Benz in Germany. Bill explained: “My wife and I were on our way back from Germany and travelling up the Rhine. We saw beautiful little villages that we agreed were just like those where we lived in Somerby, except grapes were growing all around - they had vines! I wondered if we could do the same thing and when we got home, we planted some vines and it was a great success.” As a fishmonger and vineyard owner, Bill’s two ventures pair perfectly. “Just think,” he said, “a lovely crab or a lobster and a nice bottle of wine, it’s superb. It’s great to know you can make the perfect wine to match your produce.” Bill and his wife completed a course at Plumpton College, near Brighton, to learn all about viticulture, growing grapes and making wine, and used what they had discovered to decide which varieties might grow well in the North, a slightly cooler climate. Bill said: “We’ve stuck with some of the vines that we chose back then, particularly a very good white wine called Solaris and a red called Rondo, my favourite.” Recently, the vineyard also started producing its own brand cider, which Bill says is going well. When asked why they decided to introduce cider, he said: “It was just another incentive to get a little more revenue and a chance to create a line which fits in perfectly with wine. It has been well accepted and is in local pubs and clubs. It’s another little string to our bow, plus unlike with grapes we can pick apples and produce it any time of the year.” Over the last five years the vineyard has also been planting Pinot Somerby Vineyard: “a lovely little oasis” While one may not initially think of Lincolnshire as the prime location to produce wine, Bill Hobson has shown that Somerby is the perfect place to develop international award-winning creations. 56-57.qxp_Layout 1 14/08/2019 12:12 Page 1LINCOLNSHIRE TODAY 57 SOMERBY VINEYARD Noir vines to make sparkling wine with. “It’s a long process but it’s much sought after,” said Bill. “If you look at what’s happening in the south now, at some of the big vineyards there, in blind tastings and at the international wine shows, their sparkling wine is classed as being better than champagne!” A typical day for Bill at the vineyard consists of keeping weeds down, checking the vines and grapes, ensuring that they are not being damaged by the wind, making sure there is no mildew on them, conducting pest control, and other maintenance tasks like grass cutting. The 26,000 bottles of white and red wine Somerby Vineyard produces a year are now stocked in Waitrose stores, which came about after a 2013 award win when several supermarkets got in touch. The wine is also starting to build up a regular clientele. Bill said: “People are liking the wine so much that they come back and buy it again, and we have a beautiful brand name for it - Magna Carta. It is getting a good reputation and every year the wine gets better.” Indeed the reputation of Bill’s wine is growing with numerous awards, including recently winning Bronze at the International Wine Challenge 2018. It has been thirteen years since the vineyard’s journey began and one might assume somewhat of an uphill battle due to the fact that the UK is not renowned for vineyards. When asking Bill whether this has caused any issues he said: “In the early days yes, but now the UK is very much respected, and the wine masters of the world are currently really pushing English wine. They recognise it now - it’s as good as the French, Italian and German and in the case of sparkling wine it’s even better!” Indeed the British wine industry is growing rapidly with recent reports highlighting that acreage for the industry has tripled since 2000, making it one of the fastest-growing agricultural sectors in the UK. Additionally, the UK has witnessed a record-breaking harvest from last year. Bill is now looking to retire from what he calls “a lovely little oasis.” He said: “I’m on the wrong side of seventy and it’s a young man’s job. It’s a lot of hard work. I think it’s time I pass it on to the younger generation, to let them enjoy it like I have done.” Bill hopes that under new ownership the vineyard will be expanded, made more accessible to the public and that more tours and visits are offered. Somerby Vineyard is currently on the market with Savills Lincoln. 56-57.qxp_Layout 1 14/08/2019 12:12 Page 258 LINCOLNSHIRE TODAY NEWARK A market town placed between Nottinghamshire and Lincolnshire; Newark is steeped in history. From its 15th century coaching inn, to the remains of a 12th century castle and a plethora of Georgian buildings, there are a number of architectural delights waiting to be discovered. Dating back to a charter of 664, it is a town with connections to several famous figures such as Lady Godiva (acclaimed for her naked horse ride through the streets of Coventry and With wonderful architecture, an abundance of historical sights, a plethora of intriguing shops and a wealth of entertainment, make sure your next trip is to Newark. A historical adventure sister of the Sheriff of Lincolnshire), who in 1055 gave her manor of Newark to the Monastery of St.Mary, Lord Byron, who printed his first poems in 1806 in a printing shop by Newark’s marketplace, and King John, who died of dysentery in Newark, much to the joy of Robin Hood one would imagine. Newark is perhaps best known for its role in the English Civil War. Loyal to King Charles I, the Royalist town held strong against three sieges by the Parliamentarians. Many visit Newark to see re-enactments, sites related to the war such as Sconce and Devon Park which houses the Queen’s Sconce earthwork fortification, and the National Civil War Centre, which in the summer opened a new exhibition on ‘fake news’ during the period. Taking you on an adventure around the town, Newark’s Hidden History Walking Tours start at and return to the National Civil War Centre. One tour delves into the town’s role in the Civil War, while another explores intriguing stories and the town’s Anglo- 58-61.qxp_Layout 1 14/08/2019 11:31 Page 1LINCOLNSHIRE TODAY 59 NEWARK tower and undercroft tour. Central to the town is the cobbled marketplace which regularly hosts vibrant farmer’s markets, general markets, antiques markets and livestock markets. The remainder of 2019 will also see other special markets take place including the artisan and craft food market on the 29th of September. Markets have taken place in the town since the 12th century and Newark was the first English town to hold a market on a Wednesday. The marketplace is surrounded by wonderful architecture such as the 15th century timber framed buildings The White Hart Inn, once a public house, and Governor’s House. Also looking onto marketplace is Newark Town Hall Museum & Art Gallery, a Grade I Listed Georgian building built in 1776 hosting civic treasures and a collection of fine art. Adjacent to the marketplace is the Church of St. Mary Magdalene, which is renowned for its tower and octagonal spire which is 236 feet high – the highest in Nottinghamshire and said to be the fifth tallest in the UK. A hole can be seen in the spire where it is thought a Parliamentarian cannonball hit. On select days of the year there are chances to climb its famous tower, from which one can observe breath-taking views of Newark. There are over 300 independent businesses in the town centre, including vintage and antique shops which stand © Paul Broadbent / Shutterstock.com © Shutterstock/Peter Wooton © Ian Francis / Shutterstock.com 60 Á Saxon, Medieval, Georgian and Victorian sites. Alternatively, if you enjoy a pint, why not try the Civil War Ale Trail or pick up a leaflet and enjoy one of Newark Civic Trust’s trails, from the historic riverside trail to the art deco trail, which all start from the grounds of Newark Castle, one of the town’s main attractions. Having stood on the banks of the River Trent for almost 900 years, the castle is certainly a site to see, with its rare Bottleneck Dungeon which can be seen in a guided tour, along with its Barrel Vault and Debtors Dungeons. One can also view an exhibit on King John and a Knights Templar exhibition, dedicated to the 7 Newark Knights who were captive in the castle. The latter exhibition is part of the 58-61.qxp_Layout 1 14/08/2019 11:31 Page 2Next >