< Previous20 LINCOLNSHIRETODAYREADERS’ GARDENSAs soon as you open thesmall gate marked‘Warning, free rangekittens!’ you can tell thatthe Fotherby couple’s garden is goingto have the personal touch. With bothwide open and more enclosedsections, the garden holds wonderafter wonder as you walk around. AsBob is an artist, his own studio standsin a large former shed near the house,which also has a small, shaded seatingarea close by. From this you can takein the lawned area and the pond aswell as glimpses of the walkwayswhich lay in a more shaded area.“I like to plant in layers” says Annwhen asked about her maintenance ofthe garden, “and I’m not adverse tomoving things if I think it needs it! Ilike a garden to be there all yearround.”Ann and Bob Armstronghave created anincredible garden inFotherby near Louth. Wepaid a visit to this gardenthat just kept on giving.Hiddenwonders020-021:Layout 1 7/9/12 11:47 Page 1LINCOLNSHIRETODAY21READERS’ GARDENSAs a result, the garden holds afantastic variety of plants and flowersand seems to be a haven forbutterflies, dragonflies and all sorts ofwildlife besides. Having been there foraround twelve years, it’s no surprise tosee a garden that’s fully developed,both in terms of scope and design.Ann describes the garden as aninherited backdrop to the house,which they have converted to whatyou see today. With much of the garden offeringgenerous amounts of shade thanks toa bank of mature trees towards theback of the garden, Ann and Bob havehad to incorporate what Ann terms‘shady gardening’ to the sectionssomewhat bereft of sunlight. Thismeans a proliferation of plants andflowers that love the shade and canbenefit from the cool, darkerconditions, plants like saxifragehirsuta and woodland poppies thrivein the shade and are here inabundance.In the sunlight, by the pond, abeautiful set of harebells andcampions reside and in the spring,snowdrops and bluebells appear too. Ann also runs her own small nurseryselling plants she has propagated fromseed or the garden itself. Seeing theprocess up close is fascinating, smallpotting areas and nursery sections arecontained deep within the garden,separate from the main walkways. It’salmost like entering a secret areawhere the rest of the garden isprepared, trays of newly-sproutingseeds are lined up alongside tables ofplants with clearly-labelled samplestelling you what genus or type is onoffer.Among the flowers the couple groware epimediums, various salvias andone that Ann picks out in particular isthe Codonopsis, a plant whichresembles bells and comes in a deepblue or white. Also on display are delphiniums,roses, including a charming ‘RamblingRector’ variety, orange lilies, and thebeautiful, white-flowered saxifrage.Plans are also in place for a newalpine crevice garden at the front ofthe couple’s property, which willrequire around five tonnes of sand, itshould now be well on its way tofruition. This adds what should be afinishing touch to the garden, but asall gardeners know, a garden is nevertruly completed.To visit Woodlands outside of their fiveNational Garden Scheme open days,ringing ahead is advisable by calling01507 603586 or by emailingannbobarmstrong@btinternet.com orchecking details onwww.woodlandsplants.co.uk.020-021:Layout 1 7/9/12 11:47 Page 222 LINCOLNSHIRETODAYGARDENS - DODDINGTON HALLDoddington Hall, just outside Lincoln, recently helda sculpture exhibition. Lincolnshire Today paidthe beautiful gardens a visit and discovered aworld of fantasy and frolics hidden among plantsand vegetables. With over seventy sculptures from artistsacross the UK contributing to the 350 pieces in total, itcertainly made for a captivating afternoon. Sponsored by Lincoln’s Brewin Dolphin, who are celebratingtheir 250th anniversary this year, the exhibition was busy withfamilies all following the trail round the Hall’s wonderfulwalled gardens and their expansive kitchen garden. Animals stood alongside human formsas well as more abstract and conceptualpieces. Particular highlights for usincluded Little Owl by Donna Bramall andthe endearing Murtle the Turtle byRichard Bett. All the sculptures on displaywere for sale, so we hope to see them inLincolnshire gardens over the next year orso on our travels. Doddington Hall havesucceeded in bringing one of the mostunique exhibitions to Lincoln, here’s tonext year!DiscoveringDoddington022:Layout 1 7/9/12 11:48 Page 1Arizona 8 Light Chandelier In Chrome , All Tidied Up & All Lit Up www.alltidiedandlitup.co.uk Deliciously LincolnshireDeliciously LincolnshireLincolnshire food is renowned far and wide – the ingredients producedin the county are considered among the finest available. They’re put toexcellent use in our county’s restaurants and in this special section wereveal the results of our prestigious Dining Awards. We also celebratelocal produce with some fantastic recipes you can try at home!023:Layout 1 7/9/12 15:49 Page 1Preheat the oven to 200°C. Put a pan on medium heat andplace the duck breasts in it skin sidedown. Fry the duck until the skin is a deepgolden brown for about 8-10 minutes. Then place into a roasting pan skin side up and roast in the oven for 20-25 minutes untilcooked through. Make the dressing by combining the hoisin sauce and lime juice then season. Place the rocket, chopped spring onion and sliced mango onto plates. Slice the duck then place on top.Drizzle the dressing onto the salad. Finally sprinkle over the pomegranate seeds and serve.24 LINCOLNSHIRETODAYFOOD & DININGDeliciousdishes4 pollock fillets (any white fish can besubstituted), bones removed1 tbsp extra virgin olive oil150g macadamia nuts, chopped4 tbsp chopped fresh parsley1 tbsp chopped oregano1 tbsp chopped marjoram1 small clove garlic, crushed1 tbsp fresh lemon juice1 tbsp grated lemon zest2-3 tbsp macadamia oilCracked black pepper to seasonRoasted vegetables or salad to serveBaked Macadamia Crusted FishPreheat oven to 180°C. Lightly oila baking dish. Place fillets into adish, brush lightly with remaining oil.In a small bowl, combineingredients to form a thick paste.Spread macadamia crust over topof fish, pressing coat evenly.Bake fillets for 8-10 minutes oruntil flesh flakes when tested with afork. Cooking time will depend onthickness of fillets. Serve withroasted peppers, courgettes andtomatoes.INGREDIENTSMETHODCOURTESY OF WWW.MACADAMIA.ORG.UK The nights are really starting to draw in so in our eyes, it’s time to start cooking those comfort foods. Theserecipes offer something you can come back home to on a less than clement night and unwind with. Relaxation isthe aim here - not winter warmers, rather autumnal treats. Easy to prepare, these recipes should stave off thegloom and as a bonus, taste delicious too - trust us, we’ve tried them!Roasted Duck, Mangoand Pomegranatewith wasabi rocket 1 bag wasabi rocket2 duck breasts1⁄2mango2 tbsp pomegranate seeds4 spring onions11⁄2tbsp hoisin sauceJuice of 1 lime INGREDIENTSMETHODCOURTESY OF STEVE’S LEAVES024-025:Layout 1 7/9/12 15:50 Page 1LINCOLNSHIRETODAY25FOOD & DININGINGREDIENTSPlain flour for dusting500g ready made puff pastry1 free range egg, lightly beaten100g fresh peas, shelled100g ready cooked red peppers in oil, drained100g goats cheese, crumbled100g cooked beetroot, cut into chunksSmall bunch of flat leaf parsley, picked 4 tbsp extra virgin olive oil1 tbsp balsamic vinegarSalt and pepperPreheat the oven to 200°C.Lightly dust a work surface with the flour, and roll out the puffpastry until it is 4mm thick. Cut out 4 discs with a 11.5cm roundpastry cutter and then with a sharp small knife lightly scorearound the pastry discs 1cm away from the edge, trying not tocut through the pastry. Then brush with the beaten egg, lay thepasty discs onto a non-stick baking try and place in the ovenon the middle shelf and cook for 20 minutes, or until golden.Once cooked, remove from the oven and leave to cool andremove the inner part with a small knife.While you are waiting for the pastry to cook, bring a pan ofsalted water to the boil, cook the peas for two minutes, thendrain and refresh under cold water for another minute, drainand set aside.Cut the peppers into thick slices and then place into a mediumsized bowl with the peas, goat's cheese, beetroot and parsley.In a small bowl mix together the extra virgin olive oil andBalsamic vinegar, then add two tablespoons to the vegetablesand goat's cheese, season with salt and pepper and mix well.Place the pastry discs on 4 plates and fill with the vegetablesand goats cheese, drizzle the rest of the dressing around theplates and serve.METHODPea, Beetroot,Roasted RedPepper and GoatsCheese Open Tart COURTESY OF BRITISH BEETROOTByards Leap LodgeEast View, Byards Leap, Cranwell, SleafordTel: 01400 261375/07957 885913www.byards-leap-lodge.co.ukWhether you are on a leisure or business trip, you’llfind the hospitality of the Country Kitchen and Lodge justas warm as it was in the nostalgic times of Bayard and OldMeg. The Lodge has five double rooms, all of which areen-suite and on the ground floor. Additionally they can provide accommodation for guestsrequiring a room with dedicated facilities for the disabled.PICTUREPICTUREyour venueThe China RoyalRestaurant6 Bridge Street, Brigg DN20 8LNTel: 01652 650688 (reservations)/654762 (takeaway)Email: info@chinaroyal.co.uk www.chinaroyal.co.ukThe intimate, warm surroundings of the China Royal are idealfor the most romantic dinner or the largest banquet. Serving the best in Chinese cuisine, it hasfive star scores on the doors, and was named Oriental Restaurant of the Year 2009, 2010 and2011. Open all Bank Holidays.The Duke of WellingtonStation Road, Midville Tel: 01205 270593www.dukeofwellingtonmidville.co.ukAt The Duke of Wellington, the aim is to make youwelcome and deliver the very best in food and drink thatwill keep you coming back time and again. The Duke ofWellington is a much loved part of the local communitythat extends a welcome to locals and visitors alike.On offer is great food, drink and warm hospitality.The Grange WillowsThe Willow Cottages, The Grange, Brigg Road,Howsham Tel: 01652 652549www.willowcottages.co.ukThe Grange Willows is an 18th century houseoffering bed and breakfast, evening meals optional and 4* Holiday Cottages, catering for amaximum of eight singles or sixteen doubles. Perfect for either a business stop over or a longweekend. It is located at the foot of the Lincolnshire Wolds, within a short distance of Brigg,Market Rasen, Scunthorpe, Humberside Airport and the M180.Lord Nelson HotelMarket Place, Brigg Tel: 01652 652127www.lordnelsonhotelbrigg.co.ukThe Lord Nelson is an independent hotel owned by theOld Mill Brewery, located in the centre of historic Brigg.A warm welcome awaits you in the comfortable andfriendly pub bar, with its stunning fireplace and intimate corners where relaxation andenjoyment come naturally. There are traditional, vegetarian, fish, grill, Thai and Oriental menuswith two meals for £8 available seven days a week. There is also en-suite accommodation.Merrimans Restaurant and BarGreat Fen Road, Wyberton Fen, BostonTel: 01205 362378Merrimans is based in a unique timber framed buildinglocated on the outskirts of Boston, where all food is freshlyprepared in the restaurant kitchen, using only locally sourcedingredients. As well as the À la Carte and char-grill menu, thereare also early bird, lunch and children’s menus.Merrimans can provide the very best in business buffetlunches as well as catering for charity functions and special occasions.Lime RestaurantSkirbeck Road, BostonTel: 01205 313220Located in Boston College, the Lime Restaurant is a unique fully-professional restaurant, which is run by specially-recruited chefs,managers and lecturers who have extensive experience, aidedwonderfully by College Catering students.This is five-star dining at an affordable price and a visit will not onlyplease your palate, but help these talented young people to become theculinary stars of the future.024-025:Layout 1 7/9/12 15:50 Page 226 LINCOLNSHIRETODAYFOOD & DININGDeliciously Lincolnshire!Welcome to our special section revealing thewinners of this year’s Deliciously LincolnshireAwards – highlighting the very best food anddrink in the county.Lincolnshire Today’s Dining Awardsare only presented to the very bestestablishments in the county – thosethat offer exceptional value for money,the highest quality of service, a fabulous atmosphere andconsistent use of local produce.Our judging panel has selected the winners through acombination of the opinions of our team of mystery diners,the views of our reviews team who visit scores of restaurantseach year, and reader nominations viawww.facebook.com/LincolnshireToday, on Twitter at@lincstoday and in our postbag.On this page we highlight the winners of our DeliciouslyLincolnshire Silver Awards. Everyone featured here can promisefantastic food in a delightful atmosphere and continue towelcome thousands of satisfied customers each year.Deliciously DeliciouslyLincolnshireSilverSilverAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETBay TreeAuthentic Hand MadeIndian FoodsSelling at most of the localshops, butchers and also in our shop and restaurant.T: 01724 847991 or M: 07986 612388Order on line atwww.parvins.co.ukIndian Restaurant & TakeawayT: 01724 847991 www.baytree-restaurant.co.uk12 Cambridge Avenue, Boesford,Scunthorpe, DN16 3LGopen 6 days a week. Sun, Tue-Thur:5pm-10.30pm. Fri & Sat 5pm-11pmRegan’s RestaurantBringing the World to your TableRegan’s offers you a warm and friendly welcome to their restaurant wherethey serve a wide choice of lunch and evening menus, including the chef’s midweek specials... at great value prices.This year customers have experienced a taste of France, Spain, Portugal,Mexico, the Caribbean and the extra special Gourmet Nights. At the Speciality Nights the chefs excel themselves with international dishes – these are very popular so book early!76 St Peters Avenue, CleethorpesTel: 01472 698978 www.regansrestaurant.co.ukoOliver’sEnjoy good service good food in stylish and modern surroundings overlooking the sea65 Central Promenade, Cleethorpes DN35 8SEwww.jonnydonutsandolivers.co.uk& Jonny DonutsxTo book... 01472 290 107Mon - Thurs 10am-6pmFri - Sun 10am-7pmSilver Winner of Lincolnshire Today’s 2012Deliciously LincolnshireAwardHigh Street, Scunthorpe Tel: 01724 843204www.exotic-thai.co.ukAnyone with an affection for authentic food from the FarEastshould have the Exotic Thai Restauranton theirradar. It has built up a reputation as a favourite restaurantwithin the town of Scunthorpe and also is well accustomedto welcomingdiners from across Lincolnshire. Prepare for something reallyspecial, and indeed tasty. The menu is wide, containingover a hundred dishesrangingfrom soups, Thai salads andgrilled starters to stir frieddishes, duck dishes and chef’s specials.Exotic Thai RestaurantExotic Thai RestaurantTheBluebell Inn & RestaurantGOODFOOD FINE DINNING GREAT ATMOSPHERE Silver Winner of Lincolnshire Today’s Deliciously Lincolnshire Dining AwardsOpen 7 days a week. Monday - Saturday 11.30am - 2.30pm & 6.30pm - 11pm, Sunday noon - 2.30pm & 6.30pm - 10.30pm. Food served until 2pm & 9pmMain Street, Belchford, Horncastle Bookings 01507 533602026:Layout 1 7/9/12 15:55 Page 1LINCOLNSHIRETODAY27FOOD & DININGOver the next few pages we revealthe winners of the DeliciouslyLincolnshire Gold Awards. Whetheryou’re looking for traditional Britishproduce, or exciting taste sensationsfrom around the world, there’ll besomething for you in this category.Lincolnshire has a long and proudculinary heritage and the venues inthis section all make use of localproduce throughout their menus. Notonly does this ensure the food is freshand of the highest quality, but it alsomeans you’re helping to supportLincolnshire growers and producers.Hence, money spent in the countystays in the county and goes to thepeople that need it the most.Nowadays the standards thatyou’d once have expected onlyin the very finest and mostexpensive of establishments iscommonplace. There has beena huge improvement of theoverall quality of dining onoffer, and a thriving caféculture and an increasedinterest in new experiences ensurethere’s a quality dining option to suitevery taste.Those restaurants that feature onthese pages have all been visited byour mystery diners on regularoccasions because they know they’reguaranteed the very highest ofstandards every time they visit.GOLDENmemoriesDeliciously Deliciously LincolnshireGoldAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETFor further details call 01427 873333www.theepworthtap.co.uk9-11 Market Place, Epworth, North Lincolnshire, DN9 1EURestaurant & BistroNestled in the heart of Epworth, the Epworth Tap opens its doors to all customers with a love for fine food and even finer wine.With a passion for serving fresh ingredients (locally sourced where possible) and an ever changing menu, there is always something totempt the tastebuds.Open Wednesday - Saturday Lunchtime & Evenings, and also Sunday Lunch.Special Theme Nights throughout the Year and Cheese & Wine evenings monthly.TheEpworthTapMain Rd, Barnoldby le Beck, Grimsby, Lincolnshire, DN37 0BGTelephone: 01472 822308 www.the-shipinn.comThe Ship Inn offers a wide selection of special boards and specialist fish dishes in our deliciously Lincolnshire gold award restaurant.12 - 2pm & 6 - 9pm Monday - Saturday and 12 - 5pm Sunday. We look forward to seeing you in the near future!The Ship InnBARNOLDBYLE - BECK16th century thatched pub and restaurantin beautiful surroundings. 1.5 miles fromsecluded unspoilt beaches. Bird watching,nature reserves and some of the bestsunsets in Lincolnshire. Just a few of thereasons why you should come and see usand we haven't even mentioned our finefood, fine ale and fine atmosphereBespoke weddings and functions for thoseof you that would like something a little different.We're dog friendly too!Mill Road, Theddlethorpe, Mablethorpe LN12 1PBTel 01507 339798 • Email lordandladyhutton@hotmail.co.ukwww.kingsheadinn.comTHEKINGSHEADTHE WAGGON HORSESFor over 130 years. The Waggon & Horses at South Reston between Mablethorpe & Louth on the A157, has always been a traditional Lincolnshire country pub!It prides itself on sourcing locally grown produce and has always been awarded an excellent rating for food hygiene. Whether for business or pleasure…A trip to the Waggon & Horses is not to be ignored! The Waggon & Horses, South Reston, Louth Tel: 01507 450364www.waggonandhorsesreston.co.uk027:Layout 1 7/9/12 15:56 Page 1028:Layout 1 7/9/12 11:54 Page 1LINCOLNSHIRETODAY29FOOD & DININGThe Lincoln hotel lies in the heart of thecity’s historic Cathedral quarter, andwith all of Lincoln’s history on itsdoorstep the hotel couldn’t be better located.With the Cathedral opposite, it’s nosurprise so many people choose it as theirbase, but there’s plenty to enjoy even ifyou’re just visiting for a meal, as we did.The jewel in the hotel’s crown is Bar 67,which can be found in the cellar and makesfor a fabulously chic way to begin theevening. Its creative décor and fantasticwine selection – with over a hundred tochoose from – ensures you’re guaranteed adelightful evening. If that’s too muchchoice, why not take advantage of theiringenious Virtual Bottle concept? For fifteenpounds you can choose six glasses of winefrom a brilliant selection. It’s a great idea ifyour companions all have different tastes, oryou simply want to sample the wide range.We started the evening in Bar 67 beforemoving on to the Green Room restaurantwhere the menu has been revitalised undernew Head Chef Ross Leighton and with thetalented sous chef Paul Johnson. Our guidefor the evening was the waitress who wasfantastically knowledgeable about what wewere about to be served. She was willing tooffer advice on what to choose – and theservice was fast and efficient throughout.The Green Room sources its ingredientsfrom carefully selected local suppliers,offering fresh and seasonal producefrom across the county. This can beseen throughout the dinner menu,served daily from 6pm to 10pm. Wechose starters of smoked salmon withbeetroot relish, horseradish cream andcress and a delightful Waldorf saladwith grapes, walnut, apple, celery andyoghurt.For the main course, you can choosefrom a huge mix of flavours withRoss’s inspiration mixing traditionaldishes with new ideas shining through,previously a chef at Thirsk’s Crab andLobster and locally at Yot’s Bar at BurtonWaters, he is pushing his new team as far ashe can. We plumped for an incrediblyflavoursome steak with hand-cut chips,served with mushrooms and grilled babytomatoes and a fantastic baked ballotine ofonion, chestnut and thyme with a vintagecheese croquette. These were beautifully-presented and melted in the mouth.The Lincoln Hotel has often been praisedfor its puddings and the desserts on offer atthe Green Room continue to highlight therange and quality. We enjoyed a sticky andindulgent toffee tiramisu and a tangy andcreamy raspberry jam roly poly. The rolypoly in particular jumped out as ahighlight, with its natural sugars making ita sweet, delicious treat.Bar 67 and the high quality of the menuensures that The Lincoln Hotel is a fabulousdestination, and it can now offer you thisservice in your home, office, garden orbusiness – any event where catering isrequired. From initial meetings to discussevent ideas right through to managing theevent on the day, you can relax knowingthat Outside at The Lincoln Hotel will makeyour event outstanding. No matter where orwhat kind of event you are holding, theycan deliver a friendly and efficient first classexperience with minimal fuss.TheLincolnHotelThe Lincoln Hotel is inBailgate, Lincoln and formore information on theircatering service, or tobook a table, call 01522 520348 or visitwww.thelincolnhotel.com.Deliciously Deliciously LincolnshireGoldAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET029:Layout 1 7/9/12 11:54 Page 1Next >