< Previous60 LINCOLNSHIRETODAYFOOD & DINING - DINING AWARDSThe Generous Britonstands on themain road through Brant Broughton, themore traditional gourmet of the twopubs, its menu is a delicious take ongood, hearty food. The small, butperfectly-formed dining room and barareas are immediately welcoming as youwalk through the door and to dine in theshadow of a traditional painting of thepub’s titular Briton is a nice touch too.For food, we’d recommend startingwith a smoked salmon, asparagus andcream cheese salad which is a light andelegant way to begin, followed by thesatisfyingly deep-filled open beefWellington which comes with amushroom duxelle and a red wine sauce.The desserts are also worth trying if youcan muster the appetite, with Summerpudding or a traditional bread andbutter pudding having caught our eyerecently. The Red Lion, tucked in the quiet andidyllic village of Caythorpe has a morefine dining feel with open fires and cosyarmchairs, but what’s wrong with that?We sampled some incredible dishes heretoo and to choose between the twoestablishments is difficult to say the least.A starter of fresh crab and guacamole ona bruschetta with a side portion of appleslaw was a delicate and tasty combinationand in particular the slaw was somethingworth travelling for alone. The main courses are all tempting,including a grilled halloumi on creamygarlic orzo pasta with asparagus spears,courgette ribbons and peas with aparmesan shaving finish soundingamazing, but we plumped for amarinated and pan-fried chicken breastwith balsamic roast onions, confittomatoes with garlic and herb butter. Thiswas a wise choice, full of contrastingflavours, the garlic butter and balsamiconion particularly working well togetherto compliment the chicken and juicytomatoes, it’s one dish we’d order againin an instant. To finish, a citrus-richhomemade lemon tart with clotted creamand raspberry coulis was an indulgenttreat. We’ve eaten our fair share oflemon-based sweet options and we haveto say this stood out head and shouldersabove a lot of others.If you’re in the mood for somefantastic food inpleasant surroundings,these two pubs shouldbe your first option. Theonly decision to makereally is which one togo to, we’d suggestflipping a coin butwe’ll leave you tomake up your mind.Double the tasteThe Generous Briton in Brant Broughton and the Red Lion innearby Caythorpe are two fine examples of Lincolnshirehospitality. We paid them both a visit to see what was on offer.The Generous Briton is at 72, High Street, Brant Broughton,LN5 0RZ, to book a table call 01400 272119 or log on towww.thegenerousbriton.co.uk. The Red Lion is at 62, High Street, Caythorpe, NG32 3DN, tobook a table, call 01400 272632 or log on towww.redlioncaythorpe.org.ukDeliciously Deliciously LincolnshireGoldAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET060:Layout 1 13/9/13 13:41 Page 1LINCOLNSHIRETODAY61FOOD & DINING - DINING AWARDSDelicious food in gorgeoussurroundingsThe oak panneling and views across the sea make James’Restaurant an idyllic setting for your dining experience.Offering evening dining from our three course TDH stylemenu seven nights a week, we are happy to take bookingsbetween 7.00pm and 9.00pm. The menu uses locally sourcedproduce to provide a sumptuous menu that changes daily.James’ Restaurant is also available for Sunday Carverys everyweek between 12.30pm and 2.30pm. Offering two or threecourses from our popular Carvery menu you can be sure to findsomething to take your fancy. Booking is advised on 01754763298.Sunday lunches by the sea with a stunning carvery you’re sure tofind the right meal for any occasion.North Shore Road, Skegness, Lincs PE25 1DN Tel: 01754 763298www.northshorehotel.co.uk info@northshorehotel.co.ukDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETNowtakingXmasbookingsBooknowtoavoiddisappointmentDining at theNorth Shore……James’ RestaurantThe best of the bestOur final set of Dining Award winners over the next fewpages are those in our platinum category. These are theplaces we consider the absolute cream of the crop.Many of these featured have been established for many years and have astrong reputation that spreads far beyond Lincolnshire itself. They havebeen at the forefront of the explosion of quality restaurants in thecounty in recent years and doubtless played a major role in luringvisitors to the area.Don’t think the high standards of dining means the venues are totallyexclusive, formidable establishments either. The fabulous food that’sserved in these places is matched with a wonderful atmosphere. InLincolnshire we’re blessed with all manner of stunning locations andthe establishments emphasise that, with marvellous views, spectacularsettings and unique design features. A further aspect that has ensuredwe present the venues with our highest accolade are the friendly staffwho are hugely knowledgeable about the dishes they serve and canoffer a host of helpful suggestions on what will suit any taste.When you visit a Deliciously Lincolnshire Platinum Award winner,you know you’re going to enjoy an unmatched culinary experience –they truly are sensational! PHOTO: SHUTTERSTOCK.COM/VITALIY NETIAGADeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETWhereChristmasmemoriesare madeTake a well earned break fromthe hustle and bustle of modernlife to spend some quality timewith family and friends, eating,drinking and being merry thisChristmas and New Year.Whether you’re looking to plana Yuletide break, a ChristmasParty or a special afternoon tea,our friendly staff look forwardto welcoming you and makingyour stay truly memorable forall the right reasons.ChristmasAfternoon TeasEnjoy winter treats by thefire with friends, family orcolleaguesChristmasParty NightsBring your party to our party on datesthroughout DecemberFestive drinks, dinnersand dances over theChristmas period forlocals and guestsSee our brochureonline for fulldetailsThe Petwood Hotel, Stixwould Road, Woodhall Spa, Lincolnshire LN10 6QGT: 01526 352411 F: 01526 353473 E: reception@petwood.co.uk www.petwood.co.ukDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET061-062:Layout 1 13/9/13 13:44 Page 1Deliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET62 LINCOLNSHIRETODAYBICKER, BOSTONDELICIOUSLY LINCOLNSHIREPLATINUM AWARDWINNERWhy not judge for yourself...T: 01205 822804www.supremeinns.co.ukDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET"RING YOUR PARTY TO THE 3PLASH FROM ONLY a PER PERSON3PECIAL PARTY MENU AVAILABLE STND $ECEMBERCOURSE #HRISTMAS ,UNCHFROM ONLY a PER PERSON "RING IN THE .EW 9EARFROM ONLY a PER PERSONCOURSE DINNER FOLLOWED BY ENTERTAINMENT IN THE CONSERVATORY PYROTECHNICS AT MIDNIGHTINFO ROYALOAKSPLASHCOUK WWWROYALOAKSPLASHCOUK4EL 7ATERY ,ANE ,ITTLE #AWTHORPE ,OUTH#ELEBRATE AND JOIN US FOR$/.4 -)33 /54 #ALL BOOK YOUR TABLE TODAYDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETBook now for Christmas & New year - with a superb menuon offer available to view at www.thequeensheadinn.comKIRKBY LA THORPE, SLEAFORD NG34 9NWTel: 01529 305743 Opening Times: Monday to Friday: 12 noon - 3pm & 6 - 11pm • Sunday: Open all day from 12 noon • Now open all day SaturdayDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETTHEINN & RESTAURANT061-062:Layout 1 13/9/13 13:44 Page 2Too boookk a taaabble, pleeaaase ccalll 0155222 5651182 oorr vvisit wwww.eeeleectricbbaaaranddreestauurrannt.coo.ukLikke ussonn faccceboooookk faccebooookk.ccommm/EEleccttriccLLiincccFoollooowwuus onn twwwitttteerr @@@eleeeccttrriclincccMMMOONNNDDAAYYY TOOOO FFRRIDDDAYYYEnjoy our Express Lunch with one course for £8.95, two for £10.95 or three courses for just £12.95.Or join us for our Dine with Wine evening menu, with multiple courses and half a bottle of wine for just £25 per person. Alternatively, our delicious a la carte menu is also available.SSAAATUUUURDDDDAAYYDine from our showcase a la carte menu of tasty, modern British cuisine with an Electric twist.With a warm environment and stunning, panoramic views of the city, it’s the perfect place to enjoy your Saturday with family and friends.SSUNNNNDAAAAYYJoin us for a mouth-watering Sunday roast on either our lunch or evening service, with main courses from £10, and starters and desserts for £5 each. Choose from a choice of three roasts, two fish dishes and a vegetarian option.It’s what Sundays are made for!Lunch: 12.00pm to 2.00pmDinner: 6.00pm to 9.30pmLunch: 12.00pm to 2.00pmDinner: 6.00pm to 9.45pmLunch: 12.00pm to 3.00pmDinner: 6.00pm to 9.30pmThis is the view from my table...5252 DoubleTree Food Magazine Advert ART2.indd 112/04/2013 11:49Deliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET063:Layout 1 13/9/13 13:06 Page 1Having been a chef in a wide variation oflocales, food has taken Miles across the world.Having spent time in Germany and Switzerlandtraining, his journey has brought him back to thecounty. Having been brought up in Grimsby, healways intended to work in Lincoln. He says, “I’ve always loved Lincoln and to getthe head chef position here was fantastic. I gotthe job earlier in my career than I thought but Ifeel I have developed and grown with thebusiness here as a whole.“It’s evolved over the years, both the staff wehave and the kitchen’s style and level of food.We’ve had two Rosettes for six years and we’vehad numerous accolades and awards but it’s notthe awards that matter, it’s the people we’vetrained and the solid core of the business. Weremain focused on our customers and cook forthem. The food just has to be right.”As far as the food goes, Miles describes it assomething that is different, yet eclectic, “I don’tfollow food fads, but then again we don’t restFOOD & DININGEclectictastesEclectictastesBranston Hall Hotel’s head chef MilesCollins has years of experience within finefood. We pay him a visit to see what makeshis food stand out from the crowd.Scallops with Serrano Ham,Pea Puree, Braised Fennel,Squid and Harissa VinaigretteDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET064-065:Layout 1 16/9/13 08:47 Page 1LINCOLNSHIRETODAY65FOOD & DININGBranston Hall Hotel is on Lincoln Road, Branston, LN4 1PD. To book a table or for moreinformation, call 01522 793305 or log on to www.branstonhall.comon our laurels either. You can identify withour food but there may be items on therethat you might question and thereforewant to investigate.”Hotel manager Jonathan echoes this: “Ifpeople have travelled a distance, they areimpressed when they get here, not onlyfrom the surroundings but from just awell-cooked, delicious meal.”Miles says, “People want value formoney, you have to be realistic in whatyou offer, but fashion seems to be goingto the wayside. My influences are fromback in the day before TV chefs reallycame along, but even now I’m focusedon those who might be out of thelimelight who are doing their own thing.”example we go for a lot more rustic andsatisfying Italian styles. We’ll also take fulladvantage of shooting season, with lots ofgame appearing on the menu.“There’s still very much a market fortraditional food, but we try and show alevel of care and research to make us thatlittle bit different. There’s no need to bebizarre or unusual.”With the trend for local produce beingkey, Miles explains his position on thematter: “We actively look for localsuppliers and producers, but our menusare so eclectic that we have to lookfurther away for some ingredients. Forexample, we do a lot of oriental or Asian-inspired dishes.“We’re seasonal of course, in Winter forChampagne Jelly with English Fruits Ingredients350ml apple juice280ml champagne210g caster sugar Zest and juice of half a lemon4 gelatine leaves1 star anise4 cloves15 pink peppercornsMethodBring to a simmer the apple juice, sugar, lemon and spices. Removefrom heat and leave to infuse for 30 minutes. Add the gelatine andthe champagne. Pass through a sieve.In a glass bowl or individual glasses, pour a layer of jelly. Place infridge and allow to set. Arrange a selection of soft fruits (raspberries,blueberries, blackberries) around. Cover with another layer of jelly and allow to set. Repeat asnecessary. Serve with ice cream or whipped sweetened cream.Lemon Scented Ricottawith Heritage Tomato andOlive SaladChampagne Jelly withEnglish Fruits064-065:Layout 1 16/9/13 08:47 Page 266 LINCOLNSHIRETODAYFOOD & DINING - DINING AWARDSWith a fresh, clean look to this well-established eatery, you can’t help bewowed on entry. Pump clips line themain bar room’s walls, showing the sheerrange of ale on offer. Always carrying atleast one guest ale as a one-off, ownerDavid Reed is rightly proud of this fact. We sample a wonderful blonde alefrom Heckington’s Eight Sail Brewerywhile we are there and it’s light, freshflavours are a perfect accompaniment tothe food on offer.The Sebastopol’s food however comesfrom much closer. A list in the bar showsjust how near some of the food on yourplate comes from. Select the beef, lamb,pork or the sausages from the menu forexample and they have made the shortjourney from the nearby and award-winning Minting Park Farm.We started the meal sharing a boxbaked camembert which came with ahome-made olive and tomato focaccia andsides of balsamic onionsand chutney. The heartyand creamy camembertwas only improved withthe still-warm breadwhich has a subtle and herb-filled bite. Thebalsamic onions brought a sharp, acidictang to proceedings and the chutney isworth traveling for too, chiming well withthe bread and cheese perfectly.A pan-fried wild sea trout nicoise wasserved with a medley of new potatoes,some firm and tasty fine beans, olives anda halved hen’s egg. The combination of awell-thought out ensemble made all thedifference to this dish. The local egg oozedyolk over the vegetables which you canimagine have just been uprooted from thesurrounding fields.Similarly, the pan-roast crown of pigeonhad the same tangible sense of freshness.With a nutty and earthy red wine gardenvegetable risotto, the seared and smokygame indeed sang with flavour. We’recertainly not over-exaggerating to saythat it was perhaps the best we’ve tasted.A variety of tempting desserts thenbefalls your choice and with Nick’spenchant for churning his own ice creamon the premises, a majority come with ascoop of locally-sourced loveliness. Weopted for a ginger beer and apple jellywith scotch and white currant ice cream.Ginger isn’t everyone’s first choice butcoupled with a heady shot of scotchwithin the ice cream, it comes alive andthe flavours combine in ways we’ve notexperienced before. Similarly, a coldchocolate fondant with raspberry rippleice cream packs in malty chocolate hintswith a fruity and fresh ice cream.We’d urge you to take the time to seekout the Sebastopol. For a taste ofLincolnshire down to the very last detail,you’d be hard-pushed to find a betterexample elsewhere. The Sebastopol is on Church Lane, Minting near Horncastle, LN9 5RS. To find out more or to book a table,call 01507 578577 or log on to www.thesebastopol.comThe Sebastopol Inn, MintingThe Sebastopol Inn is fast becoming well-known for its home-made offerings. Chef Nick Reed has created a menu thatgoes one step beyond your average village pub. In fact, what the Sebastopol offers is a tangible taste of Lincolnshire.Deliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET066-067:Layout 1 13/9/13 14:02 Page 1LINCOLNSHIRETODAY67FOOD & DINING - DINING AWARDSOn this occasion, we visited on a coolsummer’s evening just as dark was fallingto be met with their customary warmgreeting and service. In its owntraditional way, the Queens Head is acharming and relaxing place. Drinks areoffered in the spacious bar and you’regiven ample time to pore over theexpansive menu.We eyed up the specials board, whichchanges on a regular basis to spy aninteresting-sounding tuna dish whichcame with a sweet chilli sauce. My diningpartner loved the sound of this and dulyselected it as well as a starter of twice-baked cheese soufflé. My choice was thestuffed Lincolnshire chine to start. Asshameful as this is, I’d never tried itbefore. For the uninitiated, or non-Yellowbelly, it’s a traditional local delicacy,consisting of salt pork stuffed with herbs,usually parsley. Served cold with aploughman-esque salad, I have to say it’sa perfect way to start the meal. Bothflavoursome and fresh, it’s something wecan now heartily recommend. My diningpartner’s cheese soufflé was a large,cheese-heavy soufflé that really hit thespot. Similarly the hot and spicy tunadish went down a treat, the fiery saucecomplementing the fresh, oceanic tasteof the fish.My main dish was a mushroom andbrie crepe which was finished off with asmattering of pine nuts, toasted andsprinkled among the oozing cheese. Itwas a light, yet satisfying dish that we’dorder again in an instant.We’re often too full to order dessert,but when the menu was presented, wethrew caution to the wind and dove inregardless. A traditional Eton Mess withlarge pieces of meringue and some freshfruit and berries was a great end to themeal, as was the tasty and home-cookedapple and blackberry pie, no doubt withthose small, rounded orbs of juice pickedfresh from a nearbybramble!We’ve always beenfans of the QueensHead and with thisreminder, it’s easy tosee why. If you’venever been before,now’s the time!The Queens Head InnKirkby-la-Thorpe, SleafordThe Queens Head is a major favourite of ours at Lincolnshire Today. Itsblend of comforting surroundings and hearty portions of food alwaysbring us back.The Queens Head is just off the A17, just five miles from Sleaford in Kirkby La Thorpe,NG34 9NU. Just follow the brown direction signs. To find out more, or to book a table,call 01529 305743 or log on to www.thequeensheadinn.comDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET066-067:Layout 1 13/9/13 14:02 Page 268 LINCOLNSHIRETODAYFOOD & DINING - DINING AWARDSOne of the main attractions ofLincolnshire Red is that it’s a familyfriendly venue, and that was immediatelyapparent when we visited recently. Largefamilies, groups of friends and coupleswere all enjoying their meals and thewonderful atmosphere, helpedimmensely by the friendly staff, ensuredthat everyone was clearly having afabulous time.The setting is perfect, too – a classy,bistro-like feel. You can sit near the largebar area, with a view of the “theatre”kitchen, watching the chefs cook yourfood to order. Alternatively there are alsoa number of cosy anterooms with a moreintimate appeal. Wherever you dine,though, you can be assured the team willbe on hand to ensure excellent service,armed with a host of helpful suggestions.Of course, the main attraction at theLincolnshire Red is its juicy, succulentsteaks, all locally sourced, as the namewould suggest, from Lincoln Red cattle.They promise they can prepare almostany weight, exactly to your liking, andserved with home-made onion rings andhand-cut chips you’re ensured a tasty,satisfying meal.There are other options, however, andas this was our second visit, we took theopportunity to venture elsewhere on themenu. I opted for the Pie of the Week,which when we visited was a fantasticsteak and ale pie. Absolutely stuffed withtender steak, and served with mash andmarket fresh vegetables, it was a fantasticmeal. My companion chose the home-made Lincolnshire Red Burger, servedwith Monterrey Jack Cheese and hand-cut chips – presented in fine style andcooked to perfection. There’s bound tobe something on the menu that temptsyour tastebuds too.We also enjoyed fantastically presentedstarters and desserts too. For the latter,we both opted for a cheesecake, as Iselected the baked chocolate cheesecakeand my companion a delicious lemoncheesecake. Both were light, tasty andmade for a fabulous climax.The atmosphere at the Lincolnshire Redis one of its main attractions and you’reguaranteed a great time when you visit.The ambience is laidback, and the venueis really vibrant when it holds its monthlyjazz nights. With a choice of six cask aleson tap, it’s the perfect place to relax, takeit easy, and enjoy good food and goodcompany.Lincolnshire Red Ale House and Kitchen is on Newland, Lincoln and for more information, or to book a table,call 01522 522164 or visit www.lincolnshirered.co.uk.Lincolnshire RedAle House andKitchenA hugely welcome addition to Lincoln’s city centredining options in recent months has been theLincolnshire Red Ale House and Kitchen – specialisingin top quality food and a fantastic choice of drinks.Deliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET068-069:Layout 1 13/9/13 14:04 Page 1With a beautiful village setting, TheChequers is all about fine dining. Withwonderfully-presented food andcontemporary surroundings the experienceis one of exclusivity but with a warm andcomfortable welcome. The a la carte menu boasts someincredibly tempting options, includingcarefully selected fish dishes standing outin particular.Service is prompt and personal, withevery effort made to make your meal apleasure and we found our starters servedquickly. My simple, but delicious char-grilledvegetable salad came with plump olives anda flavoursome balsamic drizzle and was agreat light option. My dining partner optedfor a lightly spiced onion bhaji suspended inFOOD & DINING - DINING AWARDSa generous cauliflower veloute which was aperfect contrast. The delicate and subtleveloute was a great partner to the crisp andaromatic spice of the bhaji and waspresented beautifully at the table.My companion commented that thesteak he ordered was cooked toperfection, with the peppercorn sauce leftfor him to add as much or as little as hewanted. With a skewer of mushroom andtomato too it was a hearty affair that wasmuch appreciated. My whole Lowestoftplaice was similarly well-presented with ascattering of brown shrimps in butter anda generous portion of fresh new potatoesit was a refreshing and unique dish. Theplaice was incredibly fresh-tasting, withthe buttered shrimp providing flavour aswell as a textural difference.Dessert was equally breath-taking, abaked vanilla yoghurt with dollops ofapricot and crescents of shortbread wentdown a treat with the sweet fruitoffsetting the baked yoghurt with itssubtle and creamy taste. My diningpartner’s glazed coffee crème brulee wasof a fantastic size, appearing in a wide,shallow dish allowing for more sugarycrackle to be enjoyed.We’d urge you to take the time to seekout The Chequers, it’s a haven of subtledining charm that standsout in a county full ofexcellent food and drinkheritage. No mean feat,we think you’ll agree. The Chequers, Gedney DykeWith a reputation in the county that precedes it, we’ve been meaning to pay The Chequers a returnvisit for a while. Thankfully, a chance came up and we tucked in gleefully.The Chequers is on Main Street, Gedney Dyke, Spalding, PE12 0AJ. To find out more or to booka table, call 01406 366700 or log on to www.the-chequers.co.ukDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET068-069:Layout 1 13/9/13 14:04 Page 2Next >