< Previous50 LINCOLNSHIRETODAYFOOD & DININGWith a great reputation for food andplentiful portions, the Pyewipe is a realfoodie destination in Lincolnshire. On anice day, sitting outside to soak up theatmosphere of huge skies and slowly-puttering narrow boats along the canal isfantastic. Inside, there’s a fully decked-outand welcoming restaurant, but weelected to eat in the bar area, whichretains that country pub charm you’dstruggle to find in many places thesedays, with minimalism reigning supremein pub design, it’s actually lovely to besurrounded by paintings of countryscenes and an authentic Lincolnshireatmosphere.The menu at the Pyewipe isresplendent in the bar and boasts a greatamount of choice. We chose starters ofcured meats with a delectable deep-friedslab of mozzarella as well as a generousportion of salmon served on a bruschetta.The cured meats went well with thehearty and creamy mozzarella, whichoozed temptingly from its golden battercasing. The salmon was light andflavourful, with the bruschetta providinggood contrast of texture.Main courses are big on flavour andtaste here, a duck breast served pink witha sweet plum sauce and roasted balsamicvegetables was as delicious as it sounds.The meat remained juicy and the sweetkick of the sauce was joinedharmoniously by the earthy, savouryflavours of the root vegetablesaccompanying it. We also tried a freshand exciting sea bass, served on a bed ofroast potato with a sprinkle of cabbageto really set it off. Again, the contrastbetween flavours worked incredibly well.The balsamic dressing it came with wasalso a delight.Desserts are presented to you via alarge chalkboard brought to the table.With so many options available, choicewas difficult. However we narrowed downour selections to an indulgent chocolateand caramel sundae and a raspberrycrème brulee. The sundae was a creamyand rich option, the chocolate coming inthe form of tiny chunks of chocolatebrownie and the sauce was a sticky, sweettreat. The crème brulee was wolfed downwith aplomb, the hard caramel exteriorgiving way to a fresh, fruity inside that wewould order again in an instant.If you’ve never taken the time to checkthe Pyewipe out, now is the time. Whynot take the twenty minute walk fromLincoln’s Brayford Pool one day and berewarded with this amazing foodoffering? The Pyewipe is off Saxilby Road, Lincoln, LN1 2BG. To find out more or to book a table,call 01522 528708 or visit www.pyewipe.co.uk Deliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETThe Pyewipe, LincolnNestled on the side of the Roman-built Fossdyke Canal, the Pyewipe is a long-standing favourite ofours. We drop by to try their latest menu.050:Layout 1 15/9/14 09:49 Page 1It’s highly likely you’ll have driven past Hotel Supreme, thanks to itsfantastic position on the A52 at Bicker Bar. What you may not have realisedis that as well as its convenience, the award-winning hotel and restaurantoffers exceptional quality, and it’s no surprise that more and more peopleare finding it a fabulous destination in its own right.We certainly received the warmest of welcomes when we visited. HotelSupreme is part of the Green Welly Inns Group, who also run The Poachersat Kirton Holme and Ye Olde Red Lion in Bicker. It’s a family-run companyand they take their role as part of the community very seriously – they’remembers of Select Lincolnshire and always make extensive use on themenus of quality produce from local traders.Their success in winning the prize for Best Hotel Food at the East MidlandsFood and Drink Awards for three consecutive years, as well as TripAdvisor’sCertificate of Excellence, is testament to the high standards they reach. Therestaurant and bar menus offer something to suit all tastes, while the specialsmenu changes regularly to make best use of fine seasonal produce. Theemphasis is on classic British and European dishes with a modern twist.This was very much apparent on our visit. To start, we were served panroasted bass fillet served with seared scallop, hot coral cream and localasparagus tips – a reminder of Hotel Supreme’s dedication to using localproduce wherever possible.For the main course we enjoyed roast breast of guinea fowl with comfitof leg, served with wilted local kale, parsnip puree and roast pan juices.This was a sensational meal and illustrates the extremely high standardsthat are met throughout the menu. A thin French apple tart served withcaramel cream, cinnamon ice cream and toffee sauce certainly rounded offproceedings with a flourish.The fantastic food illustrates how Hotel Supreme is a particularlyimpressive venue for conferences. Their meeting rooms accommodateprivate meetings and presentations for up to thirty delegates, andalongside the fine dining and 55 beautiful bedrooms, not to mention howconvenient it is to access from across the county and further afield, itcouldn’t be a better location for events. Banqueting andintimate weddings can also be accommodated.It couldn’t be easier to find Hotel Supreme and it’sbecoming increasingly obvious that more and more peopleare flocking to the venue for its fabulous food and warmhospitality.Hotel Supreme is at Bicker Bar, Boston and for more information, or to book a table call 01205 822804 or visit www.greenwellyinns.co.uk.LINCOLNSHIRETODAY51FOOD & DININGDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETHotelSupreme051:Layout 1 15/9/14 09:51 Page 152 LINCOLNSHIRETODAYFOOD & DININGThe Lincoln Hotel is known for itslocation and size, sprawling as it does nearan old gate to the city, but venture awayfrom the hotel’s reception just a few stepsand you’ll come across the intimate andfrankly dazzling Green Room. With only afew dozen covers, you are guaranteed alevel of service that is equal to none andour meal there was one of the mostpleasureable we’ve had in a while.Poring over the starters, we wereastounded with the choice. Fromgravadlax to a rustic bread board witholives and sundried tomatoes, everyoption seemed to scream ‘pick me’.Electing for the unusual, we chose adelightful belly pork with toffee appleand a selection of pickled mushroomswith asparagus tips. The mushroom dishwas incredible, being both piquant andsmoky in equal effect. The pickled aspectthreatens to take over before the earthyumami taste of the mushrooms cutsthrough to make this a thoroughlyrecommended dish to start. The Toffeeapple served with the perfectly-preparedpork belly with satisfying crackling hadalmost the same crunch as the hardenedskin and was a sweet treat to the meat’sjuicy and savoury tones.For the main course we enjoyed thesea bass, served with a subtle chilli jusand a tempura-battered courgette whichgave an oriental feel to a fresh seafooddish that appears on many restaurant’smenus, but rarely shines as much as this.A joy, we’d order it again in a second. Wealso loved the corn-fed chicken, wrappedin luxurious pancetta and filled with athyme and mushroom duxelle thatimpressed too.Dessert at the Green Room is also asmorgasbord of culinary delights, with achocolate delice being delightfullywicked, served with a fascinating andtasty black forest fudge, which in ouropinion the hotel should probably leavein rooms as a welcome to guests, sopacked with fruit and flavour that wewere left wanting more.The Green Room is agem in a city full ofchoice. Next time you arestuck deciding, check ifthere’s a table available,we’re sure you’ll love itas much as we do.The Lincoln HotelLocated in an enviable position opposite Lincoln Cathedral, The Lincoln Hotel boasts one of the mostinnovative and fanciful restaurants in the city in the form of The Green Room. We paid them a visit to sampletheir intriguing and tempting menu.The Lincoln Hotel is on Eastgate, Lincoln, LN2 1PN. To find out more or to book a table,call 01522 520348 or visit www.thelincolnhotel.comDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET052:Layout 1 15/9/14 09:52 Page 1“I’m really excited to show you all thechanges we’ve made here at the Lion.It’s not so much a re-invention as arejuvenation. All the good bits remain; thewarm welcome, friendly staff, great beer,wine, and excellent food.My head chef Mark Perryman and I havecreated a menu that includes our classicRed Lion burger, Rumpole pudding & beer-battered haddock alongside some fantasticnew dishes with influences from all overthe world. All this in an environment thatis now bright and airy but still retains thatrelaxed, welcoming atmosphere.”“I am really proud of what we have achieved and I can’t wait to share it with you” John CorkFor bookings contact John on 01400 272632 or email john@redlioncaythorpe.org.ukwww.redlioncaythorpe.org.uk 62 High Street, Caythorpe, Lincolnshire, NG32 3DNGENEROUS BRITONGOOD FOOD - GOOD BEER - GOOD COMPANYFor bookings contact us 01400 272119 www.thegenerousbriton.co.uk 72 High Street, Brant Broughton, LN5 0RZSteeped in history and set on the HighStreet in the centre of the pretty little villageof Brant Broughton The Generous Briton hasbeen a public house for over 200 years.Proprietors and business partners JohnCork and Jane King are proud of their reputation for providing high quality traditional home-cooked food accompaniedwith well-kept beers and good choice offine wines and spirits. They both have along association with the hospitality tradeto draw on which contributes in no smallway to the relaxed yet efficient running ofthis popular country pub.We look forward to welcoming you to The Generous Briton John and Jane.THEDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET053:Layout 1 15/9/14 08:53 Page 154 LINCOLNSHIRETODAYFOOD & DININGWith an onus on local produce, most, ifnot all of the dishes you can order at theSebastopol are sourced within a closeradius. Their commitment to localproduce has been recognised by SelectLincolnshire, with the pub having beennamed the 2014 Pub of the Year. We’vespoken to head chef Nick Reed beforeabout his menu and he’s always said thatkeeping things local means having to beimaginative with menu offerings, butwe’d argue that this is a freeing aspect ofhis culinary style. On the day we visit, a greenhouseCaprese salad is a case in point. Havinggrown their own tomatoes, the salad ringswith that home-grown taste, complementedfurther by a fresh hint of pesto and made allthe more tempting with gooey, fried slabs ofmozzarella. The tomatoes are juicy andflavoursome, bringing the outside in tocreate a perfect appetiser.We elect to let Nick show off his menu forthe main course and he produces a pan-fried sea trout, prepared with an orientalstyle. A bed of sweet and sour cabbage withgenerous slices of pak choi gives it acontemporary feel and fried udon noodlesmake for a great accompaniment to thedelicate taste of the trout. The pak choichimes in with aniseed flavours too, makingit a subtle taste of the east, but rooted inlocal ingredients.Dessert at the Sebastopol is always atough choice. We spy chocolate andgriottine Eton mess for example and atempting-sounding orange and almondcake, but we elect for the wild plum andnutmeg panna cotta, purely as they areapparently foraged from a nearby hedgerow.The choice proves fantastic as the plums aresweet and full of sharpness, so much betterthan your average supermarket option,which can often prove dull and lifeless. Anindulgent end to a crisp, hearty meal andone we would recommend absolutely. Make a trip to theSebastopol, it’sLincolnshire’s local producerealised as culinaryperfection.The SebastopolInn, MintingTucked away in a small villagenear Horncastle, theSebastopol is one of ourfavourite places to eat. We paythem a visit to see what theirAutumn menu has to offer.The Sebastopol Inn is on Church Lane, Minting, near Horncastle, LN9 5RS. To findout more, or to book a table, call 01507 578577 or visit www.thesebastopol.comDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayWWW.LINCOLNSHIRETODAY.NETaward054:Layout 1 15/9/14 09:53 Page 1FOOD & DININGSituated in the peaceful and beautiful villageof Rothwell, The Blacksmith’s Arms is not onlypopular with walkers and those in search of afantastic Sunday lunch, but those who arelooking for fine food in the area too. We’vebeen regulars for a while, but this was perhapsthe best visit we’ve ever had. The pub has a rural charm, mixed with acontemporary feel in both décor and itsimaginative menu and we sat down to enjoythe restaurant’s menu full of hope. With thestarter alone, our expectations were exceeded, afantastically spicy cauliflower soup withcaramelised red onion was a light, but satisfyingbeginning to the meal, as well as a dish of figs,stuffed with blue cheese in Parma ham servedwith crunchy, fiery rocket. Both dishes were fullof flavour, the figs in particular cornering thatperfect balance between the sweetness of thefruit and the salty deliciousness of the ham andcheese, making this a standout for us.For the main course, we were served a verygenerous portion of salmon, which came with afive-spiced honey and sesame seed glaze, servedwonderfully with beetroot crisps, green beansand roasted sweet potato. It had that orientaltaste such glazes offer, but retained the fresh fishflavour too, simply wonderful. We also enjoyedan Autumn chicken dish which came with earthybuttered kale and honey and mustard roastparsnips to create a comforting, hearty meal.The smoked bacon, apple and thyme sauce itwas served with was also wonderful.Desserts at the Blacksmith’s have beenimpressive in the past and this visit was noexception, a brandy snap basket laced with freshfruit and mascarpone was a great way to end themeal and the mojito cheesecake is somethingwe’d order again and again, its combination ofmint and lime making for a fresh take on what issometimes a flat and lifeless dessert elsewhere.The Blacksmiths is also available for functions,for the first time we were given a peek into thepub’s large other room and can imagine it’s theperfect place to celebrate. The team are alsotaking bookings for what lookslike an amazing Christmasmenu already too, so if youwant to party in style, this isthe place for you.We’d recommend parkingup at the Blacksmith’s, taking awalk in the wolds andreturning to some of the bestfood in the area, you won’t bedisappointed.The Blacksmith’s Arms,RothwellIf you’ve never paid The Blacksmith’s a visit, where have you been eating?We pay a visit to one of the Wolds’ best eateries.The Blacksmith’s Arms is in thecentre of Rothwell, near Caistor,LN7 6AZ. To book a table,or to find out more, call01472 371300 or visitwww.blacksmiths-rothwell.co.ukDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayWWW.LINCOLNSHIRETODAY.NETaward055:Layout 1 15/9/14 09:54 Page 1Nestled on the edge of the towncentre, the restaurant boasts a menu thattakes in traditional influences as well assome daring elements and we’re pleasedto report it all tastes incredible.Sampling a selection of their dishes, weenjoyed several starters, from succulentand wonderfully-flavoured king prawnswith garlic butter and a sweet and sharpchilli sauce to a crisp andfresh chicken Caesar saladwith salty and indulgentpancetta. A Greek salad56 LINCOLNSHIRETODAYFOOD & DININGwith crumbling feta and fat, plump olivesalso made for a true taste of the med.Main courses at Othello are arevelation, as well as traditional Klefdiko,which comes juicy and succulent withcrispy-edged roast potatoes, we areserved a more homely dish alongside, achicken and vegetable pie. Its golden,homemade pastry cracks satisfyinglyunder the fork and the steaming contentsare delicious and creamy. Freshvegetables make this dish sing and we’releft wanting more.Although confessing not to having asweet tooth, head chef Simon has atalent for desserts. A sweet and fruitymango and blueberry mess was a delightto both look at and consume greedily. Itssaccharine sorbet went incredibly wellwith the meringue and chunks of fruit tocreate an indulgent and satisfyingpudding. We also sampled a gorgeouschocolate mousse with strawberries andshaved coconut which also rounded offthe meal perfectly.If you are looking for something out ofthe ordinary and cooked to perfection,Othello is Grimsby’s best restaurant inour book. If you’re really hungry, try themezze, a spread that will astound youwith its sheer volume as well as culinarydelights.Othello,GrimsbyWant an authentic taste of the Mediterranean? Then lookno further than Grimsby. Don’t believe us? Read on, thisGreek Cypriot restaurant has it all.Deliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETOthello is on Bethlehem Street, Grimsby, DN31 1JN.To find out more or to book a table, call 01472 356704or visit www.othellorestaurant.co.uk 056:Layout 1 15/9/14 09:55 Page 1LINCOLNSHIRETODAY57FOOD & DININGThere’s an oasis of calm on the edge ofthe Lincolnshire Wolds that offers totalrelaxation and wonderfully peacefulsurroundings – but with all theconvenience of a town centre venue. HallFarm Hotel and Restaurant, in the prettyvillage of Ashby cum Fenby, really doesoffer the best of both worlds.In recent years it has grown from ahighly acclaimed A La Carte restaurant toa luxury hotel with eight amazingbedrooms, offering fine dining, delightfulweddings and conference facilities. Thewelcome is always warm and thestandards are exceptionally high. It’s afabulous venue – and it’s only five milesfrom Grimsby so it’s not surprising thatmany decide to use Hall Farm as a venuefor business meetings, or to visit to enjoyfine dining.Hall Farm promotes itself as arestaurant with function rooms, and overtwenty years they have been establishedas one of the most delectable diningexperiences in Lincolnshire. OwnerMatthew Durrant was Head Chef when itopened and he believes current ActingHead Chef Steve brings plenty ofenthusiasm and skill to the role. FreshGrimsby fish and prime cuts of locallyfarmed meats are always on the menu,alongside more exotic dishes fromaround the world.We certainly discovered why Hall Farmis such a popular venue when we visited.For starters we opted for king scallops,cooked in the shell and topped with redchilli and tomato pesto – a real treat forthe eyes as well as the taste buds!For the main course we opted for thechargrilled rump of lamb, served withwhite onion and garlic dauphinoise with abourbon and mint sauce. This was cookedabsolutely to our liking and emphasisesthe exceptional standards that Hall Farmattains. Fresh fish is also regularly on themenu – and if you’re aiming to illustratethe region’s culinary triumphs to yourguests, it’s a fantastic opportunity.For pudding we opted for thestrawberry meringue, served withstrawberry ice cream and pistachio praline– a fabulous end to a fabulous meal.With Christmas coming up, thepicturesque Hall Farm would certainly bea delightful venue for your festiveentertainment and there are special PartyNights running through December. OnThursday 2nd October, meanwhile,there’s a great opportunity to see thefunction suite dressed for a wedding witha special Open Evening in conjunctionwith The Perfect Touch. We can’t imaginea more romantic location!Whether you’re entertaining guests,planning a function or simply wish toenjoy a wonderful atmosphere andfabulous food, Hall Farm Hotel &Restaurant has plenty to offer.Hall Farm Hotel& RestaurantHall Farm Hotel & Restaurant is in Ashby Lane, Ashby cum Fenby and for more information call01472 220666 or visit www.hallfarmhotelandrestaurant.co.uk.Deliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET057:Layout 1 15/9/14 09:55 Page 1AwardWinningHospitality,FabulousFood, FinestDrink& aRelaxedSettingTHEINN & RESTAURANTDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETKIRKBY - LA - THORPE, SLEAFORD, LINCOLNSHIRE NG34 9NU Telephone: 01529 305743 www.thequeensheadinn.comOpening Times: Monday to Saturday: 12 noon - 3pm & 6 - 11pm • Sunday: Open all day from 12 noon Visitors to the Queens Head will experience the best in tradional English cuisine with a touch ofmodern flair and local theme set in luxurious informal surroundings.We pride ourselves on the fact that all produce is sourced locally guaranteeing freshness, varietyand choice.All food is homemade on the premises including many different types of bread, succulent sweets and with afresh fish, meat & vegetable delivery everyday, we hope that every visit will be a pleasant surprise!Evening dining specials, two courses for only £13.95. Available Sunday - Friday. Lunchme specials only £8.95. See our website for details.058:Layout 1 15/9/14 08:54 Page 1LINCOLNSHIRETODAY59FOOD & DININGHaving been established almost sixteenyears, the Mussel and Crab is nestled onthe side of the road just outside of Tuxfordwith some breath-taking views. Bruce andAllison Elliott-Bateman sum up the Musseland Crab as ‘not your run of the millrestaurant’, and they would be right. They both have experience in thehotel and catering industry, and haveput their knowledge of the industry togood use, bringing more than a hint oforiginality to a wholly original eatery.Having taken over the venue in 1998,when it was known as The Royal Oak,they have transformed the large premisesinto an engaging place to eat and drink. With three dining areas, diners canchoose where they would prefer to eat.These range from the traditional diningarea, to an Italian-style piazza area thatboasts views of the surrounding fieldsand a private, more intimate room thatcan be booked for up to 24 people.With wide-ranging prices and anextensive menu, including sea bass,monk fish, squid and a host of otherdelicious seafood, diners are spoilt forchoice. Even those who aren’t partial tothe fruits of the sea are catered for, with30-day hung steaks available and othermenu choices ready to tantalise yourtastebuds.Head chef Phillip Wright has been partof the team since its inception as TheMussel and Crab, the name coming fromthe first two seafood options they served.The menu, according to Phillip, hasevolved over the years to include almosteverything. There is a wide range ofspecials available, such as Monkfishwrapped in bacon, oven-baked andserved with a parsley mash, red wine andmushroom sauce or the equallytantalising Sea bass with creamed leaksand mussels. Other favourites such as cod,lobster, mullet and sole also make regularappearances on the specials boards,dotted around the bar area.Phillip sources his fish, shellfish andother produce from around the country,including from Scotland, Colchester andcloser by in Grimsby. This ensureseveryone can be sure of something thatlittle bit more special when they visit thismost amazing of restaurants. Their winelist is also stocked to levels we are yet tosee elsewhere in the county, Bruce havingtravelled near and far to curate a list thatrivals that of a lot of internationalrestaurants, meaning you can match adish perfectly with a corresponding anddelicious drop.Open seven days a week for lunch andevening meals, the restaurant has recentlylaunched an early bird menu, which givesyou one starter and onemain course for £11,Monday to Friday from11am to 2.30pm andfrom 6pm to 7pm.The Mussel and Crab is on Sibthorpe Hill just outsideTuxford. To book a table, call 01777 870491 orvisit www.musselandcrabrestaurant.comMussel andCrab, TuxfordSeafood is something you should do properly when dining out, andthankfully, Lincolnshire’s Mussel and Crab is right on our doorstep.Deliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETNovember Promotion Monday-Friday Ends 28/11/2014 £10off A two course meal for two consisting of 2 starters and 2 main courses One voucher per couple may be used per visit Cannot be used in conjunction with Early Bird or Xmas menus. Cannot be used in conjunction with any other offer. 059:Layout 1 15/9/14 09:56 Page 1Next >