< Previousthe curry beforehand. In amongst its extensive menu areplenty of exciting vegetarian options, andwith the beautiful surroundings, it’s arestaurant ideal for any patron. Thehelpful staff were intuitive, knowing justwhen to approach and leave us to ourmeal. While other establishments seem tostruggle with balancing portion size andprice, the Pyewipe offers great value andgood sized platefuls. What’s more,they’ve managed to capture some of thenation’s favourite dishes and honed themto delectable precision.Whether you happen across therestaurant after a ramble, or hire out anyof its function rooms,the Pyewipe is definitelyone of the county’smost unassuminghighlights. 60 LINCOLNSHIRETODAYDELICIOUSLY LINCOLNSHIRE DINING AWARDS - PLATINUMIf by chance, you’ve arrived with thesun at your back, then the exterior of theidyllic pub venue offers a strikingbackdrop of open green fields and thelulling Fossdyke Canal to dine by. Butchances are the growing autumn chill willusher you inside, where the homelyinterior balances extravagance withcosiness. What strikes us most when our starterof prawn cocktail, and creamy garlicmushrooms on bruschetta arrive is thegenerous portion size, as well as theinvigorating twist on classic dishes - theprawns ditch the naff wine glass for aplate instead. Gastronomy might be bentout of shape with haute cuisine andtaster menus, but The Pyewipe offershearty and sumptuous portions withoutscrimping on taste or presentation. The starters were followed by a fillet offresh water reared Scottish salmon,accompanied by a salad of fresh crunchygreen beans and buttered new potatoes.The most striking element was the softboiled egg and anchovy combination,which formed a complex and pleasingmouthful, balancing creaminess and salt.My dining partner, on the other hand,plumped for the Indonesian chicken currywith rice and naan bread. While at firsttingling the taste buds with a spicy kick,the complex combination of spices camethrough with a delightful finish toenergise any pallet. The liberal portions are a particular pluswhen it gets to the homemade desserts.The zingy lemon cheesecake was given afurther piquant twist with lemon curdand raspberry coulis to complement thedelicate texture. The luxuriant stickytoffee pudding my partner ordered wasserved with toffee sauce and vanilla icecream, which gently quelled the tingle ofThe Pyewipe is at Fossebank, Saxilby Road in Lincoln and for more information, or tobook a table, call 01522 528708 or visit www.pyewipe.co.uk The Pyewipe, LincolnWe’ve long championed the picturesque Pyewipe as a culinary hotspot, this month weswung by to see what they had to offer. Deliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET60-61_Layout 1 14/09/2015 10:35 Page 1my companion as if souphad been put back into atomato. The mains optimise some of the moreunusual cuts of locally reared livestock,such as neck and shoulder, but bycooking sous vide, none of the moistureis lost, making for a tender and juicy endresult. I went for the beef neck cooked intoasted hay which imparted a delicatesmoky flavour to the succulent meat. Itwas served with a rambunctiousensemble of smoked parsnips,horseradish, beer vinegar, smoked oysteremulsion and salted chive buds whichadded to the intricacy of the taste. Thelamb shoulder my companion chose wasevery bit as tender, and served with asmoked aubergine puree, preservedlemon and olive dressing, and a variety ofwonderfully prepared vegetables. TheThe Sebastopol Inn,MintingNestled near Horncastle, the Sebastopol Inn is one ofthe most engaging and innovative restaurants ourcounty has to offer. We were lucky enough to get a tableto taste their latest autumn inspired menu. infusion of flavour made for a carefulharmony, where no one flavour tookprecedence. The fresh local ingredients were aparticular delight when it came to thedesserts. The lemon, meringue, hyssop Iwas served was astringent andstimulating on the palate, whereas mycompanion found the wild plums withbrandy and almond a deceptively simpleand fresh dish which demonstrates Nick’sinterminable passion for food. If you want toexperience some of thebest produce the countyhas to offer, while tryingsome startlinglyinventive dishes, thenthe Sebastopol is anabsolute must. LINCOLNSHIRETODAY61DELICIOUSLY LINCOLNSHIRE DINING AWARDS - PLATINUMHead chef Nick Reed, who’s insatiablepassion for food is matched perhapsonly by our hunger, is an advocate ofkeeping ingredients local. This approachgives the menu a capricious edge,changing with the seasons and thecounty’s climate. Another exciting advantage Nick hasover his contemporaries is taking theNordic approach to creating dishes,which adopts an almost Dadaist slant ongastronomy. My starter, for example, wasa refreshing salad of raw vegetables,served with an invigorating pea yogurtand garden herbs. The presentation itselfwas evocative of an autumnal garden,with the deep oranges amongst thegreens capturing the changing season.Similarly, my dining partner opted forcompressed tomato, which made for acomplex and satisfying dish, described byThe Sebastopol Inn is on Church Lane, Minting, near Horncastle, LN9 5RS. To find outmore, or to book a table, call 01507 578577 or visit www.thesebastopol.com Deliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET60-61_Layout 1 14/09/2015 10:36 Page 262_Layout 1 14/09/2015 10:31 Page 1garlic. Despite the pastry and cheese, itmade for a light lunchtime option. The dessert choices were particularlyexiting, with childhood favourites likebanoffee pie in amongst more left fieldofferings. I couldn’t resist the banoffeepie, and was impressed by itsdeconstructed nature and lightness. Thefreshness of the bananas was a clearindication that the dessert had beenprepared to order and was a great way toround of the meal. My partner wastempted by the chocolate assiette - avoluptuous assortment of all thingscocoa, including Tia Maria parfait,chocolate brownie and a white chocolateand raspberry mouse. Each flavour playedoff the next for a dish of three parts thatworked as one. The Blacksmith’s Arms is a popularspot with ramblers and cyclists, and it’sreally no wonder given the striking viewand ample parking. Even midweek,there were plenty of diners from allwalks of life, representing a real slice ofthe local community. We were both leftcomfortably full, without the heavyfeeling left by lesser meals. LINCOLNSHIRETODAY63DELICIOUSLY LINCOLNSHIRE DINING AWARDS - PLATINUMOur window view captured the Wolds’enduring beauty and the impressive ruralarchitecture. It was a sight reflected inthe seasonal menu, as varied as it isdeceptive. The interior is traditionalcountry pub, with hard woodenfurnishings, chalk board menus andpictures on the wall, but the meals wereanything but. To start, I was given the friedmozzarella sticks, served with salad andCumberland sauce. The sauce was asweet and tangy compliment to thecreamy cheese and crispy batter. Mydining partner enjoyed the chicken caesarsalad, which was crispy, succulent andwhet her appetite for the main to follow. The baked salmon dish I decided onwas a pleasant surprise, and was sotender it was all you could do to keep iton your fork. Served with flash friedspring onions, oranges, and a mango andchilli sauce, it was perfumed with adelicate eastern infusion. Combining thesalmon with orange was inspired, andmade for a flavour hit I would readilyorder again. My partner went for one ofthe multiple vegetarian options, and wassurprised by how hearty a meal it wasdespite the lack of meat. The vegetablemille feuille combined exquisitely crisppastry with layered brie and anassortment of spinach, tomato,aubergines, courgettes with herbs andTo book a table or find our more,call 01472 371300 or visitwww.blacksmiths-rothwell.co.ukDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETThe Blacksmith’sArms, RothwellThe stunning view and varied menu make theBlacksmith’s Arms one of our favourite haunts, westopped by to sample their latest menu. 63_Layout 1 14/09/2015 10:38 Page 1We’ve had the pleasure of visiting TheLincoln Hotel on a number of occasions,enjoying the many different experiencesit offers. We’ve enjoyed the informalatmosphere of the newly refurbished bararea, with its décor harking back to thequirky style of the sixties, and also thesophisticated Green Room, overlookingthe splendour of the Cathedral. Thismonth however, we had the opportunityto visit Bar ‘67 – a hidden gem at theLincoln Hotel. Bar ’67 has long beenknown as a quality wine-bar, but nowseems to be expanding upon that withan exciting new bistro menu – essentiallybecoming an underground jazz barperfect for dining, as well as casualrelaxation. Located almost underground, Bar ’67certainly achieves its goal of a moody andelectric ambiance, with atmosphericlighting and genuinely good musicplaying. My Partner and I happily settledin for our meal, perusing the exciting menu. To start things off I chose the antipastaplatter, a sharing option featuring aselection of Italian meats and olives servedwith bread and olive oil. My partner alsowent with a sharing platter, this time arustic board of focaccia and rosemarybread with olives and oil. It’s an appealingaspect of Bar ’67 that when you choose asharing platter there is an option ofordering a smaller one, letting a customerorder a range of different platters withoutbreaking the bank – or feeling incrediblygluttonous for doing so. You can evenarrange for a combination, if preferred.The platters themselves were full of variedflavours and colours - an exciting mix thattantalised the taste buds, and the oliveswere some of the freshest I’ve tasted.For the main course I opted for thecocotte of bean cassoulet, which camewith French fries, flash fried greens andsome of the best homemade rustic bread Ihave ever tasted. My partner went for aslightly more British option – opting forthe trio of handmade burgers. Even withsuch a staple food, Bar ’67 shows itsadventurous side, crafting threecompletely different burger experiences –with beef and mustard, lamb and mintand pork and apple. My partner was quickto sing praises about the quality of themeat, saying the combinations were onesthey’d rarely considered before – butwhich worked perfectly together, creatinga meal altogether more exciting than atypical burger. For our dessert my partner chose thechocolate mousse with truffle centre, whichboasted an incredible texture and creamytaste. I instead decided to trythe pannacotta, which wasfabulously soft with anauthentic taste, perfectlycomplimenting the entiremeal. 64 LINCOLNSHIRETODAYDELICIOUSLY LINCOLNSHIRE DINING AWARDS - PLATINUMDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETBar ‘67The Lincoln HotelFor more information on Bar ’67 – Visit the Lincoln Hotel, on Eastgate in Lincoln,call 01522 520348 or visit www.thelincolnhotel.com. Bar ‘67 is the moodyand chic bistro locatedat the Lincoln Hotel.Promising a knockoutatmosphere andfantastic food – wedecided to put Bar ‘67to the test.64_Layout 1 14/09/2015 10:39 Page 1LINCOLNSHIRETODAY65FOOD & DININGExotic Thai Restaurant205 High Street, ScunthorpeTel: 01724 843204Exotic Thai Restaurant is a testament to traditional Thaicuisine. The only Thai restaurant in Scunthorpe, Exotic Thaican accommodate up to seventy guests for a deliciouschoice of authentic starters, main courses and an impressiveselection of fish dishes along with a choice of tasty desserts.The Exotic Thai prides itself on authentic Thai cuisine with friendly service, giving a truetaste of the east.The FarmersMarket Rasen Road, Welton Hill, Lincoln, LN2 3RDTel: 01673 885671Based in Welton near Lincoln, The Farmers offersa delightful range of meals from locally sourcedingredients. With a friendly team, and excitingmenu, The Farmers caters for anything from singleguests to large parties and has ample seating bothwithin the restaurant, and outside in the fantastic beer garden. PictureYour VenuePreheat the oven to 200°C. Put a pan on medium heat and placethe duck breasts in it skin side down. Fry the duck until the skin is a deepgolden brown for about 8-10 minutes. Then place into a roasting pan skin sideup and roast in the oven for 20-25minutes until cooked 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.Deliciousdishes4 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 oil abaking dish. Place fillets into a dish,brush lightly with remaining oil.In a small bowl, combine ingredientsto form a thick paste. Spreadmacadamia crust over top of fish,pressing coat evenly.Bake fillets for 8-10 minutes or untilflesh flakes when tested with a fork.Cooking time will depend on thicknessof fillets. Serve with roasted peppers,courgettes and tomatoes.INGREDIENTSMETHODCOURTESY OF WWW.MACADAMIA.ORG.UK The nights are really starting to draw inso in our eyes, it’s time to startcooking those comfort foods. Theserecipes offer something you can comeback home to on a less than clementnight 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 delicioustoo - trust us, we’ve tried them!Roasted Duck, Mango andPomegranate with wasabi rocket 1 bag wasabi rocket2 duck breasts1⁄2mango2 tbsp pomegranate seeds4 spring onions11⁄2tbsp hoisin sauceJuice of 1 lime INGREDIENTSCOURTESY OF STEVE’S LEAVESMETHOD65_Layout 1 14/09/2015 10:40 Page 166 LINCOLNSHIRETODAYEQUINE“vetting” is where the buyer’s vet, or anindependent vet, performs a series of tests onthe prospective purchase to assess general conditionand fitness for the purpose for which the horse is required. Horsesno longer pass or fail a vetting, but the terms are still used andmany purchases are subject to a horse “passing the vet”. Themost common procedure is the “5 stage” vetting. This will testbreathing, heart function, eyes and for signs of unsoundness. Thehorse should be ridden and often galloped as part of these tests, soit is important to have proper test facilities, otherwise a vital signmight be missed. The horse will be subjected to a “flexion test”,where a leg is held up for a certain time and then the horse trottedaway immediately to see how long any stiffness remains. There issome argument over the validity of this test. Blood samples can betaken and will be kept for a certain amount of time. If the horseturns out to have a problem, the blood can be tested to see ifdrugs were masking it at the time of purchase, but blood candeteriorate over time and the test may not be accurate. X-rays oreven scans can be done and these are recommended for expensivehorses or if there has been a known problem.You should attend the vetting and tell the vet what is requiredof the horse. Ask questions as they arise. See if the vet can givean idea of age and whether it matches what the seller has said.There may be signs of “vices”, such as worn teeth if the horsecrib bites and if the vet notes these, you should ask the sellerabout them, as true vices should be declared. Be careful, as theseller does not always have to volunteer negative information,but should do in response to a direct question. So be prepared.Vetting will not test the horse’s temperament, nor whether it isthe right horse for YOU in terms of character and behaviour.So you’ve found your perfecthorse and the next question is“Do I get him vetted?” Mostpeople do, but is it alwaysworthwhile? Pass orfail?Pass orfail?So you’ve found your perfecthorse and the next question is“Do I get him vetted?” Mostpeople do, but is it alwaysworthwhile? AA66-67_Layout 1 14/09/2015 11:07 Page 1Do remember that avetting is only a snapshot ofthe horse at that precise point. A young or elderly horse canchange rapidly. With either, you may decide to save the feeand take your chance. But you would rarely have anycomeback on the seller if you did. Showjumper PaulSchockemohle was however successfully sued by a buyereven where there was a vetting, as they relied on hisassurance as to soundness rather than the advice of the vetthat it wasn’t. If the horse “fails”, this may not be a disaster. You could geta price reduction if it’s something you can live with and youotherwise love the horse. You would need to make insurersaware of the problem.Happy horse shopping!LINCOLNSHIRETODAY67EQUINEPHOTO: SHUTTERSTOCK.COM/PETRI VOLANENPHOTO: SHUTTERSTOCK.COM/LENKADAN66-67_Layout 1 14/09/2015 11:07 Page 268 LINCOLNSHIRETODAYCOUNTY MOTORINGAudi A3 Sportbacke-tronThe 2014 World Car of the Year addedthe potential for zero emissions motoringto its repertoire when the A3 Sportbacke-tron became the first plug-in hybrid tojoin the Audi range last year. The five-door compact hatchback combines aconventional 1.4-litre TFSI petrol enginewith an electric motor to deliverimpressive performance, exceptionalefficiency and, equally crucially, completefreedom from range limitation The e-tronis capable of covering up to 176.6mpgwith CO2 emissions of just 37g/km. Withthe combination of electric motor andcombustion engine, an overall operatingrange of up to 584 miles is possible.What’s more, the green Audi is good fora 0-62mph sprint of 7.6 seconds and atop speed of 137mph. Priced from: £34,950 Mitsubishi OutlanderPHEVIf there is a Sport Utility Vehicle (SUV)that may change the way we think aboutelectric and hybrid cars, it is Mitsubishi’sOutlander Plug-in Hybrid Electric Vehicle(PHEV). It is a straightforward familymotor that doesn’t cost a bomb and isexempt from road tax and the Londoncongestion charge. It uses both electricand petrol power and can travel 32.5miles on battery juice – more thanenough to accommodate most dailyaverage journey distances. The impressiveelectric range gives the vehicle significantenvironmental credentials. It emits just44g/km of CO2 and the official combinedfuel consumption figure is 148mpg. ThePHEV will do 0-62mph in 11 seconds andhas a top speed of 106mph.Priced from: £28,249 TOP‘green’CARSNext to buying a house, purchasing a car is one of the biggest acquisitions youare likely to make. While you will want to be certain to choose a vehicle thatsuits your family, more of us are choosing cars that are also environmentally-friendly. Here we list our favourite ‘green’ motors that you can buy today.Ford Mondeo Hybrid68-70_Layout 1 14/09/2015 11:19 Page 1Ford Mondeo HybridWithin two months of launch, the all-new Ford Mondeo was voted Britain’s‘Best Family Car’ by UK Car of the Yearjudges. Better still; the Mondeo Hybridcombines a specially-developed 2.0-litrepetrol engine with an electric motor andbattery for a combined mpg of 67.3,reaching 100.9 mpg for urban drivingand emitting just 99g/km of CO2. Inother words, this eco-friendly Mondeooffers the best of both worlds: theenhanced efficiency and reducedemissions of electric power, and therange and performance of a traditionalengine. Top speed is 116mph and 0-62mph can be done in 9.2 seconds.Priced from: £24,995Volkswagen e-up!Based on the multi-award-winning VWup! city car, the e-up! comes in one high-specification trim level. With zero tailpipeemissions, a range of up to 93 miles inoptimum conditions, and a full chargetaking less than nine hours from a70 ÁMitsubishi OutlanderPHEVAudi A3Sportbacke-tronVolkswagene-up!68-70_Layout 1 14/09/2015 11:19 Page 2Next >