< Previous“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.NET60_Layout 1 19/09/2016 10:20 Page 1FOOD & DININGhad instead transformed it into a rouladeand, dare we say, for the better. Toppedwith fresh cherries, ice cream and alattice of chocolate, my partner found it adelectable end to the meal. The level of choice on offer can alwaysbe depended on during any given visit toThe Pyewipe, and with its menu reflectingthe seasons, it’s worth coming again andagain. The professional, friendly staffensures that every visit lives up to the last,but stands out on its own merits. Whether you happen across therestaurant after a ramble, or hire out anyof its function rooms, thePyewipe is definitely oneof the county’shighlights. Even after the summer sun has passed,the Pyewipe’s idyllic setting offers astriking backdrop of rolling green fieldsand the lulling Fossdyke Canal to dine by.Chances are, though, that there’ll be achill on the wind. Fortunately, its interioris a romantically lit blend of extravaganceand cosiness. The menu is a veritable celebration ofthe wonderful local produce our county isblessed with, and the LincolnshireSausage Scotch Egg with mayonnaise wasa delectable combination that danced onthe palate. What struck me most was howthe Pyewipe had achieved the impossiblein beautifully presenting a Scotch egg.Truly an accomplishment. My partnerplumped for the Rolled Ham Hock servedwith water cress and daubed with a tangycaramelised apple purée, to kick-start thetaste buds. For the main I wanted something lightbut luscious, and the Grilled GoatsCheese ticked all the right boxes. Theunctuous cheese was served on a bed onmixed leaves, buttery new potatoesand marinated roast peppers tying it alltogether with a sweet, smoky andtangy taste. My partner, on the otherhand, has a particular affection fortraditional pub food, something thePyewipe delivers in spades. It doesn’tcome any more traditional than a Beefand Mushroom Real Ale Pie. The slowcooked meat delivered on texture, therich umami flavour and the large chunkscould satisfy any appetite, without any ofthe heavy stodginess of lesser pies. Tocounteract the richness, the dish wasserved with seasonal vegetables, cookedto their tender best. There are times when a starter andmain will suffice, but the desert menuwas the very definition of temptation. Toround the evening off, I ordered theChocolate Sundae, which was every bit asindulgent as I wanted it to be. Speakingof indulgence, few desserts can match theBlack Forest Gateau for greediness. It wasa stroke of genius, then, that the PyewipeDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETThePyewipe InnLincolnWe’ve long championed the picturesquePyewipe as one of the county’s culinary hotspotand their latest menu proves why. For more information, or to book a table, call 01522 528708or visit www.pyewipe.co.uk 61_Layout 1 19/09/2016 10:21 Page 162 LINCOLNSHIRETODAYFOOD & DININGDeliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETThe first thing you notice upon entering theQueens Head is the elegant décor, which creates awarm and welcoming atmosphere within therestaurant itself, or – if you would like a brighterexperience – the restaurant’s new Garden Room,perfect come rain or shine and surrounded byvibrant plant life. We were seated within the main restaurant as perour request, and while my partner and I perused themenus we were pleasantly surprised with the varietyon offer. The menu boasts a range of unique andexciting dishes, but doesn’t neglect the classicseither, ensuring something for everyone – and a littleextra too. For our starters I opted for the Thai stylefresh salmon and coriander fishcakes, which camewith a sweet chilli sauce and were absolutely divine.My partner went with the timbale of Scottishsmoked salmon Waldorf, filled with prawns andcrayfish tails. This came with tomato mayonnaise onsalad leaves with celery, apple and walnuts. Ourstarters were light and tantalising, enough to whetour palates but leave us ready for our mains as thefriendly staff took our plates away.For the main course my partner chose a halfpound rib-eye steak with peppercorn sauce andhome-made chips. The steak was freshly sourced andsoft, smelling delicious and if the sounds my partnermade were any indication, tasting much the same.For a dish that is such a staple to many restaurants,it’s rare to find a chef who can do it such justice, butthe Queens Head surely achieved just that. I was leftno less satisfied with my own dish, a pan-seared filletof sea bass and king scallops, creamed summergreens with pancetta and smoked oil drizzle. Thepresentation was nothing less than fantastic, butultimately it is the taste which must stand up to thetest. I’m happy to say the Queens Head succeededthere, and despite my choices I am not often such afan of seafood, so that comes as high praise indeed.Fitting a pudding into ourselves after suchdelicious food was honestly quite the task, but onewe took to with great professionalism and dedicatedto our craft. I went with a Classic Italian Tiramisutrifle with Rossini curls and double ice-cream, whilemy companion had a sticky toffee and date puddingwith custard and toffee ice-cream. It certainly wasn’ta necessary addition to the meal, being indulgent tothe point of sinful, but it was certainly delicious andleft us feeling like the night had been more of adining experience than a typical meal. Our only wishis that we could perhaps live a little closer so wecould sample the wares more often. As it stands wemight soon be inventing reasons to visit Sleafordanyway.The QueensHead InnBased in Kirkby La Thorpe near Sleaford, theQueens Head has been providing a quality diningexperience for 18 years, and this month we hadthe chance to visit and see what was on offer.The Queens Head Inn and Restaurant can befound at Kirkby la Thorpe, Sleaford, NG34 9NU.If you’d like to find out more you can visit theirwebsite on www.thequeensheadinn.com or call01529 305 743. 62_Layout 1 19/09/2016 10:22 Page 1LINCOLNSHIRETODAY63FOOD & DININGOne of the Millfrields’ greateststrengths is in its inclusiveness, and wewere struck by how welcoming both itsstaff and facilities seem, so whether it’spopping in to use the gym facilities, enjoyan evening pint on the patio, indulge inafternoon tea or to sit down to one ofGrimsby’s best eateries in the Bargate 53restaurant, everybody is encouraged tocome along. In our case, we enjoyed adrink and perused the menu in the bararea, which gave us a great chance tosoak up some of the ambience.The décor was made up of rich, earthyhues, from the tan leathers to the regalfixtures. The soft gentle music likewise seta particular atmos that was at oncerelaxing and hospitable. There was across-section of diners emanating acommunity spirit at all times whilst alsopulling in people from afar. When themenu and specials were presented to usby our cordial waiter Luke, it was reallyno wonder. I’d be remiss if I didn’t sample theDeep Fried Whitebait which wasbeautifully presented on slate, while neverlosing sight of the tactile enjoyment offinger food. It was paired with a creamylime aioli, a combination that hereaftertops my fish and dip couplings. Mypartner stayed on the seafood theme withthe Lobster, Crab & Prawn Ravioli, whichoffered a delicate whisper of the oceanthat bounced off the vibrant chillitomatoes and lemon & basil oilaccompaniments. Though there were many mains totempt me, it was the Moroccan Salmonthat made my mouth water. The fish hadbeen encrusted in a heady paste of herbsand spices, and pan-fried until the skinwas crispy and the meat was succulent. Ittopped a warm quinoa salad imbued withall the robust, zingy flavours that typifyMoroccan cuisine. The raisins and freshcoriander brought it all together, whilethe vegetables were a delight. Thecourgette, in particular, was a revelation.My partner plumped for the duck dish offthe specials menu, which was served pinkto order and dressed with the mostremarkable Asian inspired consomméstyle sauce. The rich, gamey flavour of theduck was the ideal partner to carry thebold flavours of ginger, garlic and chilli.It’s a taste neither of us will be forgettingin a hurry. To finish I opted for the Lemon Spongeserved with lemon curd ice cream andclotted cream. Perhaps it’s my inner child,but the best part was the popping candythat scattered the plate, adding a level offun that most sweets are sadly lacking.Even after I’d finished, the last few specksof candy were still crackling. It might nothave been as fun, but the New York StyleBaked Cheesecake my partner orderedwas every bit as delicious served with ablueberry sauce to dance off theindulgent creaminess.There are no shortage of reasons to visitthe Millfields, from the exquisite menu,the welcoming atmosphere or the lovelylocation, so whatever your motivation, justmake sure you come along. For more information or to book a tablevisit www.millfieldshotel.co.uk oremailinfo@millfieldshotel.co.uk,alternatively you can call 01472 356068.Millfields Hotel,GrimsbySituated on Grimsby’s Bargate road, The Millfields Hoteloffers visitors specular food andaccommodation with some ofthe best views of the town. Deliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET63_Layout 1 19/09/2016 10:23 Page 164 LINCOLNSHIRETODAYFOOD & DININGthe heaviness that mires other trifles. Every dish left us hesitating just longenough over each meal to appreciate theartistry before we tucked in. Throughoutthe evening it surprised us just howaffordable each dish was, despite the levelof detail, quality of the ingredients and theoverall taste. It’s little surprise the Hotel ispart of Select Lincolnshire, with itsguarantee of quality local produce, or thatnew manager Barry Flint is so passionateabout the establishment. But the Humber Royal isn’t just thedomain of local diners, with the hotelplugged into the local business scene,having joined the Business Hive. It boastsexcellent facilities for corporate events andbusiness meetings, from the meeting roomand conference area, its bars, ample freeparking and its partnership with GrimsbyGolf Club to offer packages with use oftheir facilities. While there’s plenty on offerfor anyone staying at thehotel, The Brasserie isequally as open to everyone,whether it’s popping in fora drink, a fabulous creamtea or enjoying theexquisite evening meals. The lounge area of the Brasserierestaurant in Grimsby’s Humber RoyalHotel boasts an impeccably stocked bar,modern furnishings and airy ambience.The vast open windows look out over aglorious vista, with the golf coursestretching out to the horizon and back.The perfume of fresh flowers greeted us aswe sat studying the menu with acomplementary drink and an amuse-bouche of Thai Fish Cakes – though itchanges daily. To start, I opted for the Cote Hill BlueRisotto Cake, which consisted of a silky,flavoursome risotto, encased inbreadcrumbs and deep fried until it waslight and crispy. The creaminess was offsetwith the accompanying tomato couliswhich added an astringent dimension. Mypartner was equally as drawn to theMediterranean option with the MezzaPlatter – a selection of smoked meats,tapenade (a mix of chopped olives, oil,capers and anchovies), hummus, olives andtoasted pitta bread, all strikingly served ona wooden slab. Following our starters was certainly a tallorder, but our options were every bit asenticing. I’m usually drawn to the fish dish,but hesitated over the surf and turf option.For me, pairing fish and meat has alwaysbeen a naff affair, but the dish I waspresented with smashed everypreconception. The delicate flavour andlight texture of the cod loin rested on topof a crispy panko crumbled pork schnitzel,completed with sautéed new potatoes andan unctuous messine sauce. The Rack ofLincolnshire Lamb and Spiced Shoulder ofLamb my partner ordered was everything ameat dish should be. The meat was someof the most succulent either of us had evertasted, with each component cooked totheir respective bests. But meat alone ameal does not make, and the braisedfennel, with its anise inflections, struck aflavour harmony with the rich umami ofthe lamb. For me, no desert is quite completewithout the addition of meringue, so theRaspberry Créme Brulee served with ahome-made biscuit, broken brandy snapsand toasted meringue, was really a no-brainer. It was the Strawberry Trifle toppedwith Chantilly Cream that caught mypartner’s eye, topped with chocolateshards and a flourish of herb. While adefinitely indulgent dish, it had none ofThe Humber Royal Hotel,GrimsbyStepping inside the Humber Royal, it’s plain to see that the hotel is one of Grimsby’s best kept secrets, but with itsstunning backdrop of the golf course, excellent business facilities and impeccable menu, it’s about time that changed. Deliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETFor more information, to book a table/room visit www.thehumberroyalhotel.co.uk oremail reservations.grimsby@icon-hotels.co.uk, alternatively you can call 01472 240024. 64_Layout 1 19/09/2016 10:24 Page 1BAR & KITCHENHarbour LightsNEW MENU01522 808233 enquiries@harbourlights.uk.com www.harbourlights.uk.comLincoln’s newest bar and kitchen, celebrating fresh local flavours overlooking the marina.Opening HoursMon CLOSEDTues 12.00pm - 11.00pmWed 12.00pm - 11.00pmThurs 12.00pm - 11.00pmFri 12.00pm - 12.00amSat 12.00pm - 12.00amSun 10.00am - 10.00pmKitchen HoursMon CLOSED Tues 12.00pm - 3.00pm 5.00pm - 9.00pmWed 12.00pm - 3.00pm 5.00pm - 9.00pmThurs 12.00pm - 3.00pm 5.00pm - 9.00pmFri 12.00pm - 9.00pmSat 10.00am - 9.00pmSun 10.00am - 6.00pmOpen to everyone!View menus at whitehart-lincoln.co.ukEmail us at restaurant@whitehart-lincoln.co.ukCall us on 01522 563 290 Bailgate | Lincoln | LN1 3ARBailgate | Lincoln | EnglandIntroducingthe latest additions to our menuAA Rosette AwardedCulinary Excellence 2016Myles has worked at the hotel for nearly 8 years & we are delighted to have been able to promote from within our own ranks to ensure the consistency, quality & high standards that the hotel promotes. Myles will be working hard to ensure we continue serving local produce in a fashion which helped us earn the AA Rosette for culinary excellence.And our new head chef Myles MumbyBest Western Plus Bentley Hotel, Leisure Club & Spa,Newark Road, South Hykeham, Lincoln, LN6 9NHWebsite: www.bentleyhotellincoln.co.ukEmail: info@bentleyhotellincoln.co.ukThe Grand Restaurantat The Bentley HotelBookings now being taken forChristmas Fayre Lunchesfrom 1st – 24th December,also Christmas Day Lunch& New Year Eve65_Layout 1 19/09/2016 10:24 Page 1BUTCHER & BEASTHigh Street, Heighington, Lincolnshire LN4 1JSTel: 01522 790386www.butcherandbeast.co.ukOur award winning friendly pub is located in thecharming Lincolnshire village of Heighington,approx 4 miles from Lincoln. The Butcher and Beastis unique -being the only pub in the country withthat name. Your hosts Mal and Diane Gray haverun the pub for well over six years and offer a wideselection of Batemans ales as well as regular guestbeers, premium continental beers, lagers, farmhouseciders, wines, spirits and not forgetting teas and coffees. We serve food every day both lunchtimes and evenings(apart from Christmas Day, Boxing Day and New YearsDay). We have a large menu to suit most tastes and arewell know for our steaks, all our food is locally sourcedwhere possible and we use the finest ingredients fromlocal suppliers. So if your looking for a full three coursemeal or a light bite then the Butcher and Beast is theideal place. Deliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETBranston Hall Hotel, Branston · Lincoln, LN4 1PDT: 01522 793305 F: 01522 790734info@branstonhall.com · www.branstonhall.comThe Lakeside Restaurant at Branston Hall Hotel is open to the general public all year round. The spacious lounges & opulent dining room are the ideal venue to celebrate any special occasion or to simply treat yourself. Lunch, afternoon tea, bar snacks & Dinner are all available for non-residents and with our award winning food and service, coupled with the luxurious surroundings, you need look no further than Branston Hall Hotel for your ideal dining venue.The Green Room at The Lincoln Hotel offers dining in a sophisticated views of Lincoln Cathedral.Elegant Refined Dining THE LINCOLN HOTEL | EASTGATE | LINCOLN | LN2 1PN01522 520348 | WWW.THELINCOLNHOTEL.COMFor further details or book online please visit www.thelincolnhotel.com or call on 01522 520348 email enquiries@thelincolnhotel.comAAHotelOur dishes are modern in style offering elegant, original combinations of ingredients. 70 BEDROOMS | CONFERENCE & EVENTS | WEDDINGS | GREEN ROOM RESTAURANT | BAR 67 | LOUNGE & COFFEE BAR | PRIVATE DINING66_Layout 1 19/09/2016 10:25 Page 1LINCOLNSHIRETODAY67FOOD & DININGThe New Inn,Great Limber With its rustic décor, open fire place and impressivemenu, The New Inn was at once comforting andconvivial when we stopped in to see what their newchef had cooked up.To book a table or find out more visit www.thenewinngreatlimber.co.uk or call 01469 569998.The New Inn is perhaps best termed asrustic meets aristocratic, something seen inthe evocative décor, fabulous fixtures andthe sash windows opening out to gorgeousviews in almost every direction. Even a cursive glance over the menushows that The New Inn is not afraid to putits own unique stamp on classic dishes,alongside many of its own impressivecreations. Though it might not appeal toeveryone’s preferences, the taste isundeniable and will make converts of anyvisitor. A case in point was my starter ofEstate Garden Fig with Blackened GoatsCheese and Caramelised Pecan Nuts. Therewas a sense of haute cuisine about it,though the dish never lost sight of itstraditional pub roots. The flavour profilewas, of course, impeccable but it was thecontrasting textures that made it such asensuous start, with the crunchy pecansplaying off the creamy cheese and stickyfigs. My partner opted for something a littlemore familiar, but was nonethelessimpressed by the Warm Spiced Leek Tartwith poached egg and garden potatoes.The richness of the egg accentuated thesweet flavour of the leeks, though it seemeda shame to ruin the creative presentation. Lincolnshire excels at producing some ofthe country’s best vegetables, but perhapsit doesn’t get quite enough credit when itcomes to meat. The Local Lamb servedthree ways I ordered, however, was a creditto the county. The adventurouspresentation gave it a sense of old-meets-new, with the accompanyingpotato and mint dauphinoise,peas, broad beans and jus.The lamb had such depth offlavour that I could have easilyhave gone for a second serving, but then Iwouldn’t have wanted to ruin desert. Mypartner picked from the special menu,delighted with the appearance of Muntjacvenison. The rich and complex flavour ofthe meat danced with the accompanyingblack current. Despite the small selection of dessertoptions, I still had a hard time pickingbetween them. In the end I was swayed bythe Estate Garden Rhubarb and PistachioPavlova. The dish was certainly a surprise,challenging whatever I thought I knewabout Pavlova. It was an audacious andinspired dessert that left me impressed tothe last. My partner skipped the sweets infavour of the cheese board, served withgrapes and chutney. It was a superbselection that was almost as good to lookat as eat. Each course might come with only fewoptions, but each are cooked with flair,precision and an almost forensic attentionto flavour. The New Inn is especially proudof its extensive and impressive wine menu.We opted for a delicious capilla de barromalbec that paired especially well with thegamey taste of the lamb and venison.Whether you’re after adventurous food orfor a classy drink, The New Inn is your newfavourite restaurant. Deliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET67_Layout 1 19/09/2016 13:08 Page 168 LINCOLNSHIRETODAYFOOD & DININGTucked away in Bicker on the outskirtsof Boston, Hotel Supreme’s location canbe summed up as unassuming. Steppingthrough the front door, though, is likebeing transported to another locationentirely, with the modern trappings,warm colour scheme and all-round cosyinterior. Even as I looked over the menu, Ifound myself studying the ornamentationon the shelves around us, or lookingthrough the abstract shapes throughfrosted glass. The menu itself was asmuch of a surprise, featuring acornucopia of local produce (we were inBoston, after all) and making settling onany one option a minor miracle.Speaking of miracles, my starter ofSeared Scallops with Curried LincolnshireCauliflower Purée & Crispy Pork Belly wasan utter triumph. While each componentwas a delicacy unto itself – the juicy, kissof the sea scallops; the sweet, salty depthof the pork belly, and the velveteensmooth and spicy kick of the purée -together it made for a holy triage offlavours. My partner took the plunge withthe Homemade Soup of the Day, adecision that’s always a bit of a gamble.Fortunately, the creamy roasted pepperand tomato soup offered a variety ofcomplex flavours that complimented oneanother like a symphony, and the Italianbread helped mop up every morsel. Following the scallops, and after carefulconsideration of every other main, Idecided on the Grilled Seabass Fillet withKing Prawn Stir-Fry Vegetables & SweetChilli Noodles. Fish is perfect for carryingthe sweet, spicy tang of Asian flavoursand this dish was a beautifully balancedode. The fillet was some of most tender Ihad ever tasted, and brilliantly seasonedbesides. Its delicate flavour wasn’t lostwith the punchy chilli that ran throughthe dish and left me with a pleasanttingly feeling to tide me over tillpudding. They say the mark of any chefis in their ability to make on omelette. Bythe same rationale, the mark of anyrestaurant is in its ability to prepare andcook a steak. My partner, sharing thisnotion, ordered the Locally Sourced 8ozRump Steak, with the usual trimmings ofonion rings and chips. It was theaccompanying roasted peppers, shallotsand cherry tomatoes that made the steakstand out on the plate, and complimentthe rich, tender meat. We all know theimportance of eating locally, and when itcomes to the flavours alone, Lincolnshireproduce is a tough act to beat. Soup of the Day is a standard of manya restaurant, but not so common is aCheesecake of the Day option. On theday of our visit it was a cookie doughoption, so the fact we each opted for adish off the menu shows the strength ofthe Supreme’s sweets. Let’s be honest,sticky toffee pudding is often a sickly,heavy dish, but the Homemade BananaSticky Toffee Pudding & ButterscotchSauce I was presented with gave the oldstaple new life. It was unctuous, certainty,but a light and pleasant note to finish themeal. My partner opted for theHomemade Rich Hot Chocolate Fondant,an indulgent dessert if ever there wasone. The fruit garnish helped to cutthrough the rich chocolate, while thebiscuit crumb on both desserts offered anadded sensory level. With so many more options still tosample, we can’t wait until our next visit.With a host of live events and activities,corporate functions and rooms to stay in,there are plenty of reasons to stop byHotel Supreme. For more information or to book atable call 01205 822804 orenquiries@supremeinns.co.ukSituated in Bicker Bar near Boston, Hotel Supreme boasts cosy rooms, modern décor and aSelect Lincolnshire stamped menu which celebrates locally sourced meat and produce. Hotel Supreme, Bicker Deliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NET68_Layout 1 19/09/2016 10:30 Page 1LINCOLNSHIRETODAY69FOOD & DININGFrom the first moment you enter the YeOlde Red Lion at Bicker there is animmediate impact on your visual senses.The warmly lit rooms have low beamsand old blood sport paintings on thewalls to give you a real sense of an oldEnglish pub.The whole place has a real relaxedatmosphere and the whole evening felt socomfortable and welcoming. Mycompanion and I initially ordered a drinkat the bar before being taken through toa lounge area with the most comfortableof seating you could imagine. At thispoint we were given a menu unlikeanything I had ever seen before. Thinkrustic English pub crossed with Spanishtapas bar. There is a traditional menuwith pub favourites and classics but thereis also a tapas menu full of locally sourcedmeat and vegetable dishes. The idea isreally inventive and shows the initiativethinking of the friendly owner.We each ordered and were takenthrough to the restaurant just before ourstarters were ready. The local asparagusspears wrapped in streaky bacon andtopped with a free-range poached eggwere to die for. The runny yolk of the eggand the crunch of the asparagus really tiedthe flavours together. The other starter wasa selection of cured meats with LincolnshirePoacher cheese and crusty bread. Themeats were so light and packed full offlavour especially when combined with abit of soft bread and cheese.The restaurant is probably the mostimpressive room in the deceptively hugebuilding. Powerful black beams descendfrom the high ceilings and the décorcatches your eye wherever you look.The main courses arrived smellingwonderful. We had ordered three dishesfrom the Lincolnshire tapas menu anddidn’t know which one to try first. Thelocal pork and apple meatballs were sowell cooked that they almost melted inyour mouth. The chicken, chorizo andchickpea cassoulet reminded me of a dish Ihad once in Spain only its taste drew meback to the great taste of Lincolnshireproduce. My third tapas dish was kingprawns in a light garlic and chilli oil. Aperfect blend of spices and oils.I am a firm believer that desserts needto be light and the coconut panna cottawas just that. A perfectly sweet andindulgent dessert that really cleansed thepallet and set the taste tingling buds. Theother dessert we ordered was the lemontorte and, of course, it was delicious. Thecreamy texture had a beautifully subtlehint of lemon coming through it, whichleft you smiling and wanting more.If you ever find yourself in the Bostonand Bicker area of the county, I wouldhighly recommend Ye Olde Red Lion. It isa place to truly relax and experiencesomething completelyunique to the area. A mixof beautiful local producecooked and served by afamily run business in astyle befitting of thehistory of the building.PHOTOS: DANNY COY (WILDCOYPHOTOGRAPHY)The Red Lion,BickerNestling in the picturesque village of Bicker, the Red Lion is surely the quintessentialEnglish country pub, complete with real ales, fine food, low beams & warm fires.Deliciously Deliciously LincolnshirePlatinumAwarded for outstanding quality and service byLincolnshireTodayawardWWW.LINCOLNSHIRETODAY.NETFor more information or to book a table, visitredlionbicker.co.uk or call 01775 821200.69_Layout 1 19/09/2016 10:30 Page 1Next >