< Previous62 High Street, Caythorpe, Lincolnshire NG32 3DN Tel: 01400 272632 Find us on facebook @theredlioncaythorpe for upcoming events DATE FOR YOUR DIARY: Saturday 23rd November We will be holding a Beaujolais breakfast. This will include a three course breakfast and half a bottle of Beaujolais per person. It’s already starting to fill up, so please book in advance and enjoy a taste of France. Why not join us for afternoon tea? Open as a barista coffee house from 9am-12pm Sunday lunch served from 12pm to 7pm Date for your diary: Beaujolais Breakfast UNDER NEW MANAGEMENT 50 LINCOLNSHIRE TODAY FOOD & DINING BEETROOT AND PUMPKIN SOUP Beetroot and pumpkin soup with Godminster soldiers Serves: 4 Preparation time: 5 minutes • Cooking time: 30 minutes You’ll need: • 2 tsp oil• 1 small onion, diced • 2 sticks of celery, diced• 1 clove garlic, finely diced • 1⁄ 2 tsp nutmeg• 1⁄ 2 tsp cinnamon • 800g pumpkin or butternut squash,• 800ml vegetable stock peeled and chopped small• 4 slices of bread • 4 Traditional beetroot • 4 slices Godminster cheese (cooked beetroot dipped in vinegar), roughly chopped What to do: 1. In a large saucepan heat the oil over a low-medium heat and cook the onion, celery and garlic with the lid on, stirring occasionally, for 8-10 minutes until they are soft. 2. Sprinkle in the nutmeg and cinnamon then add the butternut squash and vegetable stock. Bring to the boil and simmer for 15 minutes, add the beetroot and continue to cook for another 5 minutes until everything is soft. 3. Allow the soup to cool a little then blend until smooth, add some extra stock if it’s too thick. Season well and reheat when ready to serve. 4. Toast the bread, butter if desired, then, under a hot grill melt the cheese on top until bubbling and browning at the edges. Cut the toast into soldiers and serve with the hot soup. Recipe provided by: www.lovebeetroot.co.uk food October is a month of colder nights, but there’s also Halloween to think of, so why not take care of both at once with these cheeky offerings. 50-51.qxp_Layout 1 16/09/2019 12:33 Page 1LINCOLNSHIRE TODAY 51 FOOD & DINING Picture your venue The George Hotel 1 Boston Road, Spilsby, PE23 5HB Tel: 01790 752528 Web: www.spilsby.info/georgehotel The George Hotel guarantees a warm welcome and the perfect pub environment. Karaoke is on every Saturday night, and with live music held once a month and a large function room (available free of charge for parties), the George Hotel is the perfect venue for entertaining. The accommodation boasts eight letting bedrooms with TV, tea and coffee making facilities and free Wi-Fi. Byards Leap Lodge East View, Byards Leap, Cranwell, Sleaford Tel: 01400 261375/07595 760 774 www.byards-leap-lodge.co.uk Whether you are on a leisure or business trip, you’ll find warm hospitality at the Country Kitchen and Lodge. It offers four star, silver awarded accommodation, having won a TripAdvisor award of excellence. The Lodge has five double rooms, all of which are en-suite and on the ground floor, as well as two two-bedroom apartments. Dedicated facilities for the disabled are available. Serves: makes 10 Preparation time: 20 minutes plus chilling time You’ll need: • 200g White Chocolate • 10 Strawberries • Small tube of black icing What to do: 1. Start by carefully melting the chocolate in a heatproof bowl over a pan of barely simmering water. Make sure the base of the bowl does not touch the water. Break the chocolate into small pieces and allow to melt slowly. CHOCOLATE DIPPED BERRYWORLD STRAWBERRIES 2. Once the chocolate has melted, remove from the heat and cool for 5 minutes. Use a teaspoon to spoon a dollop of chocolate onto your serving plate, trailing a drizzle off to one side to make a ghost/tadpole shape. 3. Hold the leafy top of a strawberry and dip it into the chocolate, right up to its leaves. Set it down into the chocolate on the plate with the pointy end towards the trailing drizzle. Repeat with all of the strawberries and chocolate then leave to set. 4. Once the chocolate has set, pipe small dots onto the strawberries to make ghostly eyes and noses. Keep refrigerated until you’re ready to serve. Recipe provided by www.berryworld.com 50-51.qxp_Layout 1 16/09/2019 12:33 Page 252 LINCOLNSHIRE TODAY FOOD & DINING Readers can take comfort from visiting a Deliciously Lincolnshire Platinum Award winner, as you know you’re in for a truly unmatched culinary experience. Attention to detail, dedication and truly attentive customer service is expected as standard – but this award demands more, and those who achieve it are worth of the highest praise. The fabulous food served in these venues speaks A touch of class © Shutterstock/margo_black for itself and all of them are approachable and welcoming because if they weren’t, they would have earned a platinum award. It’s as simple as that. They all go above and beyond delivering meals that are as much a delight to eat as to look at, with ambiance that’s stylish and welcoming, and staff that go that extra mile. Deliciously Deliciously Lincolnshire Platinum Awarded for outstanding quality and service by award WWW.LINCOLNSHIRETODAY.NET Any restaurant awarded platinum can consider itself among the upper echelons of eating out in Lincolnshire. 52-53.qxp_Layout 1 13/09/2019 14:16 Page 1LINCOLNSHIRE TODAY 53 FOOD & DINING The Queens Head Inn & Restaurant @thequeenskirkby Church Lane, Sleaford Telephone: 01529 305743 Finish off your Lincolnshire day trip at one of the county’s best restaurants H Fabulous lunchtime specials available daily H H Serving quality English fayre and local produce H H Private parties catered for in our large conservatory H To avoid disappointment we recommend you book in advance Deliciously Deliciously Lincolnshire Platinum Awarded for outstanding quality and service by award WWW.LINCOLNSHIRETODAY.NET © Shutterstock/Visionsi 52-53.qxp_Layout 1 13/09/2019 14:16 Page 254 LINCOLNSHIRE TODAY Call us on: 01472 822308 Advance booking is recommended www.theshipinn.com FOOD SERVED Tuesday Saturday 12pm 2pm & 6pm 9pm Sundays 12pm 4pm closed evening and all day Monday BEAUTIFUL BRITISH FOOD Award Winnin g Res t a urant LUNCH DINNER SUNDAY CARVERY REDLIONBICKER.CO.UKCALL: 01775 821200 YE OLDE RED LION, BICKER BAR, BICKER, BOSTON, PE20 3AN Deliciously Deliciously Lincolnshire Platinum Awarded for outstanding quality and service by award WWW.LINCOLNSHIRETODAY.NET 54.qxp_Layout 1 16/09/2019 08:38 Page 1FOOD & DINING T he effects of the recent refurbishment are obvious, and the new interior is light, modern and welcoming. The expansive menu, meanwhile, had my partner and I salivating long before our starters arrived. There were specials boards tucked here and there with an assortment of other options. If you do get stuck for choice, you can also ask the attentive staff for their recommendations. There’s a tendency to only tuck into pâté at Christmas, which is a shame because it’s a wonderfully rich and flavoursome treat we should be enjoying all year round. My starter of chicken liver pâté was an utter delight, doubly so with the addition of a sweet and tangy onion marmalade and toast to spread it all on. The presentation wasn’t lacking either, which is quite the accomplishment for a dish like this. My partner instead went for the Peri Peri chicken wings. It was quite clear from his reaction that this was no mere Nando’s dish. The lime crème fresh added an elegance, whilst also cooling the perfectly piquant spice of the wings themselves. There was a treasure trove of main meals to pick from but, in the end, I settled for the breaded chicken escalope. The breast was butterflied and served in a pleasant heart-shape on the plate. The meat was deliciously moist and enhanced by the deep flavour of the mushroom and garlic sauce. For my partner, only a burger would do. Burgers aren’t all created equally and this one was in a league of its own. A thick juicy beef patty was topped with stilton, bacon and onion chutney, and oh what a combination. The creamy cheese gave the burger a depth that others are lacking, while the addition of chips was welcome indeed. Served alongside it were a couple of onion rings that might well be the crispiest either of us have ever tasted. The meal was so far splendid, but The Pyewipe Inn really outdid itself with dessert. For me that meant indulging in the Baileys cheesecake. Deciding on that one option was a challenge unto itself but, reader, I’m glad that I did. It was everything I wanted it to be – decadent and delectable. The presentation was beautiful too, and the vanilla ice cream just tempered all those rich flavours. My partner, on the other hand, went for a chocolate sundae, which was creamy, chocolatey and delightful. Using locally-sourced ingredients, the chefs at The Pyewipe Inn make everything in-house and the results speak for themselves. There are so many delicious options on the menu, including plenty of vegetarian choices, that you’ll want to return again and again. I know it won’t be long before I’m back. Deliciously Deliciously Lincolnshire Platinum Awarded for outstanding quality and service by award WWW.LINCOLNSHIRETODAY.NET To book a table for yourself, visit www.pyewipe.co.uk, email enquiries@pyewipe.co.uk, or call 01522 528708. The Pyewipe Inn Lincoln Sat on the banks of the Fossedyke Canal, The Pyewipe Inn looks like postcard scene, and inside the bar and restaurant have undergone a massive transformation since we last stopped in to visit. 55.qxp_Layout 1 13/09/2019 14:17 Page 156 LINCOLNSHIRE TODAY FOOD & DINING Certain restaurants lend themselves to certain occasions and The Cross Keys in Grasby has somehow achieved the impossible and created an environment that’s suited to everyone, whatever the occasion. The fabulous views across the Lincolnshire countryside provide a perfect backdrop for tourists; the romantically-lit terrace sets the scene for couples, and the stylish beer garden is ideal to enjoy a tipple or two. The restaurant has recently been refurbished to a very high standard and it shows. But what about the food, we hear you cry. Well, reader, let me assure you it was exquisite. To start, I tucked into the lobster and smoked haddock scotch egg. This picnic favourite has found its way on menus alongside an assortment of fancy dishes and, as far as we’re concerned, that can only be good thing. This was a luxurious twist on a classic, not just with the addition of lobster, but served with smoked paprika aioli and samphire. My partner, meanwhile, enjoyed the lightly dusted whitebait. Here we had another classic dish, albeit one that has evolved to resonate with modern diners. That meant it was served on a bed of micro herb salad with candied lemon, caper popcorn and pickled shallot. You’ll never have whitebait any other way. Moving onto the mains and my delectable seared duck breast. Whether served with orange or plum, duck is a delight. But for those who’ve never tried it with pickled pear, you’re missing out. The meat boasted crispy skin and was just pink in the middle. The confit duck leg was rich and succulent and offered textural variety, while the celeriac provided an earthy note. As is obvious from our accompanying images, the presentation was superb. Luxury could also be found in my partner’s black and white chicken Kiev. For those who thought this dish should stay in the seventies, think again. The moist chicken was served atop a creamy pea and asparagus risotto and enrobed in micro salad. Served alongside it was charcoal squid which my partner described as tasting “out of this world”. This was everything a modern main should be. Given how much we enjoyed our starters and mains, we couldn’t wait for dessert and we were not disappointed. I fell in love with my passionfruit and vanilla parfait, truly one of the finer desserts I’ve experience all year. It was beautifully presented with its accompaniment of toasted coconut, seeds and compressed mango. The taste wasn’t lacking either with sweet, nutty and creamy flavours all carefully balanced out. My partner was just as impressed with his white chocolate panna cotta. It was velvety smooth and sweet. With the addition of the roasted strawberry, caramelised white chocolate and strawberry crisp, it was elevated from an Italian staple, to a complex and artfully presented dessert. Deliciously Deliciously Lincolnshire Platinum Awarded for outstanding quality and service by award WWW.LINCOLNSHIRETODAY.NET THE CROSS KEYS You really shouldn’t need anymore convincing, so head on over to www.crosskeys-grasby.co.uk to book a table, or call 01652 628247. Bar & Restaurant, Grasby We stopped into The Cross Keys to sample the restaurant’s new menu and were thoroughly impressed with the results. 56.qxp_Layout 1 13/09/2019 14:18 Page 1LINCOLNSHIRE TODAY 57 FOOD & DINING A s soon as I lay eyes on the menu, there was one starter in particular that caught my attention. A savoury cheesecake might seem odd on paper, but the results spoke for themselves. Not only was it artfully plated, but it was full of flavour and contrasting textures. The base was made from crumbled oatcakes and topped with a creamy goat’s cheese, while the plate was decorated with a tangy red onion puree, steamed leeks and dehydrated black onion. Not to be outdone, my partner went for the Prawn & Alfred Enderby smoked salmon mousse. Already this was a taste of luxury but that was taken even further with the addition of micro celery, coral tuille, cucumber and a delectable gin crème fraiche. In my partner’s own words, it was “light and bright” and the presentation was modern and stylish. After my beautiful starter, I decided on the pan roasted lamb rump served with crisp lamb belly, whole roasted carrot, broad beans and anchovy jus. The succulent, thinly sliced lamb was all melt in the mouth, served slightly pink and enrobed in that deeply flavoured jus. The belly, meanwhile, was so rich and flavoursome, something I’d encourage readers to tuck into for themselves. The accompanying mash was enriched with olive oil rather than butter, and all the better for it, setting the finishing touch on this indulgent meal. My partner went for a lighter main with the pan-fried seabass with potato noisette and samphire with a silky garlic and parsley hollandaise sauce. The fish was succulent and flaked away with the touch of the fork and the careful balance of flavours was just divine. With its salty tang and crunchy texture, samphire really is one of the best accompaniments to any fish and the potatoes were a cut above roasties. You’ll never want potatoes any other way after tasting these. It clearly won my partner over, who professed it was one of the best fish dishes he’d ever eaten. We’re all familiar with desserts that bring together smaller versions of different sweets, but those have nothing on my pudding. On one plate there was vanilla parfait, sour apple, a salted caramel doughnut and honeycomb. Trust me when I say it tasted every bit as good as it sounds. Mixing together every element on one spoonful was bliss and provided the perfect end to a perfect meal. My partner had to concur with his olive oil, citrus and pistachio sponge with roasted peaches, peach sorbet and mascarpone. Because of the olive oil, the sponge was light and fluffy and provided the ideal vehicle for the sweet and creamy flavours of the accompaniments. As well as the food, diners were also treated to a fabulous service, with a helpful and welcoming staff. It was understandably busy, so to ensure a table, visit www.whitehart-lincoln.co.uk, email info@whitehart-lincoln.co.uk, or call 01522 531 798. The White Hart, Lincoln With an excellent city location, exquisite food and some of the finest presentation, The Grille restaurant at The White Hart in Lincoln has proven again why it’s one of the county’s hottest establishments. Deliciously Deliciously Lincolnshire Platinum Awarded for outstanding quality and service by award WWW.LINCOLNSHIRETODAY.NET 57.qxp_Layout 1 13/09/2019 14:18 Page 158 LINCOLNSHIRE TODAY Deliciously Deliciously Lincolnshire Platinum Awarded for outstanding quality and service by award WWW.LINCOLNSHIRETODAY.NET Award-winning family pub Swineshead Road, Boston, PE21 7JE Tel: 01205 361323 Email: wayne.salmon@btconnect.com www.hammerandpincers-boston.co.uk Hammer & Pincers is a family pub based in Swineshead Road, Boston. We serve an exclusive range of food and drink in a welcoming atmosphere. Sit back and relax with a pint of one of our fine cask ales or sample our range of premium lagers, wines and gins. We also have poker nights, team pool and darts nights in addition to showing all live Premier League football. Give us a call for further details. Hammer & Pincers is your first choice for freshly home-cooked food coupled with an extensive range of premium drinks With 27 well appointed Bedrooms, a Restaurant with A la Carte menu and a Bar offering a range of Guest Ales and Bar Meals as well as a Gym with Sauna, Wireless Internet Access and Free Onsite Car Parking, Millfields Hotel is always a great choice for Business or Pleasure all year round. Millfields Hotel, 53 Bargate, Grimsby, North East Lincolnshire DN34 5AD T: 01472 356068 E: info@millfieldshotel.co.uk W: www.millfieldshotel.co.uk Bargate 53 Restaurant, brasserie and bar area offer residents and non-residents a choice of freshly prepared dishes using locally sourced, quality ingredients. Whether you are in the mood for a quick light bite, satisfying steak or traditional Sunday roast, we have a fantastic choice plus great wines and ales to accompany your food. Deliciously Deliciously Lincolnshire Platinum Awarded for outstanding quality and service by award The very best in fine dining Serving Times Morning Menu Monday to Saturday - 9.00am to 12.00pm Bar Menu Monday to Saturday - 12.00pm to 9.30pm Evening Menu Monday to Saturday - 5.00pm to 9.30pm Afternoon Tea Monday to Friday - 2.00pm to 5.00pm Sunday Lunch Menu Sundays - 12.00pm to 3.00pm The Comfy Duck To get in touch, call 01472 872248, or email reception@oaklandshallhotel.co.uk The Comfy Duck, The Oaklands Hall Hotel, Barton Street, Laceby, Lincolnshire DN37 7LF Deliciously Deliciously Lincolnshire Platinum Awarded for outstanding quality and service by award WWW.LINCOLNSHIRETODAY.NET SURPRISE YOURSELF There’s more to The Comfy Duck than the awards we’ve won, the local, season produce we source daily and the distinctive dishes we’re famous for. There’s a real sense of excitement every time we open our doors. We love what we do – and you can tell. We’re trying to create something truly unique and every member of our close-knit team is proud to be a part of it. So please join us for special occasions, impromptu pick-me-ups or for no reason at all – and you’ll soon see what all the fuss is about. 58.qxp_Layout 1 17/09/2019 14:28 Page 1LINCOLNSHIRE TODAY 59 FOOD & DINING T he décor of the intimate Harbour Lights Bar & Kitchen is at once rustic and modern, which is a fitting description for Burton Waters itself. From where I was seated, I could see the gently lulling waters and moored boats that gives the community its namesake. It was friendly and welcoming and even for a Tuesday, there was a wonderful cross section of people sitting down to lunch. I was fortunate enough to bring my wife and eighteen-month-old along to sample the new menu. I would have been happy with any of the dishes, but there was two in particular the chef wanted to show off. Firstly, there was the smoked salmon and prawn scotch egg. Anyone who has ever visited Harbour Lights before will already know that their scotch eggs are something of a speciality and it’s easy to see why. It was light and crispy on the outside and inside the egg was perfectly cooked so that the golden yoke still had some give. A whisper of dill brought the salty smoky flavours of the fish together. My wife and I shared it half each and together tucked into the baked camembert. It was creamy and indulgent whilst being sweet and earthy from the honey and rosemary glaze. An utter delight scooped onto bread with a sweet red onion chutney. Not forgetting my daughter, she was given homemade fish fingers with peas and made a good mess in the process. Here I need to mention manager Marie who made the three of us feel all right at home. It was with the mains that the seasonal flair really became apparent. Take my pan-fried duck breast with buttered kale, carrot, swede and celeriac rosti and kirsch cherry sauce. It looked like autumn on a plate, but it tasted like too. My wife was presented with the salmon en croute with sautéed new potatoes, green beans and a parsley sauce. I’ll admit that I had more than a little bit to taste and I can confirm that the pastry was among some of the best I’ve ever tasted. I’m not sure what the chef’s secret was, but they’re on to something special. The fish itself was succulent and paired well with the tender green beans. The sauce added a creamy richness to everything, and the potatoes were perfection. There was an apple and winter berry crumble awaiting me for dessert. Every spoonful evoked childhood memories, but was presented with a modern flair, set like an island on an ocean of silky sweet custard. My daughter must have agreed as she managed to eat enough of it herself. The warm double chocolate brownie satisfied my wife’s sweet tooth while the caramelized pecan topping gave her a textural element to appreciate. I didn’t even get a chance to try this one myself as it was gone before I knew it. For the rest of the autumn/winter menu, you’ll just have to head down to Harbour Lights and try it for yourself. Book a table today by visiting www.harbourlights.uk.com, emailing enquiries@harbourlights.uk.com, or calling 01522 808233. Harbour Lights Bar & Kitchen Burton Waters Lincolnshire Today was recently invited to sample the brand-new autumn/winter menu at Harbour Lights, and we can confirm it’s going to be a hit with diners. Deliciously Deliciously Lincolnshire Platinum Awarded for outstanding quality and service by award WWW.LINCOLNSHIRETODAY.NET 59.qxp_Layout 1 13/09/2019 14:20 Page 1Next >