< Previous60 LINCOLNSHIRETODAYFOOD & DINING Love Local this ChristmasFrom melt in the mouth Gadsby’s shortbread and luxury mincepies, to a Lincolnshire inspired cheese board, make this Christmas extra special with locally produced goodies from Lincolnshire Co-op food stores./lincolnshirecoop @lincscooplincolnshire.coopWWW.meat suppliers will only provide those shopswithin easy reach of their farms or evenrestaurants locally. If you enjoyed a particularcut at a restaurant recently, why not ask wherethey got their meat from in the first place?Often restaurateurs are only too pleased to talkfood - after all, most of them are committedfoodies!Eat your greensThe same goes for vegetables. One thing welike in Lincolnshire is the surplus produce morerural villagers leave on tables outside properties.There’s nothing better than spotting a table onyour winter wanders and stocking up on somelocally-grown fare. It’s often for just a few penceand you’re helping whoever grew it in the firstplace from wasting it. If you aren’t lucky enough to have suchgenerous neighbours, you can be sure offinding some fantastically flavoursome fruitand vegetables at local markets, often supplieddirect from farms around the county. We’deven suggest checking for local vegetables,green staples in particular like cabbage, kaleand broccoli in supermarkets too. We recentlyvisited a farm growing purple sproutingbroccoli and they were providing Marks andSpencers direct. It’s not just the freshness and taste you getfrom searching for local food. It’s often cheapertoo and with the cost of Christmas spirallingevery year for people regardless of wealth, thisshould be reason alone to shop in yourimmediate area. Often farm shops in our townsare community shops too, run by volunteersand only seeking to provide a shop wherepeople can get decent local produce at lowprices. The money is ploughed back into morequality stock and to keep the shop open.Drink up!As well as food, Lincolnshire is widely knownfor its ever-growing amount of local brewers.A trip to your local pub will no doubt seeguest ales from across the county. In fact, one059-063:Layout 1 14/10/13 08:41 Page 2LINCOLNSHIRETODAY61FOOD & DININGR. Wisby (Family Butcher) LTDR. Wisby (Family Butcher) LTDWe are a traditional butchers doing things the traditional way. Our meat is only of the best quality and we pride ourselves on our customer service.Christmas orders now being taken16 High Street2 Market PlaceHorncastleWragbyLN9 5BLLN8 5QU01507 52737101673 858968WAGGON& HORSESCHRISTMAS & NEW YEARFANTASTIC FESTIVE MENU BOOK NOW TO AVOID DISAPPOINTMENT South Reston, Louth Tel01507 450364www.waggonandhorsesreston.co.ukrestaurant we recently visited actually featurea rotating barrel which showcases a differentale every time you pop in. They haven’t runout of ales to sample yet from within ourborders so that gives you an idea of howmany beer specialists are operating in ourarea. Breweries these days aren’t simply theindustrial-style affair they once were anymore. Walk into an established brewery these62 Often farm shops in our towns arecommunity shops too, run byvolunteers and only seeking toprovide a shop where people can getdecent local produce at low prices059-063:Layout 1 14/10/13 08:42 Page 3days and you’re more likely to be facedwith a fully-functioning shop where youcan pick up quality craft beers on thevery site in which they were brewed. Inaddition to this, the heritage angle isoften further pushed with the addition oftours that let you sample the beer as wellas finding out how it was made.There’s only a handful of Lincolnshirevineyards, but if you’re after somethingthat extra bit special then seeking outsome locally-grown and produced vinowould certainly make for an interestingtalking point over the Christmas break. Having said that, picking your ownfruit and producing your own alcohol isbecoming much more of a trend thesedays. With the adventof wild food and foraging becomingpopular again, it’s advisable to seek outwhat is simply growing on hedgerowsand trees. Often there’s an abundance ofwinter berries and one Christmasfavourite, sloe gin, can be made bypicking sloes and simply adding gin andwaiting a few months. Obviouslycommon sense should prevail and youshould only pick what you know is safeand what you are after. Consult aspecialist book or online guide beforepopping unidentified food intoyour mouth!62 LINCOLNSHIRETODAYFOOD & DININGPictureYour VenueExotic 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 delicious choiceof 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.To promote your services call Angie Cooper on 01472 310302or email: a.cooper@blmgroup.co.ukMeze Bar Grill & Restaurant12 High Street, CleethorpesTel: 01472 690157/200205 www.mezecleethorpes.comThe Meze Bar, Grill and Restaurant in Cleethorpes offerscustomers the ultimate dining experience’. Serving bothtraditional Turkish and popular British cuisine, they havecompletely refurbished their premises, giving a superb diningambience that is second to none. The team at Meze think all their customers are VIPs – and theaim is for people to come in as a customer and go out as a friend. 059-063:Layout 1 14/10/13 08:42 Page 4Join Robert & Sara for aSpectacular Christmas...Come along, enjoy and taste the differenceWe can’t wait to celebrate with you-- Call /Fax or email today to book -- Telephone: 01522 528708Fax: 01522 525009enquiries@pyewipe.co.ukwww.pyewipe.co.uk Saxilby Road, Lincoln LN1 2BG Christmas Luncheon5 - 24th December (no Sundays) 12 - 5pmChristmas Dinner5 - 24th December 12 - 9pmChristmas Day25th December (Sittings) 12/12.30pm & 1.30pmChristmas Dinner & Discoin our Function Suite 7.30pm for 8pmMenus now available to view online059-063:Layout 1 14/10/13 08:42 Page 5Cogglesford Mill Cottage,Sleaford64 LINCOLNSHIRETODAYFOOD & DININGA delightful and historic buildingnestled adjacent to the River Slea, thecottage was once home to the millerswho worked the mill next door whereflour has been produced for hundreds ofyears and still is today.Owners Colin and Sheila Pont haveconverted the cottage into one of themost charming and quaint restaurantsyou’ll find in the county. Low ceilings anda homely, comfortable feel mean you aremade welcome from the moment youstep in to the building, which hasbeautiful decking outside if you fancydining al fresco. With an emphasis on local and home-grown produce, the restaurant is allabout provenance. Walking just a fewsteps from the back door, Colin shows usthe amazing beds in which he grows hisvegetables and salad leaves which areused in the dishes on offer on theirextensive menu. Beans stand alongside arich variety of coloured chard and there’seven a bumper crop of courgettes hiddenunder massive leaves.Fine dining stands alongside a relaxingcoffee and cake easily here. There’s a lunchmenu for those who want a light bite or afull a la carte option too. As Colin says,“We’ve had people come in and want arack of lamb, but on the same nightsomeone else might simply want scampiand chips, but we’re open to that.”We sit down to sample some of therestaurants food and it’s a revelation. Abeautifully-presented chicken liver patewith toasted rustic baguette and a dollopof plum chutney made from plums grownin the garden impressed first. The sweetand tangy chutney went perfectly withthe generous portion of creamy pate.For the main course, locally-sourcedvenison and pork sausages from justdown the road at Belton proved that localis sometimes preferable, sitting as it didon a bed of horseradish mash and thick,indulgent gravy. The accompanyingvegetables from the garden were a riot ofcolour and a world away from thesteamed and sometimes tasteless portionsyou receive elsewhere. For dessert, a warm chocolate browniewith raspberries and a scoop of freshvanilla ice cream was presented with atantalising trail of crushed pistachio nutswhich was a really nice touch to a classicsweet. The chocolate was pleasingly softand delicious and was the perfect end toa fantastic meal.Colin and Sheila are currently takingbookings for their Christmas menu, whichincludes a tempting three-course festivemenu throughout December as well assome decadent Christmas and Boxing Daymeals too. See the website for more details!Cogglesford Mill Cottage is one place we’ve always wanted to sample,so when an opportunity came up, our mouths were wateringCogglesford Mill Cottage Restaurantand Coffee Shop is onEast Road, Sleaford, NG34 7EQ.To find out more or to make abooking, call 01529 309409or log on towww.cogglesfordmillsleaford.co.uk.Cogglesford Mill Cottage,Sleaford064-065:Layout 1 11/10/13 13:22 Page 1LINCOLNSHIRETODAY65FOOD & DININGFormerly known as Dogma, Craftis an altogether more lavish affair.With a deli and coffee shop on theground floor as you enter it serves asboth a meeting place during the dayand a place to party at night. Withmodern design with individualtouches, the surroundings are cosyand welcoming.We ate in the lavish and relaxingbar area in one of the restaurant’sbooths, which can be individuallybooked for that extra special feel. Choosing from an extensive menuthat offers light bites as well as morefilling main courses we wereimpressed with the sheer range offood on offer. There’s everythingfrom sharing boards of Greek Mezze,a range of burritos, rustic pizzas,burgers and salads.We decided to sample the starters,opting for a potted mackerel pateand a smoked salmon tart. Themackerel came with thyme andlemon with some satisfyingly warmtoasted bread which went down atreat. The salmon tart was servedwith capers and shallots, whichproved to be delicious whencombined with the light pastrycasing it was presented inwonderfully.For the main course we plumpedfor a Craft Dog, a foot-long gourmetsausage served with a tomato salsa,American mustard, red onions,guacamole and sour cream and fries.To balance that indulgence, we alsoordered a goat’s cheese salad whichcame drizzled with balsamic vinegarand with warm, toasted brioche. TheCraft Dog was a huge hot dog whichconjured up images of Americandiners, the salsa and guacamolegiving the smoky sausage a spicyand tasty kick. The goat’s cheesesalad was a satisfying and heartyaffair, the portion sizes being verygenerous, we found the creamycheese perfectly accompanied by thesoft, warm bread of the brioche andwith a sweet, warming tang from thebalsamic vinegar.Sadly too full for dessert, Craft’sdeli downstairs provides diners inthe restaurant with rich, temptingcakes that we were aching to comeback and try another day. Thecarrot cake in particular lookedincredible.We’d urge you to pay this newaddition to the High Street a visit.With its impressive range of cocktailsand craft beers too it’s a place wecan see ourselves settling down infor a long evening after the food too.Who knows, next time we mighteven find room for that carrot cake…yum.Craft Bar andRestaurant, LincolnCraft is a new high street bar, adding a touch of class toLincoln’s nightlife. We pay them a visit to sample theirfood offering too.Craft Bar and Restaurant is at 272 High Street, Lincoln. To find outmore or to make a booking, call 01522 522533 or log on towww.craftlincoln.co.uk.064-065:Layout 1 11/10/13 13:22 Page 2“I like things to be different, it makes foodmore exciting. People often travel to us and aredisappointed if we aren’t serving the unusualmeats, so we’ve got quite a name for it in thearea.”Verity has been at the Waggon and Horses foraround five years, but has worked all over thenation, starting off with part time jobs as sheworked her way through a catering course atLincoln College before upping sticks and moving toLondon to work. Having honed her skills in suchplaces as the Lanesborough Hotel in Hyde Park andworking for His Royal Highness the Sultan of Dubaiat his Oxfordshire estate, Verity has a real taste forfine dining. But, says Verity, it was the agency workshe embarked on after that truly taught her themost.“Working among different people from differentbackgrounds and cultures really taught me a lot.My time being taught pastry by Professor HughBear at Slough College was also really important tome.”A move to Lincolnshire beckoned as the quiet lifeinterested Verity, who is also an animal lover whoFOOD & DININGTaste theexoticTaste theexoticAmong the traditional hearty pub food on offer atthe Waggon and Horses, at South Reston you’ll findspecials that you’d struggle to elsewhere in thecounty. Water buffalo and ostrich as well as otherexotic meats feature heavily and it’s all down toHead Chef Verity Sutor’s enthusiasm for makingthings that little bit different066-067:Layout 1 11/10/13 13:51 Page 1LINCOLNSHIRETODAY67FOOD & DININGThe Waggon and Horses is on Main Road,South Reston, Louth, LN11 8JQ. To book a table or for more information, call 01507 450364or log on to www.waggonandhorsesreston.co.ukkeeps horses. On the unusualmenu items that the restaurant is nowknown for, she admits it took someconvincing before owners Nigel and Jeanthought the more daring options wereit’s quite exciting when someone ordersone of the more interesting dishes. Itmeans more variety for both the customerand my kitchen to have these options soit really works.”Water Buffalo with orange and apricotsServes 4Ingredients450g water buffalo steak1 teaspoon fennel seeds1 teaspoon ground coriander1 sprig fresh thyme1 garlic clove, finely chopped2 small onions, finely chopped2 carrots, chopped2 celery sticks, chopped50g apricots, halved stoned60ml freshly squeezed orange juiceand cut into thick slices100ml red wine vinegar2 tablespoons olive oil2 tablespoons flour600ml beef stock175g chestnut mushroomsPinch of sea salt and ground pepperMethodThe day before, put the steak in a large glass or ceramic bowl. Addthe fennel seeds, coriander, thyme, garlic, onions, carrots, celery,apricots, orange juice, red wine and red wine vinegar. Season with saltand a good grinding of pepper and mix. Cover with cling film andleave to marinate in a fridge overnight.The next day, preheat the oven to 180-190°C. Take the steak out ofthe mixture, strain and reserve both the vegetables and the marinade.Heat the oil in a flameproof casserole or ovenproof dish and brownthe meat with the vegetables in batches. Stir in the flour, reservedmarinade and beef stock and bring to the boil. Add the mushroomsand stir well.Transfer to the oven to cook for about two hours, stirringoccasionally or until the meat is tender. Serve withvegetables.viable, but now there’s no looking back,you can even order Sprinbok on thisyear’s Christmas menu.“I just think the food speaks for itself,066-067:Layout 1 11/10/13 13:52 Page 268 LINCOLNSHIRETODAYFOOD & DININGWith décor that screams chic as well aswelcoming, it’s not your average curryhouse or restaurant. Instead, food ispresented as if for show, immaculatelylaid out and resplendent on the plate. Wewere served poppadoms and a pickle trayas you would expect, but the pickleswere of another world altogether, theonion dish was fresh and crisp and theyoghurt sang with the taste of just-chopped coriander.Leaving ourselves at the whim of thekitchen, we elected to be shown the bestof what The Mint Leaf had to offer andwere left suitably impressed. A Mint Leafplatter for a starter was a succulentsharing dish, with maas malai (curriedsalmon), lamb chops, hara murgh tikka(chicken) and Delhi chicken drumsticks.The flavours on offer here were alreadyimpressive, but coupled with a beautifulsalad it was one starter we’d order again.A pan-fried sea bass and chickenshashlik kebab were unveiled as mains.The sea bass was prepared with mustardseeds and masala paste, but retained afresh, seafood taste. It’s not about theheat at the Mint Leaf, you’re more likelyto comment on flavour and the aromathan how much each mouthful ishotting you up. The chicken was moistand succulent and chimed well with thejuicy tomatoes and large slices of onionthat come as part of the kebab. The sidedishes provided also deserve a mention.A Brinjhal Bhaji, which is a slicedaubergine dish that tastes smoky as wellas curried and is incredibly temptingand a Sag Paneer, which is a rich cheeseand spinach dish that goes well with amain dish and was also one we founddifficult just to have a small portion of.The atmosphere is something you’llenjoy at the Mint Leaf too, the musicplaying in particular is contemporaryrather than traditional, so you’ll get aflavour of modern Asia as well as greatfood.Our hosts finished the meal with afantastic trio of Gulab Jamun with awhisp of ice cream. Gulab Jamun is afamous pan-Asian dessert not unlike adumpling, but prepared with milk curdsand flour. The Mint Leaf serve thosesoaked in honey too for that extra sweettaste. Only small, but packing enoughflavour to be enough, it was a fantasticway to finish the meal and somethingwe’d not tried before.The Mint Leaf is on Lincoln Road (A46), Newark, NG24 2NY. To find out more or to book a table, call01636 646994 or log onto www.mintleafuk.co.ukThe Mint Leaf,NewarkNestled just off the A46, our visit to the Mint Leaf was one that we wouldrepeat in a heartbeat. Billed as serving cuisines from the Indian Subcontinentwith style and panache, that’s exactly what you’ll find inside.068:Layout 1 11/10/13 12:49 Page 1LINCOLNSHIRETODAY69HOTEL REVIEWRolling up to the front of HemswellCourt is a revelation in itself. Turn downan unassuming residential street offHemswell Cliff’s main road and you aresuddenly confronted with a grand andimpressive set of buildings. Once part ofRAF Hemswell, it served as an officer’smess during the Second World War, itretains that grand and smart air whileremaining welcoming and warm too.A grand piano stands in the entrancethat screams opulence, as do the antiqueson display on plinths through thehallways. Rooms we pass are set up forconferences and you can see whycorporate events are a speciality. If youwant to impress clients then this isprobably the place you’d think of first inthe county. It’s not just Lincolnshire Todaythat think so, the AA recently bestowedthe venue an acclaimed five stars.Weddings are also a speciality, so muchso that the venue is booked up well intonext year and beyond. The venue isregistered to conduct weddingceremonies, civil ceremonies, namingceremonies and even wedding vowrenewals. As we are shown round thenewly-appointed rooms you can see whypeople plump for such a place, especiallywhen you can have exclusivity of thevenue, which can make the event thatmuch more special. Hemswell Court has an elegant style thatcombines modern design andcontemporary touches with a link to thepast evident. Modern bathrooms withsleek, comfortable surroundings standalongside rooms peppered with examplesof antique furniture that blends into themodern décor perfectly. In the bridal suitefor example, a chaise longue and matchingchair are resplendent in golden, carvedwood, evoking stately home glamour butfitting in seamlessly with the futuristic cleanlines and soft furnishings present. Functionality is also somethingconsidered, there are two family roomswith double beds and a separate twinroom that would provide more thanenough room for wedding guests withchildren and the double bedrooms alonehave oodles of space, making it feel like ahome from home.Whether it’s for banqueting, weddingsor conferences, Hemswell Court is afantastic place to be. For that rural charmand air of sophistication, it should beyour first port of call.Hemswell Court is on LancasterGreen, Hemswell Cliff, DN21 5TQ. Tofind out more about booking the venuecall 01427 668508 or log on towww.hemswellcourt.comA havenof calmHemswell Court is one of Lincolnshire’s hidden gems.Tucked away and enjoying a peaceful tranquillity all ofits own, recent renovations have ensured a uniquevision of modernity with a vintage twist.069:Layout 1 11/10/13 12:37 Page 1Next >