< Previous70 LINCOLNSHIRETODAYLINCOLNThe Old Palace is not only opening itsdoors to diners this Christmas, but alsoboasts views like this!All the fun of the fair isavailable at the LincolnChristmas Market.opinion that the Thursday night of the event is the best as it’sset aside for ‘local’ people and not advertised as being open tothe wider market. That didn’t stop last year’s Thursdayevening being busy, but it certainly wasn’t as busy as theweekend dates. This year’s market runs 6th to 9th December,with stall applications said to be filling up fast. It’s one of thebest places to get local produce at affordable prices, inparticular we picked up some fantastic local cheese last year,the chilli-infused one in particular was a highlight but allkinds of tasty treats are available. From confectionery to curedmeats, it conjures up the kind of European market you’dexpect to find in a snow-covered city like Berlin or Krakow.Why not stay close to home this year and aim to get themajority of your presents from one of the many stalls onoffer? This year, there’s also going to be a Swedish ChristmasMarket being assembled in St Marks, giving crowds the chanceto spread out further and perhaps enticing more people intothe shops between the Uphill area and the High Street.Running at the same time alongside the main market, thismini-version promises everything from crafts and gifts totraditional Nordic food. Families can also join in on the funwith a Swedish Santa’s Grotto, which will remain in St Mark’sgarden until December 23rd between 10am and 6.30pm and10.30am until 4pm on Sundays.Lincoln is buzzing, so don’t let anyone else tell youotherwise. We have a city that almost has two sides, a quaintand traditional place full of heritage by day and a partying,smart and safe place to venture out to at night! The sheeramount of events happening all year round, including theWaddington Air Show, the now annual Lincoln SteampunkFestival, the Comedy Festival and much more means it’s fastbecoming much more than the county’s main city, it’sbecoming a mecca for a night out! Families can also join in onthe fun with a Swedish Santa’s Grotto, which will remain in StMark’s garden until December 23 between 10am and 6.30pmand 10.30am until 4pm on Sundays.064-070:Layout 1 12/11/12 10:46 Page 7We’ve all been wowed by the skills of a cocktail mixer, be it bytheir circus-like skills with glass-throwing and added flair whilepouring or the colourful concoctions they can create in the blink ofan eye. What better way to celebrate with friends this Christmasthan knocking back some quality spirits in style?In truth, the art of cocktail making is an old one, and there aremany well established recipes around the world. To get a bettergrip on what goes on, we went to visit Lola Lo in Lincoln, wherecocktails are the main attraction, coming in all sorts of wonderfulflavours and presented in a variety of ways, including in asuitcase, long and thin Easter Island heads and even a volcanofilled with rum!The first cocktail James concocted for us was the well-knownand mint-flavoured Mojito, the recipe for which is included belowfor those who want to give it a go!The second was a Lola Lo favourite, the Good Time Girl, thiscocktail has a more fruity and soft flavour that is delicious andeasy to drink, without pushing you too far towards dreadedinebriation, making it the perfect cocktail to start the night with.Finally, James impressed us with the Captain Coconut, served in ahollowed out coconut shell. The mixture is filtered in to thecoconut via a pineapple leaf, totally tropical!James’s skills are obviously honed thanks to night after night ofserving thirsty customers, but Lola Lo is hoping to pass on someof its knowledge by offering cocktail master classes. So if you wantto learn to mix like a pro, or just want to give it a try, why not getin touch with Lola Lo today? With classes starting from just £15per person, you could be entertaining your friends with somedelicious creations this Christmas!LINCOLNSHIRETODAY71MIXOLOGYMix andMATCHWe visit Lola Lo in Lincoln, to see what ittakes to be an expert cocktail mixerMojito- Drop 4-6 lime wedges into the glass- A quick tablespoon of brown sugar- Crush and mix everything togetherto release the juices- Take 3-4 mint leaves and crushthem in your hand before adding- Top the glass with crushed ice- Add 50ml of Havana (or BacardiSuperior rum if you fancy it)- Churn the cocktail to spread thejuices and mint leaves around- Top the glass once more withcrushed ice- Pop two straws in and garnish with a lime wedge and somemint leaves. Enjoy! For guest list, Tiki booth reservations & Party Enquires please contact reservations@lolalolincoln.com01522 525828Or just pop in and see us!Sample your own bit of paradise this festive season and host your Christmas after party at Lincoln’s only VIP Tiki bar and club071:Layout 1 12/11/12 11:27 Page 172 LINCOLNSHIRETODAYFOOD & DINING"RING YOUR PARTY TO THE 3PLASH FROM ONLY a PER PERSON3PECIAL PARTY MENUS AVAILABLE STND $ECEMBERCOURSE #HRISTMAS ,UNCHFROM ONLY a PER PERSON UNDER S a "RING IN THE .EW 9EARFROM ONLY a PER PERSON COURSE DINNER FOLLOWED BY ENTERTAINMENT IN THE CONSERVATORY PYROTECHNICS AT MIDNIGHTINFO ROYALOAKSPLASHCOUK WWWROYALOAKSPLASHCOUK4EL 7ATERY ,ANE ,ITTLE #AWTHORPE ,OUTH#ELEBRATE AND JOIN US FOR$/.4 -)33 /54 #ALL BOOK YOUR TABLE TODAYGetstuffed!Cranberry andricotta stuffedturkey breasts175g ricotta cheese1 tbsp fresh chopped thyme leaves2 garlic cloves, crushed125g fruit and nut selection, roughly chopped3 tbsp cranberry sauce4 turkey breasts16 rashers un-smoked streaky bacon2 tbsp runny honeyINGREDIENTSMix together the ricotta cheese, thyme, garlic, fruit and nutselection and cranberry sauce and season with salt andfreshly ground black pepper. Place a turkey breast on one half of a piece of clingfilm, foldover the clingfilm to cover the meat and bash with a rolling pinto flatten. Repeat with the remaining turkey breasts. Preheatthe oven to 200*C/fan oven 180*C/Gas mark 6. Lay four rashers of streaky bacon side by side on a piece ofclingfilm and cover with the turkey breast. Place a spoonful offilling into the centre. Fold in the two edges and then roll up toenclose the filling. Wrap tightly in foil and place on a bakingsheet. Repeat with the remaining bacon, turkey and filling togive four parcels. Cook for 25 minutes. Remove the turkey from the foil and place back on the bakingsheet, drizzle with honey and return to the oven for ten minutesuntil browned. Serve sliced with roasted vegetables.Toss the chunks of red, orange and yellow peppers with oliveoil, salt and pepper and asparagus spears and roast alongsidethe turkey until just beginning to char.METHODCOURTESY OF OCEAN SPRAYIt’s a staple of the Christmas dinner plate,but all too often it’s sage and onion as theonly option! Why not mix it up a bit thisyear? Use fruit and other unusual ingredientsto make a sweet and zingy addition to thebiggest meal of the year. Why waste moneybuying a piddly pre-packed version when youcan make your own? Get stuffed! You knowyou want to.072-074:Layout 1 12/11/12 10:08 Page 1LINCOLNSHIRETODAY73FOOD & DININGPreheat the oven to200°C/Gas mark 6. Then meltthe butter slowly in a pan andsauté the celery and onionuntil they turn soft. Add thebreadcrumbs, mixing them inwell, then take off the heatand place in a bowl.Add the remaining ingredientsand mix thoroughly, ensuringan even consistencythroughout. Spoon the stuffinginto a greased ovenproof dishand bake for 30 minutes untilgolden.30g butter2 sticks celery - diced1 small onion - diced150g breadcrumbsSegments and grated rind of 1 orange50g California prunes - chopped2 thyme leaves - chopped1 egg - beatenSeasoningINGREDIENTSMETHODCOURTESY OF CALIFORNIA PRUNESOrange andCalifornia PruneStuffing072-074:Layout 1 12/11/12 10:08 Page 274 LINCOLNSHIRETODAYFOOD & DININGPICTUREPICTUREyour venueTo promote your services call Angie Cooper on 01472 310302or email: a.cooper@blmgroup.co.ukOaty apple andcranberry stuffing1 tbsp vegetable oil1 large onion, chopped4 rashers smoked streaky bacon, diced450g Bramley apples, peeled, cored and gratedZest and juice 1 lemon1 medium egg, beaten175g fine oatmeal175g fresh white breadcrumbs3 tbsp chopped fresh sage75g dried cranberriesSeasoningINGREDIENTSHeat the oil in a frying pan, add the onion and bacon andsauté for five minutes until pale golden. Transfer to a bowl andcool slightly. Add the remaining ingredients and mix well. Season with alittle salt and plenty of freshly ground black pepper.You can make this stuffing the day before required if preferred.Simply cover the bowl with clear film and refrigerate untilrequired. Use the stuffing to fill the neck of turkey or chicken. Roll theremainder into balls and roast in the oven alongside the turkeyor chicken for 20 minutes or until golden.METHODCOURTESY OF WWW.BRAMLEYAPPLES.CO.UKThe Blue Bell InnMain Street, Belchford, Horncastle Tel: 01507 533602The Blue Bell Inn is a pub/restaurant situated on the VikingWay between Horncastle and Louth. It has an excellentreputation for fine food, good wine and friendly service. Itoffers an a la carte menu and fresh local ingredients.Now open seven days a week, Monday to Saturday11.30am to 2.30pm and 6.30pm to 11pm, Sunday noon to10.30pm. Food served until 2pm and 9pm.Now taking Christmas bookings.Exotic 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.Merrimans Restaurant and BarGreat Fen Road, Wyberton Fen, BostonTel: 01205 362378Merrimans is based in a unique timber framed buildinglocated on the outskirts of Boston, where all food is freshlyprepared in the restaurant kitchen, using only locally sourcedingredients. As well as the À la Carte and char-grill menu, thereare also early bird, lunch and children’s menus.Merrimans can provide the very best in business buffetlunches as well as catering for charity functions and special occasions.Bell HotelHigh Street, Burgh le Marsh Tel: 01754 810318The Bell Hotel is located in the attractive village of Burghle Marsh, eight miles from Skegness and ten miles from thetranquil Lincolnshire Wolds.This delightful hotel offers guests nine en-suite bedroomsand three self-catering cottages located in the hotel grounds.In addition, an attractive bar is enjoyed by both locals and visitors. There is also a separate function room for those special occasions.The Grange WillowsThe Willow Cottages, The Grange, BriggRoad, Howsham. Tel: 01652 652549The Grange Willows is an 18th Century houseoffering bed and breakfast, optional eveningmeals and 4* holiday cottages and is the perfect place to eat or escape to this Christmas.Located within the Lincolnshire Wolds, it is just a short journey to nearby Brigg, Market Rasen,Scunthorpe, Humberside Airport and the M180. Celebrate in beautiful surroundings thisseason.The Bottle and GlassMain Street, Scothern, Lincoln Tel: 01673 862231Email: enquiries@the-bottle.co.ukwww.the-bottle.co.ukEmily and Marco offer you a warm welcome to theBottle and Glass – a familiar meeting place in Scothern withan excellent reputation for good food and ale. There is alsoentertainment on a regular basis including live music andquizzes. A full festive menu is available along with a special Christmas day lunch, book now toavoid disappointment. Part of the Premstock Group.072-074:Layout 1 12/11/12 10:08 Page 3LINCOLNSHIRETODAY75FOOD & DININGStanding in the literal shadow ofLincoln Cathedral, The Old Palace isowned by the Diocese of Lincoln andusually just caters for weddings andconferences but for the first time, it isopening its dining room doors to thepublic. Built close to the ruins of the MedievalBishop’s Palace, the venue offerssumptuous surroundings that many willnot have considered or even know thelocation of (here’s a hint, it’s tucked awayon one side of Minster Yard!)Recently awarded a place in theprestigious Condè Nast Johansens guideand website, it has become one of onlytwo hotels in the county to be deemedspecial enough for this honour. The OldPalace overlooks the city and hasincredibly close and rarely glimpsedaspects of the Cathedral, surely a reasonwhy they are so popular for weddings.With its own Victorian chapel, the OldPalace is full of history and hidden gems.Opening to the public for meals on analmost bespoke basis, this is a new venturefor the Old Palace and we were suitablyimpressed, it’s hard not to be. We wereshown to The Flinders, a gorgeous privatedining room, and were offered hand-pickedchoices of wine with each mouth-wateringcourse. We were given a sample of whathead chef Paul Newton is set to offer dinersduring the Christmas Market betweenThursday 6th and Saturday 8th December.We started with a succulent ham hockand vegetable terrine with house piccalilliand a small endive salad along with aballotine of salmon dish complete withchive crème fraiche. The ham hock fellapart perfectly with the touch of my forkand contrasted beautifully with the sharptang of the piccalilli. The salmon wasdelicious, staying on just the right side offirm and holding enough flavour tocompliment the herby crust.Next came a saddle of lamb with a rich,port and red currant sauce and wintervegetables along with a sumptuous bellypork dish steeped in orange and carawaywith boulangere potato. The lamb wasdark on the outside, but had oodles offlavour, hints of smoke and a pleasing,melting consistency which chimedperfectly with the vegetables, theirseasonal crunch offering an array oftextures. The pork had a pleasinglycrunchy crackling and was seasoned justright. The meat was almost free of fat, butwhat was there complemented the firmbody and salty, satisfying crackling. Fordessert, a combination of vanilla pod icecream and thick, gloopy caramel saucemade my sticky toffee pudding absoluteperfection, while my dining partnerenjoyed her chocolate parfait crunch,which was topped with juice-filled blackcherries and was one of the mostindulgent dishes we’ve ever tasted.This was a night to remember, theeffortless charm of the Old Palace is theperfect backdrop to some fine dining inevery sense of the word. We recommendyou investigate a meal there thisChristmas, it’s a rare chance to experienceit’s decadent surroundings so take it!The Old Palace is located in Minster Yard, Lincoln LN2 1PU. To find out more about their diningoptions or to find out more about this fascinating building and its history, log on towww.theoldpalace.org, email enquiries@theoldpalace.org or call 01522 580000. The Old Palace, Lincoln075:Layout 1 12/11/12 09:36 Page 176 LINCOLNSHIRETODAYFOOD & DININGHere we have a gorgeousrecipe for a TraditionalSteak and Kidney SuetPudding from John Clark at theQueens Head, one of Sleaford’sbest places to eat.What could be more patrioticthan this the true British classic?Steak and kidney pudding is oneof our oldest puddings and themethod in which it is made haschanged little over the years, wehave to admit it’s also one of ourpersonal favourites! “Whist working in France anumber of years ago I rememberpreparing a steak and kidneypudding for the staff for Sundaylunch who were totallybewildered by this strangecombination and concept. TheFrench tend to confuse our steakand kidney pudding with leChristmas pudding and they allanticipated it being served up indessert form!“The pudding is traditionallyserved in a basin, wrapped roundwith a white napkin. Steak andkidney pudding is exceptionallypopular on our menu at TheQueens Head where we makeindividual puddings as opposedto one large pud, however therecipe remains the same.“Another popular alternative tothe classic version is to add adozen chopped oysters and 125gsliced mushrooms, with thisrecipe, I replace half the stockwith Tio Pepe for a real wintersupper treat!”To make a booking, call The Queen’s Head at Kirkby-la-Thorpe, Sleaford on 01529 305743 or visit www.thequeensheadinn.comThe Queens Head,SleafordMethod:To start with you need to make the suet pastry by mixing together the self-raising flour andbeef suet, add the salt and pepper and bind together with chilled water until dough isformed. If it becomes too sticky, add a little more flour.Roll out and use three quarters of it to line a three or four pint pudding basin. Roll theremaining pastry into a round to form the lid.The beef and kidneys should be cut into cubes and tossed in the seasoned flour. Fill thelined basin with alternative layers of kidney, beef & onion. Sprinkle each layer with thefreshly chopped parsley, salt and pepper. Cover with stock until all the ingredients aresubmerged and cover with the pastry lid. Cover with buttered foil or alternativelygreaseproof paper and pudding cloth. Steam for four to five hours until the meat is tender.Steak and kidney pudding is traditionally served with boiled potatoes and Brussels sproutswith a jug of hot water to let down the thick gravy inside, it is an unrivalled British feastespecially when it’s served with good traditional real ale such as locally producedBateman’s XB.Ingredients:750g Stewing steak250g Ox kidney25g Plain flour (seasoned)125g Chopped onionsHandful of chopped parsley450ml Good brown beef stockSalt & black pepper to season500g Self raising flour250g Shredded beef suetGood pinch saltGood pinch white pepperChilled cold water to bind076:Layout 1 12/11/12 09:39 Page 1LINCOLNSHIRETODAY77FOOD & DININGHaving had 23 years inthe Army as part of thecatering corp, he has taughtat Grimsby Institute forseven years. Originally fromBexhill in Sussex, he hassettled in the area as his wifehails from nearby Epworth. His recipe below, forsmoked haddock withcreamy leeks and a soft-boiled egg has earned him awin in a nationalcompetition run byPritchitts, for which he hadto progress through regionalstages before winning thenational top spot. He citesthe local angle as the reasonit won: “I thought, what canbe more Grimsby than alocally-sourced haddock?The reason we use a soft-boiled egg instead ofpoaching one is that you geta whole peeled, soft-boiledegg sitting on the top. Theyolk then cascades over thefish. Combined with thecream and leeks, it’s a reallydelicious dish.”GRIMSBY INSTITUTEBill Cohen is one of the tutors at Grimsby Institute, he is a VRQ Level 2tutor, which means he runs a vocationally recognised qualification,teaching students on several hospitality and catering courses. GalleryThe The Gallery Restaurant is at the Grimsby Institute, for more information or to book atable, call 01472 276137.Creamed Smoked Haddockwith Soft Boiled Duck EggIngredients - serves 611⁄2Kg Smoked Haddock400ml milk for poaching75g butter350g leeks, trimmed and thinly sliced250ml millac gold or double cream6 duck eggs2 tbsp parsley, choppedseasoningRed cabbage shootsRed vein sorrellMethodCarefully remove the pin-bones and skin from the fish. Lightly poach the fish in the milk forthree to four minutes or until cooked.Keep warm until required.Heat the butter in a pan and gently cook the leeks until soft add the cream and lightlysimmer for 2-3 minutes. Check and continue to reduce until the sauce lightly coats theleeks. Check and adjust the seasoning. Keep the mix warm.Place the eggs into simmering water and cook for five minutes. Briefly refresh in coldwater and carefully peel.Divide the leeks equally between the plates, place a haddock fillet lightly on top andsprinkle with chopped parsley.Place the egg on top of the fish, grind a little black pepper over the dish, garnish with redcabbage shoots and red vein sorrel, serve.077:Layout 1 12/11/12 10:28 Page 178 LINCOLNSHIRETODAYSOCIAL SCENERaiseyoursteins!On Saturday 13th October the Oktoberfest Lincolntook place on the Lincolnshire Showground and what aparty it was! It started with the Lincolnshire Fire and Rescue Bandkicking things off, joined later by the MusikvereinLengenwang who gamely played the Radetzky Marchwith full support from the audience!The second part of the evening saw the Bavarian bandplaying to great applause from the 750-strong audience.The Bavarian dance and even the Schuhplattler wasperformed to great reactions.Besides a variety of German beer on draft and in bottlesthe guests were also served typical Bavarian food such asschnitzel, bratwurst, chicken and frikadellen. The eventwas organised by the Rotary Clubs and Inner Wheels ofLincoln for the benefit of the Linkage Community Trust.078:Layout 1 12/11/12 10:10 Page 1DoncasterThursday 29th NovemberSwing Into Christmas, Civic Theatre- Swing into Christmas as Ray McVayleads The Glenn Miller Orchestra intoa spectacular Christmas concertplaying all your favourite seasonalsongs complimented by your veryfavourite Miller numbers. CatherineSykes and Colin Anthony join Ray’svocal group, The MoonlightSerenaders, with their fabulousharmonies and his swinging jazz band,The Uptown Hall Gang, all gettogether to give you an unforgettableevening full of Christmas cheer. Showstarts 7.30pm, tickets £17 from 01302342349.Friday 30th NovemberThe Bootleg Sixties, Civic Theatre -The Bootleg Sixties is back on tourand ready to rock the Civic again withits fantastic sight and sound show.There will be some new songs andimages, but still the same brilliantevening’s entertainment. Show starts7.30pm, tickets £17 from 01302342349.EpworthSaturday 15th and Sunday 16thDecemberSamuel Wesley Weekend, WesleyMemorial Methodist Church –Epworth is celebrating the 350thanniversary of the birth of SamuelWesley, whose sons John andCharles formed a movement thatwent on to become the worldwideMethodist Church. On Saturday 15that 3pm a lecture will be given byPeter Forsaith, Research Fellow of theOxford Centre for Methodism andChurch History, then on Sunday 16tha united service will be held withpreacher Rev Dr Brian Beck, formerpresident and secretary of theMethodist Conference. An exhibitionof artefacts from Epworth OldRectory will be on displaythroughout the weekend.GrimsbyThursday 29th NovemberCoppelia, Grimsby Auditorium – Atraditional production of this well-loved ballet, danced to the music ofDelibes. Perhaps one of the mostmagical and comical of the classics,this is a ballet full of humour, triumphand love, culminating with thewedding Pas de Deux by the youngcouple. Show starts 7.30pm, ticketsfrom £14.50 from 0844 871 3016.Saturday 1st DecemberMotown’s Greatest Hits, GrimsbyAuditorium – The ultimate celebrationof the sweet sound of Motown returnson its tenth anniversary tour. Thisstunning live show combines first classmusic, the slickest choreography andan amazing band to deliveroutstanding performances for the bestMotown experience ever. Show starts7.30pm, tickets £20.50 from 0844 8713016.80 LINCOLNSHIRETODAY79WHAT’S ONThe Wizard of Oz, CornExchange, StamfordWHAT’S ON079-083:Layout 1 12/11/12 10:30 Page 1Next >