< Previousfeat considering he’ll be taking over thereins as head chef come the New Year.But the journey here has been one ofstudy and practice. Jack began hiscareer at Millfields as a kitchen porter, anopportunity he snapped up when hewas between jobs. But far from using theposition as a stopgap to the next gig,Jack took inspiration from the chefsthere, watching and learning all thewhile. As soon as he got home, he’d putwhat he’d learnt into practice, firstdiscovering his technique, then honing it,and finally making it entirely his own. Itwasn’t long before he was taken underthe wing of current head chef SimonFisher (who’ll be moving into amanagerial role come the New Year). Though the sweet and heady spicesof Morocco are a major influence onJack’s food, he confesses it’s modernBritish cuisine that remains hisfavourite. Albeit with his own uniqueflourish. It’s this experimentation thatmarks out Jack’s self-taught abilities inthe kitchen and his clear fondness fordevising new recipes. In fact, when westopped in we tested out a brand newdish (which you can create for yourselfwith the recipe below). Jack has made himself at home atMillfields Hotel, having set up roots inthe area, and dedication himself to thekitchen. He’s already overseen anumber of initiatives at the eatery,such as introducing the popular FishFriday this summer. For the future, he’ssetting his sights on winning awardsand rosettes, even joking about thatall-important Michelin star. With hisclear affinity for food, creativity anddevotion, it’s really only just a matterof time. We’ve long championed Grimsby’s Millfields Hotel as oneof the county’s culinary hot spots. We sat down withsoon-to-be Head Chef Jack Phillips to get the rub on hisjourney from pot washer to head honcho and get a peekat the winter menu. Meet the chef50 LINCOLNSHIRETODAYFOOD & DININGVisit Millfields Hotel at 53 Bargate,Grimsby. Call 01472 356068or visit www.millfieldshotel.co.ukThere’s sometimes a separationbetween the origin of ingredients andthe food we eat, but for Jack, foodwas always part of a bigger picture.Growing up on a farm near Doncaster,he was steeped in food culture, fromgrowing his own food, to goinghunting with his dad. It kept him ingood stead for the years to comewhere all his jobs revolved in one wayor another around food. Despite his clear skill in the kitchen,Jack has only been a professional cheffor the past six years, a remarkable50-51_Layout 1 15/11/2017 11:57 Page 1LINCOLNSHIRETODAY51FOOD & DININGMethod:1.Pre heat the oven 200°C/180°C fan.2.Half the parsnips, oil and season with salt and pepper with 2 crushed garlic cloves, roast for 30 minutes.3.In a frying pan on medium heat, add the butter and some olive oil. Season the lamb rump with salt and pepper along with a bit of the thyme and add to pan to sear, making sure you get a nice brown colour all-over, then put in the oven for 15 minutes.4.With the pan that the lamb has been in, turn the heat up and add the white wine. Reduce by half then pour in 200ml of chicken stock, turn the heat down and reduce by a further half. Remove from the heat when done.5.While the parsnips and lamb are cooking, grate the artichoke, melt the butter in a saucepan then add the grated artichoke to the butter on low heat for 15 minutes. After the 15 minutes add 300ml of chicken stock, turn the heat up and reduce by half.6. Peel and half the shallots and add them to the parsnips.7. With a stick blender, puree the artichoke and season to taste.8. Take the lamb out of the oven, cover and let it rest for 8-10 minutes.9. Slice the lamb and serve.Ingredients: Lamb Rump200g butter200g Jerusalem artichoke ParsnipsShallots100ml white wine500ml chicken stockGarlicFresh thyme Pan roasted Lamb rump, Jerusalem artichokepuree, roast parsnips and shallots with a light jusAvailableto orderfrommid-January50-51_Layout 1 15/11/2017 11:57 Page 2Set in a beautiful private estate andnestled on the outskirts of the charmingvillage of Laceby, The Comfy Duck is thecrowning glory of The Best Western,Oaklands Hall Hotel. The spiffing décorand airy ambience were immediatelyinviting and while my partner and I werecontent to simply sit in the bar with atipple or two, it was with no smallamount of excitement that we sat downto our meal. And what a meal it was, with mystarter of warm lobster tail a veritablelove letter to the ocean. The dish wasaccentuated with a kaleidoscopiccoloured salad of purple potatoes, cherrytomatoes and a green chilli gel. Mypartner, on the other hand, opted forgame, specifically the pigeon breastsserved with the fruits of the forest in theform of chanterelles and game chips withblackberries & jus. It was a seasonalcelebration, one which demonstrateshow closely the chefs work with theseasons and utilise local produce. Sticking with the fish theme going intothe main, I leapt at the opportunity tosample the spiced monkfish. The Asianflair was present in the accompanyingonion and potato bhaji, sweet potatoand coconut puree and the mintedyogurt dressing to add a cooling note. Itbeautifully balanced the delicate seafoodwith the heady spices that made the dishsing. Ever the carnivore, my partnerplumped for the lamb rump, served pinkwith braised lamb shoulder, baby veg,carrot puree and jus. The presentationhere was especially noteworthy. Dessert was decadent, especially withmy dark chocolate fondant. With itssalted caramel centre, it was definitely agrown-up pud with complex andcontrasting flavours that satisfied my nearinsatiable sweet tooth. My partner keptthings a little more traditional with thetrifle. One tends to think of this seventiesfavourite as a bit kitsch but the chefs hadreinvented this classic. Served in a jar, itwas the dish at its most modern andsumptuous. With its charming location, welcoming décor and adventurous menu, The Best Western,Oaklands Hall Hotel is a perfect place to wine and dine this festive season. For more information and to book a table, visit www.oaklandshallhotel.co.uk, call 01472 872248 or email meetingsandevents@oaklandshallhotel.co.uk.The Comfy DuckLaceby52 LINCOLNSHIRETODAYFOOD & DINING52_Layout 1 15/11/2017 10:48 Page 1RSPCA Charity BallThe RSPCA needs no introduction, and has been helping animals in need since it was founded in1824, almost two-hundred years ago. A charity ball to raise money for the cause was hostedrecently at the Bentley Hotel in Lincoln, and saw full meals, disco and raffle. In total, the ballmanaged to raise over £850 on the night alone. PHOTOS: RICHARD PICKSLEYSOCIAL SCENECALLING ALL EVENT ORGANISERSIf you are holding an event and would like one of our photographers to come alongplease contact Michael Fisher at m.fisher@blmgroup.co.ukSIMON BREEDON,BEVERLEY TIPPINGIAN & KIRSTYBURCHNALLJONATHON &BEVERLEY BILLINGDEAN & LORRAINE BARNESSTEWART & JULIE AUDISROBERT WILSON,SUZANNE KNIGHTSUE WARD, MANDY O’CALLAGHAN,SHEENA & JADE CHAPMANJASON & LARASCOTTROSS PAYNE, SAMANTHA WESTON(RSPCA INSPECTOR)JO HEWITT, TRACY WOOD, LIZ GLITHERO, LYNN LAMBERTCHARLOTTE CHILDS, PAULA JONES, BECKY CRABBE,AMY FARRELL (ORGANISERS)SEAN &GENEVIEVE COYLINCOLNSHIRETODAY5353_Layout 1 15/11/2017 10:49 Page 154-61_Layout 1 15/11/2017 12:11 Page 1LINCOLNSHIRETODAY55WEDDINGS© Shutterstock / Diana SavichwhiteweddingChristmas is often the time for romantic proposals andwhat better time to plan a wedding?56 Á54-61_Layout 1 15/11/2017 12:12 Page 256 LINCOLNSHIRETODAYWEDDINGSIt’s surely one of the most romanticmoments you can get – the final presentunder the Christmas tree is the smallest ofthem all, but when you open it, it’saccompanied by your partner goingdown on one knee. If you or one of your relatives werefortunate enough to get an engagementring on December 25th, or you’vedecided that after ages together this isfinally the year you’re going to make itofficial, there’s certainly plenty ofexcitement in store.Yet if you thought organising Christmaswas a challenge, imagine the equivalentof an entire festive season crammed into24 hours, attended by almost everyoneyou know and – with a bit of luck –something you can’t repeat twelvemonths later. Planning a wedding hasbeen likened, by some, to a militaryoperation and certainly you’ll need yourwits about you, to make sure it’s a daythat sticks in the memory for all the rightreasons, it doesn’t mean the planningcan’t be great fun in its own right.When it comes to weddings,Lincolnshire has a lot going for it. It’s abeautiful county filled with rollingcountryside. Many of the wedding venuesin the region cater to this, featuringstately homes or hotels back set againsteither grassy fields, elegant gardens orfamous landmarks like the LincolnCathedral. All of these look fantastic inthe winter, especially if you’re luckyenough to have it snow, and all createunforgettable memories. Weddings have changed in recentgenerations and there’s a much greatersense of informality than ever before.Rather than simply following the familiar58 Á© Shutterstock / Dmytro KapitonenkoIt’s a beautifulcounty filled withrolling countryside, andmany of the weddingvenues in the regioncater to this54-61_Layout 1 15/11/2017 12:12 Page 3togtogtograraraphy by patppatricricklekverrtonton.c.coo.uukukk54-61_Layout 1 15/11/2017 12:12 Page 458 LINCOLNSHIRETODAYWEDDINGStemplate that has been passed downthrough the generations, these days thosegetting married are happy to discard afew traditions, incorporate some newideas and end up with their own specialday that better represents the happycouple. Whether this means a traditionalwedding or something less formal, thereis a venue to cater for it, and weddingteams will almost always be happy toassist – often with invaluable experience,having organised more weddings in theirhotels, halls or ballrooms than manypeople visit in a lifetime. If you want tradition, Lincolnshire has itin spades and you can absolutely pile onthe romance. We’re fortunate to havedozens of beautiful venues, set instunning surroundings, which will createa very special atmosphere and lookfantastic on the photos.For those looking for something moreinformal, marquee or even tepeeweddings are becoming more popular,allowing for the focus to be onentertainment, singing or dancing – oftenin a garden or neighbouring field wherefew people will be disturbed. Some haveeven taking to hosting balls or parties,often akin with carnival rides or themesthat would have been inconceivable fortyyears ago. Society has come a long wayover the decades, and the ability to havemore freedom to pick what kind of eventyou really want is a welcome one. Although the big day is, of course, allabout the happy couple, the experienceof the guests is all-important. You wanttheir memories of the day to be thebeauty of the bride, not the awful or non-existent food, and you want to keep theparty going as long as possible ratherthan everyone making their excuses assoon as is politely possible. It’s likely thatsome of your older guests may wellexpect at least some traditional aspectsand, while these might be a bit familiar,that doesn’t make them any less special,so it’s worth considering who you’veinvited before you decide to go for anywild diversions from the norm. It’s alwaysbest to discuss these requirements withvenues beforehand. Luckily, nowadays it’sall but a necessity for any venue to have amenu that can cater to vegetarian, veganor those who have allergies – but theymight be able to go further and suggest60 Á© Shutterstock / GuasIf you want tradition, Lincolnshirehas it in spades andyou can absolutely pileon the romance54-61_Layout 1 15/11/2017 12:12 Page 5If the answer is YES ask about our wedding packages from £4000Priding ourselves on our experience, professionalism and friendliness, we areon hand at all times to make sure that your big day goes off without a hitch(no pun intended), whether it be a small family affair or grand social event. The combination of exemplary service and excellent food ensures a trulymemorable day is had by all. Our Wedding Brochures are designed to offer guidance on civil ceremoniesand partnerships, pre-reception drinks, wedding breakfast menus, eveningcelebration and overnight accommodation. Rest assured there are no hiddencharges or venue hire.If you require any further information or should you wish to view the hotel,please do not hesitate to contact a member of our management team whowill be happy to assist you.photo: © shutterstock/KichiginBentley HotelT: 01522 878000 E: conf@bentleyhotellincoln.co.uk www.bentleyhotellincoln.co.uk The Bentley Hotel, Leisure Club & Spa, Newark Road, South Hykeham, Lincoln LN6 9NHWill youMarry Me?* Room Hire * Red Carpet Arrival * Bridal Suite* 3 Course Wedding Breakfast * Evening Buffet * Flowers for the Tables * Drinks Package * Disco * Ivory Cloths & Chair Covers * Master of CeremoniesWedding FayreSunday 7th January 10.00am -3.30pm. Entry Free of Charge. Stands for exhibitorsstill available Special offeron selected 2018 datesWeddings from£360054-61_Layout 1 15/11/2017 12:12 Page 6Next >