Good Taste Lincolnshire Edition 23

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taste The magazine from Select Lincolnshire Spring 2016 Issue 23 • FREE

Spring Lamb

16

How to deliver the perfect dish

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fabulous Lincolnshire recipes

Meet the county butcher selling haggis to the Scots

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Make St George’s Day dinner a roaring success

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Your guide: where to eat, drink and stay

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Contents Spring 2016 ã News

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Book is a recipe for success

Students to sell the fruits of their labour Students will design and produce their own Lincolnshire food for an upcoming market day.

Up to 10 groups of students from secondary schools around the county will sell their own goods in Lincoln on May 5.

The Food For Thought event will see students from a selection of county schools think up their own food product with the help of mentors from Lincolnshire food businesses.

Each school will select a product to be made and then sold at the special market, held on the University of Lincoln’s Brayford Wharf campus.

The pilot project could become an annual event.

Rosella Gugliotta is community co-ordinator for the Education Business

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Partnership, which is putting it together.

“It is a little bit of work experience for them, in a way,” she said.

“They can see what it takes to come up with a food product and sell it.

“The students have local food mentors as well, local business mentors to help get them through it, answer any questions, and they can get in

UP-SELLING: Students will develop food for the public to buy touch with them. We are still looking for those.”

Students will form their own mini business to develop a business plan for their ideas.

The students, aged between 14 to 19, will sell their products on their own stall at the EBP Market Day, which is open to the public.

During the day, students will participate in workshops and present their business plan and marketing ideas. Prizes could be awarded for profit made on the day, most innovative product, and best presentation.

Profit from each stalls will go back to the school involved.

It will all help students

BEAT IT: Hayley Chew appeared on TV for a British Heart Foundation campaign

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GOOD TASTE

develop a wider understanding of Lincolnshire food and running a small business, while also promoting the county’s culture of good food.

The Lincolnshire Outreach Network is sponsoring the market. Abi Paine, widening participation officer, said: “The Food For Thought project will be a fantastic opportunity for young people to boost their skills, learn about local food production and understand the link between the industry and what they can study at HE level – from marketing and business management to team entrepreneurship and food manufacturing.”

Coffee shop o for a charity v A coffee shop owner who has overcome heart surgery has appeared in a television campaign.

Hayley Chew, who runs The Old Butchers coffee shop in Billinghay, is seen in a British Heart Foundation advert with her children – who hold up cards saying “my mum beat it”.

The advert is encouraging the nation to sign up for the Wear It. Beat It campaign to raise £1 million for life-saving research.

Mrs Chew decided to take part after her father died following a

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SPRING 2016

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Golden year for festival gardens

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Crafty couple open bottle shop

Welcoming the new team at Old Stables The three new owners of a Horncastle coffee shop and restaurant say they have already seen strong sales and support from customers.

Married couple Kate and Andrew Giffen have bought award-winning business The Old Stables in Market Place along with Mrs Giffen’s father, Ian Forrester.

And, they say the move is already proving to be a success.

“Although it is early days, we are already seeing strong sales growth,” Mr Giffen said.

“But most importantly we are receiving very positive feedback from our customers– both regulars and newcomers.”

Mr and Mrs Giffen had been living in Switzerland before returning to England and then taking up the business.

Mrs Giffen, who runs front of

SUCCESS: Above from left; Kerry Moreton, Andrew Giffen, Tracey Fothergill, Kate Giffen, Wayne Richardson and Luke Hutchinson.

Left, afternoon tea house, said: “We want to build on the great reputation The Old Stables has already achieved and add our own personal touch. We are very fortunate that we have the enthusiasm and support of a dedicated and capable staff.”

She has a background in

op owner backs campaign y very close to her heart hereditary heart condition and she also had heart surgery.

She said: “Everyone assumes that it is an old person’s disease, but I inherited it from my dad.”

The 36-year-old was just 13 when her dad died from hypertrophic cardiomyopathy, which makes the heart wall thicker and it is more difficult to pump blood around the body.

At 29, doctors found a leaking heart valve that affects blood flow through the heart.

Three years later she was then rushed to hospital with pains SPRING 2016

customer services and administration. Her husband has technical and business skills – and experience as a chef – while Mr Forrester has trained in hotel management and a career in the food industry.

The family say they want to provide a “mouth-watering selection of hot and cold dishes, superb coffee and beverages presented in a tasteful, comfortable environment”.

They are also strong on nutrition and customers’ special dietary requirements.

“A successful business is determined by having a genuine interest in your product and going the extra distance,” said Mr Forrester. “You can enjoy the best of local foods and imaginative culinary creations without needing a second mortgage to pay for it.”

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Churches open doors for 20th year

down her left hand side and in her chest. Mrs Chew said: “I was pregnant with my fourth child and when I was at my last antenatal clinic it was picked up that I had a leaky heart valve.

“Then over a short period it got worse – all the symptoms were like a heart attack. They said I had to have surgery to get my life back.”

Mrs Chew has since been given the all-clear and is passionate about funding research. For more information visit bhf.org.uk/red selectlincolnshire.com

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Discover more of our food heritage

Vine House is one in a million for wildlife aid

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Infographic & illustrations: Clara Prieto

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EŝŶĞ ŵƵůƟ ĂǁĂƌĚ ǁŝŶŶŝŶŐ ĐŽƩĂŐĞƐ ƐĞƚ ĂƌŽƵŶĚ Ă ƉƌĞƩLJ ĐŽƵƌƚLJĂƌĚ ŐĂƌĚĞŶ ŽīĞƌŝŶŐ LJŽƵ ƚŚĞ ƉĞƌĨĞĐƚ ƉůĂĐĞ ƚŽ ƌĞůĂdž ĂŶĚ ƵŶǁŝŶĚ ŝŶ ƚŚĞ ďĞĂƵƟĨƵů >ŝŶĐŽůŶƐŚŝƌĞ ĐŽƵŶƚƌLJƐŝĚĞA ŽƐƚŽŶA >ŝŶĐŽůŶƐŚŝƌĞ W ϮϬ ϯYW Ğ? ĐĂƌŽůΛĞůŵƐĨĂƌŵĐŽƚƚĂŐĞƐ>ĐŽ>ƵŬ ƚ? ϬϭϮϬϱ ϮဓϬဒϰϬ ŵ? Ϭϳဒဒϳ ϲϱϮϬϮϭ ǁ? ĞůŵƐĨĂƌŵĐŽƚƚĂŐĞƐ>ĐŽ>ƵŬ

Hubberts Bridge, Boston, Lincolnshire PE20 3QP

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w: www.weddingbarnvenue.co.uk e: thegranary@weddingbarnvenue.co.uk

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GOOD TASTE

Couple branch out with Elm Tree B&B The couple behind an award-winning tea room have started a five-star B&B. Jonathan and Chris Wilkinson-White, pictured, have transformed a Georgian house in the Lincolnshire Wolds into hospitality venture Elm Tree.

The pair were Select Tea Room of the Year winners in 2015 with The Old Stables in Horncastle.

They sold the tea room business and properties they owned to help fund the B&B, based near Hundleby, as well as securing bank funding.

The building has been renovated and given an up-market makeover. It is due to open on March 21.

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“It was a full restoration project,” Jonathan Wilkinson-White said.

“It was a wreck, a huge Georgian house that was a repossession property.

“We found it and wanted to just change our life balance.”

It has four en-suite bedrooms, two of which are suites, and a one bed apartment. The venue is able to host weddings and can be hired out for meetings.

Mr Wilkinson-White said the pair had loved running the tea room and working with their “amazing staff ”, but felt it was time for a change.

He hopes to encourage people to holiday inside the county.

SPRING 2016

Fresh & Delicious Food edients & Beautiful Recipes Local Ingredients

th Superb mou hes, watering dis osphere fabulous atm hest with the hig e rv quality se ic

We deliver the quality that our customers have come to expect

Proud to be a member of Select Lincolnshire continually using local produce

Enviable cocktails , extensive wine lis t, drinks from around the world

For more information, contact our Restaurant Team t 01522 563 290 e restaurant@whitehart-lincoln.co.uk Bailgate | Lincoln | Lincolnshire LN1 3AR | www.whitehart-lincoln.co.uk Follow us on twitter @WhiteHartLN1

SPRING 2016

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GOOD TASTE

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Spring Lincolnshire lamb served with seasonal vegetables, game chips, hollandaise and artichoke purée

Steven Bennett, head chef at The Comfy Duck at the Oaklands Hall Hotel in Laceby, explains how to make this dish, which is currently on the restaurant’s a la carte menu. It is packed full of local, seasonal ingredients as everything from the meat and herbs, to the butter and rapeseed oil, can be sourced here in Lincolnshire. Pop to your local farm shop and stock up.

Recipe and cooking by Steven Bennett, the Lincolnshire Chef, chef patron at The Comfy Duck. Food styling by Charlotte Hay, The Creative Larder. Main lamb dish photographer: Chris Waud, GoPhoto! Leftover lamb dishes photographer: Elizabeth Clarke, Pink Feet Photography

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GOOD TASTE

selectlincolnshire.com

SPRING 2016

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“Always buy lamb from your local butcher, it’s locally sourced and much better quality. At this time of year, ask for English spring lamb and get your butcher to remove the main layer of fat. This won’t break down when cooking, and toughens up what would be a beautiful piece of lamb.”

“Artichokes are one of the most delicious, under-used vegetables in Lincolnshire“ LAMB

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Prepare your lamb the day before, as it’s going to absorb and take on all of the delicious flavours from the herbs.

1. In a bowl, or freezer bag, place the lamb, oil and herbs, seal and massage gently into the meat.

2. Place in the fridge and leave to marinate over night.

3. Remove an hour before you’re ready to cook to bring the lamb up to room temperature.

JUS

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Prepare the jus the day before when you’re prepping your lamb, as this takes a while to make, but it’s well worth it as the taste is incredibly rich and meaty.

1. Roast the chicken and lamb bones in a 200ºC oven for 40

SPRING 2016

minutes. This will colour the bones and draw out any excess fat.

2. Discard the fat and add the onion, celery, garlic, carrot, tomatoes, mushrooms, bay leaf, thyme and cover with water.

3. Place over 1 or 2 hobs, depending on the size of the pan and bring to the boil, before simmering for 10 hours.

4. During this time, every hour or so, remove any fats or impurities that rise to the surface. If it reduces too much, keep topping up with water, to make sure the bones are constantly covered.

5. Pass the liquid through a muslin cloth, discarding the bones and vegetables and saving any liquid into a heavy-based saucepan.

6. Add the red wine and redcurrant jelly to the liquid.

Reduce by two-thirds by simmering for around 2 hours until thickened and gravy like.

7. To finish, pass through a fine sieve.

This recipe will make enough for around 10-12 portions. To store any leftovers, freeze into ice cube moulds and remove from the freezer when you’re ready to use.

ARTICHOKE PURÉE

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reducing to a simmer and cook for 40 minutes until soft.

4. Add the remaining butter to the artichokes and blend to a purée.

5. Leave to one side until you’re almost ready to plate up, when you’ll need to reheat the purée.

HOLLANDAISE SAUCE

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1. Lightly scrub the artichokes with a scourer and dice.

2. Gently fry in 25g butter for 5 minutes to soften, before adding the milk and topping up with water to cover the artichokes.

3. Bring to the boil before

1. Place the egg yolks into a glass bowl and leave at room temperature.

2. Place the vinegar, shallot, bay leaf and peppercorns into a shallow pan and reduce to half.

3. Whisk the egg yolks, slowly adding in the vinegar, and place into a bain-marie, whisking over a gentle heat for around 5

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minutes until the yolks turn pale.

4. Still whisking, gradually pour in the butter a little at a time, leaving the separated butter salts to one side.

5, Once thickened, and you have the consistency of hollandaise, remove from the heat and add the fresh mint, before leaving to one side at room temperature.

VEGETABLES

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1. Place the shallots into a pan of boiling water and cook for 2 minutes.

2. Remove from the water and leave to cook on a paper towel.

Repeat this process with the carrots, cooking for 4 minutes and the kale for 1 minute.

3. Peel and thinly slice the GOOD TASTE

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Tasting notes

“The vegetables are best cooked individually and left to one side. These can be heated up for a minute in a pan once you’re ready to serve”

potato into crisps, before heating up a deep pan filled with vegetable oil and frying until golden.

4. Sprinkle with sea salt and leave to one side, as these will be served cold.

TO COOK AND PLATE UP

¤» · ½

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GOOD TASTE

Wairau Cove Pinot Noir, £8, Tesco: »EOfjK jbfMMC nWh OZIY nMVYnL G`Kb LIlKZf LO`jfô dMfnK lnZnWjf nWh `WKfWL`KCï Kaituna Hills Pinot Noir, £9.75 (when ordering a case of six), Marks & Spencer: À e`Wf fEnYOZf Ve O`WVK WV`Mô Ynhf eMVY dMnOfL dMVGW `W ¤nMZlVMVIdb'L n`MnI nZZfCô Kb`L fZfdnWK MIlCòMfh G`Wf h`LOZnCL nZZ Kbf LYV\Cô Mfh eMI`K jbnMnjKfM KbnK Kb`L HnM`fKC `L enYVIL eVMï Wishbone Marlborough Pinot Noir, £7.98, Asda: À hfZ`j`VILZC LO`jC G`Wf G`Kb b`WKL Ve lZnj\ jbfMMCô Vn\ô G`Zh MnLOlfMMC nWh bfMlLï

³¢¸ »½³»¢ ¦`WjVZWLb`Mf MnOfLffh V`Z è dnMZ`j jZVHf è MVLfYnMC LOM`d æàd lIKKfM

1. Place the seasoned lamb in a hot, smoking pan with a drizzle of oil.

2. Place skin side down and cook for 2 minutes before placing in a 160ºC oven and cooking for a further 10 minutes.

3. Remove from the oven and add the butter, garlic and rosemary, making sure to baste the lamb with all of the juices in the bottom of the pan.

4. Heat this for around 2 minutes over a medium heat before leaving to one side to rest at room temperature for around 5 minutes.

5. Once you’re ready to plate

By Jo and Paul Bycroft, owners of The Optimist Wine Bar, Lincoln fVOZf WVMYnZZC On`M ZnYl G`Kb n dVVh ¿VMhfnIE VM nW Vn\C `V]nô lIK Gf’Hf jbVLfW n O`WVK WV`M – LOfj`e`jnZZCô VWf eMVY ¢fG fnZnWhï ¢nK`Hf KV ¿IMdIWhCô nWh WVKVM`VILZC e`j\Zfô Kbf dMnOf `L OMfhVY`WnWKZC dMVGW `W Kbf jVVZfM LVIKbfMW Mfd`VWLï ·VGfHfMô KbfMf bnL lffW n èæÛ OfM jfWK dMVGKb `W fEOVMK LnZfL Ve ¢fG fnZnWh O`WVK WV`M `W Kbf OnLK e`Hf CfnMLï bf eMI`K nWh LO`jf Ve Kb`L dMnOf YnKjb GfZZ G`Kb Kbf bfMlLô M`jbWfLL Ve Kbf ZnYl nWh Kbf dnYf jb`OLô Gb`Zf Kbf LYVVKbWfLL jVYOZfYfWKL Kbf nMK`jbV\f nWh bVZZnWhn`Lf LnIjfï

10. Drizzle with the warmed up jus and in separate bowls, serve a helping of the hollandaise along with the potato crisps, which add a great texture to this dish. everything up and serve, gently warm up your hollandaise, jus and artichoke purée while placing the lamb back on to a medium heat.

6. Add the carrot, shallot and potato into the pan with the lamb and baste with all of the delicious juices.

7. Discard the rosemary and garlic clove.

8. To plate up, place a smear of artichoke purée into the middle of the plate and top with kale.

9. Generously slice the lamb and place on top of the kale along with the carrot and shallots.

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For a special starter, sides and dessert suitable for different dietary needs, see pages 40-41

GOT LEFTOVERS?

See facing page for Steven’s three recipe ideas to use up those excess ingredients SPRING 2016

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¸ À¾À¤ ¦» ³¢¸ »½³»¢ æ M`OfWfh nHVjnhVL è Z`Yfô ]I`jfh ½ VW`VWô e`WfZC h`jfh è jZVHf dnMZ`jô Y`Wjfh VM e`WfZC jbVOOfh è lffe KVYnKVô hfLffhfh nWh h`jfh è lIWjb eMfLb jVM`nWhfM ä LOM`Wd VW`VWLô LZ`jfh è Mfh jb`ZZ`ô LZ`jfh VZ`Hf V`Z nZK nWh OfOOfM KV LfnLVW

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LAMB CURRY Serves 4

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TRY THIS: As a naughty addition, add grated mozzarella and cheddar to the top before baking

PULLED LAMP WRAPS WITH HOMEMADE GUACAMOLE Serves 4

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TOP TIP: Don’t over-do it on the mashing, leave the avocado chunky as it adds more texture selectlincolnshire.com

GOOD TASTE

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GOOD TASTE

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SPRING 2016

¹³»¦½ ¹ §

The beet goes on For the past two years, organic farm Strawberry Fields has won Grower of the Year at the Select Lincolnshire awards. Among its range is the superfood beetroot. Owner Pam Bowers tells Dawn Hinsley how growing and distributing this wonder veg is a year-round business...

The black soil motivated Pam Bowers and her sons to bring their organic farm produce business to Lincolnshire.

And it’s obviously served them well as Strawberry Fields has won glory at the Select Lincolnshire’s Food, Drink and Hospitality Awards.

“For two years running, 2014 and 2015, we have won Select Lincolnshire Grower of the Year, which we were very proud of,” says Pam. She first started growing food in 1975, then brought the business to Lincolnshire in 1980.

“We were at Walpole Marsh on the Lincolnshire, Norfolk and Cambridgeshire border. We started with an acre of land and tumbledown glass houses and moved up to Stickford for more land.

“But the soil is the reason we moved here, we wanted black land and really good soil.

“We had seven acres then and over the years added to it when neighbouring fields became available.

“We have 53 acres now, which is quite a lot for organic vegetables.

“I farm with my two youngest SPRING 2016

Clyde and Dicken Bowers work with their mum at Strawberry Fields farm

‘‘

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sons, Dicken and Clyde Bowers.

We grow a wide range of crops including celery, celeriac, fennel different herbs, kale and about 30 varieties of squash,

courgettes, leeks and onions.”

Also among the diverse range of organic produce Pam Bowers and Co grow at the Stickford farm – in the Lincolnshire Fens, 10 miles north of Boston – is a superfood, beetroot.

Their beetroot year will sprint from the starting blocks at full speed in March.

Pam says they try to get a head start by planting young plants rather than just seeds.

“About four acres is given over

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to beetroot. Being organic we have to have a sound rotation, so we are not allowed to grow the beetroot back on the same piece of land for another four years.

“We start off the year planting the beetroot as plants. About the same time we also start drilling [seeds]. When we come to harvest, the ones we planted as plants are ready first.

“We drill in succession from March through to June.

“We pull the beetroot in GOOD TASTE

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bunches – five or six to a bunch – with lots of nice, green leafy top.

“Fresh beetroot is harvested from about the beginning of June until about November – as long as the tops are still green we still sell it as bunched.

“After that we take everything up and put it in the cold store to be sold loose netted without the green tops on.

“We go from planting out in March right through to taking out of store in April depending on how sales go.

“We grow several different varieties of beetroot, the ordinary red beetroot, Chioggia, the red and white stripy one – some people call it candy beetroot – white beetroot and Beetroot ‘Cylindra’, the long tapered one.

“We supply outlets in New Covent Garden [Market], we also supply an organic supermarket in Manchester, they take a lot of beetroot as well, and various box schemes which are delivered to people’s doors.

“It’s sold mostly wholesale and down in London it’s going into restaurants. Locally, our produce is also for sale in Four Seasons in Spilsby, including bunched beetroot in season.”

Pam believes organic farming produces superior-tasting crops.

“I think with organic produce

‘‘

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it’s about the flavour, they seem to be much sweeter when grown organically,” she says.

“They are not sprayed at all with any herbicides.

“When we are drilling, first of all we get the land worked, leave it fallow for a while, then we go over it with a tractor mounted flame weeder, to burn off any weeds that have come through.

“Throughout the growing season we are not allowed to spray to keep the weeds in check, so we go through with different weeding equipment.

“We’ve got a tractor-mounted brush weeder which someone sits on the back of and the brush goes between the rows brushing out the weeds.

“I know of only one other

Smiles from the Strawberry Fields team at the Select Lincolnshire Awards beetroot farmer growing organically in the county.”

But for Pam, Dicken and Clyde growing organically just came naturally. They were growing this way long before it became fashionable.

“When we set out we wouldn’t have dreamt of spraying anyway,” Pam says. “We’d moved into the country and started out in self-sufficiency with chickens, goats and a pig.

“Then we started to grow our

“There are few hours in life more agreeable than the hour dedicated to the ceremony known as afternoon tea.”

Henry James,The Portrait of a Lady

Take afternoon tea by the Drawing Room fire and indulge in the most English of traditions Served 2.30pm-5.30pm Monday to Saturday, 3pm-5.30pm Sunday

Enjoy fine dining in our restaurant or informal dining in our Terrace Bar Restaurant 6.30-9pm daily, 12-3pm Monday to Friday, 12-2pm Sunday lunchtimes Terrace Bar 12-9pm daily

For further details and menus please visit www.petwood.co.uk Petwood Hotel, Stixwould Road,Woodhall Spa, Lincolnshire, LN10 6QG 01526 352411 www.petwood.co.uk reception@petwood.co.uk

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GOOD TASTE

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SPRING 2016

¹³»¦½ ¹ §

SPELT, HORSERADISH AND BEETROOT RISOTTO WITH FENNEL AND SAUSAGES INGREDIENTS

own vegetables and sold our surplus. Organic produce was just sold conventionally back then.

“The interest in organic came in about 1985 when the supermarkets started showing an interest in it, and then the market really took off.

“Beetroot has gained in popularity recently as it’s classed as a superfood now so we get a lot of customers taking it for juicing as well – that’s the latest fad.”

But how does Pam like to eat her beetroot?

“I like a small beetroot roasted whole, I think that’s delicious.”

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METHOD

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By Rachel Green Serves 4

nWh LfnLVW G`Kb Lfn LnZK nWh lZnj\ OfOOfMï fK lVKb nL`hfï ãï ¾VV\ lffKMVVK ]I`jf `W n LnIjfOnW VHfM Yfh`IYòb`db bfnK IWK`Z MfhIjfh lC bnZeÔ LfK nL`hf nWh ZfK jVVZï àï ·fnK LKVj\ `W nWVKbfM LYnZZ LnIjfOnW VHfM Yfh`IY bfnKÔ LfK nL`hf nWh \ffO GnMYï Þï ·fnK MnOfLffh V`Z `W n èé0 L\`ZZfK VHfM Yfh`IY bfnK nWh nhh dnMZ`j nWh LbnZZVKLÔ jVV\ eVM ä Y`WIKfLô LK`MM`Wd VjjnL`VWnZZCô IWK`Z LVeKï Àhh LOfZK nWh jVV\ eVM nWVKbfM ä Y`WIKfLô LK`MM`Wd VeKfWô IWK`Z Z`dbKZC KVnLKfhï Ý Àhh ¤nhf`Mn nWh jVV\ eVM nlVIK à Y`WIKfL IWK`Z MfhIjfh KV n

Kb`j\ LCMIOï Àhh bnZe Ve MfLfMHfh LKVj\ô LK`MM`Wd VeKfWô IWK`Z nlLVMlfhô eVM nlVIK Ü Y`WIKfLï Üï Àhh MfYn`W`Wd LKVj\ô ¼ jIO nK n K`Yfï Ûï Àhh MfhIjfh lffKMVVK ]I`jf nWh jVV\ eVM nlVIK à Y`WIKfLô LK`MM`Wd VeKfWô IWK`Z jMfnYC nWh Kbf LOfZK `L KfWhfMï èéï fYVHf eMVY bfnKô LK`M `W Kbf jbffLf nWh lIKKfMô nWh LfnLVW G`Kb Lfn LnZK nWh lZnj\ OfOOfMÔ ZfK Kbf M`LVKKV L`K eVM ä Y`WIKfLï V LfMHfô h`H`hf lfKGffW eVIM lVGZL nWh KVO G`Kb bVMLfMnh`Lb jMfnYï ¸nMW`Lb G`Kb MfLfMHfh efWWfZ nWh lffKMVVK jIlfï fMHf G`Kb Kbf \nZf nWh LnILndfLï

Sunday 19th June 2016

CRAFTING A LIFESTYLE IN THE LINCOLNSHIRE WOLDS OPEN 7 days a week

BROCKLESBY

Country

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An Action Packed Family Day Out including HCF a]eD]WYY aBZ R OYD ]eZ OP[A ICYL ThPF QWYUU KPe OYD ICYL R HFWWBFW J][BeD b]NF ] dY QYPeSWc IXYWSU

KJMM _]WABeD ^ VZgBUUBYe VZPhSU `\\ ^ GeZFW \EfU KJMM

Retro, Vintage Signage, Interior Decor & Furniture

Art Gallery, Gifts antiquessalvagetimber.co.uk Home & Lifestyle.

01673 838901 Annie Sloan Chalk Paint™ Stockist & Workshops bricktreegallery.co.uk 07745 215689

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Bully Hill Top, Tealby, LN8 6JA on the crossroads of B1225/B1203

BROCKLESBY ESTATE

Brocklesby Park, Grimsby, North East Lincolnshire DN41 8PN

www.brocklesby.co.uk/country-fair SPRING 2016

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GOOD TASTE

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Peek inside professionals’ Robert Smith, head chef at Lincoln Minster School LINCOLNSHIRE CHINE-INSPIRED TERRINE Serves 10

³¢¸ »½³»¢ æ bnY bVj\L àééd jIMZC OnMLZfC èééd O`j\fh KbCYf è LYnZZ dnMZ`j jZVHf è Gb`Kf VW`VW è Zff\ æ dfZnK`Wf ZfnHfL ¤» · ½ èï Znjf Kbf bnY bVj\L `W n OnW nWh jVHfM G`Kb jVZh GnKfMï ¿V`Z eVM eVIM bVIML VM IWK`Z Kbf YfnK enZZL nGnC eMVY Kbf lVWfï æï ¹`WfZC h`jf Kbf VW`VWô Zff\ nWh dnMZ`jô KbfW LnIKf `W n OnW IWK`Z LVeK nWh VOnNIf G`Kb WV jVZVIMï äï `j\ Kbf OnMLZfC ZfnHfL eMVY Kbf LKnZ\L nWh GnLb GfZZï Znjf Kbf OnMLZfCô KbCYf nWh LnIKéfh HfdfKnlZfL `WKV n eVVh OMVjfLLVM nWh lZfWh eVM e`Hf Y`WIKfLï

ãï Znjf Kbf Y`EKIMf `WKV n L`fHf nWh OMfLL nZZ Kbf Z`NI`h VIKï àï Wjf Kbf bVj\L nMf MfnhCô LKMn`W KbfY nWh \ffO Kbf jVV\`Wd Z`NIVMï b`Zf Kbf YfnK jVVZL LVn\ Kbf dfZnK`Wf ZfnHfL `W jVZh GnKfM IWK`Z LVeKfWfhï Þï fYVHf nWh LNIff>f VIK nZZ fEjfLL GnKfM KbfW Gb`L\ Kbf dfZnK`Wf `WKV Kbf jVV\`Wd Z`NIVM IWK`Z `K `L nZZ h`LLVZHfhï Ýï bfW Kbf bVj\L nMf jVZhô LbMfh Kbf YfnK G`Kb n eVM\ï ¿MILb n èZl ZVne K`W G`Kb V`Z nWh KbfW Z`Wf G`Kb jZ`Wd e`ZYô ZfnH`Wd nW VHfMbnWd Gb`jb G`ZZ lf MfNI`Mfh KV ZnC VHfM Kbf KfMM`Wfï Üï ¢VG OZnjf n ZnCfM Ve bVj\ YfnK `WKV Kbf lVKKVY Ve Kbf K`Wô KbfW n ZnCfM Ve Kbf bfMl Y`EKIMfï Ûï fOfnK Kb`L OMVjfLL IWK`Z Kbf K`W `L eIZZô fWLIM`Wd CVIM ZnCfML nMf nL

fHfW nL OVLL`lZfï VIM VHfM Kbf jVV\`Wd Z`NIVM IWK`Z `K jVHfML Kbf KVO ZnCfM Ve YfnKï ¹VZh VHfM Kbf jZ`Wd e`ZY KV jVHfM jVYOZfKfZC nWh jb`ZZ VHfMW`dbKï èéï Z`jf nWh LfMHf G`Kb jMILKC lMfnh nWh jbIKWfC – Lff Ondf èÝï

TOP TIP: Brushing a pie or loaf tin with oil before lining with cling film helps it stick

han t e r o m r e Discov r… o f n i d e p you pop

Find your local food store at www.lincolnshire.coop

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GOOD TASTE

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SPRING 2016

cookbooks...

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SPICED PLUM CHUTNEY

“They are both easy-to-prepare dishes that take little time and effort, but look stunning on the plate as either a starter or a hearty supper.”

³¢¸ »½³»¢ àééd OZIYLï LKVWfL MfYVHfh æ LYnZZ Mfh VW`VWLô LZ`jfh àéd jMnWlfMM`fL nWh Mn`L`WL ½ KlLO e`WfZC dMnKfh d`WdfM ½ KlLO dMVIWh jIY`W ½ KlLO OnOM`\n è KLO hM`fh jb`ZZ` eZn\fL æééYZ Mfh G`Wf H`WfdnM æàéd Z`dbK YILjVHnhV LIdnM ½ KLO LnZK ¤» · ½ èï IK nZZ `WdMfh`fWKLô fEjfOK Kbf LIdnM nWh LnZKô `W n OnW nWh LK`M GfZZï æï ¿M`Wd LZVGZC KV Kbf lV`Z KbfW MfhIjf bfnK nWh L`YYfM eVM èé Y`WIKfLô VM IWK`Z Kbf OZIYL nMf KfWhfMï äï K`M `W Kbf LIdnM nWh LnZK IWK`Z KbfC h`LLVZHfï ãï ¿V`Z Kbf jbIKWfC dfWKZC eVM æé KV äé Y`WIKfLô LK`MM`Wd VjjnL`VWnZZC KV OMfHfWK `K jnKjb`Wd VW Kbf lVKKVY Ve Kbf OnWï ³K LbVIZh lf Kb`j\ nWh OIZOCï àï ÀZZVG KV jVVZ nWh KbfW jb`ZZ VHfMW`dbKï KVMf `W nW n`MK`dbK ]nMï

Horncastle Cake Art And Hobby House

Wedding and Celebration Cakes Stocking a large range of sugarcraft equipment along with icing, boards, boxes and cake decorations.

Cakes can be Vanilla, chocolate, lemon or fruit and we also make gluten free and special diet cakes. ©LW

Made fresh to order

25 North Street, Horncastle. LN9 5DX 01507 525926/522659 | horncakes@tiscali.co.uk | www.horncastlecakeart.co.uk

SPRING 2016

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GOOD TASTE

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Ivano de Serio of The Old Bakery, Lincoln

Serves 4 ROAST PUMPKIN SOUP WITH STILTON AND TOASTED HAZELNUT INGREDIENTS

500g pumpkin flesh 50ml pumpkin oil 2 cloves smoked garlic, chopped 100g butter 1 small bunch fresh thyme 100ml vermouth 100ml dry white wine 750ml vegetable stock

small pinch ground clove small pinch of ground nutmeg juice of 1 lemon salt to taste 100g toasted, chopped hazelnuts 50g Stilton, crumbled

METHOD

1. Pre-heat the oven to 180°C.

2. Dice the pumpkin, toss with the pumpkin oil, and roast for 40-45 minutes.

3. Place the butter in a deep-based pan. Add thyme and garlic and cook for 1 minute.

4. Add the roasted pumpkin and cook for 3-4 minutes, wet with the vermouth and flame.

5. Add the white wine, stock and cook for 10 minutes, season with the spices and salt and cook for further 10 minutes.

6. Discard the thyme; add the lemon juice and whizz in a blender.

7. Strain and serve with the hazelnut and Stilton.

Sadie Hirst of RJ Hirst, Woodhall Spa SIMNEL FAIRY CAKES Makes 15 INGREDIENTS

TOP TIP: Pour a little water in a couple of the empty wells in your muffin tin, it helps the cakes rise a bit

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METHOD

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GOOD TASTE

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Wendy Seabrook of Caxton House Bed & Breakfast, Skegness

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688 -$792"2(*7, )7+2,3 07/8$33 )$8#4,3 '$(!*9 .(6

GARLIC AND ROSEMARY SODA BREAD Makes one loaf

5((++&&7*2+8*"# 88#8##88 % 155( 488 .48

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INGREDIENTS

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METHOD

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“Great accompaniment for soups, on a cheese board or just on its own with lashings of butter. I started making this as we had someone who needed to be yeast-free and I didn’t want them to miss out on bread with their meal.”

TOP TIP: We store peeled garlic in oil in the fridge so the oil is infused with the flavour - perfect for this recipe

Home Cooked Food • Gifts • Deli Farm Fresh Produce • Home Grown Potatoes Breakfast 9.30-11.30 • Main Menu 9.30-4.00 Lunch Time Specials 11.30-3.00 • Afternoon Tea 2.00-4.00 Opening Times: Monday - Saturday 9.30am-4pm Sunday 9.30am-3.30pm

Scoldhall Lane, Surfleet, Spalding, PE11 4BJ Booking Advisable • Phone: 01775 680101 Email: manna@spaldingfarmshop.co.uk Find us on Facebook ‘Manna’ Coffee Shop •

www.spaldingfarmshop.co.uk

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Opening Times: Mon to Sat - 9am to 5pm Sun - 9am to 4pm ©LW

GOOD TASTE

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Time to get fresh Hannah Gilbey finds out salad’s in season all year for one producer

The crunch of a fresh, crisp salad is often associated with fitness kicks and resolutions to be healthier.

However, health-conscious consumers are now driving year-round sales of the green stuff – and want new flavours to keep them tasty.

It all means producers are working harder than ever.

Mel Miles is head of agronomy at packaged salad and vegetable producer Freshtime in Boston.

“We are definitely seeing the focus on healthy eating translating into a greater demand for salad production in winter. It doesn’t fall off as much in winter as it used to,” he said.

Freshtime has a team of chefs who scour worldwide food

TOP TIP:

Splash salad leaves with a little water if they start to wilt.

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“We are starting to see Vietnamese and Cambodian flavours in dressings in the next few months,” Mr Miles said.

Freshtime sources much of its salad leaves and vegetables from Lincolnshire growers and the

county boasts the UK headquarters for some of its biggest seed producers.

“People are really concerned about provenance, they want to know where their food comes from,” Mr Miles said.

“That is where a lot of our work comes in, to make sure we use the freshest ingredients in the best way.”

To turn a salad into a show-stopping meal, Mr Miles recommends thinking about the tastes of the individual leaves and what dressing would complement them.

“If you have bitter leaves, balance that with a sweet dressing, perhaps something with honey, so that those bitter tones are reduced,” he said.

“For iceberg, you might want to balance it with soft acidity such as sherry vinegar, or a touch of citrus zest.”

Freshtime produces packaged salads all year round

SELECT LINCS BEST PUB 2015 Great food, real beer, warm welcome Come join us for all the best Lincolnshire has to offer Find us on Facebook for weekly specials Take away beer battered fish and chips, every night 6-9

6 Trafalgar Avenue, Skegness, Lincs PE25 3EU 01754 764328 info@caxton-house.com www.caxton-house.com

We are open for lunch Tues-Sun 11.30am - 2pm and every evening from 6.30pm - 11pm

©LW

©LW

Aw a an rd-w d a inn cco in mm g co oda urs tio es n

Pepper Pot Tea Room The friendly, family run tea room serving home made and locally produced food.

Select Lincolnshire Tearoom of the year winner 2015/16 Highly Commended Business Tourism of the year 2015/16 For opening times please visit:

www.hallfarmpark.co.uk

Pepper Pot Tea Room, Hall Farm Park, Caistor Road, South Kelsey, LN7 6PR

...living life naturally Quality Eco-friendly holiday accommodation Traditional craft and cookery courses Small local history museum

for more information visit us online at

01652 ©LW 678822 æé

GOOD TASTE

Sherry Forbes Telephone: 01526 378717 Mobile: 07979 750760 Email: info@manorhousestables.co.uk The Manor House, Timberland Road, Martin, Nr Lincoln, Lincolnshire LN4 3QS

www.manorhousestable.co.uk

www.facebook.com/ManorHouseStableLincolnshire

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Country Pub, Restaurant & Motel Stixwould Road, Woodhall Spa LN10 6UJ T. 01526 353312 www.villagelimits.co.uk

Paul and Wendy invite you to stay in their large Edwardian Guest house. Relax in spacious en-suite rooms, some with sea views and balconies. Sample a hearty breakfast and if wished an evening meal inspired by the wonderful local produce.

SPRING 2016

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NO BITTERNESS BETWEEN COCOA CREATORS A plethora of chocolatiers and chocolate makers want to put Lincolnshire on the map with their delicately crafted creations.

Here, two business owners give Hannah Gilbey an insight into their complementary worlds

THE CHOCOLATIER: SPIRE CHOCOLATES

FROM BEANS TO BOXES: Duffy Sheardown and, bottom right, Lindsay Gardner. Inset are some Spire Chocolates products

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I work from my home kitchen and I sell my products at food fairs, local markets and online.

Although I do not have a shop, customers can order chocolates directly and I will deliver locally, post to any UK address or arrange customer collection from Royston’s Deli in Louth.

I also work part-time for Duffy’s Chocolate in Cleethorpes – I’m a big fan of Duffy’s products and stock his bars alongside my chocs.

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My core product range is fresh chocolate – I mean chocolates that don’t include artificial additives or excessive sugar/glucose to increase shelf life. I also make chocolate barks (shards of chocolate with inclusions) and animals moulded to my own designs.

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Most chocolatiers like me buy from a chocolate maker, we then melt the chocolate down and use it in combination with other ingredients.

I buy from two Belgian companies, both of whom offer great quality chocolate which is produced ethically.

I use lots of other ingredients for the fillings too, such as fruit, nuts, spices and honey. I source all ingredients for their flavour and quality, and use local produce where possible, such as Lincolnshire honey.

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Apart from self restraint? It’s important to understand the science in processes like tempering and making fillings such as ganache or praline.

Chocolate is very sensitive to temperature and humidity, so one of the hardest things is dealing with variations in these conditions in the kitchen.

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A small amount of very dark chocolate can act as a flavour boost when cooking things like chilli, stews, or even gravy.

SPRING 2016

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THE MAKER: DUFFY’S CHOCOLATE

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I started making chocolate after hearing a Radio 4 Food Programme that said “only Cadburys” made chocolate from cocoa beans in the UK. I was making racing cars at the time and thought “how hard can it be? I could do that”. I spent a year making small batches of chocolate at home as experiments and then rented a factory and started Duffy’s.

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I only buy fine and rare cocoa beans, from the top five per cent high quality beans in the world.

After that all I need to do is treat them as carefully as possible and try not to ruin them.

The beans are lightly roasted, have the shells taken off and then they are granite ground for about 60 hours to drive off all the bitterness and let all the natural flavours develop.

Most of my dark bars are 72 per cent but they all taste completely different because all of the single origin beans are different. I have been to farms in Guatemala, Honduras and

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Jamaica and work closely with the farmers.

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Winning the Golden Bean from the Academy of Chocolate for the best dark chocolate in the world (the Honduras Indio Rojo 72 per cent) in my first year.

It proved that I was on the right track and that I had found some great cocoa beans.

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I suggest trying a few different sorts and seeing what you can match it with.

Unfortunately, it means eating more chocolate, but you can call it research!

GOOD TASTE

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Perfect place for every occasion CRACKING CUPPA: There are handfuls of tea rooms across the county which are perfect places for a quick catch up with friends, casual family celebrations or just a get together to enjoy a brew

Hayley Bury of Modens Bakery reveals where the renowned Lincolnshire plum bread-makers love to stop for tea...

Bunty’s Tea Room

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TAKEN WITH TEA? Why not try Henry’s Tea Room too? Situated on Lincoln High Street, upstairs from Ruddocks, enjoy a varied menu with lots of local produce.

Call 01522 514113 or visit www.henrystearoom.co.uk

ALSO RECOMMENDED: Winteringham Fields

CELEBRATED CHEF: Colin McGurran of Winteringham Fields

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GOOD TASTE

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selectlincolnshire.com

Select Lincolnshire members run excellent places to eat and drink – but where else in the county would they go to celebrate a special occasion or relax on their days off?

Outstanding produce is a way of life for Jane and Terry Tomlinson of Redhill Farm. The pair offer up their recommendation for a special meal...

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For Lewis de-la-Hey, owner of Lincoln’s West End Tap and Lincoln Taphouse and Kitchen, only one venue will do...

The Hare and Hounds

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High Class Family Butchers of Woodhall Spa Multi Award Winning Artisan producers - reviving and preserving historic Lincolnshire recipes

2015-2016 Winners of Select Lincolnshire Business of the Year Award 2015 -2016 Finalists Select Lincolnshire Best Producer Award (third year) 2015-2016 Finalists Select Lincolnshire Best Retailer Award (second year) Telephone 01526 352321 or visit our website www.rjhirstfamilybutchers.co.uk Station Rd, Woodhall Spa (under the clocktower) Follow Sadie Hirst

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GOOD TASTE

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Savour and sow in spring After months of careful tending, all your hard work in the veg plot has paid dividends with a bounteous harvest. The question now is what you are going to do with all that food? And what will you start growing next? Dawn Hinsley finds out...

Spring and early summer are busy times in any gardener’s calendar.

Sowing seeds to ensure a glut of more fresh produce come summer, autumn and winter is a top priority.

Karen Gimson, a planting consultant, garden designer, writer and grower, who also works for the BBC on their gardening programmes and is currently assisting the team at Easton Walled Gardens, shares her tips for sowing veg...

INDOOR PREPARATION 1. Use well-washed seed trays and pots to prevent diseases.

2. Choose the best seed compost you can afford. I use

Dalefoot peat-free compost made from sheep’s wool and bracken – 100 per cent natural, mail order, British – it gives seedlings a good start.

3. Best to buy a small electric propagator, and sow little and often. Use fresh seeds.

4. Move seeds on to plant pots as soon as they have germinated to prevent them getting leggy.

GETTING THE GROUND READY 1. Warm the soil with cloches or black plastic. Old compost bags opened out and laid flat are good for this and it’s great to recycle.

2. The heat will encourage weed seeds to germinate.

Hoe them off before sowing veg.

3. Use a board to stand on, while sowing the seeds – it stops the soil becoming compacted.

4. Mix small seeds with sand.

It helps to ensure even sowing, and marks the area where you’ve sown.

FOR BEETROOT LOVERS: You can use the leaves as well as the beets. Harvest the beets when they are about golf ball size for the best flavour. They can be eaten raw, in salads, or roasted whole in balsamic vinegar and olive oil æã

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SENSATIONAL SPRING ONIONS 1. Choose White Lisbon for a tasty, easy spring onion. Sow sparsely in a sunny spot.

2. Thin seedlings to 10cm. You can eat the thinning crops – so nothing is wasted.

3. Grow spring onions between carrots to deter carrot fly.

TRY SOMETHING NEW: Lilia is a pretty red onion, which looks beautiful in salads. If you leave some, they will grow to full size red onions.

Delicious cooked or raw.

BEAUTIFUL BEETROOT 1. Choose Chioggia for beets which boasts pretty pink and white stripes. Prepare the soil really well. Hoe and rake until you have a fine crumbly texture.

2. Make small sowings every few weeks from early spring until late summer to keep the supply going.

3. Thin out to prevent overcrowding. You can use the thinning in salads and soups.

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SPRING 2016

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SERVES 2-4

INGREDIENTS

750g potatoes, scrubbed, boiled and cut in large cubes 250g fresh spinach, washed and roughly cut 4 tbsp olive oil 2 tsp cumin 1 tsp whole coriander 1 tsp yellow/white mustard seeds 1 tsp black mustard seeds ½ tsp fenugreek seeds ½ tsp hot paprika or chilli powder 1 onion, finely diced 2 generous tbsp tomato purÊe Salt and freshly ground black pepper

METHOD

1. Put the spices into a small frying pan (no oil). Dry fry over

a moderate heat moving frequently until you can smell the spices and the cumin is â&#x20AC;&#x2DC;poppingâ&#x20AC;&#x2122;.

2. Remove from heat and grind to â&#x20AC;&#x2DC;dustâ&#x20AC;&#x2122; in a mortar and pestle.

Set aside. Heat the oil in your wok, or a large frying pan, over a moderate heat. Add the ground spices and cook out.

3. Add the onion, and stir until soft. Add potatoes, stir thoroughly so the potatoes are coloured with the spicy oil. Add the tomato purĂŠe and stir.

4. Turn down to a low heat.

Season. Put the spinach on top of the potatoes â&#x20AC;&#x201C; do not stir â&#x20AC;&#x201C; put a lid on and leave until the spinach is wilted.

5. Stir so the potatoes and spinach combine, then serve.

SPICY SENSATION: This Indian-style dish is a great way to make the most of a glut of Popeyeâ&#x20AC;&#x2122;s favourite veg

TOP TIP: If you think that the potatoes are starting to stick, give the pan a shake or get a wooden spoon underneath the potatoes and agitate them. Add a little water if needed

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SPRING 2016

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Daring producers have Lincolnshire is often called ‘Britain’s food basket’ but there’s more to us than sprouts, potatoes and sausages. Hannah Gilbey discovers home-made haggis and village vineyards are just the start...

MEAT FEAST: Jim Sutcliffe with Meridian Meats haggis.

Photo: John Jenkins

Handcrafted Lowland haggis A Louth butcher makes such great haggis, he even manages to sell it to the Scots.

Meridian Meats in Louth has already clinched a 2015 Butchers Q Guild Smithfield Award for its Lowland haggis.

Now it plans to increase its production due to demand.

It has sold more than 650 of the Scottish specialities between Burns Night in 2014 and the same date this year.

Jim Sutcliffe, of Meridian Meats, said the year-round sales are down to local people who have tried and love its haggis – and are recommending it to relatives in Scotland.

“They say, I’ve had it here in Lincolnshire and it’s better than you have up there,” he said.

“We have been making them for about a year.

“I thought, well, it can’t be that difficult to make, and it seemed crazy to get them down from Scotland.

“We did 50 in our first batch in a trial run, and they went down so well.

“The lamb offal comes from lambs off the Lincolnshire Wolds, and Wold lamb has a

unique taste as the sheep graze on chalk grass.

“And, our beef suet comes from our own cattle, from our own farm.

“It would be nice to send more up to Scotland, we hope to increase production of them here as well.”

Mr Sutcliffe said the business is also planning to forge its way into producing six dishes of kitchen-ready food, that can be oven-cooked or microwaved to fit with people’s busy lifestyles, and even side dishes to accompany meals.

The menu is still being decided, yet Mr Sutcliffe said the business is considering whether “haggis might be a component of a dish”.

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SPRING 2016

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surprise in store Gluten-free delicacies Meanwhile, another Lincolnshire butchers has come up with a solution to help meat-lovers who struggle with gluten in food.

Handsons Butchers has come up with a recipe for gluten-free haggis.

Also in its gluten-free range are steak and chicken pies, pork pies, Lincolnshire sausages and steak burgers.

The Mareham le Fen butchers boasts award-winning pork pies, home-cured bacon and hams, local beef and pork, and lamb.

Locally made wine David Lofthouse and his wife Jennifer own Three Sisters Vineyard in Claxby.

The retired couple planted their three-and-a-half-acre vineyard in 2002 and produced their first harvest in 2006.

Bad weather in 2015 knocked out that year’s harvest and subsequently scuppered wine production for 2016.

However, they hope a good harvest this year will get them back into selling wine in 2017.

“You need about five years, or

five summers, really to get the vines growing and producing a crop,” Mr Lofthouse said.

“The main difficulty is the weather. We didn’t do well last year – we got a lot of grapes but they were no bigger than pips, they just didn’t swell.

“What we make in a year we pretty much sell the following year – [on a full harvest] we can make three different whites, a pink and a red. The taste depends on how good the summer is.”

Hog Roast And Event Catering You won’t find a tastier hog roast in Lincolnshire.

07977 417943 www.rarebreedlincolnshirehogroast.co.uk SPRING 2016

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Berry good fruit winemakers Wine doesn’t have to come from grapes, as one farm has well and truly proved.

Peaks Top Farm is based on the outskirts of New Waltham and produces Fabulously Fruity wine, made from fruit grown and harvested on the farm.

Wine-making was brought to Peaks Top Farm as a way of using excess fruit.

The first batches were made in spring 2012, and by that September the brand was officially launched.

Now, it is at maximum capacity and a new winery could be on the cards to help double production.

Production is almost carbon-neutral; the only thing not produced on the farm are the bottles.

The wines are being bought by customers across the region through the website www.peakstopfarm.com and there are summer and winter flavours.

“You always have fruit you don’t pick, and so about five years ago we said we should do something with the leftover fruit. I thought, let’s make some wine,” said partner Linda Clayton.

“We knew it would be popular.

We had no idea it would take off like this.

“Ours is 100 per cent fermented fruit. We have to have a couple of things in to make it stable, but apart from that it is genuine fruit.

“We have a bed and breakfast

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Cogglesford Watermill Historic and award winning restored watermill. Producing and selling .-!"*(0!+", )'!$*#*/$ /", )'&-* %!+01 along with other local produce.

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Fiery chilli growers

and a lot of people say, ‘I’ll take some home as it is Lincolnshire’ and ‘Fancy that being produced here’.

“The tannins in grape wine can affect some people, whereas they can find with our wine they don’t get a headache.

“Some people buy it especially for barbecues, for making into punch or with Pimms, and it is quite a talking point.

“The people on site picking raspberries and strawberries do take a bottle to see what the fruits are like in liquid form.

“My favourite is redcurrant – and as far as I know, we are the only people to produce that.”

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Lamb

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thenlive pleasercontact our Subscriptions How to de Department on 0333 777 8004 the perfect dish

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The magazine from re Select Lincolnshi Spring 2016 Issue 23 • FREE

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SPRING 2016

Ostrich meat producers

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SPRING 2016

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In the rolling fields of Moorby, near Horncastle, is a family livestock farm.

It doesn’t rear cows or sheep.

Instead, ostriches roam across its land.

Called Oslinc, it started in 1994 and was one of the very first ostrich farms in the UK. Brian Tomlin, pictured right, is a director along with his brother Russel Tomlin and sister Susan Smith.

“For the first four to five years we just had birds and were producing offspring for future breeding,” he said.

“We started with six ostriches, incubated eggs and then it snowballed. We now have 28 breeding ostriches.

“From the end of March to the end of September we get about 50 to 60 eggs from each female.

“We only incubate up to a certain time. You don’t want chicks hatching out in the middle of winter.”

After they are reared, some birds are kept for future breeding stock and the rest are used for meat.

Mr Tomlin said tourists heading to and from the

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coast stop to buy meat and the business even exports ostrich leather, which ends up in places such as the Middle East.

“The leather gets exported, as there aren’t really any tanners left in this country. They get shipped out to Spain and go from there.”

Ostrich meat is popular diced or minced in casseroles, he said.

“We have seen a bit of a boom in healthy eating, we do a lot of mail orders as well now.

“We send it all fresh.

We get 40 to 50 orders a week. Most people just pan-fry it like a beef steak.”

Oslinc also sells reliably sourced crocodile meat from South Africa and kangaroo from Australia.

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Dine in the country

Fresh, locally sourced, home cooked food served daily from 12noon Parties catered for

THE KINGS

HEAD

- T E A L B Y -

11 Kingsway, Tealby, Market Rasen, Lincolnshire LN8 3YA

01673 838347 www.thekingsheadtealby.co.uk thekingsheadtealby@gmail.com ©LW

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SPRING 2016

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Surfleet & the River Glen walk

The Mermaid Inn

Hugh Marrows suggests an extendable amble that could even end with a trip to an outdoor gym

The “big skies” of the fenlands form the backdrop to this walk.

Although a single waterway at Surfleet, the Glen originates as two rivers, the East and West that rise to the east-southeast of Grantham near Ingoldsby and Old Somerby respectively.

They meet just outside Greatford (near Stamford) then flow northeast to join the River Welland only a few yards beyond Surfleet Reservoir – the termination of Extension 1A to this walk.

Serious attempts at draining the fens only began under Dutch engineers in the 1650s.

Before then, Surfleet had been a small port some two miles from the sea, but access had often been difficult since the Glen was liable to silting. This background is reflected in Surfleet’s name, which in Old English meant “muddy creek”.

The first sluice at the Reservoir was built in 1759; the present one dates from 1879.

Surfleet village church is dedicated to St Laurence and its dramatic, leaning tower could be described as Lincolnshire’s “Pisa”. The tip of the spire is actually 6 feet 4½ inches from the vertical and on venturing inside there’s the unsettling experience of peering upwards within the leaning tower walls.

Across the road stands The Mermaid Inn, with its impressive, columned doorway.

It is mentioned in White’s Directory for 1842 and once had its own brewery.

SPRING 2016

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You’ll work up an appetite on this charming walk, which takes in the beautiful fenland around Surfleet

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Weekend serves up great chance to try delicacies Centuries of expert food production means this year’s Discover Lincolnshire weekend is a very tasty prospect, writes Sarah Botha

FINE FEAST: Preparing a medieval meal at Gainsborough Old Hall.

Photo: Anna Draper

Here in Lincolnshire, we are proud of all that our county has to offer – and what better way to discover it than through our food and drink heritage?

Sadie Hirst, artisan baker at RJ Hirst Butchers, set out to explore Lincolnshire’s medieval cooking heritage through a course organised by The Heritage Trust.

“It’s not that removed from what we would eat today, just the methods of cooking have changed and the use of spices can be a bit unusual to our palate,” she said.

The day’s course offered a whistlestop tour through the ¦`WjVZW ¾nLKZfÖ ¹Mff dI`hfh staples that would have been KVIML Ve Kbf dMVIWhL VW found in the late Middle Ages, ¤nMjb èæ nWh èä nK èènYô including the essential stock pot èæOYô èïäéOYô nWh æïäéOYï that formed the backbone of bf ¤fh`fHnZ nZZ nZ\ô many dishes, almond cream, `jKVM`nW M`LVW nWh ½nH`h boiled puddings, maslin bread © VLL ¤ndWn ¾nMKn nIZK nMf and medieval filo moneybags.

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This year, Select Lincolnshire event. will flying the flag for Lincolnshire Catering Lincolnshire produce ¿VV\ eVM Kbf Company will be with a food market at ½`LjVHfM ¦`WjVZWLb`Mf serving a selection St Marks Square, Gff\fWh nWh dfK ¿'¿ of local, Lincoln, on njjVYYVhnK`VW eVM KGV high-quality meats Saturday, March 12.

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its range of homemade butter and cream fudge.

If you’d like to stock up on your Lincolnshire essentials ahead of the heritage weekend, why not browse from the following local producers?

For a signature Lincolnshire sausage, visit Redhill Farm, which makes its sausages with fresh cuts of shoulder and belly

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pork, rubbed in English sage, which is what gives its taste.

Delicious, rich, heavily fruited plumbread is a staple at the Lincolnshire table, served with butter and thick cheese.

Pocklington Bakery’s traditional plum bread recipe spans generations and is a crowd favourite.

Other local suppliers include Modens, Myers Bakery and Welbourne Bakery.

Unique to Lincolnshire, stuffed chine is a traditional dish made with cured pork and parsley.

V.T Lancaster & Son, a traditional family-run butchers in Market Rasen, makes its own chine. Enjoy yours with salad or in a sandwich.

Smoked fish is another county favourite and Alfred Enderby Ltd in Grimsby is one of only a few independent, family-run traditional fish smoking firms left in England.

Its Grimsby traditional smoked haddock is naturally smoked overnight in 100-year-old traditional brick smoke houses above slowly smouldering embers of wood shavings, giving it the very best flavours.

To see what else is happening over the weekend go to www.visitlincolnshire.com SPRING 2016

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restaurant . wine bar . craft beer . coffee 20 THE SQUARE . RETFORD . DN22 6QD T: 01777 800230 SPRING 2016

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It’s time to put a lot on your plate

Breakfast is the most important meal of the day – so when better to tuck into quality Lincolnshire produce? Sarah Botha looks at where to buy top morning grub

The Essential Full English Breakfast. The full English. A fry-up.

Call it what you want, but there are few things in life better than a traditional fried breakfast.

A survey by online booking firm toprooms.com found that 37 per cent of people’s favourite breakfast remained the iconic fry-up over other choices such as porridge, cereals and pastries.

However, some of the classic elements like tomatoes and mushrooms may be changing, with people opting to remove them in favour of superfoods such as avocados, asparagus and salmon.

Yet the essentials like sausages, bacon and eggs remain key ingredients.

The next time you fire up the hob and pull out your frying pan, why not shake it up with

produce from some of these Lincolnshire suppliers?

SAUSAGE AND BACON

The combination of bacon and sausage is one of the essential elements to a full fry-up.

If you haven’t already, try a classic Lincolnshire sausage from Fosters butchers in Lincoln.

Buying from a local butchers such as Fosters will ensure

that your sausages are made from the best quality ingredients, making your fry-up that much more enjoyable.

Remember to pair your banger with a meaty slice of back bacon.

EGGS

Whether scrambled, poached or fried, eggs are

Country Dining Traditional village pub restaurant Serving quality, home cooked food 7 days a week.

Choose from our menu or specials board.

Range of beers wines and spirits, with a guest cask ale selection changing weekly.

The Royal Oak High Street, Martin, Lincs LN4 3QT • 01526 378777 • www.theroyaloakmartin.com äã

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SPRING 2016

can buy ‘Quack Eggs’ from the Love local range of products at your local Lincolnshire Co-op.

TOMATOES AND MUSHROOMS

the staple that ties the fry-up together.

The fresher your eggs, the better the taste, so source the free-range version from either Primrose Free Range Eggs in Wragby or Scamans Eggs in Louth.

If you’re looking for a fancier option, try duck eggs.

With bigger yolks and a lovely rich taste, they are ideally suited to those who like their eggs extra runny and gooey. You

These two vegetables are an essential to the classic full English, offering both sweetness and acidity to cut through the richness of the meat.

Mushrooms in particular offer you one of your five a day and mirror the succulent sausages and bacon.

Buy fresh produce from the Pink Pig Farm shop in Scunthorpe, which sources its food from local suppliers throughout Lincolnshire.

BLACK PUDDING

Love it or loathe it, the humble black pudding is experiencing a revival as it joins the ranks of kale, blueberries and pomegranate as a new superfood.

The blood sausage is being hailed

as a great source of iron, potassium, calcium and magnesium – giving lovers of the fry up reason to celebrate.

Pick up a Lincolnshire black pudding from Minting Farm Park in Gautby.

FISH

For some people, enjoying a serving of fish for breakfast is a great tradition on a par with the full English.

From the colonial tradition of kedgeree, a dish best described as Indian spice meets the best of British, to the revival of kippers on the breakfast plate – fish remains a quintessential British food.

It is also experiencing a surge in demand with consumers

moving towards healthier eating and an interest in refreshing old heritage favourites.

While down south, kippers tend to be top choice in the mornings, here in Lincolnshire we favour a side of smoked haddock or salmon with our breakfast.

For a local supplier try Alfred Enderby Ltd in Grimsby, which is one of only a few independent family run traditional fish smoking firms left in England.

Its smokes the fish over slowly smouldering wood shavings, infusing it with the very best natural flavours.

Whatever you choose to include in your fry-up, ensure your ingredients are of the best local quality.

Sunday Lunch 1 course - £6.95 2 courses - £9.95 3 courses - £12.95

Upgrade to a ‘Big Plate’ (extra meat, Yorkshire pudding and stuffing) for just £2.50 extra

Lunchtime Menu Served from 12pm to 2.30pm Tuesday to Saturday Inclusive One course only £6.95 2 courses either starter and main or main and dessert only £9.95

Celebrate your birthday in style with a 3 course meal on the house!*

*Birthday parties must be pre-booked and honoured within 6 days either side of your ur birthday (proof required). required).The The meal eaten by the birthday guest will be the meal given free. A minimum of three accompanying adult guests must order a main course meal. Certain dates are unavailable i.e. Christmas Day / Mother’s Day so please check when booking

AT SUTTON

40 Town Street, Sutton Cum Lound, Retford DN22 8PT SPRING 2016

01777 709408

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ANGEL’S DELIGHTS

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I am Fiona Harris, the proprietor of Angels Desserts, based at JGR Business Park in Lincoln. We are creators of luxury, handcrafted fresh desserts. I am a qualified patisserie chef, with more than 25 years’ experience in catering.

·VG h`h CVI LKnMK VIK nWh bVG hVfL KbnK jVYOnMf KV GbfMf CVI LKnWh KVhnCÎ Angels Desserts took over from Readman Desserts in 2009, which I had worked for and had left to

pursue my career in catering and business administration.

This has stood me in good stead for the varied jobs that a business owner needs to do.

Today, Angels Desserts works closely with Lincs FM and has increased its presence in Lincolnshire, Yorkshire and Nottinghamshire.

hit the catering trade in 2010 – since then it has been a battle to maintain our position and expand. It has been difficult to find support from the big banks.

Recruitment has been difficult, as has finding dedicated and qualified staff.

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I really enjoy making desserts and developing ideas.

Owning the business gives me a varied day, from customer service, administration, accounting, human resources, problem-solving and marketing.

All of these jobs give can me enjoyment each day – as well as the headaches!

We continually strive to deliver the best desserts, so that our customers can be assured in receiving the best product.

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Our aim is to buy raw ingredients where we can from locally sourced suppliers.

We are part of the Select Lincolnshire scheme and actively take part in its events to promote Lincolnshire.

We are really proud that we came second three years running in the People’s Choice category in the Select awards.

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MIXING IT UP: Angels Desserts owner Fiona Harris SPRING 2016

Perfection to us is using the highest-quality ingredients, together with our expertise of selectlincolnshire.com

over 25 years, to make a dessert we are proud of and stand by.

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We plan to open a shop within the next couple of years offering an extensive range of celebration cakes and wedding cakes.

We’d also like to build an extension to the bakery to include a class room, a cake workshop and walk-in fridges.

I will also be able to teach people in food safety up to level four and on HACCP.

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I feel really proud of myself and the team when people return to purchase from us time and again, and when people offer compliments to the team and myself about how the display unit looks when we are at markets and festivals.

Most of our trade customers have given me the nickname ‘Angel’, not surprisingly.

However, I’m proud when they say “you truly are an angel” or “you deserve your nickname” due to our customer service.

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To have an Angels Desserts shop on every high street in the country and to be known as the centre of excellence that we are.

I’d also like to be an international speaker, an author as well as a coach and trainer to the industry.

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Tastes and toasts Wedding season is fast approaching and more couples are opting for unusual, locally produced food, according to county suppliers. From US-style mobile caterers to cupcake bouquets, Lincolnshire can inspire a wedding to remember – as Hannah Gilbey finds out THE WHOLE HOG

For a wedding breakfast or evening meal with a difference, happy couples and their guests can tuck into roast lamb freshly cooked and carved by Hog Roast Lincolnshire and Classic Catering.

Rosie Armitage owns the Barton-on-Humber business, which serves hog and lamb roasts. It won Caterer of the Year at the 2013 Select Lincolnshire Food, Drink and Hospitality Awards and was highly commended in the same category in 2015.

“I think the hog roast has replaced the curled up sandwich platter at the end of the evening it is very popular to have a hot supper rather than buffets,” said Mrs Armitage.

“People now are definitely wanting something different.

“We once did a circus theme where we provided a hog roast –

PANCAKE PARTY

the bride had a full size big top in a field.

“We buy locally reared pork, and we cook it slowly with care.

“We do lamb, roasted the same way, but served with mint rather than apple sauce.

“It is a more costly thing to do as you don’t get as much meat off the lamb, but it is lovely.”

Call 01652 660978

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WfHfM dV GMVWd G`Kb ¢IKfZZnô OfVOZf ]ILK ZVHf `Kô” Lbf Ln`hï “ VYf OfVOZf nMf dV`Wd eVM YVMf Ve n efLK`HnZ KbfYfï fVOZf LKMffK eVVh KMnhfML| hV fHfMCKb`Wd CVI jnW `Ynd`Wf – ³ Kb`W\ KbnK jMfnKfL Kbf nYl`nWjf Ve n Gfhh`Wdï” Call 07757936652

Established caterers, specialising in indoor & outdoor events and contract requirements

Traditional Home Cooked Pub Food

National Events Caterers is an established provider of mobile catering units across the Lincolnshire & UK. We provide our UK sourced and Fairtrade produce to indoor and outdoor events from attractive catering units, managed by friendly, trained teams focussed on ensuring customer satisfaction.

We also offer a specialist contract service to clients, including local authorities, tourist attractions and exhibition centres, to meet their catering requirements.

Booking advised 01522 790386

Please enjoy browsing around our website for further information, or contact us to find out more.

OPEN

Monday - Saturday 12 midday - 11pm Sunday 12 midday - 10.30pm

The Melrose, Dowsdale Bank, Shepeau Stow, Whaplode Drove, Spalding, Lincolnshire PE12 0TZ Follow us on Twitter: @EventsCaterers

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Tel/Fax: 01406 330400 Mobile: 07768 991197 info@nationaleventscaterers.co.uk www.nationaleventscaterers.co.uk

FOOD SERVED

Monday - Saturday 12 midday - 2pm & 5pm - 8pm Sunday 12 midday - 2pm & 5pm - 8pm

High Street, Heighington, Lincolnshire, LN4 1JS www.butcherandbeast.co.uk

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SPRING 2016

CHEESY IDEAS

Kate O’Meara is owner of The Cheese Society, which has a shop on The Strait and an eatery on St Martin’s Lane, both in Lincoln.

She said cheese wedding cakes are becoming a hugely popular alternative to traditional choices.

“I want to be selling cheese wedding cakes to France – that is my ambition,” she said.

“People are putting more of themselves in their weddings, rather than a formula.

“We have got cheese cakes for really small parties and weddings and for individual tables.”

Crusty bread and chutneys sourced in Lincolnshire would accompany cheese wedding cakes best, she said.

Call 01522 511003

REAL BREW-SERS

Steve Marston runs Cathedral Heights Brewery at Bracebridge Heath, just outside Lincoln.

He and his wife Sammi started by brewing an ale called Just Married for their wedding in September 2011.

“It is the first brew we produced as Cathedral Heights,” he said.

“Now we have that for other couples getting married. It is getting more popular.”

Couples can choose one of its ales, or its recommended Just Married brew, to be served at their wedding.

Their choice is served in bottles with personalised labels or by keg with a personalised pump clip to be served at a bar.

SMOKING HOT

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Call 01522 530661

BAKED BUDS

½nMMfW ¿IMMVGLô VGWfM Ve ¢VïÜæ ¾n\f KIh`Vô bnL æé CfnML’ fEOfM`fWjf `W OMVhIj`Wd hfZ`j`VIL jn\fL `W b`L OIMOVLfòlI`ZKô Mfd`LKfMfh \`KjbfW VW fGfZZ Vnhô ¦`WjVZWï “³ jMfnKf jVYOZfKfZC fh`lZf jIOjn\f lVINIfKLô” bf Ln`hï “ bfC nMf jMfnKfh eMVY eZVGfM jIOjn\fLô Gb`Kf jbVjVZnKf MVLfLô YnMLbYnZZVG OfKnZL nWh LIdnM ZfnHfLï “½`LOZnCfh `W n KfMMnjVKKn OVKô KbfLf nMf OfMefjK KnlZf jfWKMfO`fjfL eVM Gfhh`WdL nWh nMf nHn`ZnlZf `W nWC eZnHVIM jVYl`WnK`VW nWh L`>fL eMVY èé LfMH`WdL KV Þéï” Call 01522 805905

Call 07792 208823

? m t e no ffe roo hy co rd W e a ua G v ha new e th at

Hemswell Antique Centres Coffee Shops We are proud of our Lincolnshire heritage at A Wright & Son. Not only is it reflected in our high quality cuts of meat, our ethics and our customer satisfaction, it s also connected to our Quality Lincolnshire Beef, Lamb & Pork which we select from our farm assured Lincolnshire Farmers. This gives us the best farm to fork traceability available.

Visit our new online shop and try for yourself!

www.awrightandson.co.uk

When you feel like taking time out from browsing the largest selection of antiques and collectables in Europe, visit our licensed Coffee Shop in Building One where, in addition to a range of refreshing cold drinks and reviving hot beverages, you can also enjoy a choice of freshly prepared meals and light snacks, using only the very best fresh, locally-sourced produce.

Open 10.00am - 5.00pm every day Building One - and - The Guardroom Caenby Corner Estate, Hemswell Cliff, Gainsborough, Lincolnshire DN21 5TJ

call: 01205 368032

01427 668389 enquiries@hemswell-antiques.com

www.hemswell-antiques.com ©LW

SPRING 2016

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©LW

GOOD TASTE

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Requiring special

Spring is full of occasions for family gatherings, including Mother’s Day, Easter and St George’s Day, so having a suitable meal for guests who cannot eat gluten, dairy, ut or lots of sugar is vital. If you’ve pulled out the stops with our masterclass, try these spectacular extras DESSERT – ORANGE POLENTA CAKE Serves 8-10 ³¢¸ »½³»¢

120g polenta 80g ground almonds 100g gram flour 1 tsp bicarbonate of soda Zest and juice of 2 blood oranges 100ml olive oil 100ml agave nectar ½ tsp orange extract 100ml soya yogurt 40g crushed pistachios, to decorate For the cashew frosting: 150g cashews, soaked in water for at least 6 hours 100ml agave nectar Juice and zest of ½ orange ½ tsp orange extract 1 tsp (heaped) coconut oil 2-3 tsp water

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Recipe by Aine Carlin, photo

by Nassima Rothacker

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1. Preheat the oven to 170°C/gas mark 3 and grease and line a 15cm cake tin.

2. For the frosting, drain and rinse the cashews and blend in a food processor with the agave nectar, orange juice and zest, orange extract, coconut oil and 2 tsp of water until completely smooth. Add more water if necessary and refrigerate until needed.

4. Mix the polenta, ground almonds, gram flour and bicarbonate of soda in a large bowl. Stir through the blood orange zest.

5. In a separate bowl, vigorously whisk together the oil, blood orange juice, agave, orange extract and yogurt.

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6. Make a well in the centre of the flour and pour in the orange and olive oil mixture. Fold gently and transfer to the prepared cake tin.

7. Bake for 30-35 minutes, until a skewer comes out clean.

9. Once baked, leave to cool briefly on a wire rack before removing it from the tin. Set aside until completely cool.

10. Slather over the chilled cashew frosting.

11. Decorate with crushed

pistachios. The cake is best eaten fresh, but will keep for up to three days.

SIDE DISH – WARM BACON, FLAGEOLET BEAN AND WATERCRESS SALAD

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What’s on in Spring 2016 SEE VISITLINCOLNSHIRE.COM FOR LATEST INFORMATION » » è À ½À

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RUNNERS UP: The popular Lincoln 10k road race will take place in April

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BLOOMING LOVELY: Enjoy a beautiful display of cherry blossoms at Doddington Hall.

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SPRING 2016

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SPRING 2016

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City of Lincoln WHERE TO STAY Castle Hotel Westgate, Lincoln LN1 3AS 01522 538801 castlehotel.net A small unique luxury hotel with m k%Kh3hr7h m! !+h +hm3! ^P -%r7^>rSG +%G!^3%7 7hr!3hY m +mghr P^3 N2hG!G ^Kh3%rN 7^s8>%shr!m3R ^rOG%!h 8m3C%rN mrk d%]W The Lincoln Hotel Eastgate, Lincoln LN2 1PN 01522 520348 thelincolnhotel.com 71 Bedrooms and stunning views ^P !+h lm!+hk3m>Y !+h 8h3Ph7! 8>m7h to stay, socialise and relax. Select -%r7^>rG+%3h j^!h> ^P !+h ?hm3 EIFDY j%N+>R l^sshrkhk EIFBW The White Hart Hotel 87 Bailgate, Lincoln LN1 3AR 01522 526222 d+%!h+m3!O>%r7^>rW7^W2C @I 3hP239%G+hk 7^r!hs8^3m3R 9hk3^^sG d%!+ m3N2m9>R !+h 9hG! g%hdG ^P -%r7^>r lm!+hk3m>Y 7^s8>%shr!m3R _%1% mrk 8m3C%rNW XT7h>>hr! 3hG!m23mr!Y 93%>>%mr! 7^7C!m%>Go

WHERE TO EAT

Doddington Café and Restaurant

Doddington Hall, Lincoln, LN6 4RU 01522 812505 doddingtonhall.com Stylish design, showcasing kitchen, garden and estate produce. Open daily for breakfast, lunch, coffee and cake, plus Friday and Saturday evenings. Book for Restaurant. ©LW 1)<0 A9/C=9 The Terrace, Grantham Street, Lincoln LN2 1BD 07956 653156 9>^NW7mPh8^3p7^W7^W2C 12>>R >%7hrGhk 7mPf 9m3 Gh3g%rN m d%kh Gh>h7p^r ^P kh>%7%^2G homemade and locally sourced P^^k d%!+ mr c!m>%mr emg^23W Cloister Refectory – Lincoln Cathedral -%r7^>r lm!+hk3m>Y -%r7^>r -$E F=A 01522 561644 3hPh7!^3RL>%r7^>r7m!+hk3m>W7^s "h>mT mrk hrH^R m Gh>h7p^r ^P P3hG+>R 83h8m3hk Grm7CG mrk >%N+! shm>GW _h m3h ^8hr m>> Rhm3 mrk ^Kh3 m dm3s dh>7^shW The Electric Bar and Restaurant ,+h [^29>h ,3hh 9R j%>!^r -%r7^>rY n3mRP^3k _+m3P $^3!+Y -%r7^>r -$F F?_ 01522 565182 h>h7!3%79m3mrk3hG!m23mr!W7^W2C The Electric Bar and Restaurant ^Kh3G ]rhOk%r%rN %r mr h>hNmr! Rh! %rP^3sm> ghr2hY 9^mGprN 2rG238mGGhk g%hdG ^P !+h 7%!RW The Green Room The Lincoln Hotel, Eastgate, Lincoln LN2 1PN 01522 520348 thelincolnhotel.com [%r%rN %r m G^8+%Gp7m!hk GhZrN mkHm7hr! !^ !+h lm!+hk3m>Y d%!+ %!G ^dr 83%gm!h 9m3 mrk hr!3mr7hW [%G+hG m3h s^kh3r %r G!R>h 2G%rN P3hG+ >^7m> ingredients. Select Lincolnshire Restaurant Winner 2014.

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Henry’s Tea Room "2kk^7CG ^P -%r7^>rY 287 High Street, Lincoln LN2 1AW 01522 514113 +hr3RG!hm3^^sW7^W2C 4 8hm7hP2>Y !3mk%p^rm> `%7!^3%mr !hm 3^^s Gh3g%rN !^8 52m>%!R P^^k P3^s P3hG+>R 7^^Chk >^7m> %rN3hk%hr!GW l^sh !^ Vjhr3RSGS P^3 R^23 !32h V-%r7^>r hT8h3%hr7hSW Langton’s -%r7^>r lmG!>hY lmG!>h j%>>Y Lincoln LN1 3AA 07725 706329 3hNmr#&L+^!sm%>W7^s 13hh hr!3R %r!^ !+h lmG!>h N3^2rkGY 8%7C 28 m 7^Khh !^ N^Y 8%7r%7 P^3 !+h N3^2rkG ^3 G!mR P^3 m d^rkh3P2> Gh>h7p^r ^P Grm7CG mrk shm>GW Lincoln Grille at The White Hart Hotel 91 Bailgate, Lincoln LN1 3AR 01522 563290 d+%!h+m3!O>%r7^>rW7^W2C q28h39 s^2!+Odm!h3%rN k%G+hGY Pm92>^2G m!s^G8+h3h d%!+ !+h +%N+hG! quality service. We deliver the dining hT8h3%hr7h ^23 72G!^sh3G +mgh 7^sh !^ hT8h7! mrk khGh3ghW The Reform Restaurant ,+h lmG!>h j^!h>Y _hG!Nm!hY Lincoln LN1 3AS 01522 538801 castlehotel.net '^kh3r X23^8hmr 72%G%rh Gh3ghk to the highest standards, using locally G^237hk 83^k27hW ,+h m!s^G8+h3h %G 3h>mThk Rh! G^8+%Gp7m!hk mrk %G m gh3R 8^82>m3 7%!R 3hG!m23mr!W ,mG!h ^P XT7h>>hr7h 4dm3k _%rrh3 EIFE mrk "2rrh3 (8 EIFD Sessions Restaurant qhGG%^rG j^2GhY -%r7^>r l^>>hNhY '^rCG "^mkY -%r7^>r -$E @j< 01522 876343 >%r7^>r7^>>hNhWm7W2C =3h8m3%rN mrk Gh3g%rN shm>G !^ 72G!^sh3G P^3s mr %r!hN3m> 8m3! ^P 83^N3msshG ^P G!2kR P^3 83^PhGG%^rm> 7^^Ch3R mrk +^G8%!m>%!R G!2khr!GW I!9*5H )! !&5 19((5=C9, Danes Terrace, Lincoln LN2 1LP G!^ChGO7^KhhW7^W2C 4 G>hhC G!R>%G+ 7mPf Gh! %r !+h 7^sP^3!m9>h G233^2rk%rNG ^P !+h l^>>h7p^rY -%r7^>rSG m37+mh^>^N%7m> s2Gh2sW l^r!hs8^3m3R 7mPf shr2 mrk km%>R G8h7%m>GW a8hr ) kmRG FIms M B8sW Stokes High Bridge Café (since 1902) 207 High Street, Lincoln LN5 7AU 01522 523548 G!^ChGO7^KhhW7^W2C '^3r%rN 7^KhhY 93hmCPmG!Y >2r7+h^r mrk mUh3r^^r !hmGW =^82>m3 7mPf %r 9hm2pP2> F*!+ 7hr!23R 92%>k%rN ^gh3O>^^C%rN !+h "%gh3 _%!+msW a8hr hgh3R kmRW The Tower Hotel and Tower Restaurant 38 Westgate, Lincoln LN1 3BD 01522 529999 >%r7^>r!^dh3+^!h>W7^W2C The Tower is a 3AA Star Hotel and F "^GGh\h "hG!m23mr!Y Gh! %r !+h +%G!^3%7 m3hm ^P -%r7^>rSG lm!+hk3m> <2m3!h3W qh>h7! -%r7^>rG+%3h j%N+>R l^sshrkhk EIF@W

WHERE TO BUY R Foster & Son FFF '^rCG "^mkY Lincoln LN2 5HT 01522 523369 P^G!h3G92!7+h3G>%r7^>rW7^W2C j^shOsmkh 8%hG mrk ^!+h3 Gmg^23R

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Doddington Farm Shop

Doddington Hall, Lincoln, LN6 4RU 01522 688581 doddingtonhall.com Beautiful and stylish shop showcasing home-grown kitchen garden produce, fab home-baked cakes, Lincolnshire and regional specialities. Full deli, butchery and bakery. Open daily. ©LW +&5 B",=9(, +5) ),> 19355 19.7),% 01522 681838 !+h>%r7^>r!hmmrk7^Khh7^s8mrRW7^W2C "h!m%> mrk d+^>hGm>h G288>%h3 ^P +%N+ 52m>%!R >hmP !hmG mrk G%rN>h ^3%N%rY 9hG8^Ch 9>hrkhk 3^mG!hk 7^KhhGW [%G!3%92!^3 ^P 7^ssh37%m> mrk k^shGp7 -m q8m0%m>h hG83hGG^ sm7+%rhGY d%!+ 9m3%G!m G288^3! mrk mkg%7hW The Naked Marshmallow Co rmChksm3G+sm>>^dW7^W2C q732s8p^2GY +mrksmkh N^23sh! sm3G+sm>>^dG %r m gm3%h!R ^P kh>%7%^2G emg^23GW $mChk 9h7m2Gh m>> ^23 emg^23%rNG mrk 7^>^23%rNG are 100% natural and use the highest 52m>%!RY hGGhrpm> %rN3hk%hr!GW B",=9(,H&"/5 19D97 ;99> I!9/5H 01522 512211 >%r7^>rG+%3hW7^^8 a23 P^^k G!^3hG 7mr 9h P^2rk m>> m73^GG !+h 7^2r!RY dh>> G!^7Chk with more than 100 locally sourced 83^k27!G %r ^23 -^gh -^7m> 3mrNhW

West Lindsey WHERE TO STAY The Grange .hT9RY /m%rG9^3^2N+ [$EF @=J 01427 788265 !+hN3mrNhm!ChT9RW7^W2C 4 dh>7^s%rN `%7!^3%mr Pm3s+^2Gh ^r m d^3C%rN Pm3sW j^sh 7^^Chk P^^k mrk 83^k27hW l^rghr%hr! P^3 /m%rG9^3^2N+ a>k jm>>Y -%r7^>r lm!+hk3m> mrk lmG!>hY jhsGdh>> 4rp52hG mrk !+h _^>kGW '9(> 19G)#5 45> ),> Breakfast By Rachel Green ,hm>9RY 'm3Ch! "mGhrY -$& DA, 07713 102773 3m7+h>L3m7+h>ON3hhrW7^W2C dddW3m7+h>ON3hhrW7^W2C ,+h 8h3Ph7! 93hmC d%!+ N^23sh! shm>GY %kR>>%7 G7hrh3RY N3hm! 7^rgh3Gmp^r mrk d+m! 7mr 9h 9h\h3 !+mr !^ dmCh 28 mUh3 m N3hm! r%N+!SG G>hh8 !^ m >^7m> -%r7^>rG+%3h 93hmCPmG! 7^^Chk !^ 8h3Ph7p^r 9R 7+hP "m7+h> /3hhrW +/55!97H 19G)#5H 6 I7) D# q!mp^r "^mkY /3mG9R [$D& *4= 01652 628071/07790 723602 !3hh!^8G7^\mNhGW7^s ,+3hh Bi 7^\mNhG P^3 28 !^ FI N2hG!GY includes indoor heated swimming 8^^>Y +^! !29Y Gm2rmY d%]Y G8m 3^^s P^3 !3hm!shr!G %r7>2k%rN kmR N2hG!GW Wold View Bed and Breakfast n2>>R j%>> ,^8Y rhm3 ,hm>9RY 'm3Ch! "mGhr -$& *J4 01673 838226 / 07976 563473 d^>kg%hd+^2GhW7^W2C l^GRY +^sh>R ^r !^8 ^P !+h _^>kGY m9^gh 83h\R g%>>mNh ^P ,hm>9RW -^7m>>R G^237hk P^^kY +^shO7^^C%rNW qh>h7!

Lincolnshire Winner 2006, 2008, j%N+>R l^sshrkhk EII#W

selectlincolnshire.com

WHERE TO EAT

Caistor Arts & Heritage Centre Cafe 28 Plough Hill, Caistor, LN7 6LZ 01472 851605 28ploughhill.co.uk Scrumptious cakes, breakfasts, lunches and snacks served in the cafe or outside on the terrace.

Open seven days, take-aways and celebration cakes available.

Dogs Welcome.

©LW

Gainsborough Old Hall, Chambers Café =m3rh>> q!3hh!Y /m%rG9^3^2N+ [$EF 2NB 01427 677348 Nm%rG9^3^2N+^>k+m>>W7^s XrH^R >%N+! 3hP3hG+shr!GY >^7m>>R G^237hk mrk P3hG+>R smkhY %r7>2k%rN G8h7%m>%!R !hmG mrk 7^KhhGY d%!+%r this unique medieval manor house GhZrNW qh>h7! -%r7^>rG+%3h j%N+>R l^sshrkhk EIFBW +&5 8F)/>/99. 19355 I&97 jhsGdh>> 4rp52hG lhr!3hY lmhr9R l^3rh3 XG!m!hY jhsGdh>> l>%KY /m%rG9^3^2N+ [$EF @,J 01427 667113 +hsGdh>>Omrp52hGW7^s a8hr hgh3R kmR FIms M @8sW l+^^Gh P3^s m Gh>h7p^r ^P +^shsmkh 7mChGY Gmrkd%7+hG mrk P3hG+>R smkh 7^KhhGW @5.HE5(( -,C2F5H 19355 I&97 jhsGdh>> 4rp52hG lhr!3hY lmhr9R l^3rh3 XG!m!hY jhsGdh>> l>%KY /m%rG9^3^2N+ [$EF @,J 01427 668389 +hsGdh>>Omrp52hGW7^s a8hr hgh3R kmR FIms M @8sW l+^^Gh P3^s m Gh>h7p^r ^P +^shsmkh 7mChG mrk 7^KhhG ^3 m P3hG+>R 83h8m3hk >2r7+ ^3 >%N+! Grm7CW Caistor Arts & Heritage Centre Cafe E& =>^2N+ j%>>Y lm%G!^3 -$) *-: 01472 851605 E&8>^2N++%>>W7^W2C q732s8p^2G 7mChGY 93hmCPmG!GY >2r7+hG mrk Grm7CG Gh3ghk %r !+h 7mPf ^3 ^2!G%kh ^r !+h !h33m7hW a8hr ) kmRGY !mChmdmR mrk 7h>h93mp^r 7mChG mgm%>m9>hW The Inn on the Green crN+msY -%r7^>r -$F EA, 01522 730354 %rr^r!+hN3hhr%rN+msW7^W2C 4dm3k d%rr%rN 7^2r!3R 829b3hG!m23mr!W 1^^k Q Gh3g%7h !^ !+h +%N+hG! standards. Locally sourced, seasonal shr2W D ,%shG ,mG!h ^P XT7h>>hr7h _%rrh3GW 4>G^ 83%gm!h k%r%rNY 92G%rhGG shhprNGb>2r7+hGW Willingham Fayre 4G+N3^gh 1m3sY $^3!+ _%>>%rN+msY 'm3Ch! "mGhr -$& D"J 01673 838123 d%>>%rN+msPmR3hW7^W2C _h smCh -%r7^>rG+%3h _^>kG [m%3R c7h73hms d%!+ d+^>h P3hG+ 7^dG s%>CW `%G%! ^23 %7h73hms 8m3>^23Y 7mPf mrk 7+%>k3hrSG 8>mR m3hmW A5775/79! +5) $99.? @)(( ;)/. A)/* lm%G!^3 "^mkY South Kelsey LN7 6PR 01652 678822 +m>>Pm3s8m3C^67hLChshW7^W2C Relax and enjoy a light lunch, kh>%7%^2G 7mCh mrk k3%rC %r ^23 !hm3^^s ^3 ^r !+h 8mp^ ^gh3>^^C%rN 9hm2pP2> ^8hr countryside. Select Lincolnshire j%N+>R l^sshrkhk EIF@W SPRING 2016

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Blyton Dairy Ice Cream More than 60 flavours of ice cream, hot and cold food, Sunday carvery, children’s play area.

Open seven days a week.

Select Lincolnshire Highly Recommended 2013.

WHERE TO STAY

Old Hall Farm, Blyton, Gainsborough DN21 3LA 01427 628355 blytonicecream.co.uk

Fulbeck Gardens Cottage

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Hemswell Antiques Coffee Shop Choose from a selection of home-made cakes and coffees or a freshly prepared lunch or light snack.

Open every day 10am to 5pm

Hemswell Antiques Centre, Caenby Corner Estate, Hemswell Cliff, Gainsborough, DN21 5TJ 01427 668389 ! hemswell-antiques.com Uncle Henry’s Farm Shop Grayingham Grange, Grayingham, Gainsborough DN21 4JD 01652 640308 unclehenrys.co.uk Award winning farm shop, butchery, cafe & conference Hd6%;%f`CP aWj` 73Wb26`bS ;W6d;;J CW236`b HWWb C277W3fiF ;W6d; 73Wb26`3C dib 73W_%b%iF dEW3bd8;` quality. Coaches welcome. Select Lincolnshire Awards 2014 & 2015, BBC One Show “Britain’s Best Sausage”.

The White Swan Hotel # .-` 03``iS h6WU`3 T$AB @)T 01724 763061 ]-%!`C]diC6WU`3P6Wj Situated in the picturesque village of h6WU`3 W_`3;WW?%iF !-` "%_`3 Rd2S ]` guarantee a warm welcome. A venue for every occasion – weddings, events and more.

WHERE TO BUY

Cote Hill Cheese

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Cote Hill Farm, Osgodby, Market Rasen, LN8 3PD 01673 828481 cotehill.com Award-winning artisan cheeses handcrafted on our farm using unpasteurised milk from our herd of dairy cows. Available from cheese shops, Lincolnshire Co-op and farmers’ markets.

The Chocolate Drop h7`6%d; Rb%fWi c-W6W;d!`S (d3?`! "dC`i /$& @"a 01673 844073 C7`6%d;`b%fWi6-W6W;d!`P6WP2?

4;; 6-W6W;d!` %C jdb` -`3`S $).

1"RRS 0/).R$ 1"RR dib !-` Td3? %C T4\"< 1"RRP $`]OPP4M`3iWWi teas now available. Book for d Nc-W6W;d!` RL7`3%`i6`KP V T Lancaster & Son Ltd 15/47 Queen Street, (d3?`! "dC`i /$& @Ra 01673 843440 or 842260 ;di6dC!`3C82!6-`3CP6WP2? 4 !3db%fWid; family butchers, sourcing produce from local farmers. Famous for Lincolnshire sausages, pork pies, -dC;`!S Cd2CdF` 3W;;CS C!2E`b 6-%i` I 7WU`b 8``HP SPRING 2016

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Primrose Free Range Eggs 01673 858379 primrosefreerangeeggs.co.uk 4 Hdj%;J 32i Hd3j 6Wi6`i!3dfiF Wi producing free range eggs from hens with unrestricted movement within !-`%3 V`;b dib C-`b ]-%6- d3` d663`b%!`b to the Freedom Food Scheme.

9 ; B!',7?6( .'(/,A 0 -2*5/6=2*/,A # )i%Wi h!3``!S (d3?`! "dC`i /$& @44 01673 843483 richardstarbuck169@msn.com .3db%fWid; Hdj%;J 8d?`3CP X%b` 3diF` of breads, cakes, pastries, savouries and Lincolnshire plumbread. Look for our speciality and healthy bread range.

MarRon Wine, Cider & Liqueurs # e3Wdb8`6?S Xdbb%iF-djS 0d%iC8W3W2F- T$AB >.a (by appointment only) 01673 818478 marroncider.co.uk sales@marronliqueurs.co.uk.

43fCdi jd?`3C WH c-W6 42 Y%i chocolate wine, cider and liqueurs for retail and trade sales. Specialising in personalised labeling.

Redhill Farm Free Range Pork /d2F-!Wi "WdbS (W3!WiS 0d%iC8W3W2FDN21 3DT 01427 628270 redhillfarm. com Farmers, producers and retailers WH $dfWid; 4]d3b X%ii%iF H3`` 3diF` pork. Find us at farmers’ markets, our farm shop or on-line. Select Lincolnshire :`W7;`CK c-W%6` 4]d3b X%ii`3 ADB@S h`;`6! /%i6W;iC-%3` :3Wb26`3 WH !-` <`d3 2012 & 2014.

Uncle Henry’s Farm Shop Grayingham Grange, Grayingham, Gainsborough DN21 4JD 01652 640308 unclehenrys.co.uk Award winning farm shop, butchery, cafe I 6WiH`3`i6` Hd6%;%f`CP aWj` 73Wb26`bS ;W6d;;J CW236`b HWWb C277W3fiF ;W6d; 73Wb26`3C dib 73W_%b%iF dEW3bd8;` quality. Coaches welcome. Select /%i6W;iC-%3` "`!d%;`3 WH !-` <`d3 2014 & Producer 2015, BBC One Show “Britain’s Best Sausage” Lincolnshire Co-op Food Stores 01522 512211 lincolnshire.coop Our food stores can be found all across the county, well stocked with more than 100 locally sourced products in our Love Local range.

01400 273989 07966 430728 www.fulbeckgardenscottage.com GOLD 4 star self-catering cottage adjacent owners vineyard. Sleeps 2-7. Hot-tub. Sorry no pets.

Weekly, weekend & short breaks.

Complimentary hamper. Select Lincolnshire Highly Commended ©LW 2012 & 2014

Wyndham Garden Grantham .W;; ed3 "WdbS (d3C!WiS 03di!-dj $0@A Aa. 01400 250909 wyndhamgardengrantham.co.uk 110 bedroom hotel recently refurbished and branded with !-` XJib-dj aW!`; 03W27S %!

-dC H2;; ;`%C23` Hd6%;%f`CS 8d3 dib restaurant. Select Lincolnshire, a%F-;J cWjj`ib`b ADB>P

WHERE TO EAT ./&!2* ;2?A/ >)%/ :'=2*'& ),?A!< Grantham NG32 2LS 01476 566116 idfWid;!32C!PW3FP2?[8`;!WiG-W2C` h27`38 B*!- 6`i!23J RiF;%C- 6W2i!3J -W2C` ]%!- b`;%F-g2; Fd3b`iCS 7d3?;dibS h!d8;`C "`C!d23di!S "%b` :;dJ cdH^S F%M dib Fd3b`i C-W7CP Hambleton Hall Hotel and Restaurant adj8;`!WiS Zd?-djS "2!;dib /RB= &.a 01572 756991 hambletonhall.com .-` 2;fjd!` %i Cjd;; 6W2i!3J -W2C` hotels with elegant surroundings and spectacular lakeside views. The Michelin-starred restaurant is rated djWiFC! RiF;dibKC _`3J 8`C!P

WHERE TO BUY

1,'A+/,/ 4',+ ),'8"=2*'& .?!6%/,A 8-10 Market Gate, (d3?`! T``7%iF :R, &T/ 01778 342239 grasmere-farm.co.uk adib c3dM`b .3db%fWid; :W3? products from outdoor bred pigs, reared on our farm. Locally sourced /%i6W;i "`b e``HS ;dj8 dib 6-%6?`i butchered to your requirements.

Lincolnshire Co-op Food Stores 01522 512211 lincolnshire.coop Our food stores can be found all across the county, well stocked with more than 100 locally sourced products in our Love Local range.

East Lindsey WHERE TO STAY Brackenborough Hall Coach House Brackenborough, Louth LN11 0NS 01507 603193 brackenboroughhall.com X%ii`3Q e`C! h`;HGcd!`3%iF aW;%bdJ %i RiF;dib ADD#[BDS h%;_`3 4]d3bP .-3`` ;2L23J d7d3!j`i!C %i d ;%C!`b cWd6aW2C`S d66WjjWbdfiF B !W A> F2`C!CP h`;`6! /%i6W;iC-%3` a%F-;J Commended 2015 & 2015/2016.

Bricktree Barn e2;;J a%;; .W7S i`d3 .`d;8J (d3?`! "dC`iS /$& @R. bricktreebarn.co.uk 07745 215689 bricktreegallery@gmail.com .-` 7`3H`6! 3Wjdif6 F`!d]dJ HW3 ]``?`ibCP /W6d; -dj7`3CS RCC` Ironheart, super king bed, slipper bath overlooking Lincs AONB, adjacent to e3%6?!3`` 0d;;`3JS i3 XW;b Y%`] aW2C`P Best Western North h-W3` aW!`; I 0W;H c;28 $W3!- h-W3` "WdbS h?`Fi`CC :RA= BT$ 01754 763298 northshorehotel.co.uk 34 Comfortable en-suite bedrooms, jdiJ ]%!- jdFi%V6`i! _%`]C WH !-` C`d dib FW;H 6W23C`P h%!2d!`b i`L! to Skegness beach.

Hambleton Bakery We bake a selection of delicious breads, savouries, cakes & desserts.

Using traditional techniques and the finest ingredients we develop the real taste of our products.

Full of flavour with no preservatives or enhancers.

Ownsworth’s Rapeseed Oil

01400 273989 www.ownsworths.co.uk Home-grown cold pressed rapeseed oil. Award winning oil including Winner “Grower of the Year” Select Lincolnshire 2015/2016.

Supplying retail, wholesale and caterers. ©LW Bassingthorpe Beef 01476 585274 bassingthorpebeef@live.co.uk Lincolnshire Angus Beef and Old Spot Pork all available from farmers markets – Lincoln Castle Square, Sleaford, Spalding and Stamford or George Centre in Grantham alternate Fridays.

selectlincolnshire.com

1 Ironmonger Street, Stamford, PE9 1PL 01572 812995 hambletonbakery.co.uk

)%/ 42,#/ 0 B+"!%$ ;2&"8'$ -2@'#/A c-d7`; "WdbS .2j8J XWWbC%b`S :RAA *h: 01526 342943 the4ge.co.uk 1W23 C!d3 b`!d6-`b 6WUdF`C C`! %i 323d; /%i6W;iC-%3`S C;``7C = W3 A +3`C7`6f_`;J'S fully equipped with enclosed garden and parking area. Select Lincolnshire a%F-;J cWjj`ib`b 4]d3b ADBAP The Grange Torrington Lane, RdC! ed3?]%!-S /$& ="< 01673 858670 thegrange-lincolnshire.co.uk A perfect 3`!3`d!S WE`3%iF 8`b dib 83`d?HdC! dib C`;HG6d!`3%iFP RL6`;;`i! Hd6%;%f`C dib 52d;%!J !3db%fWid; -Wj` 6WW?`b 62%C%i`S using local produce. Select Lincolnshire Awards 2008 - 2015.

GOOD TASTE

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Brackenborough Hall Coach House

Brackenborough, Louth, LN11 0NS 01507 603193 brackenboroughhall.com Winner: Best Self-Catering Holiday in England 2009/2010, Silver Award.

Three luxury apartments in a listed coach house, accommodating 1 to 24 guests. Select Lincolnshire Highly Commended 2015 and 2015/2016 ©LW

The Coach and Horses Hemingby, Horncastle LN9 5QF 01507 578280 ]Ra5PU?!aG _PGGa8- YF[ A-R_P!8 a Ra!8- ?I R-aG aG-A a!5 8??5 VFaGP\9 IaPRG9 YRPZ-5 [aR "-aGA, Select Lincolnshire Highly Commended 2008. ]aA\-A ?I D;Z-GG-!Z@F!!-R=FY JOLO=JOLL,

RJ Hirst Family Butchers High Class Family Butchers of Woodhall Spa 2015-2016 Select Lincolnshire Business of the Year, 2014, 2015 and 2016 Finalist Select Lincolnshire Best Producer, 2015 and 2016 Finalist Select Lincolnshire Best Retailer.

Countryside Alliance “Rural Oscars” Finalist Best Butchers Shop East of England 2014 British Pie Awards Bronze and Silver Winner 2014 and 2015 (Pasty and Steak Pie)

www.rjhirstfamilybutchers.co.uk Follow Sadie on Twitter Sadie Hirst@RJHirstbutchers | sadiehirst@btinternet.co.uk Station Road, Woodhall Spa, Lincs, LN10 6QL Tel 01526 352321 | Situated near the world famous Dambusters Memorials

Seacroft Holiday Estate Enjoy award-winning accommodation, first class service and top quality food and drink right next to miles of unspoilt sandy beaches.

Select Lincolnshire Winner 2015

Sutton Road, Trusthorpe, LN12 2PN 01507 472421 ! www.seacroftcaravanpark.co.uk

©LW

Caxton House Four-star Silver guesthouse, ensuite rooms, sea view/balconies.

Home-made food using local produce, licensed bar.

Winner of Skegness Accommodation, Business and Green Award 2015. Also winner of East Midlands Best Hidden Gem 2011, Select Lincolnshire B&B Awards Winner

6-8 Trafalgar Avenue, Skegness, PE25 3EU 01754 764328 ! info@caxton-house.com www.caxton-house.com '3D! )"3@ 242 *,8 05B*#3D South View Lane, South Cockerington, Louth LN11 7ED 01507 327209 west-view.co.uk +&3 9C% 9,,: '/*#7% Market Place, Wragby, Lincoln LN8 5QU 01673 858768 theivywragby.co.uk ]Ra5PU?!aG R-IFR[PAS-5 YF[ a!5 restaurant with 4 Star all en-suite aZZ?""?5aU?!2 A-R_P!8 \S- 4!-A\ YR?5FZ- A?FRZ-5 IR?" G?ZaG AFYYGP-RA2 ^P\S 4!- ^P!-A a!5 R-aG aG-A, Converted barn in rural village, R-Ga; a!5 R-ZSaR8-2 IRP-!5G9 a\"?AYS-R- ?B-RP!8 VFaGP\9 a!5 Z?"I?R\, NPAa[G-5 aZZ-AA a!5 aGA? A-GI=Za\-RP!8 Z?/a8-A, Select Lincolnshire Highly Commended 2015 and 2015/2016.

WHERE TO EAT

Alford Manor House West Street, Alford, LN13 9HT 01507 463073 www.alfordmanorhouse.co.uk Enjoy home-made cakes, snacks or light lunches in the tea room of this historic, thatched manor house. ©LW See website for opening times

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GOOD TASTE

©LW

Batemans Brewery & Visitors Centre Salem Bridge Brewery, .aP!c--\2 :M-8!-AA bDJE EQD 01754 882009 bateman.co.uk/visitors+centre KY-! .-5!-A5a9 \? :F!5a9 \? \S- 8-!-RaG YF[GPZ [F\ PA !?^ a 8R-a\ _-!F- I?R YaRU-A a!5 weddings including holding a GPZ-!Z- I?R ZP_PG Z-R-"?!P-A,

The Countryman )SaY-G @?a52 7!8?G5"-GGA PE25 1ND 01754 872268 countryman-ingoldmells.co.uk .aR" a!5 IRP-!5G9 _PGGa8- YF[ A-R_P!8 S?"-="a5- I??5 ^P\S 5aPG9 AY-ZPaGA, baRU-A Za\-R-5 I?R, <?"- ?I 3-PGa )?/a8- +R-^-R9,

Farmer Brown’s Ice Cream Woodrow Farm, Sutton Road Huttoft, Alford, LN13 9RL 07946 485549 farmerbrownicecream.co.uk Ice cream parlour, tearoom and small farm shop set within a working mixed farm by the seaside. ©LW

The Five Sailed Windmill 32 East Street, 0GI?R5 3'LH #D< 01507 462136 aGI?R5=^P!5"PGG,Z?,FM +-aFUIFG ^?RMP!8 ^P!5"PGG P! a 5-GP8SWFG G?ZaU?!2 A-GGP!8 A\?!-8R?F!5 c?FR2 Z-R-aGA2 YR-A-R_-A a!5 8P>A, b?YFGaR2 award-winning tea room ?B-RP!8 ZaM-A a!5 GP8S\ "-aGA

Kenwick Farmhouse Nursery and Tea Room Kenwick Road, Louth LN11 8NW 01507 606469 kenwicknursery.co.uk Freshly made home-cooked meals, cakes and Sunday lunches (including 8GF\-! IR--T2 FAP!8 G?ZaGG9 A?FRZ-5 YR?5FZ-, KY-! ]F-A5a9=:F!5a9 a!5 Bank Holiday Mondays.

+&3 9C% 9,,: '/*#7% Market Place, Wragby, Lincoln LN8 5QU 01673 858768 theivywragby.co.uk ]Ra5PU?!aG R-IFR[PAS-5 YF[ a!5 restaurant with 4 Star all en-suite aZZ?""?5aU?!2 A-R_P!8 \S4!-A\ YR?5FZ- A?FRZ-5 IR?" G?ZaG AFYYGP-RA2 ^P\S 4!- ^P!-A and real ales.

Myers Bakery, Café Tearoom & Deli 18-20 The Bull Ring, Horncastle LN9 5HU 01507 525871 myersbakery.co.uk 0 \Ra5PU?!aG Ia"PG9 [aM-R9 [FAP!-AA P!Z?RY?RaU!8 a ZaI( \-aR??" a!5 5-GPZa\-AA-!, `a"?FA I?R \S-PR award winning Lincolnshire YGF" G?a_-A, :-G-Z\ 3P!Z?G!ASPRHighly Commended 2013.

Just Elleven 11 Market Street, :YPGA[9 bDJH CQ] 01790 755669 simonsbutchers.co.uk 0RUAa! [R-a5A2 ZaM-A2 [-AY?MAa!5^PZS-A2 5-GPZP?FA 4GG-5 R?GGA2 [FB-\A Za\-R-5 I?R, :\?M-A Z?B-and teas. Eat in or take away.

+&3 =(8 E!*7(3D ? 05133 ;5AD3 Market Place, Horncastle LN9 5HB 01507 523253 theoldstables-horncastle.com N?F[G- a^aR5 ^P!!P!8 4!- 5P!P!8 [PA\R? ?B-RP!8 G?ZaGG9 A?FRZ-5 YR?5FZthat changes with the seasons.

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Petwood Hotel Fabulous food, friendly service and a historic setting make Petwood a favourite for local dining and short breaks

Stixwould Road, Woodhall Spa, LN10 6QG 01526 352411 petwood.co.uk ©LW

The Village Limits Multi award winning country pub with rooms, serving great local produce, local ales and a warm welcome. Open Tues Sun 12-2 and every night from 6. Takeaway also available

Stixwould Road, Woodhall Spa LN10 6UJ ,(#'" %'%%(' 3 *$551&)5$4$.0/+2/-! selectlincolnshire.com

©LW

Petwood Hotel :U;^?FG5 @?a52 .??5SaGG :Ya LN10 6QG 01526 352411 Y-\^??5,Z?,FM `a[FG?FA I??52 IRP-!5G9 A-R_PZ- a!5 a SPA\?RPZ A-*!8 "aM- \S- b-\^??5 a Ia_?FRP\- I?R local dining and short breaks. )"((*#3 >"."!D 05A,!/% <A7: Restaurant & Motel :U;^?FG5 @?a52 .??5SaGG :Ya 3'LO &XQ OLCJ& HCHHLJ villagelimits.co.uk :-G-Z\ 3P!Z?G!ASPR- 4!aGPA\A JOO&=JOLE, `RP-!5G9 YF[ ^P\S E A\aR aZZ?""?5aU?!, .- A-R_- 8R-a\ IR-AS G?ZaG I??52 G?ZaG aG- a!5 G?_-G9 Z?B--, +&3 $*"(@*% +*C3/, -7% Main Road, Aby, !-aR 0GI?R5 3'LH ON@ OLCO% E$O&%& 5a^!18Ra!8-"PGG,IA!-\,Z?,FM 0^aR5 ^P!!P!8 IRP-!5G9 Ia"PG9 RF! YF[, KB-RP!8 S?"- Z??M-5 -;\-!AP_"-!F a!5 AFY-R[ R-aG aG-A \?? = 4!5 FA ?! `aZ-[??M, SPRING 2016

¦³ ³¢¸ Sea Breeze Restaurant 10-12 High Street, n2[]o ]o nfj -$DC CW? 01507 441548 Efj83ff0fN3fE!j23jo!U6]U2A 4 =]ef=Q EfjE%hf 3fE!j23jo! 2E%oM =]6j==Q E]236fh 73]h26fU nf3e%oM +]pfpjhf O]]hY =%6foEfh 8j3Y =2o6+mpf joh fefo%oM pfo2Y n2ohjQ =2o6+fEU nf=f6! -%o6]=oE+%3f g%M+=Q i]ppfohfh CGDBU

WHERE TO BUY

Field Farm Free Rangers

Field Farm, High Toynton, Horncastle, LN9 6NL 01507 523934 fieldfarmshop.co.uk

Farm shop selling our own rare-breed Berkshire pork, sausages, bacon and gammon, lamb, chickens and eggs. Also home-produced and ©LW local vegetables.

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WHERE TO BUY

Cogglesford Watermill

East Road, Sleaford, NG34 7EQ 01529 413671 during opening hours 01529 308102 NKDC Tourism unit cogglesfordwatermill.co.uk Historic working watermill in picturesque setting. Stone-ground wholemeal and white flour mill milled on site and other locally produced goods for sale. ©LW

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selectlincolnshire.com

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WHERE TO BUY

Abbey Parks Farm Shop

Parks Farm, East Heckington, Boston, Lincs, PE20 3qg 01205 821610 Abbeyparks.asparagus.co.uk Open 9am - 5pm, Monday to Saturday, 9.30am - 5pm on Sunday. Vast selection of home-grown and local vegetables, cheeses and meats. Coffee shop serving home-cooked food and Sunday lunch. Select Lincolnshire Highly Commended 2012. Visit our Butchers shop - Boston Sausage. ©LW

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Strawberry Fields 01205 480490

www.strawberryfieldsorganics.co.uk

Family-run business, growing organically since 1975. Lettuces, fresh herbs and a wide range of vegetables, including the more exotic and unusual, supplied wholesale. Select Lincolnshire Grower of the Year 2014 and 2015.

GOOD TASTE

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A Wright & Sons We are proud of our Lincolnshire heritage at A Wright & Son. Suppliers of high quality cuts of beef, lamb and pork Nursery Road, Riverside Industrial Estate, Boston, PE21 7TN

01205 368032 ! www.awrightandson.co.uk

©LW

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South Holland WHERE TO STAY

North Lincolnshire WHERE TO STAY Winteringham Fields Restaurant with Rooms A h%:_`2 h!2``!S X%i!`2%iG,djS $W2!, .%i5B T$A; #$T DA)@= )??D#+ \%i!`2%iG,djV`:bBQ5WQ1> X%i!`2%iG,dj 0%`:bB %B Wi` WI !,` jWB! %ib%_%b1d: dib B`52`! 6:d5`B LW1 5W1:b \%B, !W B!1j7:` d52WBBS \%!, di dj7%`i5` dib 51%B%i` !W 2%_d: R12W6`MB Vi`B!Q

WHERE TO EAT

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Award-winning Harrisons Restaurant is Barton-Upon-Humber's most popular eating establishment. Offer a relaxed informal breakfast and lunch service traditional British Sunday lunch and a stylish, modern dinner service showcasing local Lincolnshire produce.

12 Market Place, Barton Upon Humber, DN18 5DA 01652 637412 ! harrisons-barton.co.uk

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North East Lincolnshire

WHERE TO EAT

The Chestnuts 3A)S (d%i "WdbS /`bi`LS h6d:b%iG 9RA@ Deh DA=D+ ?+?A@?

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GOOD TASTE

Winteringham Fields "`B!d12di! \%!, "WWjB A h%:_`2 h!2``!S X%i!`2%iG,djS $W2!, .%i5B T$A; #$T DA)@= )??D#+ \%i!`2%iG,djV`:bBQ5WQ1> X%i!`2%iG,dj 0%`:bB %B Wi` WI !,` jWB! %ib%_%b1d: dib B`52`! 6:d5`B LW1 5W1:b \%B, !W B!1j7:` d52WBBS \%!, di dj7%`i5` dib 51%B%i` !W 2%_d: R12W6`MB Vi`B!Q

Harrisons Restaurant

Stennetts Farm Cottages

Moulton Eaugate, Spalding, PE12 0sx 01406 380408 or 07743 828405 stennettsfarmcottages.co.uk In the heart of the highly productive Lincolnshire South Fens, superb accomodation is offered in our four-star ©LW farm cottages.

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WHERE TO STAY @*+(*-;D >*(( >5!2( ed2!Wi h!2``!S .d5`7LS /2%jB7L T$?) ).0 DA=)@ &)@@=& Wd>:dibB,d::,W!`:Q5WQ1> $`B!:%iG %i 7`d1gI1: .%i5W:iB,%2` 6d2>:dibBS !,` Yd>:dibB %B 6`2I`5!

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selectlincolnshire.com

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WHERE TO EAT

Alfred Enderby Ltd

Malclure Street, Fish Docks, Grimsby, DN13 3NE 01472 342984 alfredenderby.co.uk A 100-year-old smokehouse in the heart of the fish docks producing smoked haddock and salmon. Visit or buy online.

Open weekday mornings 8am-1pm. ©LW

The Comfy Duck

Oaklands Hall Hotel Barton Street Laceby, DN37 7LF Tel 01472 872248 www.thecomfyduck.com Award-winning restaurant set on the outskirts of Grimsby, run

by Chef Patron, Steven Bennett and his team serve locally sourced, seasonal produce with a modern twist. ©LW Humber Royal Hotel and Brasserie .%U:`5Wd!`B "WdbS /2%jB7L T$?= =.< DA=)@ @=DD@= !,`,1j7`22WLd:,W!`:Q5WQ1> 0W12 B!d2 ,W!`: \%!, WiB%!` e2dBB`2%` B`2_%iG :W5d: 62Wb15` d:: bdLQ cd!`2%iG IW2 16 !W ?DDQ 9dgW d2`d W_`2:WW>%iG /2%jB7L /W:I c:17Q

WHERE TO BUY Chapman’s Seafoods Ltd DA=)@ @+#&)A 5,d6jdiBVB,5d>`BQ5WQ1> 92Wb15`2B WI ,dibjdb` GW12j`!

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Caterers & 8C-9B5- )2-C2D Batemans Brewery & Visitors Centre hd:`j e2%bG` e2`\`2LS SPRING 2016

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Lime Restaurant A fine dining restaurant serving high quality food at exceptional prices. Customers return time and time again. Open from Tuesday to Friday and Thursday evenings (term time).

Reservations: call 10am - 2pm (Tues - Fri) 01205 313220 email lime@boston.ac.uk.

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Boston College, Skirbeck Rd, Boston PE21 6JF ! boston.ac.uk

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Where poppies go Lincolnshire County Council’s tourism development manager Mary Powell goes through a First World War soldier’s Somme diary The iconic sculpture Poppies: Wave by artist Paul Cummins and designer Tom Piper will visit Lincoln Castle between May 28 and September 4, presented by arts experience programme 14-18 NOW. The ceramitc flowers were part of the 2014 installation ‘Blood Swept Lands and Seas of Red’ at the Tower of London, which marked every British death in the First World War. This year marks the 100th anniversary of the Battle of the Somme. Seven Lincolnshire battalions fought there, and having the poppies is a very fitting tribute.

To commemorate 1916, there will be a number of events and exhibitions marking not just the 9,000 lost Lincolnshire lives, but what was happening on the home front, too.

Preparations are well under way, such as transcribing a tiny First World War diary.

The leather 1916 diary measures just 5cm by 8cm, and is largely written in pencil by J. T. Allison. The Charles Letts publication was called a waistcoat pocket diary and had been a gift from his mother.

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GOOD TASTE

AIDE MEMOIRE: John Allison’s tiny diary is largely written in pencil and records life in the trenches in France during 1916 Josh Hunt, a 16-year-old from Sleaford who is doing work experience at the county council, photographed every page and is now transcribing the handwritten pages.

Some of the entries list pay, meals and the humdrum of training, issue of equipment and inoculations.

John Allison used the front of the diary as an address book and kept up an extensive correspondence with friends and family, always recording letters both sent and received.

During the First World War,

the postal service was remarkably efficient, with letters taking just three days from home to the trenches.

Some of the entries are laconic: “Boulogne a very dirty and dusty, rotten place” or, on one Sunday: “Rock of Ages with guns accompanying”.

One August Bank Holiday Monday he wrote rather sarcastically: “Moved from one part of camp to another, best holiday I have ever had.”

Other entries are painfully brief: “Anderson blown to pieces” and the bible reference:

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“Revelations 4:1”. In September and October, his entries become more detailed as the fighting intensifies.

“Excursion to the firing line to carry ammunition (failure) returned just before dawn (rum issued) two or three hours sleep in reserve trenches,” on September 23, 1916.

Official records show that 18 men were killed in this attempt.

On September 25, 1916, he wrote: “7am move into trenches ready for attack. 12.35 hrs attack commences, over the top, got hit after about 5 mins, fell in shell SPRING 2016

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hole, moved at dusk for dressing station, transferred thro trenches and open ground under fire.”

Battalion records exactly match John’s account and finishes: “Throughout the long hours until nightfall the battalion (or rather the survivors of it) lay there out in the open, no wounded could be brought in.”

For the next week or so, he recounts wounds dressed, cigs issued, letters received and sent, meals eaten, “raining as usual” and “Doctor marks me DE which I am told means blighty”.

Some abbreviations mystified us, but then become clearer later on in the diary, so “2nd W of W” meant nothing until he wrote out in full “8th Week of Wound”.

John returned to France in 1917 and was assigned to a new battalion.

Originally he was in one of the Pals battalions, but a new policy of integration had been introduced as whole neighbourhoods had been lost in one attack.

For example, on July 1, 1916, the first day of the Battle of the Somme, 1,000 SPRING 2016

Grimsby ‘Chums’ took part in the attack – 502 became casualties. John received another wound, that was treated in France, but saw out the rest of the war safely.

We are grateful to his son, Christopher – who fought in Bomber Command during the Second World War – for sharing this diary with us.

There are so many stories from the First World War, such as the Beechey Boys – eight brothers who went to war and only three returned.

Many fishermen from Boston and Grimsby were captured by the German navy while out fishing, made prisoners of war and saw their trawlers sunk.

Engineering works in Grimsby, Gainsborough, Grantham and Lincoln moved to the production of munitions and Lincoln became one of the largest centres of aircraft production in the world.

John Allison

Unidentified young soldiers with the badge of the Lincolnshire ‘Chums’ Regiment on their caps. Picture: Phil Brewill

refers in his diary to “Loads of aeros” – giving the sense of how unusual planes then were.

By early 1915 the Western Front was stymied with neither side being able to advance.

A protected way of moving across the ground was needed.

Lincoln’s William Foster & Co designed and tested the world’s first track driven armoured vehicle, ‘Little Willie’.

Further design improvements were made and the tanks were

The waistcoat pocket diary had been a gift from John’s mother selectlincolnshire.com

put into production. They were described by the Daily Mail as “like toads with no wheels or legs”.

Many women volunteered to help with the war effort, but there was much opposition to women taking on men’s jobs, but as the war continued they became essential.

In Lincolnshire the ’munitionettes’ made planes, shells and, of course, the new tanks. The munitionette story is fascinating and shows how our social history was changing.

When the judges from 14-18 NOW visited Lincoln Castle, they were struck by Magna Carta’s proximity to the location of the poppy installation.

The message of freedom that it still encompasses, that no person may be persecuted by power, has great resonance 800 years on.

GOOD TASTE

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Mountain’s Boston Sausage are a fourth generation family butchers specialising in finest quality handmade Lincolnshire sausages.

Food, Drink & Hospitality Awards

2013, 2014 & 2015

People’s Choice Winner People’s choice award WINNERS 3 years running.

Since 1852 we have been trading from our shop in Boston, but due to the popularity of our products we now sell throughout the UK. Due to the popularity of the business our third retail outlet was opened in May 2015.The new artisan butchery is located at Abbey Parks Farm shop on the A17 at East Heckington.

Here you will find a contemporary butchers shop selling our famous sausages, cooked meats and a fantastic gourmet range.Within 6 months this branch won the “Taste of Excellence” award for New business of the year so is well worth a visit.

For customers further afield our interactive website offers our latest oven ready products, meal deals and firm favourites at great prices, delivered fresh to your door for just £4.95. Our website also brings you a new monthly recipe, latest news, photos and special offers.

Since 2007, we have been selling our famous sausages on London’s Borough Market.

Proud winner of the Observer Food Magazine’s “BEST MARKET IN THE COUNTRY”competition.

You can also find our products at various food fairs, shows and quality independent retailers around the country.

High Street Boston, Abbey Parks East Heckington, online and at London’s Borough Market.