good taste summer edition 24

Porktenderloin

Step-by-step instructions for this summer stunner

taste

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ã GOOD TASTE selectlincolnshire.com SUMMER 2016

Although Three Counties Delitakes its name from its locationclose to Cambridgeshire andNorfolk, this Long Sutton-basedbusiness is a new member ofSelect Lincolnshire for Food.

Owners Anthony and KirstyBowen started out with abusiness called Man MadeFoods, specialising in handmadesausage rolls.

They quickly won plaudits,including Great Taste Awards in2015 for their rare breed andspicy sausage rolls.

Using their shared passion forgood food, the husband-and-wifeteam set up their deli cafe justover a year ago.

It offers handmade dough forits pizzas, alongside fresh breadfor sandwiches, and is a strongsupporter of other localproducers and businesses.

Everything is prepared toorder, including breakfasts,which include the couple’shome-cured bacon andhandmade sausage.

Each product in the deli hasbeen carefully chosen and tastedso the Bowens can offerexperienced advice on culinarytastes and recipes. There is alsoa takeaway menu and evenhampers for special occasions.

Lincolnshire deli haseye on three counties

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EYE ON THE PRIZE:Sadie and RussellHirst with theirwinning pies

FAMILY EFFORT: Kirsty and Antony set up their deli cafe just over a year ago

GOOD TASTE àSUMMER 2016 selectlincolnshire.com

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Laughing Dog’s vintage vandelivers a modern message

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Laughing Dog, one of the fewpet food manufacturers in theUK to bake its entire range ofdog food, has revealed its fullyrestored vintage van, nowknown as TED.

Named after the firm’sfounder, Ted Grant OBE, this1951 Morris J-Type van hasbeen lovingly restored by Ted’sgrandson, William Grant, aclassic vehicle enthusiast, atthe bakery’s site in Boston.

As the 18th-oldest vehicle ofthe original 44,000 made, TEDis one of few survivors.

Taking more than 1,750 manhours to complete, with each ofthe 60 different sections of itsmake-up demandingtraditional metal-workingtechniques, the restorationproject has been no easy feat.

“Sheet metal can behave inthe most peculiar of ways,”said William, who has a keeninterest in metal work.

“It has certainly been a steeplearning curve for me and avery great privilege to work onsuch a rare piece.

“Once I had brought the van

UNRECOGNISABLE: Bakery van TED after, and below, before its restoration

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Pork producers reach awards final

FINALISTS: Uncle Henry’s owner Steve Ward and general manager Emma Ward

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back to its original state bykeeping all of the originalfeatures to ensure forauthenticity (apart fromadding a later engine capableof better performance andspeeds), its signage waswritten by hand by MervinDove, a skilled craftsman alsobased in Lincolnshire, who hasmore than 50 years ofexperience and is one of only ahandful capable of such workin the UK.

“Mervin was able to createthe authentic imagery, scriptand feel that would have beenexistent on the originalarticles.”

TED was officially unveiledto the Laughing Dog team backin March by Alexandra Grant,William’s sister.

Visitors were invited to havetheir photo taken with thefamily-run bakery’s van andto learn more about itsrestoration story.

TED appeared at Crufts andwas set to tour the country.

Laughing Dog is part of FoldHill Foods Ltd.

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Þ GOOD TASTE selectlincolnshire.com SUMMER 2016

Savage Skills. Over in the ShowGardens and Floral Art sectionyou can browse and admire thebeautiful blooms, then it’s timeto shop at some of the 600 tradestands, selling everything fromhandbags to hot tubs andcombines to candles.

Visitors can jump aboard theland train to visitthe cows, sheep,pigs and an arrayof new andtraditional farmmachinery.

The Food Courtwill be brimmingwith Lincolnshire

produce and, new for 2016, theLincolnshire Kitchen plays hostto some of the finest foodproducers and chefs from acrossthe country who willdemonstrate their deliciousrecipes using local produce.

See lincolnshireshow.co.uk forfurther details.

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Meet some of the local producers who will be there,all of whom are Lincolnshire family businesses...

The Lincolnshire Show is one ofthe best county shows, offeringspectacular entertainment, food,shopping, livestock and equineclasses, and a whole host ofother things to see and do.

Now in its 132nd year, theLincolnshire Show has growninto one of the county’s flagshipannual events.

Regularlyattracting morethan 60,000 visitorsacross two days,this year’s event onJune 22 and 23promises anotheraction-packedline-up.

You’ll be spoilt for choice withexciting acts, classes andperformances in the Main Ringand Countryside Ring,including the JCB DancingDiggers, freestyle motocrossriders Broke FMX and daredevilmountain bike stunt team

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Showing offfor 132 years

GOOD TASTE ÝSUMMER 2016 selectlincolnshire.com

RESTAURANT

Bailgate | Lincoln | England

New Spring MenusIntroducing our

Come and sample our NEW lunch and evening menus at

a restaurant that offers the highest quality of service and superb

mouth watering, freshly prepared dishes in a fabulous atmosphere.

Call us on 01522 563 290 Email [email protected]

Bailgate | Lincoln | LN1 3AR | View menus at whitehart-lincoln.co.uk

Ü GOOD TASTE selectlincolnshire.com SUMMER 2016

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Sunnier days mean enjoying lighter meals. Here, Shaun Lees, directorof Hemswell Court, and his son Josh show us how to deliver some oftheir favourite summer eats, along with creative leftover ideas to addsome excitement to your midweek dinners...

Tenderloin of porkstuffed with prunes, apricots and herbs, servedwith baby turnips, courgette and carrots, with

a honey and wholegrain mustard sauce

GOOD TASTE ÛSUMMER 2016 selectlincolnshire.com

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MEET OUR CHEFS

Top Tip: Rolling themeat keeps in themoisture. This is alsowhy you create a drystuffing mix - so itsucks up pork juices

PORK AND STUFFING

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¤»�· ½Ö1. Preheat the oven to

190°C/375°F/gas mark 5.2. Trim the pork fillet to

remove any fat.3. Flatten the pork using a

sharp knife so it’s ready to roll.This is best done by making along cut at the top of the filletand making a similar cut on theopposite side to open it up.

4. Prepare your filling ofprunes and apricots by cuttingthem into small pieces, then mixthem with your stuffing.

Be careful to make it not toowet when you add your water.

5. Place the mixture along theflattened fillet, then roll to makea neat ‘sausage’ of pork.

6. Lay out your streaky bacon,enough to cover the length ofyour pork. Make sure you addtwo strips at each end in theopposite direction – goinglengthways along the fillet – to

ensure that the ends are coveredas well.

7. Place your fillet on top of thebacon and wrap it around.

8. Roll the pork in greaseproofpaper, then tin foil, twistingeach end to create a tight barrelshape.

9. Place on a baking tray andput in oven for about 40 minutes.

9. Remove the foil and paperand place your pork back in theoven to brown for 5-10 minutes.

10. To serve, slice the pork tothe desired thickness.

HONEY AND WHOLEGRAINMUSTARD SAUCE

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¤»�· ½Ö1. Combine honey, wholegrain

mustard and creme fraiche in abowl and set to one side.

2. Place the butter in asaucepan over a medium heat.Once melted, add the onion.Cook until soft but do notbrown.

3. Stir in the honey mixtureand bring to a simmer. Cookuntil the mixture has heatedthrough and stir in the freshherbs. Season and cook for a fewminutes.

BABY VEGETABLES

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¤»�· ½Ö1. Prepare your vegetables,

peel your carrots and top andtail your turnips and courgettes.

2. Bring a pan of lightlyseasoned water to the boil.

3. Add the vegetables, simmeruntil al dente.

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TO SERVE, BEGIN PLATING UPWITH YOUR VEGETABLES

FIRST. THEN ADD TWO SLICESOF PORK, A GENEROUSSPOONFUL OF SAUCE

AND GARNISH.

èé GOOD TASTE selectlincolnshire.com SUMMER 2016

CAJUN SPICED SALMON

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¤»�· ½Ö1. Trim your salmon supreme

so each serving is a chunkyportion of the fillet – be sure tokeep your trimmings though, asthey are perfect for midweekdinners.

2. Place each salmon portioninto a bowl and coat evenly onboth sides with the Cajunspices.

3. Leave for about 15 minutesto marinade.

4. Sear the fillets in a pan togive an even colour on bothsides.

5. Place the salmon on a tray,lined with greaseproof paper,and bake in the oven at190°C/375°F/gas mark 5 at for 15minutes.

As the summermonths heat up andtemperatures rise,keen chefs will besearching forsomething satisfyingyet light to serveguests. Salmon is theperfect choice,especially withShaun’s surprisinglyquick, butspectacular, recipe.He also has twospin-off dishes thatare perfect for usingup any leftovers...

Cajun salmonwith pea puree

Top tip: Keep the wateryou boiled the peas in, youcan add it to your pureeif the mixture is too thick

PEA PUREE

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¤»�· ½Ö1. Bring your water to the boil.2. Add a pinch of salt, your

peas and mint and cook for fiveminutes until the peas aretender.

3. Drain your peas.4. Use a hand blender, food

processor or fork to mash yourpeas to a puree.

5. For the perfectionists outthere, try running the mashedpea mixture through a very finesieve. This will ensure you endup with a completely smoothpuree.

TO SERVE, YOURSALMON SHOULD TAKEPRIDE OF PLACE – WHYNOT UTILISE ANYRUSTIC BOARDS ORSLATES INSTEAD OF APLATE? DRESS WITH ASWIRL OF PEA PUREEAND A GARNISH OFMICRO HERBS

GOOD TASTE èèSUMMER 2016 selectlincolnshire.com

TASTING NOTES ... with Jo and Paul Bycroft, owners of The Optimist Wine Bar

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HALLOUMI AND SWEET POTATOSKEWER WITH RATATOUILLE

SWEET POTATO AND SALMON FISHCAKES WITH HERB CREME FRAICHE

HALLOUMI SKEWER

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¤»�· ½Ö1. Peel and cut the sweet potato

into small cubes and place in apan of water. Cook until slightlysoftened.

2. Once cooked drain and rununder a cool tap to slightly chill.

3. Prepare the onion by cuttinginto quarters, then thick slices.

4. Cut your block of halloumiinto small cubes.

5. Cut each half of colouredpepper into thirds.

6. Skewer your vegetables andhalloumi, alternating theingredients until the skewer isfull. Brush with olive oil andsprinkle with salt and pepper.

7. Just before your ratatouilleis ready, grill your skewer untilgolden brown.

RATATOUILLE

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¤»�· ½Ö1. Cut all the vegetables, apart

from the tomatoes, into smallcubes. Put the aubergine andcourgette in cold water to stopany browning.

2. Score the tomatoes acrossthe top and place in boilingwater for a minute or so.Remove, peel away the skin andchop the flesh.

3. Heat a tablespoon of olive oilin a saucepan, add the onionand garlic and cook until softbut not coloured. Add thepeppers and cook for a fewminutes. Finally add thetomatoes and mix well. Removefrom the heat.

4. In a separate pan, heat atablespoon of olive oil and addthe aubergine and courgette.Cook for around three minutes.Add this to the onion, garlic andtomato mix and stir.

5. Add the white wine, mixedherbs and season. Cook for sixor so minutes. Taste and adjustseasoning if necessary.

TO SERVE, SPOON A BED OFRATATOUILLE ON TO APLATE. TOP WITH YOURGOLDEN SKEWER.

FISH CAKES

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¤»�· ½Ö1. Preheat oven to

200°C/400°F/gas mark 6.2. Place the salmon trimmings

into a pan of boiling water andpoach for 10 minutes.

3. Remove and place thesalmon on some kitchen towelto remove excess water. Thenflake in to a bowl and set aside.

4. Peel the sweet potato andcook in boiling water until soft.Drain and mash until smooth.

5. Add the salmon, dill, tomatosauce, horseradish sauce andlemon to the potatoes and mix.

6. Season to taste with salt and

Tabasco sauce. Weigh out themixture into 2oz portions.

7. Shape into circles with yourhands, then roll each fish cakein breadcrumbs and place on alined greaseproof tray.

8. Bake in oven for 10 minutesuntil golden brown.

HERB CREME FRAICHE

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¤»�· ½Ö1. Combine all ingredients in a

bowl and mix well.2. Add salt and pepper to taste.

PLATE UP YOUR FISH CAKES –THREE WOULD MAKE A NICE,LIGHT MEAL– WITH A SMALLAMOUNT OF HERB CREMEFRAICHE ON EACH.

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èæ GOOD TASTE selectlincolnshire.com SUMMER 2016

GOOD TASTE èäSUMMER 2016 selectlincolnshire.com

Hisencyclopaedic

knowledge when itcomes to the humble bee

is enough to keep even themost apiphobic person ontenterhooks, eager to learn.

“The honey bee can roam upto six miles a day during thesummer and it will fly hundredsof thousands of miles in itslifetime,” he explains.

“That’s if conditions are right.If the weather is good a packageof bees – as they’re known – canstart making honey fromaround February until earlyautumn.

“And, if the hives aresurrounded by the right floraand fauna, each can produce 25kilos of honey per year – it’s alot of work for the few thousandbees each queen heads up.

“When we introduce a newhive, we close the entrance at

pollens thatthe bees havecollected in orderto make it,” he says.

“Commercial honey isheated during the productionprocess to kill bacteria.

“Not only does the process killthe bad bacteria, but the good,and the pollens too.

“While ours is heated too, it’sonly ever so slightly so, allowingthe pollens and good bacteria tosurvive. That’s why it’s good foryou.

“Taste it and you’ll see whyeven my children choose localhoney as their preferred sweettreat, just drizzled over naturalyoghurt – and kids don’t lie.”

Spend any amount of timewith Fraser, be it five minutesor five hours, and there’s nohiding the obvious pride andpassion he has in The BeeSanctuary’s holistic approach.

Delicious,eco-conscious andeven medicinal, localhoney is definitelyhaving a moment.Joanne Hunt wentalong to The BeeSanctuary to talk toFraser Key, from Keysof Lincolnshire, to findout what the buzz isall about...

¹³»¦½ � ¹ �§

A sweet sanctuaryWhether you enjoy it as a sweettreat on toast or natural yoghurtcome breakfast time, use it asan ingredient to add a certainsomething to your favouriterecipes or even as a medicinaladdition to your routine, honeyis growing evermore a part ofour daily lives.

For Fraser Key, owner of Keysof Lincolnshire, life andbusiness wouldn’t be what it istoday without honey.

Or, more importantly, bees.Venture to Glebe Farm –

Fraser’s home in ruralLincolnshire – and you’ll findThe Bee Sanctuary. Among themany delicious products thisbrand lends its name to there is,of course, the most exquisitecreamed honey. But what setsFraser’s apart?

“If you look at Bee Sanctuaryhoney under a microscope youwill still be able to see all of the

BUSY BEE: FraserKey is on a missionto prove thepower ofpollination

èã GOOD TASTE selectlincolnshire.com SUMMER 2016

result of arefreshingconservationinitiative thatFraser – alongwith forestry expertArthur Jeffreys – is in theprocess of rolling out.

The Bee Sanctuary Woodlandsand Wild Flower Meadowsproject, which will first takeroot right here in Lincolnshire,will see significant acreage

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first until the bees have becomeorientated. We leave them alonefor the first year as they willjust produce enough honey tofill the bottom box, or the broodchamber, and the next box up.

“It’s after their secondsummer we begin collectinghoney. We interfere with thebees as little as we can, sothey’re only checked every weekto 10 days, and if the top box isfull we add another one.

“At the end of the season you’llfind that each honey-filledframe in each box will have awax layer coating the outside.

“When we collect the honeythis gets cut off before the framesare spun to release the honey. Itthen goes straight into the jarready for people to enjoy.”

For those who do not know theins and outs of a honey bee’slife, this insight is fascinating.

But what if you knew that thisbeautifully fragrant and naturalhoney is a by-product of The BeeSanctuary and what it was trulyset up to achieve?

All the jars of honey that comeout of the sanctuary are the

across the UK given over to helpgrow trees and bolster ourdiminished bee population.

“Bees are extremelyself-sufficient andself-sustaining, which is whythe dramatic decline of our beepopulation is such a concern,”continues Fraser.

“In the 11.5 acres I’m givingover for the Lincolnshirewoodlands project there will be10 hives, native flowers as wellas others, grass areas, adiversity of tree species, picnicareas – away from the hives, ofcourse – all of which will beopen to the public and partners.

“We’re offering people the

chance tosponsor a bee,tree or even plant atree or sponsor abeekeeper in the woodlands.And we want to get investmentpartners involved, too.

“The idea behind thewoodlands project is to allow

Find your local food store atwww.lincolnshire.coop

Discover more than

you poppedin for…

GOOD TASTE èàSUMMER 2016 selectlincolnshire.com

¹³»¦½ � ¹ �§Did you knowone hive canproduceapproximately25 kilos ofhoney peryear?

both corporate and publicpartners to invest whatever theycan in the project as a way ofoff-setting their own carbonfootprint.

“We’ll be putting a carboncalculator on the website sopeople can see just what itwould take to counterbalancetheir impact.

“We very much want youngergenerations kids to be part of ittoo which is why we’reintroducing Children’sWoodland Adventures. We wantto help younger generationsunderstand how much of animpact bees have.

“The approach is very holistic,so hopefully it will appeal to awide variety of people. We wantto put the money we make backin to a sustainable future.

“People don’t realise howdifferent a world withoutpollinators would be.

“One third of our global foodsupply is pollinate by bees – it’sa process essential to thecontinuation of agriculture.

“Second to Moldova, the UK isranked as the worst in the worldwhen it comes to our beepopulation.

“With no bees, no pollinatorsat all, there would be no fruit,no natural oils, cereal varietieswould decrease, peas and beanstoo would diminish. Our diet, inshort, would be very bland.

“Take butternut squash – beeslove it.

“They have massive flowersand the resulting honey isfantastic, but if you comparehives to no hives you havenearly 100 per cent uplift inyields of squash – it’sunbelievable.

“It’s so clear to see how muchbees help us develop ourbusiness in many other ways.

“We grow pickled onions andbeetroot here too, and we’vecombined those with our honey,ginger and chilli to create a newrange of flavourful products.”

So how did Fraser even begindown the sweet and satisfyingroad en route to making some ofthe county’s best honey?

Well... Fraser’s family has hadthe farm for 120 years and 20years ago, he started an internalproject to find ways to increaseyield on plants which don’tgrown very well in the UK.

He quickly learnt that theearlier you could pollinate acrop, the higher quality produceyou could grow.

To aid this quick pollinationprocess Fraser enlisted the helpof keen apiarist and farmerDavid Hores.

Three years ago The BeeSanctuary began, and the rest –as they say – is history.

Find out more information atthebeesanctuary.biz

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èÞ GOOD TASTE selectlincolnshire.com SUMMER 2016

Peek inside professionals’ cookbooks...

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³¢¸�»½³»¢��2 cups plain flour – use the samesized cup for all measurements1 cup sugar¾ cup dark, milk or whitechocolate chips½ cup cocoa powder1 tsp baking soda1 sp vanilla extract1 egg1 cup plain yogurt½ cup milk½ cup vegetable oilJar of chocolate spread or jam(optional)

¤»�· ½1. Preheat oven to 200°C/400°F/

gas mark 6 and place 8-10 muffinliners in muffin tins.

2. Combine flour, sugar,chocolate chips, cocoa powder,and baking soda in a large bowl.

Anthony Bowen fromThree Counties DeliRustic chocolate muffins Makes 8-10

3. Mix the egg, yogurt, milk,and vegetable oil in anotherbowl, or a measuring jug, untilsmooth.

4. Add your wet ingredients tothe dry ingredients until justcombined – do not over mix.

5. If you’re adding thechocolate spread or jam, put a

heaped tablespoon of the mixinto the base of each muffin cup,doing your best to make a slightwell in the middle.

6. Using a wet teaspoon (so themuffin mix doesn't stick to it)spoon a portion into eachmuffin cup.

7. Divide the remainder of thebatter between your muffincups. Bake in preheated oven forabout 25-30 minutes.

8. Cool in the pans for 10minutes before removing to coolcompletely on a wire rack.

9. Store in an airtightcontainer when completely cool.They will last for three days.

Baked lemoncrusted CoteHill WhiteMakes 8-10

Petwood Hotel, Stixwould Road,Woodhall Spa, Lincolnshire, LN10 6QG

01526 352411 www.petwood.co.uk [email protected]

“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

GOOD TASTE èÝSUMMER 2016 selectlincolnshire.com

Peek inside professionals’ cookbooks...�»¾³�»�

³¢¸�»½³»¢��4 lamb steaks5-7 tbsp Ownsworth’s RapeseedOilHandful of fresh mint, finelychoppedHandful of fresh coriander,finely chopped3-4 spring onions, snipped3-4 garlic cloves, crushed1 inch piece fresh ginger, thinlysliced or grated

¤»�· ½1. Place the lamb steaks into a

non-metallic bowl and spoonover the rapeseed oil.

2. Add all the otheringredients and using either aspoon or your hands, completelysmother the lamb with theherby oil.

2. Cover the bowl with a plateor lid and place in the fridge tomarinate for at least two hoursto develop the flavours.

3. When ready to cook, eitherplace in a pre-heated oven(180°C/350°F/Gas Mark 4) for 35minutes or until thoroughlycooked, or barbecue, again untilthoroughly cooked.

4. Alternatively, cube the lambbefore marinating and thenpush the herby cubes on towooden skewers, combiningchunks of red onion, driedapricots, bell peppers or yellowor green courgette.

Ronnie Ownsworthof OwnsworthRapeseed OilMint, ginger andcoriander lambsteaks Serves 4

RossDavenportfrom CoteHIll Cheese

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èÜ GOOD TASTE selectlincolnshire.com SUMMER 2016

Steven Bennett fromThe Comfy Duck

minutes and then place intoyour pre-heated oven at 160°Cand cook for 15 minutes.

6. For the beef, heat aheavy-based frying pan untilsmoking hot. Place the steak inthe pan and top with butter.

7. Cook on each side for oneminute for an inch-thick steak.

8. Place the thyme and garlicinto the pan and baste the filletwith the butter while cooking.

9. Once cooked tomedium-rare, place on a coolingwire over a baking tray. Leave torest. You will cook the blanchedshallots in the same pan.

10. Peel the shallots, leavingthe root on, and cut in halflengthways.

11. Boil for one minute andtake it out of the pan, pat drythen place into the pan used forthe beef until golden brown.

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Jammy Dodger biscuits Makes 8-10

³¢¸�»½³»¢��2 large potatoes100g butter2 fresh sage springs2 garlic cloves, crushed2 bay leaves4 French trimmed 6oz fillets ofLincoln Red50g butter2 sprigs fresh thyme2 cloves garlic500g kale10g butterSalt and pepper2 large shallots

¤»�· ½1. Make the fondant potatoes

by cutting off the ends to flattenand cut each potato in half,creating equal rounds.

2. On a high heat, place thepotatoes into a heavy-basedsaucepan and add 100g of butter,the sage, crushed garlic and abay leaf.

3. After around five minutes,once the potatoes are sealed onboth sides and the butter hasbecome frothy, fill the pan withcold water to just cover thepotatoes and bring to the boil.

4. Cook for a further five

Fillet of Lincoln Red with kale,shallots, fondant potato andmushroom ketchup Serves 4

12. Keep the water that youused to cook the shallots as thiscan be used for the kale.

13. Place the kale in a pan ofboiling water and cook foraround 30 seconds. Drain andadd to a large saucepan orfrying pan with the butter and apinch of salt and pepper.

14. Cook for a further 30seconds, coating all the kale inthe butter.

15. Arrange everything onplates and serve with mushroomketchup, recipe below.

¤��·� ¤ §»�¾·��³¢¸�»½³»¢��10 button mushroom slices75g butterspring of thyme1 garlic clove2 shallots, finely dicedJuice of 1 lemon10g Porcini dried mushrooms,soaked in hot water4 dashes of Henderson’s Relish1 tbsp tomato ketchup1 tbsp HP Brown Sauce1 tbsp balsamic vinegar

¤»�· ½1. In a frying pan, heat 50g of

butter and place in themushrooms, shallots, garlic andthyme.

2. Fry for around 4-5 minutes,until caramelised, and add therest of the ingredients.

3. Cook on a low heat for 30minutes.

4. Once cooked, place into ablender and blend until smooth,gradually adding the remainingbutter. If the sauce is too runny,place in a saucepan on a gentleheat to thicken.

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Recipe by Steven Bennett, the Lincolnshire Chef, at The Comfy Duck; foodstyling by Charlotte Hay, The Creative Larder. Photo: Chris Waud, Go!Photo

GOOD TASTE èÛSUMMER 2016 selectlincolnshire.com

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Curried eggs withlentils and freshcoconut andcoriander chutneyServes 4

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Rachel Green onbehalf of LJ Fairburn

BROCKLESBY ESTATEBrocklesby Park, Grimsby, North East Lincolnshire DN41 8PN

www.brocklesby.co.uk/country-fair

Sunday 19th June 2016

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An Action Packed Family Day Out

BROCKLESBY

CountryFAIR

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æé GOOD TASTE selectlincolnshire.com SUMMER 2016

1. Aspargus has a short season,but it can grow extremelyquickly. Tim Casey fromBomber County Produce, whogrows the vegetable, said thatasparagus can grow up to onecentimetre an hour if it receivesthe perfect combination ofsunlight, heat, soil and water.

It is important that asparagusis chilled as quickly as possibleafter harvesting as it will lastlonger.

2. It contains no fat orcholesterol – and can even beused as a meat substitute.

3 Apparently, eating asparagusbefore and after drinkingalcohol has benefits. Not onlydo its minerals and acidsprotect the liver from toxins,the enzymes can help break

Mark Buxall shares 10 unusual facts about the seasonal favouritedown alcohol and reducehangovers.

4. Asparagus is the youngshoots of a cultivated lily plant.Sprue is the term for young,very slender asparagus, whichis sometimes called ‘the food ofkings’.

5. As the vegetable is rich inantioxidants as well as beingfull of nutrients and vitamins, itcan help fight the ageingprocess.

6. Research by farmers Rickand Marilyn Stanley in Maine,USA, suggested that chickenscan help farm asparagus. Intheir 2010 study, they foundweed growth was reduced by upto 90 per cent after they releasedchickens on to their asparagusfields without any damage tothe crop. The Stanleys advise aflock of around a dozen chickensper 1,000 sq ft.

7. More than four millionhouseholds in the UK buyasparagus during the Britishseason, as it is one of the fewvegetables to retain its aura of

EASY RECIPE:Drizzle spears with oiland fry in a griddlepan until well marked

Asparagus tipsseasonality. Last year inthe UK, more than 6,000tons were harvested byabout 130 commercialgrowers on 4,500 acres,and production isincreasing every year.

8. Julius Caesar was abig fan and the Romansbecame the first topreserve asparagus byfreezing it in the Alps.

9. King Louis XIVreputedly ordered hisown greenhouse to bemade so he could enjoyasparagus all year round– something you could saywe take for granted.

10. Asparagus can even helpfight cancer – it’s a particularlyrich source of glutathione, adetoxifying compound thathelps break down carcinogensand other harmful compoundssuch as free radicals.

For more information, visitbombercountyproduce.co.uk/why-leeks-and-asparagus orbritishasparagus.com

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ǁŝŶŶŝŶŐ ŚŽůŝĚĂǇ ĐŽƩĂŐĞƐ ĨŽƌ

ĂǁĞĚĚŝŶŐǁĞĞŬĞŶĚA

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ƚ? ϬϭϮϬϱ ϮဓϬဒϰϬ

Hubberts Bridge,Boston, LincolnshirePE20 3QPw: www.weddingbarnvenue.co.uke: [email protected]

©LW

Home Grown Asparagus andBoston New Potatoes Available Now

Visit us www.abbeyparks.co.ukFollow us @abbeyparkshop

Call us on 01205 821610Find us on A17 East Heckington

Open every day

from 9am-5pm &

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Private dining & parties

Award winning Bistro & Tearoom

at Abbey ParksNOWOPEN

Parks

OPEN

©LW

Asparagus and Steakevening on 3rd June

from 7.30pmBookings being taken

now!

GOOD TASTE æèSUMMER 2016 selectlincolnshire.com

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IT’S A FISHY BUSINESS�»¢ ¤³¢��»� �³�·ïïï

Seafood seller delights in bringing the freshest catches to his clients around the country

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SEAS THE DAY:AndrewMoorcroft onthe quayside inGrimsby

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GOOD TASTE æèSUMMER 2016 selectlincolnshire.com

ææ GOOD TASTE selectlincolnshire.com SUMMER 2016

As a child, Rob Myers wouldwatch his grandfather expertlybake delicious plum bread forthe family business.

Flour bags piled up in thestockroom made a goodclimbing frame, he recalled,despite occasionally earninghim a telling-off.

On school days, if Rob was lucky,his father, Richard, would givehim a cake to take home for tea.

Now at 33 years old, and thefifth generation of the business,Rob Myers and his sister Marieare helping to secure its successfor future generations.

One hundred and fifteen yearsof baking is still at the heart ofwhat Myers does.

That said, modernimprovements, such as anelectronic rewards card system,gift card options and a socialmedia following havecontributed to today’s highlysuccessful brand.

“I am proud to be involved, butI’m also respectful of what it hastaken to get the business to thisstage over the years,” says Rob.

“I’m very aware of the hardwork that has been put in by mygreat-great-grandad,great-grandad, grandad, dad anduncle.”

In fact, 2015 was full ofinvestment and change for theMyers Quality Bakers empire.

“Last year we had to expandthe production area of the

Charles Myers baked his first batch of plum loaves back in 1901.Today his legacy continues in the Myers Quality Bakers shop, deliand cafe in Horncastle – and in its iconic plum loaf which isstocked across Lincolnshire. Rob Myers tells Hannah Gilbey howthe family business has styled itself into a much-loved brand...

The making ofMyers

bakery itself, to cope with theamount we are making everyweek – we have more than 100different lines in production –and the bakery shoprefurbishment got under way,too,” Rob continues.

“The year before, in 2014, werefitted the cafe. And, mostrecently, this year we had a littlebit of a facelift for the deli.”

While the business hasevolved, it hasn’t changed thetraditional methods used tobake its goods – these stilldeliver the best results. Thatsaid, accuracy is now king.

“We are more specific witheverything than we ever havebeen,” Rob adds.

“Going back to when mygrandad was working, theywould have done the samethings but their method wasmuch more by touch and feel.

“Now, striving to makeeverything absolutely perfect,we get more and more involvedin every part of the process.

“We look at things like watertemperature before it goes into amix, and the final doughtemperature before it is ready togo into the prover or the tins.

“What we are producing nowis the best quality it has everbeen.

“And that is down to the factthat we are more specific at

every part of the process, andthat is not just the plum breads,but all the breads that we do. Itis quite scientific.”

Modern consumer habitsmean it’s not only the goods thatneed to be spot on. Every side ofthe business, from the bakery’sshop floor to its social mediapresence, need to be united.

“You can’t just have a goodquality product,” explains Rob.“You have to have the right look– from the shop to the style, the

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uniforms to the lighting, andthe atmosphere as a whole.

“It all has to come together, sowhen you come to Myers itmeets your expectations.

“That is what our customerslike.”

The cafe, bakery shop and deliall sit alongside each other inthree separate units in TheBullring in Horncastle –another aspect to Myers that

Rob is hoping to utilise.“Considering our location, we

are trying to make Myers adestination,” he says.

“We aren’t a massive business,but I would like to think thatpeople will travel to see us, popin for a coffee, come to thebakery, and then nip into thedeli for cheese, olives andpickles.”

Part of ensuring a trip toMyers is an experience in itsown right is sourcing the right

products.The deli’s shop window is

packed full of cheeses andchutneys. Venture inside andyou’ll see its no different.

What you see is what you get –a treasure trove full of productsfrom across the county thathave all been carefully selected.

“We source as manyLincolnshire goods as possible,”says Rob. “We have all the

DELI BELLY:Myers ofHorncastledirectorRobertMyers.Photos:JohnJenkins

GOOD TASTE æäSUMMER 2016 selectlincolnshire.com

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What & when?

Lincolnshire cheeses that areavailable. We’d like to think weuse all the best quality localsuppliers and we will work withthem on different things.”

While the number of suppliersin Lincolnshire is increasing,offering more choice than ever,there are artisan producers whowant their products to bestocked, but need help in gettingfully set up for production.

“People place a lot of emphasison the product, but equallyimportant is the packaging, howit looks, as that’s what makespeople buy. But that stage is theone which requires a biginvestment. It takes a lot to getthat next step and it can bequite difficult.”

While there are niche foodproducers in the county facingthat challenge, that first-everbatch of Myers plum loavesbaked back in 1901 proves that itcan be done.

Marie Myersin thebakery

Paul and Wendy invite you tostay in their large Edwardian

Guest house. Relax inspacious en-suite rooms,some with sea views andbalconies. Sample a heartybreakfast and if wished an

evening meal inspired by thewonderful local produce.

6 Trafalgar Avenue,Skegness, Lincs PE25 3EU01754 [email protected]

©LW

Great food, real beer, warm welcomeCome join us for all the best Lincolnshire has to offer

Find us on Facebook for weekly specialsTake away beer battered fish and chips, every night 6-9

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

Country Pub, Restaurant &Motel

Stixwould Road, Woodhall Spa LN10 6UJ

T. 01526 353312 www.villagelimits.co.uk

SELECT LINCS BEST PUB 2015

©LW

CogglesfordWatermill

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

East Road, Sleaford, NG34 7EQ

www.cogglesfordwatermill.co.uk

01529 413671

æã GOOD TASTE selectlincolnshire.com SUMMER 2016

Dawn Hinsley shares some top tips for getting the most out of your kitchengardening over the coming months and has a recipe to turn your hard workinto a culinary delight...

For the casual kitchen gardener,summer is the most excitingtime of all. Yes, you can growfood all year around, but most ofus concentrate our effortsmainly on summer harvests.

For that reason, summer is abusy time. You have workedhard so far nurturing seedlings,but there is a big task to be donenext which could be make orbreak.

For those who are planning togrow crops outdoors and have sofar been bringing alongseedlings under cover or inside,it’s time to hold your breath asthey make their transitionoutside.

Young plants will need to behardened off before they cansafely live outside – theadjustment in conditions can bedeadly.

From May, it’s a good idea tostart moving seedlings outsideduring the hottest part of theday. Choose calm days, notwindy, when the sun is high andhot.

Slowly extend the amount oftime your seedlings are exposedto outdoor conditions. Don’tworry if a few of the outerleaves of your little plants die,new growth will be tougher.

Don’t be in a rush with yourtomatoes, however, those whichare going to live outdoors willnot really be happy withconditions permanently untilaround June... unless we have alovely hot summer that arrivesin May. We can only hope.

Once you’ve made the movepermanent and your plants arein their adult home – incontainers,

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grow bags, raised beds or a vegpatch – there is much you cando to keep them happy.

Firstly, research conditions inwhich your fruit and vegetableswill flourish.

Tomatoes like it hot, hot, hot.If your tomato plants are incontainers, have you placedthose containers in the sunniestpart of your garden?

Remember, if you are keepingany fruits and vegetables incontainers on the patio, thereflective heat of the sunbouncing up off the creamstone slabs will be a big help inripening your crops – peppersand tomatoes, for example –but can be too much for others.

Keep weeds at bay at alltimes around all your plants.

If plants are susceptible to

bugs, there are many ways toprotect them.

Companion planting workswell. French marigolds repelmany nasties because the bugshate the smell.

A simple set up of netting oversalad, cabbages and otherbrassicas will protect them fromcabbage white butterflies, whichlay their eggs on the plants.

Once hatched, the hungrycaterpillars will completelydecimate your crops.

Finally, remember on hot daysit is always best to do yourwatering first thing in themorning or late in the evening.

And once you have reaped therewards of all your hard work?Well, you are going to wantsome yummy recipes to help putyour harvest to delicious use!

Take timewith your toms

GT

GOOD TASTE æàSUMMER 2016 selectlincolnshire.com

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STORE AND SAVE: This isnot a long keeper due tothe small amount ofvinegar, so don’t makeloads at once

JAR OF JOY: Turning your prizedtomatoes into pickle, jam orchutney means you can enjoy themlong after the summer fades

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14 Church St, Boston01205 361875

ChurchillsRestaurant

2SHQ

284 High St, Lincoln 01522 534730

Churchills & &KXUFKHV are two independent family run daytime restaurantsserving traditional home cooked luncheons and light snacks. Daily specials

always available with fresh vegetables, including Home-Roasted Lincolnshire Beefand of course our famous full English Breakfast; still only £3.95 in both Bostonand Lincoln. Great food, great service now in two great locations

2SHQ)ULGD\ 6DWXUGD\(YHQLQJ

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æÞ GOOD TASTE selectlincolnshire.com SUMMER 2016

Market Dates

FoFoFoFoFoFoForr mamamarket details TT 0150777777777 56565688888888888888888885858585

vivisisitlincoln.comom/m/markeketsts

HighStreet9am - 4pm1st Fridayeach month

HighStreet9am - 4pm2nd Wedeach month

CastleHill9am - 4pm3rd Sateach month2016

May

June

July

August

6

3

1

-

11

8

13

5&10

21

18

16

20

SIMONSOF SPILSBYTrust in your local family Butcher

Try our newDry Aged Beef – the traditional way of aging beef toproduce the most extraordinary tender and intense flavour.

Our new look shop has two well stocked countersso enjoy friendly one to one service with a smilefrom our experienced , professional butchers.

NEW TO THE SHOPDry Aged Beef Cabinet

Offers To Feed The FamilyGreat range of locallysourced meats and more

WWW.SIMONSBUTCHERS.CO.UK14MARKET STREET, SPILSBY, LINCOLNSHIRE

TELEPHONE: 01790 754543OPENMON,WED,THURS, FRI, SAT 8.30AM – 5PM

GOOD TASTE æÝSUMMER 2016 selectlincolnshire.com

In the summertime, there’s only one place to be – the beach. Peopletravel far and wide to find the perfect coastline, but we have it onour doorstep, as Joanne Hunt and Mark Buxall find out...

which for years has flown theprestigious blue flag signalinghigh water quality, litter-freebeaches and good facilities.

Oh, we do like to bebeside the seaside

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Cleethorpes

Skegness has been one of theUK’s most popular seasidetowns for more than 100 years.

At its core is the golden sand,

Skegness

Mablethorpe andSutton on Sea

The beach front is packed withfamily fun, including donkeys,fun fairs and fresh doughnuts.

Then there’s the historic pier,which is an attraction in its ownright, while the children’s playarea, simulators, BowlingCentre and Laserquest arenaensure there is plenty foreveryone to enjoy.

The new Skegness Aquariumtakes you on an underwaterjourney and after celebrating its50th anniversary last year, theNatureland Seal Sanctuary iswell worth a visit too.

The place where Billy Butlinlaunched his holiday empire80 years ago, Ingoldmells stillwelcomes thousands ofvisitors every year.

Close by, the more ruralChapel St Leonards offersfamilies a beautiful backdropand plenty of entertainment.

Next to the two resorts is

Fantasy Island, which has 25thrilling rides. It is also hometo one of Europe’s biggestseven-day markets.

At Hardy’s Animal Farm, setin acres of countryside close tothe beach, you can feed goats.cuddle lambs or try its giantoutdoor play fort and theHaystack Indoor Playbarn.

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Ingoldmellsand Chapel St Leonards

æÜ GOOD TASTE selectlincolnshire.com SUMMER 2016

¹MVY ©IWf æà IWK`Z ©IZC äô Kbf � ¹fLK`HnZ MfKIMWL KV LfHfW fnLK¦`WjVZWLb`Mf ZVjnK`VWL eVM `KLf`dbKb CfnMï �n\`Wd `WLO`MnK`VWeMVY VIM lfnIK`eIZ MIMnZôndM`jIZKIMnZ nWh jVnLKnZZnWhLjnOfLô Kbf fHfWK G`ZZ eVjILVW ‘Kbf fZfYfWKL’ – fnMKbô n`Mô e`MfnWh GnKfMï �`L`K LVefLK`HnZïVMdWatch the floats at the Sutton

on Sea and Trusthorpe Carnival(July 31) as the parade with itscolourful costumes winds its way

around the streets. Visitsuttononsea.info/carnival¹MVY ©IZC KV jKVlfMô �\fdWfLL

nWh ¤nlZfKbVMOf ³ZZIY`WnK`VWLZ`dbK IO Kbf LfneMVWKï ³W �\fdWfLLKbf LG`Kjb GnL eZ`j\fh VW ¤nC èôGb`Zf ¤nlZfKbVMOf G`ZZ lnKbf `WKbf KG`W\Z`Wd dZVG eMVY ©IZC äéï�ff L\fdWfLLOnMKWfMLb`OïjVYBowling is big news in this part

of the county so be sure to getalong to the EBF BowlingTournament in Skegness fromJune 5 to 10, July 3 to 8 andSeptember 4 to 9. Seemagnavitae.org for details.

Who goes to the coast withoutsampling the catch of the day, apint or two of locally brewed ale,and a cone – or six –of traditionalice cream? It’s all there, ready andwaiting for you...

With a fresh, imaginativemenu, relaxed coastal decor anda fantastic location close to thebeach in Sutton on Sea, The FatSeagull Cafe and Bistro is clearly

loved by everyone who visits –just take a look on TripAdvisor.

Fresh seafood is servedthroughout the summer – notforgetting the cakes and creamteas. Visit suttononsea.info

Built in 1826 as the head officesfor the Louth Gas LightCompany, today this ancientLouth building goes by the nameof The Gas Lamp Lounge.

With no TV, no food or music,this is the place for conversationand a quality pint – courtesy of

the Flustow microbrewery onsite, which has produced morethan 250 beers since it started in2004. You can currently choosefrom four regulars – Marsh Mild3.8%, Fulstow Common 3.8%,Northway IPA 4.2% and Pride ofFulstow 4.5 – all caskconditioned and racked intocasks straight from thefermenter. More details atfulstowbrewery.com

Since 1874, family-run businessBatemans in Wainfleet has been

Don’t miss...

Our coastal checklist

Grub’s up...

MINE’S A PINT: The Gas LampLounge owner Phil Ellis

TEMPTING: Farmer Brown’s IceCream Parlour has lots of flavours

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Our service includes:

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Insist on our Award Winning Hog Roast...

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(PDLO� LQIR#KRJURDVWOLQFROQVKLUH�FRP

:HE� ZZZ�KRJURDVWOLQFROQVKLUH�FRPLincolnshire’s FavouriteHog Roast Specialists

©LW

Pepper PotTea Room

The friendly, family run tea room servinghome made and locally produced food.

Select Lincolnshire Tearoom of the yearwinner 2015/16

Highly Commended Business Tourism ofthe year 2015/16

For opening times please visit:

www.hallfarmpark.co.uk

Pepper Pot TeaRoom, Hall Farm

Park, Caistor Road,South Kelsey,

LN7 6PR

01652678822©LW

©LW

Sherry ForbesTelephone: 01526 378717Mobile: 07979 750760Email: [email protected]

The Manor House, Timberland Road,Martin, Nr Lincoln, Lincolnshire LN4 3QS

for more information visit us online atwww.manorhousestables.co.uk

www.facebook.com/ManorHouseStablesLincolnshire

Quality Eco-friendlyholiday accommodation

Traditional craftand cookery coursesSmall WWI museum

...living life naturally

Email: [email protected]

Award-winning courses

and accommodation

GOOD TASTE æÛSUMMER 2016 selectlincolnshire.com

It’ll be hard to pack everythingin to just one day, so why notmake a weekend of it?

The Royal Humber Hotel:ÀGnMhòG`WW`Wdô nWh MfjfWKZCnjjMfh`Kfh G`Kb eVIM LKnMLô KbfèèÞòMVVY �VCnZ ·IYlfM `W ¸M`YLlC`L CVIM bVYf nGnC eMVY bVYfï�`EK`fL VW Kbf VIKL`hfô jVYOZfKfZCjVWKfYOVMnMC VW Kbf `WL`hfô nWhKbf eIZZ »WdZ`Lb LbVGjnLfL Kbf lfLKjVIWKC OMVhIjfï �`L`KKbfbIYlfMMVCnZbVKfZïjVïI\Caxton House: GWfh lC

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producing award-winning ales.You can see just what goes intorunning a successful brewery atthe Batemans Visitor Centre. Basedin an old windmill overlookingthe River Steeping, this is agreat way to spend a day outwith friends or family.

It offers games andcompetitions, brewery tours,great Lincolnshire food andinteresting displays withartefacts dating back to 1899.Call 01754 882009, or [email protected]

Farmer Brown’s Ice Cream Parlour atHuttoft near Alford, is theperfect en route stop-off.

Now looked after by DarrenBrown, you’ll find the parlour atWoodrow Farm, a working farmwhich has been passed throughfour generations. Darren’s wife,Jane, started experimentingwith ice cream in 2001.

“We wanted to remain in dairy,but bottling milk wasn’t for us,”says Darren. “Ice cream was theperfect fit.”

Fifteen pubs and restaurants

Pillow talk...in a the area now serve FarmerBrown’s delicious scoops. Thereare around 40 flavours, fromchocolate, strawberry andoriginal farmhouse – made withmilk and double cream from thefarm’s cows – to raspberrypavlova, Irish cream andrhubarb and ginger. Visitfarmerbrownsicecream.co.uk

Once you’ve caught sight ofAlfred Enderby’s distinctivechimneys, that tell-talesmokehouse smell will soonfollow. After all, this century-oldbuilding is home to Grimsbytraditional smoked fish.

One of only a few independentfamily-run traditional fishsmoking firms left in the entirecountry, Alfred Enderby Ltd is alocal institution. It combineshigh levels of craftsmanshipwith high values – its haddock,cod and salmon only come fromsustainable fisheries andcarefully selected farms.

In the traditional town of Suttonon Sea, Sea Breeze Restaurant isjust a stone’s throw from theseafront with a menu boastingeverything from Lincolnshirefresh dressed crab and hunter’schicken topped withLincolnshire cheese to a breastof Gressingham duck.

See seabreeze-restaurant.co.ukfor more information.

LAID OUT:Sea BreezeRestaurant

HANGINGAROUND:

AlfredEnderby’s fishsmokehouse

We are proud of our Lincolnshire heritage at AWright & Son.Not only is it reflected in our high quality cuts of meat, ourethics and our customer satisfaction, it s also connected toour Quality Lincolnshire Beef, Lamb & Pork which we selectfrom our farm assured Lincolnshire Farmers.This gives usthe best farm to fork traceability available.

Visit our new online shop and try for yourself!

www.awrightandson.co.uk call: 01205 368032

©LW

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 GuardroomCaenby Corner Estate, Hemswell Cliff, Gainsborough,

Lincolnshire DN21 5TJ

01427 [email protected]

www.hemswell-antiques.com

HemswellAntique CentresCoffeeShops

Why

not

haveacoffee

at thenew

Guardroom

?

©LW

äé GOOD TASTE selectlincolnshire.com SUMMER 2016

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

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

Parties catered for

Dine in the country

THEKINGS HEAD- T E A L B Y -

01673 [email protected]

©LW

GOOD TASTE äèSUMMER 2016 selectlincolnshire.com

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Skellingthorpe Old Wood is anancient woodland originallypopulated by native deciduoustrees such as oak, ash, lime andhazel.

The wood is referred to in theDomesday Book as the ‘Lound’.

Lound is a Viking name forwood with some form ofimportant ritual use and anarea of woodland to the south isstill known as Ash Lound.

The ash tree was worshippedby the Vikings as the linkbetween heaven and earth.

In the Middle Ages the woodwas used as a deer park, but bythe 17th century the park hadfallen out of use and a foresterwould have been responsible forits maintenance.

His house still stands and isknown as ‘Wood House’.

In the 1940s, the wood wastaken over by the ForestryCommission, which beganplanting pines.

Intensive conifer plantingshaded out plants growingbeneath the tree canopy andwoodland wildlife wasdevastated.

Today the wood is owned andmanaged by the Woodland Trustand is wonderful to visit duringMay as the area is filled withbeautiful bluebells to brightenup your day.

SkellingthorpeOld Wood

This easy walkthrough the woods isfun for all the family– and an ice creamfrom drive-throughparlour Daisy Madeis the perfect end toa sunny afternoonadmiring nature

6

3

TIME IT RIGHT: Skellingthorpe Old Wood is carpeted with bluebells inlate spring –but this year’s unpredictable weather could change that

GO NATIVE: Deciduous trees

13

8

1

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2

3

4

357

9

10

11

12

SWEET TREAT: Enjoy an ice creamat Daisy Made afterwards – justoff Lincoln Road, Skellingthorpe

äæ GOOD TASTE selectlincolnshire.com SUMMER 2016

Fashions come and go, butherbs have remained a constantin the world of food, gardeningand medicine, they are as vitalas ever and are being used morethan ever in the kitchen due tothe diversity of our food culture.

Herbs alter their flavour andscent in different foods, as theyreact with different ingredientsand engage our senses.

Rosemary in shortbread forexample, the flavour is subtle

and buttery, whereas in a leg oflamb, the rosemary is moreintense and punchy in flavour.

Fresh herbs can be dividedinto soft herbs such as mint,basil, coriander and tarragon,and woody herbs such asrosemary, sage and thyme.

The versatility of herbs, thesmall sprig of rosemary or thatpinch of dried thyme, subtlytransforms the taste of a dish.

There is the impression that a

good cook will use only freshherbs and not dried ones. Thisis simply untrue; there is aplace for both.

If your dried herbs areproperly in date, still green,have a strong aroma and arestored well, there is no reason todoubt their strength in cooking.

For example in a slow-cookedcasserole, I will often use driedherbs over fresh, as the moreyou can cook fresh herbs, theweaker the volatile oils andflavour becomes. Dried herbskeep their intensity.

However, I would not sprinkledried basil on a tomato salad, Iwould always use fresh leavesfor both flavour and texture.

A few herbs are not so goodwhen dried, for example, chives,parsley and coriander leaves.

Dried herbs are convenient,although they don’t generallyhave the same purity of flavour asfresh herbs. They are still goodvalue to keep in your cupboard.

The fresh herb to dried herbratio is one tablespoon of freshwoody herbs to one levelteaspoon of dried, and two tothree tablespoons of the softherbs.

Lots of people say subsituteone tablespoon of fresh to ateaspoon of dried. For me itdepends on the herb, becauseyou can always add, but youcan’t take away the flavour.

Rachel Green talks about the versatility of herbs and why they areso important to everyday cooking

Choosing flavoursisn’t cut and dried

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PHOTOS:iStock

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GOOD TASTE ääSUMMER 2016 selectlincolnshire.com

Dried herbs are best used indishes where the herbs areeasily reconstituted in liquid:teas, breads and baking andwhere the cooking time is over30 minutes.

They are always a great way ofadding several flavours to arecipe in one go in the form ofherb blend, for example herbsdu Provence and Italian blend.

Fresh herbs are great both as aflavouring and a garnish for awide range of dishes, bothcooked, rare, salads, ice creams,fish, vegetables, meat, pasta,sauces and baking.

Fresh herbs have purity offlavour and take every daydishes to another level.

For the chef, there is nothingmore exciting to flavour yourdish with fresh herbs.

I like to grow my own,especially the unusual ones likelovage, orange mint, saladburnet and Russian tarragon.

I also grow a smoky-flavouredrosemary along withVietnamese coriander.

Fresh herbs excite me intocreating different dishes andexploring the flavours of theworld.

In Lincolnshire we are verylucky to have some great herbsuppliers such as LincolnshireHerbs Ltd and WalthamWindmill Garden Centre andmany more.

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TOP TIP: You canfreeze sprigs offreshly pickedlavender for a fewmonths if you wantto enjoy this recipeyear-round

LAVENDER CAKE Serves 8

CRAFTING A LIFESTYLE IN THE LINCOLNSHIRE WOLDS

Art Gallery, Gifts

Home & Lifestyle.

Annie Sloan Chalk Paint™

Stockist & Workshops

Romantic Retreat

with Breathtaking

Views over the

Wolds

Bully Hill Top, Tealby, LN8 6JA

on the crossroads of B1225/B1203

Retro, Vintage Signage,

Interior Decor & Furniture

bricktreegallery.co.uk

07745 215689

antiquessalvagetimber.co.uk

01673 838901

bricktreebarn.co.uk

07745 215689

OPEN7days aweek

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Grimsby Fish and Lincolnshire PotatoesMade for each other!

äã GOOD TASTE selectlincolnshire.com SUMMER 2016

High Class Family Butchers of Woodhall SpaMulti Award Winning Artisan producers - reviving and

preserving historic Lincolnshire recipes

2015-2016Winners of Select LincolnshireBusiness of the YearAward

2015 -2016 Finalists Select LincolnshireBest Producer Award (third year)

2015-2016 Finalists Select LincolnshireBest Retailer Award (second year)

Telephone 01526 352321 or visit our websitewww.rjhirstfamilybutchers.co.uk

Station Rd, Woodhall Spa (under the clocktower)

Follow Sadie Hirst @RJHirstbutchers©LW

Opening Times:Mon to Sat

- 9am to 5pmSun - 9am to 4pmwww.spaldingfarmshop.co.uk

Breakfast 9.30-11.30 • Main Menu 9.30-4.00Lunch Time Specials 11.30-3.00 • Afternoon Tea 1.00-3.30

Opening Times: Monday - Saturday 9.30am-4pmSunday 9.30am-3.30pm

©LW

Booking Advisable • Phone: 01775 680101Email: [email protected]

‘Manna’ Coffee Shop • Find us on Facebook

Sunday 9.30am-3.30pmSunday 9.30am-3.30pmSunday 9.30am-3.30pmSunday 9.30am-3.30pmSunday 9.30am-3.30pmSunday 9.30am-3.30pmSunday 9.30am-3.30pmSunday 9.30am-3.30pmSunday 9.30am-3.30pm

Home Cooked Food • Gifts • Local Grown PlantsFarm Fresh Produce • Home Grown Potatoes • Deli

Scoldhall Lane, Surfleet, Spalding, PE11 4BJ

We can cater to your every need

outside catering

weddings | mobile bars

contract & corporate catering

event staffing | banqueting

venue procurement | event management

parties | festival catering

airstream hire

0 1 5 0 7 6 0 5 7 6 3i n fo @ v i n c e re h o s p i ta l i t y. c o . u k

Cordeaux Corner, Louth, LN11 0SZ

w w w. v i n c e re h o s p i ta l i t y. c o . u k

GOOD TASTE äàSUMMER 2016 selectlincolnshire.com

Deciding what to choose for apicnic can be a deliciousdilemma with so much excellentlocal produce available.

However, no self-respectingpicnic hamper should leavehome without the followingfavourite food essentials:

A flask of Stokes tea and coffeeto enjoy with a box or two ofGrantham Gingerbread – excellentfor a mid-journey break or apost picnic digestive.

No picnic would be completewithout RJ Hirst’s handmadesausage rolls or one of its porkpies accompanied by chilli beermustard, handmade by SweetHeat Chilli, in Horncastle, to addsome heat, and served withpotato salad made using locallygrown potatoes and chives.

Also, a packet of Pipers crisps –my favourite flavour isBiggleswade Sweet Chilli – are amust for any outdoor occasion.Myers plum loaf, topped with

Lincolnshire Poacher cheese, or acrumbling of Cote Hill Blue (alsogorgeous on pasta or newpotatoes) is always a winner inthe taste awards.

Alternatively, both Jenny’s Jamsof Lincoln and A Little Luxury,based in Sleaford, makefabulous jams, marmalades andpreserves to spread on the plumbread.

Buns are always an easilyportable favourite, and everypicnic must have a round or twoof ginger crunch buns, baked byHeather, owner of The OccasionalTable in Spilsby. These consist ofginger shortbread, smothered ina fudgy ginger topping andsprinkled with crystallisedginger. Yum!

To quench the family’s thirst,Peak Top Farms grow its own fruitto create Fabulously FruityWines, of which the gooseberrywine is excellent for a picnicand the blackcurrant is greatfor a local version of Kir Royale.Ideal for a special occasion.Percy’s Vodka Tea, the innovative

idea of Claire Hall, is just madeto be supped, icy cold, watchinga polo match, on the beach oreven in the garden. Or, for thosethat prefer a long, cold beer, The

¹ ½ ' ¹À¤³¦�

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Pack up a picnicKathryn Locke ofthe LincolnshireLarder shares herrecommendationsfor the perfectfamily hamper

8 Sail Brewery at Heckington Millproduces a selection of ales, asdoes The Lincolnshire BrewingCompany, based in Lincoln.

And on a hot summer’s daywhat could be more refreshingthan a chilled glass of BelvoirFruit Farms’ elderflower presse, oran elderflower and rose cordial(which tastes like TurkishDelight in a glass)?

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BURSTINGWITHFLAVOUR:Create ahamperfilled withcountyproduce

äÞ GOOD TASTE selectlincolnshire.com SUMMER 2016

Delighted to welcomeour new Head Chef whohas created this exciting,

new A la carte menu.

Samples of menu

StartersSeared King Scallops with Avocado &Pea Puree, Parma Ham and Pea Shoots

Whole Baked Portobello Mushroom filled withBasil Pesto, Cheese with dressed Roquette Salad

Main CoursesBattered “Thump” of East Coast Cod, Crushed MintedPeas, Skinny Chips with Balsamic & Homemade Tartare

The Bentley Belly BusterMixed Grill of Lamb Cutlet, Steak, Lincolnshire

Sausage, Chicken Breast, Gammon & Black Puddingwith Grilled tomato, Mushroom & Chips

FlambéFlambéed Fillet Steak Dianne-Medallions of Fillet SteakFlamed with Cognac with Mushrooms, Dijon Mustard,

Tomato, Tarragon & Cream

DessertsFreshly homemade each day by our Patisserie Chef

Newark Road, South Hykeham, Lincoln, LN6 9NHT: 01522 878000 E: [email protected]

www.bentleyhotellincoln.co.uk

Bentley Hotel Leisure Club & Spa

As well as our Grand Restaurant we

can also cater for private parties large

or small, weddings and balls

We also have 80 bedrooms a fullleisure club and Beauty Spa.

©LW

GOOD TASTE äÝSUMMER 2016 selectlincolnshire.com

�bV nMf CVI nWh GbnK hV CVI hVÎWe are Willingham Fayre TeaRooms and Ice Cream Parlourand manufacturers ofLincolnshire Wolds Dairy IceCream.

·VG h`h CVI LKnMK nWh bVG hVfLKbnK jVYOnMf G`Kb GbfMf CVI nMfWVGÎWe started in 2003 as adiversification project on thefarm. There is a history of dairyfarming on both sides of thefamily, but although we had avast knowledge of milkproduction, we hadn’t anyexperience of manufacturing.

We started off with a basicrange of approximately half adozen flavours to well over 40today, which means that wheneveryou visit there is always adifferent ice cream to try, whetheryou love a classic vanilla or

PARLOUR TRICKS

something more unusual such asTurkish delight or whisky andorange marmalade!

�bnK hM`HfL CVIÎThe delight and excitement ofour customers.

�bnK bnL lffW Kbf bnMhfLK Kb`WdKV VHfMjVYf nlVIK GbnK CVI hVÎBeing a rural business has itschallenges, the greatest isletting people know that we

exist. One of the ways wepromote the business is byattending local food fairsand events. In particular,

we have two stands in theLincolnshire Show food

court annually.We also take our cattle to the

show to compete against otherbreeders and introduce them toprospective buyers.

Another challenge is theweather. To overcome this, weprovide a lovely, warm andwelcoming environment withinthe ice cream parlour.

�bnK hV CVI fW]VC YVLK hnC KV hnCÎMy favourite working activity iscreating new flavours.

Customers request andsuggest flavours that can beobscure and challenging. I ampresently working on a popcornflavour for my daughter Aliceand Jack Daniels and Coke foranother customer.

·VG hVfL `K effZ KV lf OnMK Ve¦`WjVZWLb`Mf’L G`hf nWh HnM`fheVVh nWh hM`W\ LfjKVMÎ

As ice cream producers, we feel

extremely proud to play a smallpart in the vast array ofdelicious produce that ismanufactured in Lincolnshire.

�bnK `L CVIM IZK`YnKf dVnZÎOur plan for the future andultimate goal would be to seeLincolnshire Wolds Dairy IceCream on the dessert menu ofthe prestigious restaurants andeateries in Lincolnshire.

�bfW hV CVI effZ YVLK OMVIhnlVIK CVIMLfZe nWh GbnK CVI hVÎWhen the customers are happywe are happy. We get a buzzwhen we are congratulated andthanked by our customer formaking their visit enjoyable.

·VG hVfL Kbf lIL`WfLL GVM\ÎWillingham Fayre is onAshgrove Farm, at the foot ofthe beautiful LincolnshireWolds, in North Willingham,Market Rasen.

The farm is 400 acres in sizeand produces oats for biscuitsand porridge, canary seed forbird feed and wheat for bread oranimal feed.

We have two herds of pedigreeBritish Shorthorn andLimousin cattle. The majority ofcattle are sold at pedigreebreeding sales in Stirling,Scotland, and the remainder aresold to Morrisons’ “traditionalbeef ” counter. At times it can beextremely hectic trying to juggletwo businesses.

There are many occasionswhen we disappear from the icecream parlour kitchen, make a

�»¢ ¤³¢��»� �³�·ïïï

Helen Haigh ofWillingham Fayretalks aboutjuggling an icecream businesswith helping cowshave their calves...

WHAT’S YOUR FLAVOUR: Helen with a selection of the ice creams sold in the parlour

quick change and jump on atractor or run to assist a cowwith calving. There is never adull moment.

·VG hV CVI LVIMjf `WdMfh`fWKLÎThe artisan ice cream is madein our farm dairy, using wholefresh milk.

Locally sourced fruit andadditional flavours importeddirect from Italy are used andperiodically we visit the GrandIce Cream Exhibition in Rimini,Italy, to keep abreast of newideas and equipment.

·nHf CVI nWC K`OL eVM IL`Wd CVIMOMVhIjKÎWe have a number of customerswho serve our ice cream toguests as dessert at their dinnerparties – they choose flavours tocomplement their menu.

�bnK bnL lffW CVIM dMfnKfLKYVYfWKÎOur greatest moment waswinning the Morrisons IceCream Championship twice atthe Great Yorkshire Show,which was presented to us bySir Ken Morrison himself.

�fZZ IL LVYfKb`Wd NI`M\C nlVIKCVIM lIL`WfLLÎCustomers love to watch ourcows and calves playing in thefields in front of the parlour. Wehave pygmy goats and sheep,which children love to strokeand feed during their visit. Andthe bulls in the paddock can beentertaining, particularly whenthe cows visit them.

NICE ICE:Customersbuy aselectionof flavoursto serve totheirdinnerpartyguests

äÜ GOOD TASTE selectlincolnshire.com SUMMER 2016

As Lincolnshire basks insunshine once again, family andfriends get ready to gather for along-awaited barbecue.

However, gone are the days ofsimply throwing some sausagesover some glowing embers.

Each year, adverts andwarnings fill radio waves and

can create a tasty feast. All ittakes is a little preparation,according to Sam Walia,co-owner of Huckleberry’s Barand Grill in Lincoln.

Good ingredients, preparationof meats and cooking slow andlow are the rules thatHuckleberry’s cooks by.

television screens withinformation on how not to cookbarbecue food.

Those warnings are important– but whoever is holding thetongs shouldn’t feel put off fromgetting creative.

Different flavours, cookingmethods and accompaniments

Mr Walia said a greatbarbecue simply comes down toone thing: “You can’t cheat thefood.”

The Clasketgate eatery openedin November and Mr Walia saidhis customers’ appetite for itsribs, wings, steaks and otherclassic food hasn’t waned.

Hannah Gilbey meets a barbecuing expertbringing American flavours to our county CLASSIC CHOICE: Burgers are popular in Huckleberry’s Bar, Lincoln

SAM WALIA’S BARBECUE TOP TIPS

Use good-quality ingredients and make yourown barbecue sauce – see recipe on page 39

Go slow and low – if you want to eat food inan hour, start cooking three hours before.

Marinate wings, breasts or other chicken cutsin buttermilk for 24 hours before barbecuing

Get readyfor a goodgrilling

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Traditional Home Cooked Pub Food

Booking advised 01522 790386

High Street, Heighington, Lincolnshire, LN4 1JS

www.butcherandbeast.co.uk

OPENMonday - Saturday

12 midday - 11pm

Sunday

12 midday - 10.30pm

FOOD SERVEDMonday - Saturday

12 midday - 2pm & 5pm - 8pm

Sunday

12 midday - 2pm & 5pm - 8pm

GOOD TASTE äÛSUMMER 2016 selectlincolnshire.com

made in-house, and seasonedwith only salt and pepper.

“If you start with goodingredients you don’t need to fillit with rubbish,” Mr Walia said.

“When you use goodingredients people are surprisedby is how filling it can be.”

The butter brioche bread bunsthat sandwich the burgers areproved for 48 hours anddelivered freshly made byartisan bakers from the WelbeckBakehouse each day, travellingfrom just across the border inNottinghamshire.

While burgers remain a firmfavourite, Mr Walia said peopleare trying new meals.

“The one thing that hassurprised me is that one of ourmost popular dishes is thebrisket,” he said.

“It has got slightly more spicyovertones and a slightly morecomplex flavour.

“We are in the process ofbringing in approximately 15 to20 new dishes. We have got 25 to30 being developed, includingtwo new barbecue sauces.”

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The restaurant had a fullhouse and had to turn awayaround 80 people on the firstbank holiday of May.

“Whether it be American stylefood, Italian or Oriental, peopleare looking for more authenticfood nowadays,” Mr Walia said.

“They know the real thing.People’s appreciation of food, wefind, is growing.”

Use buttermilk as a base to add layers offlavour. Use smoked paprika as it gives alovely depth, and for something a bit morecomplex, add a bit of ginger.

Feel free to present your creationsattractively but don’t forget barbecue foodis meant for sharing. Hands are going to getmessy and sticky – and that is exactly whatit should be.

Huckleberry’s prides itself onpaying attention to its food,from the ingredients to thefinished platter.

Its St Louis Ribs aremarinated for 24 hours beforebeing rubbed, and can take upto 32 hours to fully prepare.

The 8oz burger patties are

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Hog RoastAnd EventCatering

You won’t find a tastierhog roast in Lincolnshire.

07977 417943www.rarebreedlincolnshirehogroast.co.uk

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Lincolnshire drinks experts The White Hart, Rogue Saint, Belvoir Fruit Farms and Jenny’s Jamsshare their simple, summery cocktail recipes – perfect for any place or occasion

Time to shake it up

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The RogueSaint

Photos: Anna Draperand John Jenkins

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SEE VISITLINCOLNSHIRE.COM FOR LATEST INFORMATION

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City of Lincoln

WHERE TO STAY

Castle HotelWestgate, Lincoln LN1 3AS01522 538801 castlehotel.netA small unique luxury hotel withm 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%!h8m3C%rN mrk _%1%W

The Lincoln HotelEastgate, Lincoln LN2 1PN01522 520348thelincolnhotel.com71 Bedrooms and stunning views^P !+h lm!+hk3m>Y !+h 8h3Ph7! 8>m7hto stay, socialise and relax. Select-%r7^>rG+%3h j^!h> ^P !+h ?hm3 EIFDYj%N+>R l^sshrkhk EIFBW

The White Hart Hotel87 Bailgate, Lincoln LN1 3AR01522 526222d+%!h+m3!O>%r7^>rW7^W2C@I 3hP239%G+hk 7^r!hs8^3m3R9hk3^^sG d%!+ m3N2m9>R !+h9hG! g%hdG ^P -%r7^>r lm!+hk3m>Y7^s8>%shr!m3R _%1% mrk 8m3C%rNWXT7h>>hr! 3hG!m23mr!Y 93%>>%mr! 7^7C!m%>Go

WHERE TO EAT

0):/ ?7.A;7The Terrace, Grantham Street,Lincoln LN2 1BD07956 6531569>^NW7mPh8^3p7^W7^W2C12>>R >%7hrGhk 7mPf 9m3 Gh3g%rNm d%kh Gh>h7p^r ^P kh>%7%^2Ghomemade and locally sourcedP^^k d%!+ mr c!m>%mr emg^23W

Cloister Refectory – Lincoln Cathedral-%r7^>r lm!+hk3m>Y -%r7^>r -$E F=A01522 5616443hPh7!^3RL>%r7^>r7m!+hk3m>W7^s"h>mT mrk hrH^R m Gh>h7p^r ^PP3hG+>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^>rYn3mRP^3k _+m3P $^3!+Y-%r7^>r -$F F?_01522 565182h>h7!3%79m3mrk3hG!m23mr!W7^W2CThe Electric Bar and Restaurant^Kh3G ]rhOk%r%rN %r mr h>hNmr!Rh! %rP^3sm> ghr2hY 9^mGprN2rG238mGGhk g%hdG ^P !+h 7%!RW

The Green Room

The Lincoln Hotel,Eastgate, Lincoln LN2 1PN01522 520348 thelincolnhotel.com[%r%rN %r m G^8+%Gp7m!hk GhZrNmkHm7hr! !^ !+h lm!+hk3m>Y d%!+ %!G^dr 83%gm!h 9m3 mrk hr!3mr7hW [%G+hGm3h s^kh3r %r G!R>h 2G%rN P3hG+ >^7m>ingredients. Select LincolnshireRestaurant Winner 2014.

Henry’s Tea Room"2kk^7CG ^P -%r7^>rY287 High Street,Lincoln LN2 1AW01522 514113+hr3RG!hm3^^sW7^W2C4 8hm7hP2>Y !3mk%p^rm> `%7!^3%mr!hm 3^^s Gh3g%rN !^8 52m>%!R P^^kP3^s P3hG+>R 7^^Chk >^7m> %rN3hk%hr!GWl^sh !^ Vjhr3RSGS P^3 R^23 !32hV-%r7^>r hT8h3%hr7hSW

Langton’s-%r7^>r lmG!>hY lmG!>h j%>>YLincoln LN1 3AA07725 7063293hNmr#&L+^!sm%>W7^s13hh hr!3R %r!^ !+h lmG!>h N3^2rkGY8%7C 28 m 7^Khh !^ N^Y 8%7r%7 P^3 !+hN3^2rkG ^3 G!mR P^3 m d^rkh3P2>Gh>h7p^r ^P Grm7CG mrk shm>GW

Lincoln Grille at The White Hart Hotel91 Bailgate, Lincoln LN1 3AR01522 563290d+%!h+m3!O>%r7^>rW7^W2Cq28h39 s^2!+Odm!h3%rN k%G+hGYPm92>^2G m!s^G8+h3h d%!+ !+h +%N+hG!quality service. We deliver the dininghT8h3%hr7h ^23 72G!^sh3G +mgh 7^sh!^ hT8h7! mrk khGh3ghW

The Reform Restaurant,+h lmG!>h j^!h>Y _hG!Nm!hYLincoln LN1 3AS01522 538801castlehotel.net'^kh3r X23^8hmr 72%G%rh Gh3ghkto the highest standards, using locallyG^237hk 83^k27hW ,+h m!s^G8+h3h%G 3h>mThk Rh! G^8+%Gp7m!hk mrk %Gm gh3R 8^82>m3 7%!R 3hG!m23mr!W ,mG!h^P XT7h>>hr7h 4dm3k _%rrh3 EIFEmrk "2rrh3 (8 EIFD

Sessions RestaurantqhGG%^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! ^P83^N3msshG ^P G!2kR P^3 83^PhGG%^rm>7^^Ch3R mrk +^G8%!m>%!R G!2khr!GW

F!7*3E )! !&3 07((3;A7,Danes Terrace, Lincoln LN2 1LPG!^ChGO7^KhhW7^W2C 4 G>hhC G!R>%G+7mPf Gh! %r !+h 7^sP^3!m9>hG233^2rk%rNG ^P !+h l^>>h7p^rY-%r7^>rSG m37+mh^>^N%7m> s2Gh2sWl^r!hs8^3m3R 7mPf shr2 mrk km%>RG8h7%m>GW a8hr ) kmRG FIms M B8sW

Stokes High Bridge Café (since 1902)207 High Street, Lincoln LN5 7AU01522 523548G!^ChGO7^KhhW7^W2C '^3r%rN 7^KhhY93hmCPmG!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 Restaurant38 Westgate, Lincoln LN1 3BD01522 529999>%r7^>r!^dh3+^!h>W7^W2CThe Tower is a 3AA Star Hotel andF "^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+>Rl^sshrkhk EIF@W

WHERE TO BUY

R Foster & SonFFF '^rCG "^mkYLincoln LN2 5HT 01522 523369P^G!h3G92!7+h3G>%r7^>rW7^W2Cj^shOsmkh 8%hG mrk ^!+h3 Gmg^23R8mG!3%hGY P3hG+ 9mChk 93hmk mrk7^rPh7p^rh3RW -^7m>>R G^237hk mrksm!23hk 52m>%!R 9hhPY >ms9 mrk 8^3CW

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The Naked Marshmallow CormChksm3G+sm>>^dW7^W2Cq732s8p^2GY +mrksmkh N^23sh!sm3G+sm>>^dG %r m gm3%h!R ^Pkh>%7%^2G emg^23GW $mChk 9h7m2Ghm>> ^23 emg^23%rNG mrk 7^>^23%rNGare 100% natural and use the highest52m>%!RY hGGhrpm> %rN3hk%hr!GW

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Angels Desserts,+h nmCh3RY -%r7^>rY -$* DJ:01522 500294mrNh>GkhGGh3!GW7^W2C_h d%>> 83^g%kh R^2 d%!+ !+m! _a_Pm7!^3 khGGh3! !+m! r^! ^r>R >^^CGPmr!mGp7 92! !mG!hG +hmghr>R !^^W a2383^k27!G m3h P3hG+>R smkh !^ ^3kh32G%rN ^r>R m2!+hrp7 %rN3hk%hr!G N%g%rN!+m! 7>hmr P3hG+ emg^23 !+m! kmr7hG ^r!+h !mG!h 92kG mrk sh>!G %r !+h s^2!+W

West Lindsey

WHERE TO STAY

The Grange.hT9RY /m%rG9^3^2N+[$EF @=J01427 788265!+hN3mrNhm!ChT9RW7^W2C 4 dh>7^s%rN`%7!^3%mr Pm3s+^2Gh ^r m d^3C%rNPm3sW j^sh 7^^Chk P^^k mrk 83^k27hWl^rghr%hr! P^3 /m%rG9^3^2N+ a>kjm>>Y -%r7^>r lm!+hk3m> mrk lmG!>hYjhsGdh>> 4rp52hG mrk !+h _^>kGW

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Wold View Bed and Breakfastn2>>R j%>> ,̂ 8Y rhm3 ,hm>9RY'm3Ch! "mGhr -$& *J401673 838226 / 07976 563473d^>kg%hd+^2GhW7^W2C l^GRY +^sh>R^r !^8 ^P !+h _^>kGY m9^gh 83h\Rg%>>mNh ^P ,hm>9RW -^7m>>R G^237hkP^^kY +^shO7^^C%rNW qh>h7!Lincolnshire Winner 2006, 2008,j%N+>R l^sshrkhk EII#W

Rural Roosts Holiday Lodges'mr^3 1m3sY 'm3Ch! "mGhrY -$& @JJIF@E* D#&B#E 323m>3^^G!GW7^W2CXm7+ >^kNh ^Kh3G +%N+ 52m>%!Rm77^ss^kmp^r %r mr %kR>>%7 GhZrN^r 8m3! ^P ^23 Pm3s d%!+ 8>hr!R^P d%>k>%PhY ]G+%rN Q Pm3s dm>CGmgm%>m9>h P^3 R^23 hrH^Rshr!W

WHERE TO EAT

Gainsborough Old Hall,Chambers CaféParnell Street,/m%rG9^3^2N+ [$EF E$n01427 677348Nm%rG9^3^2N+^>k+m>>W7^sXrH^R >%N+! 3hP3hG+shr!GY >^7m>>RG^237hk mrk P3hG+>R smkhY %r7>2k%rNG8h7%m>%!R !hmG mrk 7^KhhGY d%!+%rthis unique medieval manor houseGhZrNW qh>h7! -%r7^>rG+%3h j%N+>Rl^sshrkhk EIFBW

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The Inn on the GreencrN+msY -%r7^>r -$F EA,01522 730354%rr^r!+hN3hhr%rN+msW7^W2C4dm3k d%rr%rN 7^2r!3R 829b3hG!m23mr!W1^^k Q Gh3g%7h !^ !+h +%N+hG!standards. Locally sourced, seasonalshr2W D ,%shG ,mG!h ^P XT7h>>hr7h_%rrh3GW 4>G^ 83%gm!h k%r%rNY92G%rhGG shhprNGb>2r7+hGW

Willingham Fayre4G+N3^gh 1m3sYNorth Willingham,'m3Ch! "mGhr -$& D"J01673 838123d%>>%rN+msPmR3hW7^W2C_h smCh -%r7^>rG+%3h _^>kG [m%3Rc7h73hms d%!+ d+^>h P3hG+ 7^dG s%>CW`%G%! ^23 %7h73hms 8m3>^23Y 7mPf mrk7+%>k3hrSG 8>mR m3hmW

?3553.57! +3) $77-= >)(( 9).- ?).*lm%G!^3 "^mkYSouth Kelsey LN7 6PR01652 678822+m>>Pm3s8m3C^67hLChshW7^W2CRelax and enjoy a light lunch,kh>%7%^2G 7mCh mrk k3%rC %r ^23!hm3^^s ^3 ^r !+h 8mp^^gh3>^^C%rN 9hm2pP2> ^8hrcountryside. Select Lincolnshirej%N+>R l^sshrkhk EIF@W

Doddington Café andRestaurantDoddington Hall,Lincoln, LN6 4RU01522 812505doddingtonhall.comStylish design, showcasing kitchen,garden and estate produce. Opendaily for breakfast, lunch, coffeeand cake, plus Friday and Saturdayevenings. Book for Restaurant. ©LW

Caistor Arts &Heritage Centre Cafe28 Plough Hill,Caistor, LN7 6LZ01472 85160528ploughhill.co.ukScrumptious cakes, breakfasts,lunches and snacks served in thecafe or outside on the terrace.Open seven days, take-awaysand celebration cakes available.Dogs Welcome. ©LW

Doddington Farm ShopDoddington Hall,Lincoln, LN6 4RU01522 688581doddingtonhall.comBeautiful and stylish shopshowcasing home-grown kitchengarden produce, fab home-bakedcakes, Lincolnshire and regionalspecialities. Full deli, butchery andbakery. Open daily.

©LW

GOOD TASTE ãàSUMMER 2016 selectlincolnshire.com

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WHERE TO BUY

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V T Lancaster & Son LtdE@`A* <4een m!5ee!X(i5Be! "iFen /$& CWf01673 843440 or 842260>in8iF!e5F:4!8-e5FV8\V4B6 !5ig%k\ni> Nio%>P :4!8-e5FX F\458%nL95\g48e N5\o >\8i> Ni5oe5FV 1io\4FN\5 /%n8\>nF-%5e Fi4FiLeFX 9\5B 9%eFX-iF>e!X Fi4FiLe 5\>>FX F!4Ieg 8-%neO 9\Zeg :eeNV

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MarRon Wine, Cider & Liqueurs# j5\ig:e8BX ]igg%nL-ioX0i%nF:\5\4L- Y$DE A.f+:P i99\%n!oen! \n>P'GE,*C &E&A*& oi55\n8%ge5V8\V4BFi>eFJoi55\n>%74e45FV8\V4BV65kFin oiBe5F \N h-\8 64 ^%nchocolate wine, cider and liqueursN\5 5e!i%> ing !5ige Fi>eFV m9e8%i>%F%nL%n 9e5F\ni>%Feg >i:e>%nLV

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A"+94'+G%"-0 .4D42 744; H!4-0G

01522 512211

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South Kesteven

WHERE TO STAY

Wyndham Garden Grantham

Toll Bar Road, Marston,

Grantham NG32 2HT

01400 250909

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f%L->P h\ooengeg DGEAV

WHERE TO EAT

/0'!4+ ?4EG0 C*%0 >(B4+(' *-EG!@

Grantham NG32 2LS

01476 566116

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Hambleton Hall Hotel and Restaurant

fio:>e!\nX _iB-ioXRutland LE15 8TH

01572 756991

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East Lindsey

WHERE TO STAY

The GrangeTorrington Lane,WiF! ji5Bb%!-X/$& @"?01673 858670!-eL5inLeM>%n8\>nF-%5eV8\V4B 6 9e5Ne8!5e!5ei!X \Ie5%nL :eg ing :5eiBNiF! ingFe>NM8i!e5%nLV WR8e>>en! Ni8%>%keF ing74i>%!P !5ig%k\ni> -\oe 8\\Beg 84%F%neX4F%nL >\8i> 95\g48eV me>e8! /%n8\>nF-%5e6bi5gF DGG& M DGE@V

Best Western NorthShore Hotel & Golf ClubNorth Shore Road,mBeLneFFPE25 1DN01754 763298n\5!-F-\5e-\!e>V8\V4BCA h\oN\5!i:>e enMF4%!e :eg5\\oFXoinP b%!- oiLn%[8en! d%ebF \N !-eFei ing L\>N 8\45FeV m%!4i!eg neR!!\ mBeLneFF :ei8-V

*%0 74-#0 1 H,"!%$ ?4'";($ .4F(#0Gh-i9e> "\igX.4o:P ]\\gF%geXPE22 7SP01526 342943!-eALeV8\V4B1\45 F!i5 ge!i8-eg 8\ZiLeF Fe! %n 545i>/%n8\>nF-%5eX F>ee9F @ \5 D +5eF9e8kde>P'XN4>>P e74%99eg b%!- en8>\Feg Li5gening 9i5B%nL i5eiV me>e8! /%n8\>nF-%5ef%L->P h\ooengeg 6bi5g DGEDV

Fulbeck Gardens Cottage

01400 27398907966 430728www.fulbeckgardenscottage.comGOLD 4 star self-catering cottageadjacent owners vineyard. Sleeps2-7. Hot-tub. Sorry no pets.Weekly, weekend & short breaks.Complimentary hamper. SelectLincolnshire Highly Commended2012 & 2014 ©LW

Ownsworth’sRapeseed Oil01400 273989www.ownsworths.co.ukHome-grown cold pressedrapeseed oil. Award winning oilincluding Winner“Grower of the Year”Select Lincolnshire 2015/2016.Supplying retail, wholesaleand caterers. ©LW

Cote Hill CheeseCote Hill Farm, Osgodby,Market Rasen, LN8 3PD01673 828481cotehill.comAward-winning artisan cheeseshandcrafted on our farm usingunpasteurised milk from ourherd of dairy cows. Availablefrom cheese shops, LincolnshireCo-op and farmers’ markets.

©LW

Blyton Dairy Ice Cream

Old Hall Farm, Blyton,GainsboroughDN21 3LA01427 628355blytonicecream.co.uk

More than 60 flavours of ice cream,hot and cold food, Sunday carvery,children’s play area.Open seven days a week.Select Lincolnshire HighlyRecommended 2013.

©LW

Hambleton Bakery

1 Ironmonger Street,Stamford, PE9 1PL01572 812995hambletonbakery.co.uk

We bake a selection of deliciousbreads, savouries, cakes & desserts.Using traditional techniques and thefinest ingredients we develop the realtaste of our products.Full of flavour with no preservatives orenhancers.

Hemswell Antiques Coffee Shop

Hemswell Antiques Centre,Caenby Corner Estate, Hemswell Cliff,Gainsborough, DN21 5TJ01427 668389 ! hemswell-antiques.com

Choose from a selectionof home-made cakesand coffees or a freshlyprepared lunch orlight snack.Open every day 10am to 5pm

©LW

Brackenborough HallCoach HouseBrackenborough,Louth, LN11 0NS01507 603193brackenboroughhall.comWinner: Best Self-Catering Holidayin England 2009/2010, Silver Award.Three luxury apartments in a listedcoach house, accommodating 1 to24 guests. Select Lincolnshire HighlyCommended 2015 and 2015/2016

©LW

ãÞ GOOD TASTE selectlincolnshire.com SUMMER 2016

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The Ivy Inn, Wragby(g5Bc! =>g8cU Z5gM:PU/%l8Y>l /$& ?<)01673 858768!-c%bP_5gM:PS8YS4B.5ge%iYlg> 5cO45:%F-ce 94: gle5cF!g45gl! _%!- A k!g5 g>> clNF4%!cg88YmmYegiYlU Fc5b%lM !-c XlcF!95Ye48c FY458ce O5Ym >Y8g> F499>%c5FU_%!- Xlc _%lcF gle 5cg> g>cFSfYlbc5!ce :g5l %l 545g> b%>>gMcU5c>gQ gle 5c8-g5McU O5%cle>Pg!mYF9-c5c YKc5%lM 74g>%!Pgle 8YmOY5!S V%Fg:>ce g88cFFgle g>FY Fc>ON8g!c5%lM 8YWgMcFSSelect Lincolnshire HighlyfYmmclece DHE? gle DHE?]DHE,S

South View Park Hotelh45M- "YgeU kBcMlcFFUPE25 2LA01754 896001kY4!-b%c_ =g5B dY!c> %F g CNF!g5-Y!c> !-g! 95Yb%ecF mYec5l >4Q45Pg88YmmYegiYl Yl !-c TgF! fYgF! YO/%l8Y>lF-%5cU Fc! %l :cg4iO4> M5Y4leFPc! Yl>P ? m%l4!cF O5Ym kBcMlcFF.Y_l fcl!5cS

The Vine HotelkBcMlcFFU =TD? CVh01754 610611b%lc-Y!c>FBcMlcFFS8Ym.-%F 8-g5g8!c5O4> -Y!c> eg!cF :g8B !YE**H gle -gF gW5g8ibc Mg5eclFU g!5ge%iYlg> 5cF!g45gl!U :g5F _%!- Y9clX5cF gle 5cg> g>cF 85cgilM gl %lb%ilMg!mYF9-c5c _%!- !-c 1%:5g>!g5 =Y%l!$g!45c "cFc5bc gle (g5Bc! "gFcl"g8c8Y45Fc lcg5:PS

WHERE TO EAT

The Coach and Horsesdcm%lM:PU dY5l8gF!>c/$# ?<3 HE?H* ?*&D&H.5ge%iYlg> b%>>gMc 94: Fc5b%lMg 5glMc YO 5cg> g>cF gle MYYe74g>%!P Og%5>P 95%8ce :g5 mcg>FSSelect Lincolnshire HighlyfYmmclece DHH&S .gF!cF YOTQ8c>>cl8c "4llc5N49 DHEHNDHEES

Batemans Brewery& Visitors CentreSalem Bridge Brewery,Zg%l`cc!U kBcMlcFF=TDA AJT01754 882009:g!cmglS8YS4B]b%F%!Y5FI8cl!5c\9cl ZcelcFegP !Y k4legP !Y!-c Mclc5g> 94:>%8 :4! %F lY_g M5cg! bcl4c OY5 9g5icF gleweddings including holdingg >%8cl8c OY5 8%b%> 8c5cmYl%cFS

The Countrymanf-g9c> "YgeU^lMY>emc>>FPE25 1ND01754 8722688Y4l!5PmglN%lMY>emc>>FS8YS4BZg5m gle O5%cle>P b%>>gMc 94:Fc5b%lM -YmcNmgec OYYe _%!-eg%>P F9c8%g>FS =g5icF 8g!c5ce OY5SdYmc YO /c%>g fYWgMc h5c_c5PS

The Five Sailed Windmill32 East Street,6>OY5eLN13 9EH01507 462136g>OY5eN_%lem%>>S8YS4Bhcg4iO4> _Y5B%lM _%lem%>>%l g ec>%M-j4> >Y8giYlU Fc>>%lMF!YlcM5Y4le `Y45U 8c5cg>FU95cFc5bcF gle M%RFS =Y94>g5Ug_g5eN_%ll%lM !cg 5YYmYKc5%lM 8gBcF gle >%M-! mcg>FS

The Ivy Inn, Wragby(g5Bc! =>g8cU Z5gM:PULincoln/$& ?<)01673 858768!-c%bP_5gM:PS8YS4B.5ge%iYlg> 5cO45:%F-ce 94: gle5cF!g45gl! _%!- A k!g5 g>> clNF4%!cg88YmmYegiYlU Fc5b%lM !-cXlcF! 95Ye48c FY458ce O5Ym>Y8g> F499>%c5FU _%!- Xlc _%lcFand real ales.

Just EllevenEE (g5Bc! k!5cc!Uk9%>F:P=TDC ?J.01790 755669F%mYlF:4!8-c5FS8YS4B65iFgl :5cgeFU 8gBcFU :cF9YBcFgle_%8-cFU ec>%8%Y4F X>>ce 5Y>>FU:4Kc!F 8g!c5ce OY5S k!YBcF 8YKccgle !cgFS Tg! %l Y5 !gBc g_gPS

Kenwick FarmhouseNursery and Tea Room0cl_%8B "YgeULouthLN11 8NW01507 606469Bcl_%8Bl45Fc5PS8YS4B35cF->P mgec -YmcN8YYBce mcg>FU8gBcF gle k4legP >4l8-cF +%l8>4e%lMM>4!cl O5cc'U 4F%lM >Y8g>>P FY458ce95Ye48cS \9cl .4cFegPNk4legP glehglB dY>%egP (YlegPFS

Myers Bakery, Café Tearoom & DeliE&NDH .-c h4>> "%lMUHorncastleLN9 5HU01507 525871mPc5F:gBc5PS8YS4B6 !5ge%iYlg> Ogm%>P :gBc5P :4F%lcFF%l8Y59Y5gilM g 8gOa !cg5YYm gleec>%8g!cFFclS 3gmY4F OY5 !-c%5award winning Lincolnshire9>4m >YgbcFS kc>c8! /%l8Y>lF-%5cd%M->P fYmmclece DHECS

The Railway Tavern Aby(g%l "YgeU 6:PUlcg5 6>OY5eLN13 0DR01507 480676eg_lLM5glMcm%>>SOFlc!S8YS4B6_g5e _%ll%lM O5%cle>P Ogm%>P 54l94:S \Kc5%lM -Ymc 8YYBce cQ!clF%bcmcl4 gle F49c5: 5cg> g>cF !YYN Xle 4F Yl 3g8c:YYBS

Sea Breeze RestaurantEHNED d%M- k!5cc!Uk4WYl Yl kcg/$ED DT@01507 441548Fcg:5cc2cN5cF!g45gl!S8YS4BA lovely seaside restaurant using>Y8g>>P FY458ce 95Ye48cS kc5b%lM-Ymcmgec OYYeU >%8clFce :g5U>4l8-imc gle cbcl%lM mcl4USunday lunches. Select Lincolnshired%M->P fYmmclece DHECS

.')$!%4-30 &)!0-,"''6>OY5eU /$EC HV)01507 4513668>gP!-Y59c_g!c5m%>>S8Ym6 :cg4iO4>U !5gl74%>U c%M-!ccl!-8cl!45P OY5mc5 _g!c5m%>>U -Ymc !Y:%5eFU gl%mg>F gle g MY5McY4F !cg5YYmS .gBc PY45 imcSSS

WHERE TO BUY

+ 1 70**0: 2 <4* 8!6DAND, hYF!Yl "YgeUk9%>F:P=TDC ?"<01790 752573TF!g:>%F-ce %l E#D,U !-%F Ogm%>P :4F%lcFFmgBcF g_g5e _%ll%lM lg!45g> %8c 85cgm%l CH `gbY45FU g>FY O5Y2cl PYM45!gle FY5:c!S kc>c8! /%l8Y>lF-%5c DHEHMr George Award.

Batemans Brewery & Visitors CentreSalem Bridge Brewery,Zg%l`cc!U=TDA AJT01754 882009:g!cmglS8YS4B]b%F%!Y5FI8cl!5c\9cl ZcelcFegP !Y k4legP !Y !-cMclc5g> 94:>%8 :4! %F lY_ g M5cg! bcl4cOY5 9g5icF gle _cee%lMF %l8>4e%lM-Y>e%lM g >%8cl8c OY5 f%b%> fc5cmYl%cFS

Alford Manor House

West Street, Alford,LN13 9HT01507 463073www.alfordmanorhouse.co.uk

Enjoy home-made cakes,snacks or light lunches inthe tea room of this historic,thatched manor house.See website for opening times

©LW

Farmer Brown’sIce Cream

Woodrow Farm, Sutton RoadHuttoft, Alford, LN13 9RL07946 485549farmerbrownicecream.co.ukIce cream parlour, tearoomand small farm shop set withina working mixed farm by theseaside. ©LW

Petwood Hotel

Stixwould Road,Woodhall Spa, LN10 6QG01526 352411petwood.co.uk

Fabulous food, friendlyservice and a historicsetting make Petwood afavourite for local diningand short breaks

©LW

The Village Limits

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

Multi award winning countrypub with rooms, serving greatlocal produce, local ales and awarm welcome. Open Tues -Sun 12-2 and every night from6. Takeaway also available

Seacroft Holiday Estate

Enjoy award-winningaccommodation, first classservice and top quality foodand drink right next to miles ofunspoilt sandy beaches.Select Lincolnshire Winner 2015

Sutton Road, Trusthorpe, LN12 2PN01507 472421 ! www.seacroftcaravanpark.co.uk

©LW

Caxton House

6-8 Trafalgar Avenue, Skegness, PE25 3EU01754 764328 ! [email protected]

Four-star Silver guesthouse, ensuiterooms, sea view/balconies.Home-made food using local produce,licensed bar.Winner of Skegness Accommodation,Business and Green Award 2015. Alsowinner of East Midlands Best HiddenGem 2011, Select Lincolnshire B&BAwards Winner

www.caxton-house.com ©LW

GOOD TASTE ãÝSUMMER 2016 selectlincolnshire.com

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Just E11evenDD 'j2Af! o!2ff!Xo6%<E7P ;VCB >H,01790 755669E%q\pE71!5+f2ET5\T1A32mEjp 72fjhEX 5jAfEX 7fE6\AfEjphc%5+fEX hf<%5%\1E [<<fh 2\<<EX71If!E 5j!f2fh M\2T o!\AfE 5\Iffjph !fjET Vj! %p \2 !jAf jcjPT

Lakings of Louth35 Eastgate, Louth LN11 9NB01507 603186<jA%pKE\d\1!+T5\T1A-jA%pKE \M -\1!+ !2jh%m\pj< k1!5+f2EXkjAf2E O Yf<%5j!fEEfpT VE!j7<%E+fh D#G&T

Lymn Bank FarmGD)>@ &&GBDC 6\E!j5+ffEfT5\q;2\h15f2E \M oAfKpfEE k<1fXoAfKpfEE /\<hX -%p5\<pE+%2f k2%fXH1E! HjpfX dje\12fh 5+ffEfE jphHandmade chutney.

Meridian Meats108 Eastgate, Louth LN11 9AA01507 603357qf2%h%jpqfj!EE+\6T5\T1A;2\h15f2E \M k2%!j%pQE kfE! o!fjAXE6f5%j<%E%pK %p qfj! M2\q !2jh%m\pj<72ffhEX E\125fh M2\q \12 \cp Mj2q\2 <\5j<>*CG q\hfpET5\T1A32mEjp 7jAf2P 62\h15%pK /\<h 3cj2h]%pp%pK -%p5\G) >*&&&> \E<%p5T5\T1A_E!2%5+ Mj2qf2E jph E6f5%j<%!P <\cMj! qfj! 62\h15f2EW \E!2%5+X AjpKj2\\XE62%pK7\AX c%<h 7\j2 f!5T 3ej%<j7<f7P qj%< \2hf2X Mj2qf2EQ qj2Af!Ejph Mj2q E+\6T

Pocklington’s BakeryC 'j2Af! ;<j5fXLouth LN11 9NRGD>G) *GGD&G 67<T1AT5\q,2jh%m\pj< Mjq%<P 7jAf2ET VE!j7<%E+fhD#C@T i21E!P jph E6f5%j<%!P 72fjhEX 2\<<EX5jAfEX 6jE!2%fEX 6\2A 6%fE jph 3cj2h]%pp%pK -%p5\<pE+%2f ;<1q72fjhTif<f72jm\p 5jAf E6f5%j<%E!ET

H".8,G 8; H6"(G=%D@ 'j2Af! o!2ff!Xo6%<E7P ;VCB >H,01790 754543E%q\pE71!5+f2ET5\T1A_12 E6f5%j<%mfE %p5<1hfU 2fjhP qfj<EXEj1EjKfEX 6%fEX +jE<f!EX -%p5\<pE+%2fE!1Ifh 5+%pfX h2P 512fh 7j5\p jph+\qf 5\\Afh qfj!ET of<f5!Lincolnshire Winner 2010, 2012,g%K+<P i\qqfphfh CGDBT

0/363 CE<3F3;<1q!2ff i\ZjKfX_EK\h7PX -$& B;Y0775793665252f6f<15fZfT5\q3<< \12 Ecff! jph Eje\12P 52a6fE j2f<\e%pK<P qjhf 1E%pK \p<P !+f 612fE!o!\pfK2\1ph _2Kjp%5 0<\12 M2\q '\1p!Pleasant Windmill in Lincolnshire madeM2\q DGGN _2Kjp%5 k2%mE+ ]+fj!T

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Walker & Walker Butchers) o!jm\p "\jhX ]\\h+j<< o6jLN10 6ST 01526 352196,2jh%m\pj< Mjq%<P 71!5+f2E E%!1j!fh %p!+f ef2P +fj2! \M !+f 6%5!12fE41f e%<<jKf\M ]\\h+j<< o6jX 21p 7P .fe%p jph^f2%!P ]j<Af2 E%p5f 0f721j2P CGD@T

North Kesteven

WHERE TO STAY

The Manor House Stables,+f 'jp\2 g\1EfX ,%q7f2<jph "\jhX'j2mp -$@ B:o GD>C* B)&)D)qjp\2+\1EfE!j7<fET5\T1A -\ef<PEf<ML5j!f2%pK <1R12P %p +%E!\2%5 E!j7<fET"f<jR 7P P\12 c\\hL712p%pK E!\ef jphfpF\P j +jq6f2 \M -%p5\<pE+%2f K\\h%fElof<f5! -%p5\<pE+%2f 3cj2hE CGG# L CGD>T

WHERE TO EAT

The Natural World Centre, Whisby$j!12f ;j2A '\\2 -jpfX ,+\26f \p !+fHill, Lincoln LN6 9BW 01522 688868pj!12j<c\2<h5fp!2fT5\T1A o!1pp%pK<jAfE%hf e%fcET opj5AEX <1p5+fE jpho1phjP 2\jE!E !\\l _6fp hj%<P DGjqTGold Award winner 2011 and Select-%p5\<pE+%2f g%K+<P i\qqfphfh CGDCT

The Hive Café at Hill Holt Wood$\2!\p Y%EpfP -$* #H;GD*B* &#C&B* +%<<+\<!c\\hT5\T1A,+f g%ef ijMf %E <\5j!fh c%!+%p B@ j52fE\M 7fj1mM1< c\\h<jphT _6fp o1phjPEDGjq 1pm< @6qX Ef2e%pK 72fjAMjE!X6jp%p%EX M2fE+ 5jAfE jph h2%pAET

WHERE TO BUY

Fen Farm Venison0fp 0j2qX g\27<%pK 0fpXo<fjM\2h $/B@ GH? GD>C# @CDC)CMfpMj2qefp%E\pT5\T1A:1j<%!P Mj2qfh efp%E\p J [<<f!EXF\%p!EX E!fjAEX 5jEEf2\<fEX Ej1EjKfEjph 712Kf2ET o\<h \p !+f Mj2q jph j!<\5j< Mj2qf2EQ qj2Af!E jph E+\cET

Odling Brothers>@ g%K+ o!2ff!X $jefp7PX -%p5\<p-$> GV, GD>CC &DGCC& \h<%pK72\ET5\T1A3cj2h c%pp%pK ;\2A jph 'fj! ;%fEXLincolnshire Sausages and Haslet.,2jh%m\pj< Mjq% GY8 GD>CC &DGCB#cf<7\12pfE7jAf2PT5\q,2jh%m\pj<X j2mEjp e%<<jKf 7jAf2P E%p5fD&#*X E6f5%j<%E%pK %p -%p5\<pE+%2f 6<1q72fjhT ]%hf 2jpKf \M 72fjhX 5jAfE jphEj1EjKf 2\<<E jej%<j7<fT

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+'3 $3)( +3) 5 08133 08.6),%)* ]fE!5<%If "\jhX o<fjM\2h$/B@ #3= GD>C* &BB@>&2fj<!fjjph5\IffT5\T1A"fj< ,fj O i\Iff i\q6jpP 62%hf!+fqEf<efE %p \p<P Ef<<%pK !+f 7fE!41j<%!P 5\IffE jph !fjE c+%5+ +jef7ffp E\125fh M2\q 6<jp!jm\pE j<<around the world.

Boston

WHERE TO STAY

4(.G :)/. 08F)#3Gg177f2!E k2%hKfXk\E!\p ;VCG B:;01205 290840

f<qEMj2q5\ZjKfET5\T1A$%pf q1<mLjcj2h c%pp%pK @ O > o!j2+\<%hjP 5\ZjKfE c%!+ c+ff<5+j%2Mj5%<%mfET o+\2! cj<A !\ e%<<jKf 617To<ff6E CLB&T of<f5! -%p5\<pE+%2fAwards since 2009, including Winner

CGD>X CGD>`CGD* O '2 /f\2KfAward 2013.

HE6/3.3 ?,,Gk%5Af2 kj2X k%5Af2X k\E!\p ;VCG B3$GDCG> &CC&G@ E162fqf%ppET5\T1Abphf6fphfp!> <j2Kf jph cf<< f41%66fh2\\qEX j<< c%!+ fpLE1%!f Mj5%<%mfET3cj2h c%pp%pK 2fE!j12jp! %E \6fpall day, serving locally sourced+\qfqjhf M\\hT of<f5! -%p5\<pE+%2fg%K+T

WHERE TO EAT

2)%!'8/63 +3) $88. 5 7)/>3, 03,!/3kjP!+\26fX k\E!\p "\jhXSwineshead PE20 3HB 01205 8213497jP!+\26f!fj2\\qjphKj2hfp5fp!2fT5\T1A02%fph<PX Mjq%<P 21p !fj2\\q jphKj2hfp 5fp!2fX \If2%pK M2fE+ +\qfqjhfhf<%5%\1E E\16EX 5jAfE jph +fj2!P qfj<E1E%pK EfjE\pj< jph <\5j< 62\h15fT

The Poachers Country HotelSwineshead Road, Kirton Holme,k\E!\p ;VCG Do: GDCG> C#GBDG6\j5+f2E+\!f<T5\T1A;2\e%h%pK j cj2qX 2f<jR%pK jph M2%fph<Pj!q\E6+f2fX c%!+ j S41%2A%pfEEQT 'fp1E5+jpKf cffA<PX 5\\Afh 7P \12 41j<%!P5+fMEX 1E%pK <\5j< &CC&G@ E162fqf%ppET5\T1Abphf6fphfp!> <j2Kf jph cf<< f41%66fh2\\qEX j<< c%!+ fpLE1%!f Mj5%<%mfET 3cj2hc%pp%pK 2fE!j12jp! %E \6fp j<< hjPX Ef2e%pK<\5j< C#GB@) !+fc+fj!E+fj[ppT\2K,2jh%m\pj< e%<<jKf 617 jph 2fE!j12jp!Ef2e%pK !+f [pfE! -%p5\<pE+%2f 62\h15fE\125fh M2\q <\5j< E166<%f2EX !\Kf!+f2c%!+ [pf c%pfE jph 2fj< j<fET of<f5!-%p5\<pE+%2f g%K+ &CDCGG 2fh<%\p7%5Af2T5\T1A3 41%p!fEEfpmj< VpK<%E+ i\1p!2P ;17X5\q6<f!f c%!+ 2fj< j<fEX [pf M\\h jphcj2q [2fET (E%pK j<< <\5j<T

Cogglesford WatermillEast Road,Sleaford, NG34 7EQ01529 413671 during opening hours01529 308102 NKDC Tourism unitcogglesfordwatermill.co.ukHistoric working watermill inpicturesque setting. Stone-groundwholemeal and white flour millmilled on site and other locallyproduced goods for sale. ©LW

Field FarmFree RangersField Farm, High Toynton,Horncastle, LN9 6NL01507 523934fieldfarmshop.co.ukFarm shop selling our ownrare-breed Berkshire pork, sausages,bacon and gammon, lamb, chickensand eggs. Also home-produced andlocal vegetables. ©LW

The Forge & Smithy Holiday Cottages

Chapel Road, Tumby Woodside, Boston PE22 7SP01526 342943 ! www.the4ge.co.uk

Four star detached cottagesset in rural Lincolnshiresleeps 5 or 2 (respectively),fully equipped with enclosedgarden and parking area.Lincolnshire HighlyCommended Award2012.

RJ Hirst Family Butchers

www.rjhirstfamilybutchers.co.ukFollow Sadie on Twitter SadieHirst@RJHirstbutchers | [email protected] Road, Woodhall Spa, Lincs, LN10 6QLTel 01526 352321 | Situated near the world famous Dambusters Memorials

High Class Family Butchers of Woodhall Spa2015-2016 Select Lincolnshire Business ofthe Year, 2014, 2015 and 2016 Finalist SelectLincolnshire Best Producer, 2015 and 2016Finalist Select Lincolnshire Best Retailer.Countryside Alliance “Rural Oscars” FinalistBest Butchers Shop East of England 2014British Pie Awards Bronze and Silver Winner2014, 2015 and 2016 (Pasty and Steak Pie)

©LW

ãÜ GOOD TASTE selectlincolnshire.com SUMMER 2016

The Mermaid Inn@ /XB7b2!Xk "XfdT j12_bb!Tj6f;d%kI :SAA =3g DA))< +&D@)<!,blb2lf%d%kkB12_bb!R5Xl-,b (b2lf%d ]kk XFb2B f ^f2lwelcome to everyone, locals anda%B%!X2B f;%>bR Yb lf>b X12 X^k d%B,bB^%!, ;X5f;;M 62Xd15bd %kI2bd%bk!BR[12 abIb!f7;bB f2b K2bB, K2Xl !,b Wb;dH I2X^k Xk !,b Kfl%;M Kf2l f B,X2!d%B!fk5b f^fM fkd X12 WB, %B 72X1I,!K2Xl /2%lB7MT ,b;6%kI 1B 62Xd15b,fkd 7fVb2bd WB, fkd WB,5f>bBR

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WHERE TO BUY

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Mountain’s Boston SausageA? c%I, j!2bb!T g2%dIbKXX!TBoston PE21 8SHDA@D< ?+@A+) 7XB!XkBf1BfIbR5XR1>:12abMX2B XK WkbB! 41f;%!M ,fkdlfdb.%k5X;kB,%2b Bf1BfIbBR $X 62bBb2afiabBTfdd%iabB X2 _faX12 bk,fk5b2BR3af%;f7;b Xk;%kbT %kB!X2bT Bb;b5!bd%kdb6bkdbk! 2b!f%;b2B fkd f! .XkdXkNBgX2X1I, (f2>b!R jb;b5! .%k5X;kB,%2bY%kkb2 @DAD fkd :bX6;bBN e,X%5b@DA?T @DA= L @DA<R

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South Holland

WHERE TO STAY

WHERE TO EAT

The Chestnuts3A)T (f%k "XfdT /bdkbMT j6f;d%kIPE12 0BS 01406 3631235,bB!k1!If2dbk5bk!2bR5XR1>02%bkd;M !bf 2XXlBT Kf2lB,X6 fkdIf2dbk 5bk!2bT XFb2%kI !2fd%iXkf;,Xlb 5XX>%kIT ;1k5,bBT Bkf5>BT ;X5f;62Xd15bT 6;1B ;X5f;;M I2X^k 6;fk!B !XXh

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Riverview Café in HillsUb6f2!lbk! j!X2bA&\A# g2Xfd j!2bb!T j6f;d%kIPE11 1TB 01775 767155,%;;Bdb6f2!lbk!B!X2bR5XR1>-,b "%ab2a%b^ efKb ,fB !,b WkbB!a%b^ %k j6f;d%kI fkd Bb2abB 72bf>KfB!BTlX2k%kI 5XFbbT ;1k5,ilb B6b5%f;Bfkd X12 I2fkd fPb2kXXk !bfR

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WHERE TO BUY

George Adams & Sons Ltd@<J@+ -,b e2bB5bk!T j6f;d%kITPE11 1AG 01775 725956cfkdlfdb :%bB 1B%kI !,b WkbB!ingredients including 100%g2%iB, (bf!

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North Lincolnshire

WHERE TO STAY

Winteringham FieldsRestaurant with Rooms1 Silver Street, Winteringham,North Lincs DN15 9ND 01724 733096^%k!b2%kI,flWb;dBR5XR1>Y%k!b2%kI,fl 0%b;dB %B Xkb XK !,blXB! %kd%a%d1f; fkd Bb52b! 6;f5bBMX1 5X1;d ^%B, !X B!1l7;b f52XBBT^%!, fk fl7%bk5b fkd 51%B%kb !X2%af; S12X6bNB WkbB!R

WHERE TO EAT

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Café Courtyard(f2>b! :;f5bT g2%II U$@D &EcDA+<@ +<)#DD 5fKb5X12!Mf2dR5XR1>"b;fO %k 7bf1iK1; B122X1kd%kI ^%!,6f;lBT 5,fkdb;%b2B fkd .;XMd .XXlBbfikIT ^,%;b bkCXM%kI ;%I,! ;1k5,bBT

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M?!= M?/ KLA"9B7D L!, 8'9GL;AL!GHolme Hall, Holme,j51k!,X26b U$A+ ?"SDA)@= &===++ 6%k>6%IKf2lR5XR1>SkCXM X12 ,Xlblfdb 72bf>KfB!BT;1k5,bBT 5XFbbBT 5f>bB fkd !bfBT lfdbK2Xl K2bB,T db;%5%X1BT ;X5f; 62Xd15bR-f>b ,Xlb BXlb XK X12 KflX1BBf1BfIbB KX2 MX12 B166b2h jb;b5!.%k5X;kB,%2b c%I,;M eXllbkdbd @DA<R

Winteringham FieldsRestaurant with Rooms1 Silver Street, Winteringham,North Lincs DN15 9ND01724 733096^%k!b2%kI,flWb;dBR5XR1>Y%k!b2%kI,fl 0%b;dB %B Xkb XK !,blXB! %kd%a%d1f; fkd Bb52b! 6;f5bBMX1 5X1;d ^%B, !X B!1l7;b f52XBBT^%!, fk fl7%bk5b fkd 51%B%kb !X2%af; S12X6bNB WkbB!R

WHERE TO BUY

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Tom Wood Beers LtdMelton High Wood,gf2kb!7M U$?& +33DA+<@ +&DDDA !XlJ^XXdR5Xl-Xl YXXd gbb2B 72b^ f ^b;;J;Xabd2fkIb XK f;bBR Yb 62%db X12Bb;abB Xk62Xd15%kI bO5b;;bk! 7bb2 1B%kI Xk;MEnglish ingredients.

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North East Lincolnshire

WHERE TO STAY

Oaklands Hall Hotelgf2!Xk j!2bb!T .f5b7MT/2%lB7M U$?) ).001472 872248Xf>;fkdB,f;;,X!b;R5XR1>$bB!;%kI %k 7bf1iK1; .%k5X;kB,%2b6f2>;fkdBT !,b [f>;fkdB %B 6b2Kb5!KX2 bO6;X2%kI !,b 5X1k!M ^,%;B!XFb2%kI !,b 7bB! .%k5X;kB,%2b62Xd15bR jb;b5! .%k5X;kB,%2bY%kkb2 @DA< L @DA<\@DA+R

A Wright & Sons

Nursery Road, Riverside Industrial Estate, Boston, PE21 7TN01205 368032 ! www.awrightandson.co.uk

We are proud of ourLincolnshire heritageat A Wright & Son.Suppliers of highquality cuts of beef,lamb and pork

©LW

StennettsFarm CottagesMoulton Eaugate,Spalding, PE12 0sx01406 380408 or 07743 828405stennettsfarmcottages.co.ukIn the heart of the highlyproductive Lincolnshire SouthFens, superb accomodationis offered in our four-starfarm cottages. ©LW

Abbey Parks Farm ShopParks Farm, East Heckington,Boston, Lincs, PE20 3qg01205 821610Abbeyparks.asparagus.co.ukOpen 9am - 5pm, Monday to Saturday,9.30am - 5pm on Sunday. Vast selectionof home-grown and local vegetables,cheeses and meats. Coffee shop servinghome-cooked food and Sunday lunch. SelectLincolnshire Highly Commended 2012. Visitour Butchers shop - Boston Sausage. ©LW

Strawberry Fields01205 480490www.strawberryfieldsorganics.co.ukFamily-run business, growingorganically since 1975. Lettuces,fresh herbs and a wide range ofvegetables, including the moreexotic and unusual, suppliedwholesale. Select LincolnshireGrower of the Year 2014 and2015.

12 Market Place,Barton Upon Humber, DN18 5DA01652 637412 ! harrisons-barton.co.uk

Award-winning Harrisons Restaurantis Barton-Upon-Humber's mostpopular eating establishment. Offera relaxed informal breakfast andlunch service traditional BritishSunday lunch and a stylish, moderndinner service showcasing localLincolnshire produce.

Harrisons Restaurant

©LW

GOOD TASTE ãÛSUMMER 2016 selectlincolnshire.com

¦³��³¢¸�Humber Royal Hotel and Brasserie

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WHERE TO EAT

Humber Royal Hotel and Brasserie

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WHERE TO BUY

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Fabulously Fruity Wine

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Jim’s Fresh Grimsby Fish Ltd

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Caterers &6C*8A3* '/*C/F

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Hog Roast Lincolnshire01652 660978 hogroastlincolnshire.com[c 5gm !g?c g`gP g;; !*c 61cCC01c gmeg11%bc g1Z0me Zmc *Z01 7cMZ1c PZ015*ZCcm Cc1b%5c jnc `%!* g M0;;P 5ZZ?ce`*Z;c 6%K `%!* CgKc gme Zm%Zm C!04mKVg66;c Cg05c Cc1bce %m ;Z5g;;P 7g?ce71cge 1Z;;C M1cC* M1Zn !*c 7g?c1CS

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Batemans Brewery & Visitors Centre

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Bowser Brothers

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Classic Catering01652 660978 / 07850 438624%mMZI*ZK1ZgC!;%m5Z;mC*%1cS5Zn2! f;gCC%5 fg!c1%mK `c g1c 6gCC%Zmg!cg7Z0! 5ZZ?%mK ;Z5g;;P 61Ze05ce,%m5Z;mC*%1c Cg0CgKcCV C6c5%g;%!P701Kc1C gme ;Z5g;;P 1cg1ce C0550;cm!6Z1? *ZK 1ZgC!C MZ1 cbcm!C ;g1Kc gmesmall. Select Lincolnshire WinnerAEB@ O d%K*;P fZnncmece AEB<S

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Grasmere FarmBA( l!gjZm "ZgeV Wcc6%mK l! GgncC:T) &"9 EB((& @>A@>>K1gCnc1cLMg1nS5ZS0?[c C6c5%g;%Cc %m dZK1ZgC!C gmehg17c50cCV M1Zn Z01 ec;%5%Z0C.1gCnc1c /g1n 1cg1ce 6Z1?SEach event is tailor made tomeet your requirements.

Hemswell Court Lancaster Green,dcnC`c;; f;%HV $1 .g%mC7Z1Z0K*W$AB <+9 EB>A( ))&<E&hemswellcourt.comExclusively yours with 5*AAg55ZnnZegjZmV 5g!c1%mK MZ1`cee%mKCV 5ZmMc1cm5cCV 61ZnCgme e%mmc1 6g1jcCS lc;c5! ,%m5Z;mC*%1cd%K*;P fZnncmece AEBA O AEB@gme [%mmc1 AEB> O AEB<S

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KB Hogroasts01529 469191 / 07967 115518?7*ZK1ZgC!CS5ZS0?l0550;cm! C6%!L1ZgC!ceU `*Z;c 6%KCV;gn7 Z1 7ccMS _ecg; MZ1 6g1jcCV`cee%mK gme 5Z16Z1g!c cbcm!CS.1cg! bg;0c MZ1 BEE J AEEE 6cZ6;cS[%!* AE Pcg1C cR6c1%cm5cSAll UK covered.

Lincolnshire ShowgroundGrange de Lings,Lincoln LN2 2NA01522 524240;%m5Z;mC*%1cC*Z`K1Z0meS5ZS0?2m %mmZbgjbc gme acR%7;c cbcm!CC6g5c MZ1 70C%mcCC gme ;c%C01cVCc! %m AEE g51cC ZMhistoric showground.

Michael’s Outside Catering07879 067057m%mggmen%5*gc;IjC5g;%S5ZS0?'%5*gc; PZ01 ;Z5g; 70!5*c1 7gCceg! fZm%mKC7P `%!* Zbc1 >E Pcg1CcR6c1%cm5cS dZK "ZgC!C !Z hh9Cgme h0Hc!CV Z01 5g!c1%mK Cc1b%5cCare tailored to meet yourexact requirements.

@"*83&*F%",/ -(!/,"*# -3+1(*$37 Langton Road,dZ;!Zm ,c f;gPV .1%nC7PVNorth East Lincolnshire DN3601472 309783 / 07525 198809`` S̀;%m5CL5g!c1%mKS5ZS0?+*c ,%m5Z;mC*%1c fg!c1%mK fZn6gmPg%nC !Z 61Zb%ec *%K* 30g;%!P MZZeCZ015ce M1Zn ;Z5g; ,%m5Z;mC*%1cC066;%c1CS ]01 5*cM %C 30g;%Yce !Z!*c *%K*cC! ;cbc; ZM /ZZe lgMc!P`%!* Zbc1 >E Pcg1C cR6c1%cm5c %m!*c MZZe %me0C!1PS

=(A3*(& 0E/*!F -(!/,/,F01406 330400mgjZmg;cbcm!C5g!c1c1CS5ZS0?2m cC!g7;%C*ce 61Zb%ec1 ZM nZ7%;ccatering units across Lincolnshireand the UK. Providing local and/g%1L!1gec 61Ze05c !Z %meZZ1 gmeZ0!eZZ1 cbcm!CV ngmgKce 7PM1%cme;P gme !1g%mce !cgnCS

Oaklands Hall Hotelhg1!Zm l!1cc!V ,g5c7PV.1%nC7P W$@( (,/01472 872248Zg?;gmeC*g;;*Z!c;S5ZS0?[c 61%ec Z01Cc;bcC %m ng?%mK C01c %! %Cg egP !Z 1cncn7c1S /1Zn !*c nZncm!PZ0 g11%bcV PZ01 6g1!P `%;; cR6c1%cm5c!*c M0;; `g1n!* ZM Z01 *ZC6%!g;%!PV CZPZ0 g1c M1cc !Z cmDZP PZ01 egPS lc;c5!,%m5Z;mC*%1c d%K*;P fZnncmece AEB<S

Rachel Green Food Design+cg;7PV 'g1?c! "gCcmV ,$& @=+07713 1027731g5*c;I1g5*c;LK1ccmS5ZS0?`` S̀1g5*c;LK1ccmS5ZS0?]0!C%ec 5g!c1%mK M1Zn > !Z >EEShcC6Z?c e%mmc1CV 61%bg!c 6g1jcCV`cee%mKC gme Z!*c1 bc1P C6c5%g;Z55gC%ZmCS 'cm0 %m5c6jZmV C6c5%g;%C!geb%5cV cR!1gZ1e%mg1%;P K1cg! MZZeS

The White Hart Hotel87 Bailgate, Lincoln LN1 3AR01522 526222`*%!c*g1!L;%m5Z;mS5ZS0?fg!c1%mK MZ1 %mjng!cV Mgn%;P gHg%1C gme5gm g;CZ *ZC! ;g1Kc1 M0m5jZmC `%!* ;%bcn0C%5V 7gm30c! e%mmc1C gme 70Hc!CS

The White Heatherfgcm7P fZ1mc1V 'g1?c! "gCcmLN8 2AT 01673 878100whiteheatheronline.comfg!c1c1C MZ1 bg1%Z0C Z55gC%ZmC gme%C g 6c1Mc5! `cee%mK bcm0cS :016ZCc70%;! ng130cc *Z;e%mK B)E K0cC!CCc! %m @ g51cC ZM ;gmeC5g6ce K1Z0meCS

Wyndham Garden GranthamToll Bar Road, Marston NG32 2HT01400 250909`Pme*gnKg1ecmK1gm!*gnS5ZS0?"c5cm!;P 1cM017%C*ce gme 71gmece`%!* [Pme*gn dZ!c; .1Z06V !*cbcm0c %C 6c1Mc5! MZ1 PZ01 `cee%mKV5%b%; 5c1cnZmP Z1 C6c5%g; Z55gC%ZmSSelect Lincolnshire Winner 2010,d%K*;P fZnncmece AEB>S

Lime Restaurant

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

A fine dining restaurant serving high qualityfood at exceptional prices. Customers returntime and time again. Open from Tuesday toFriday and Thursday evenings (term time).Reservations: call 10am - 2pm (Tues - Fri)01205 313220 email [email protected].

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Alfred Enderby LtdMalclure Street, Fish Docks,Grimsby, DN13 3NE01472 342984alfredenderby.co.ukA 100-year-old smokehousein the heart of the fish docksproducing smoked haddockand salmon. Visit or buy online.Open weekday mornings8am-1pm. ©LW

The Comfy DuckOaklands Hall HotelBarton StreetLaceby, DN37 7LFTel 01472 872248www.thecomfyduck.comAward-winning restaurant seton the outskirts of Grimsby, runby Chef Patron, Steven Bennettand his team serve locallysourced, seasonal producewith a modern twist.

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àé GOOD TASTE selectlincolnshire.com SUMMER 2016

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Pocklington’s Bakery Ltdm4nnQ-]?oe jiCe5QYWithern LN13 0LD01507 450222:]9C?%nM!]nGN;iCe5QV9]V4C.5ig%l]ni? b-]?eGi?e ;iCe5 G4::?Q%nM!-e b-]?e ]O /%n9]?nG-%5e b%!- ;5eigGY5]??GY 9iCeGY :iG!5%eGY :%eG ing ibi5gb%nn%nM /%n9]?nG-%5e >?4o;5eigV 6?G]he?e;5il]n 9iCe G:e9%i?%G!GV me?e9!Lincolnshire Winner 2015.

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Strong Vision –%@'MBK' =>6E:M0 14:9B4!61 Lincoln Road,Leasingham,m?eiO]5g $1DB &Jm01529 304926G!5]nMd%G%]nV9]V4C6 5ed]?4l]ni5Q o4?lN:45:]Ge g%G:?iQGQG!eo gede?]:eg iG i o]5e 5];4G!i?!e5nilde !] !5ig%l]ni? 9i5g;]i5gg%G:?iQG b%!- i ?%o%!eg ?%Oe b%!-%n i ;4GQretail environment.

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GOOD TASTE àèSUMMER 2016 selectlincolnshire.com

CURRENT GENERATION: Co-directorsDan Mountain, left, and Scott Palmer

For a 164-year-old familybusiness, Mountain’s BostonSausage has managed to meetthe demands of the 21st centurywhile still maintaining itsstrong tradition for excellentproduce served with a smile.

The town centre shop is goingfrom strength to strength a yearafter it opened a new branch onthe Abbey Parks Farm site eightmiles away.

Added to the continuedsuccess of online sales all overthe country and the seven daysa week presence in London’sBorough Market, the Mountainbrand has never been moreprominent.

Director Scott Palmer believesthe company is heading in theright direction and providinggood career opportunities for its28-strong workforce.

And he stressed theimportance of the contributionsof all of the dedicated teaminvolved in the dailypreparation of the butchery’srange, mainly sourced fromlocal supplier.

“I joined as a 14-year-oldwashing up after school and wasintending to go to university tobecome a PE teacher,” the40-year-old said.

“But I lived two doors downfrom owner Robert Mountain,

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who’s still involved with thebusiness, and I learned allaspects of the trade beforebecoming a partner six years ago.

“We’re very proud of theAbbey Parks Farm branchbecause it’s exceeded allexpectations.

“Last year was the best-everfor the Boston High Street shop,so it’s clear that the new venturehasn’t affected our existingtrade. And because of itslocation, on the busy A17, it’salready secured quite a lot of

regular passing business.“It’s handy for people in

Swineshead and Bicker – there’sa new customer base there.

“We’re also finding that peoplefrom all over the country whohave caravans or holidaycottages in Norfolk will call inand see us.

“Now we’re really lookingforward to a good summer andare expecting all our barbecuepackages to be in demand.”

The multi-award-winningbutchery business is also very

proud of its continuedrecognition from the SelectLincolnshire organisation – inparticular, winning the covetedPeople’s Choice Award at Food,Drink and Hospitality Awards’for three years running. In 2015the butchers also picked upWholesaler of the Year.

“The awards importantbecause the votes come from ourcustomers,” Mr Palmer said.

Co-director Daniel Mountainsaid: “Our shop was establishedin 1852 and in 1904 the first ofthe Mountain generations,Jabez Holland Mountain, joinedthe firm.

“He researched recipes andstarted the foundations that arebeing continued today.

“The shop traded as a generalbutchers until 1985, when it wasdecided that it was time toconcentrate on premium porkproducts and to specialise inLincolnshire sausages.

“At the same time the namewas changed, and we now tradeas Boston Sausage as the fourthgeneration of the Mountainfamily. Today we have anexcellent reputation throughoutthe county, where our productsare available at quality bakers,delicatessens, restaurants,public houses and hotels.

“Our aim is to bring taste,quality and pleasure to ourcustomers’ tables.”

Visit bostonsausage.co.uk orcall 01205 362167.

Mountain of successShopping choiceshave changedsince this townbutchers began –but Chris Halllearns it’s stillfinding new clients

People’s choice award

WINNERS 3 years running.

People’s ChoiceWinner

Food, DrinkHospitalityAwards

&

2013, 2014& 2015

Mountain’s Boston Sausageare a fourth generation familybutchers specialising in finestquality handmade Lincolnshiresausages.

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 businessour third retail outlet was opened inMay 2015.The new artisan butcheryis located at Abbey Parks Farm shopon the A17 at East Heckington.

Here you will find a contemporarybutchers shop selling our famoussausages, cooked meats and afantastic gourmet range.Within 6months this branchwon the“Taste ofExcellence”award for Newbusinessof the year so is well worth a visit.

For customers further afield ourinteractive website offers our latestoven ready products,meal dealsand firm favourites at great prices,delivered fresh to your door for just£4.95.Our website also brings youa newmonthly recipe, latest news,photos and special offers.

Since 2007, we have beenselling our famous sausageson London’s Borough Market.Proud winner of the Observer FoodMagazine’s“BESTMARKET INTHECOUNTRY”competition.

You can also find our productsat various food fairs, shows andquality independent retailersaround the country.

High Street Boston, Abbey ParksEast Heckington, online and atLondon’s Borough Market.

good taste summer edition 24

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