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GOOD TASTE THE MAGAZINE FROM TASTES OF LINCOLNSHIRE • SPRING/SUMMER 2009 • ISSUE 9 • FREE

Home grown NEW Gardens and Nurseries section

POETIC RAMBLINGS Discover more about Tennyson

ANOTHER SLICE OF CAKE? Tea with Rachel

PLUS

Beef it up Top of the milk www.tastesoflincolnshire.com

Contributors

GOOD TASTE THE MA GAZINE FROM TASTES OF LINCOLNSHIRE

Editor Mary Powell Lincolnshire County Council News Editor Lydia Rusling Lincolnshire County Council Graphic Design Becky Boulter Ruddocks Design, Lincoln Main Photography Andrew Tryner, © Lincolnshire County Council Publisher Tastes of Lincolnshire Lincolnshire County Council Beech House, Waterside South, Lincoln, LN5 7JH T: 01522 550612 F: 01522 516720 www.visitlincolnshire.com

David Hopkins, the county’s potato aficionado as each year he grows 57 varieties in his garden. Interested in all things foodie he is an archaeologist and works for the Heritage Trust of Lincolnshire.

Chef Rachel Green is the Tastes of Lincolnshire Champion and demonstrates at many of our events. A Lincolnshire farmer’s daughter, Rachel had 20 years as a chef before developing a TV career.

Hugh Marrows is a retired civil servant and a keen walker with an extensive knowledge of Lincolnshire. Hugh writes for Lincolnshire Today, wrote the Viking Way Guide and more recently a series of walks based around the Grantham Canal.

Annabel Skelton is a freelance food writer, living on the Nottingham/ Lincolnshire border.

Eric and Beth Phipps won Country Life’s Britain’s Best Butcher and were one of Rick Stein’s Food Heroes with their family business FC Phipps. Eric & Beth have now retired but they still take a keen interest in all things foodie in Lincolnshire.

Lydia Rusling joined Tastes in August 2007, but previously worked on raising the profile of Lincolnshire's produce at Lincolnshire Tourism. Lydia has a food and farming background and loves searching for great places to eat and buy good food with her family.

Tastes of Lincolnshire Team Mary Powell, 01522 550612, mary.powell@lincolnshire.gov.uk Amanda Allford, 01522 550613, amanda.allford@lincolnshire.gov.uk Lydia Rusling, 01522 550603, lydia.rusling@lincolnshire.gov.uk Lincolnshire Tourism Production Team Fiona Thomas, Dan Pounds David Chesher T: 01522 561674 Repro and Printing Warners, Bourne Whilst every care has been taken in compiling this guide, Lincolnshire Tourism and Tastes of Lincolnshire shall not be liable for any inaccuracies contained therein.

Dr Mike Rogers works for the Lincolnshire Archives and is their Collections Officer.

Good Taste comes out twice a year, March and September. Cover photo of Vegetables by Andrew Tryner © Lincolnshire County Council Vegetables kindly supplied from Doddington Hall Kitchen Garden

Contents Welcome

to the Spring/Summer edition of Good Taste, the magazine that celebrates Lincolnshire’s local food and drink. Regular readers of Good Taste will note that we have got a bit larger, incorporating a new Gardens and Nurseries section. We think this fits well with our ethos, after all we’re all about local producers and growing things in Lincolnshire’s rich fertile soils. I recently heard an exasperated fenland flower grower apologise for being late saying that he was “trapped between Mother Nature and a supermarket buyer – and neither was prepared to negotiate!” Let’s hear it for producers everywhere. We’ve also come over all poetic in order to celebrate Alfred Lord Tennyson's bi-centennial. Hugh has one of his walks in Tennyson’s Wolds and I look at some of the events planned. We have beef, fish, milk and soft fruit; a master class to keep you on your toes and Mike Rogers reaches the end of his series on food through the centuries. Our annual awards are here too, our Mystery Shoppers have a difficult job to do. They are rightly picky and to have got into the top three means that you really are going the extra mile on the local sourcing front. If this is all a bit hectic, then we suggest you take afternoon tea with us – and we absolutely insist that you have a slice of cake…

MARY POWELL

Regulars 06 23 23 54 55 76 80

News Farmers' Markets Dates Events Map Tastes of Lincolnshire Members Gardening News Open Gardens Listings

Features 04 10 12 16 18 24 26 28 32 36 38 40 44 47 53 73 74 78 82

Don't Trifle with Rachel Rachel Green North and South Rauceby Hugh Marrows Going Fishing Lydia Rusling Food and Flood Mary Powell Fruit Growing David Hopkins COVER STORY Arise Sir Loin! Eric Phipps Crunch Time Mary Powell COVER STORY Tennyson in 2009 Mary Powell Award Winners Lydia Rusling COVER STORY Top of the Milk Mary Powell Masterclass Ivano de Serio Electricity and Nutrition Mike Rogers Somersby and Hagworthingham Hugh Marrows COVER STORY A Slice of the Past Rachel Green Hospital Food from Strength to Strength Annabel Skelton NEW Gardening Footless Fancies Mary Powell Go Wild Mary Powell Recycling with Style Mary Powell

RACHEL GREEN

Don't trifle with Rachel

Summer Berry Trifle with Sauternes • SERVES 6 100g Sponge cake or 8 trifle sponges 2 tbsp Raspberry jam 100ml Sauternes wine 200g Mixed summer berries 1 tbsp Caster sugar 150g Blackberries 150g Strawberries, hulled 150g Raspberries 500ml Thick vanilla custard 290ml Double cream, whipped until just thick 1 tsp Vanilla extract Icing sugar, to decorate Cut the sponge cake or trifle sponges in half and spread one side with raspberry jam; put the other half back on top and cut into small sandwiches. Arrange them in the trifle bowl, prick them with a fork and sprinkle them with the sauternes wine and leave to soak in. Meanwhile place the mixed summer berries into a saucepan with caster sugar and a little water and cook slowly until the fruit just gives. Push the fruit through a sieve to form a thick puree and allow to cool. Place the blackberries, strawberries and raspberries on top of the trifle sponges, pour over two thirds of the puree, then top with the custard. Whip the double cream with the vanilla extract until just thick and place on top of the custard. Decorate with a few berries and drizzle a little more of the puree on top, dust with icing sugar. NB It is quite acceptable to use a top quality ready-made vanilla custard. If preferred sherry or Madeira wine can be used instead of Sauternes. SPRING/SUMMER 2009

Spiced Beef with Beetroot • SERVES 4 1kg Stewing beef or skirt, cut into 3cm cubes 20g Butter 2 tbsp Olive oil 16 Whole shallots, peeled 2 Cloves garlic, peeled and crushed 1 tbsp Brown sugar 2 tsp Ground allspice 8 Juniper berries, crushed 2 tbsp Plain flour 290ml Red wine 1 tbsp Balsamic vinegar 290ml Beef stock 8 Small beetroots, peeled and halved 2 tbsp Crème fraiche 1 tbsp Dry mustard 3 tbsp Creamed horseradish

Preheat the oven to 150°C/Gas 2. Melt the butter with the olive oil in a heavy bottomed casserole. Brown the beef in batches over a high heat. Remove from the pan and set aside. Reduce the heat and add the shallots to the pan. Cook for 5–10 minutes until lightly golden, then add the garlic and cook for a further minute. Stir in the brown sugar, allspice and juniper berries and cook for a few minutes, until the sugar caramelises the shallots, then add the flour and cook out for 1 minute. Add the red wine and balsamic vinegar, then blend in the stock. Return the beef to the pan and add the beetroot. Cover and cook in the preheated oven for 11/2–2 hours until the beef is tender. Remove the casserole from the oven and skim off the fat if there is any. Mix together the crème fraiche, mustard and horseradish and stir into the casserole before serving. GOOD TASTE

News Sausages! Our Tastes of Lincolnshire champion Rachel Green will soon be launching her latest book SAUSAGES – Making the Most of the Great British Banger. The family friendly cookery book will offer simple and uncomplicated recipes and showcase the versatility of sausages in six chapters – Breakfast and Brunch, Lunch, Barbecues and Picnics, Children, Supper and Entertaining. Rachel will

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demonstrate her passion for the British Sausage with some exciting and innovative new recipes alongside tried and trusted favourites. Each chapter has 10 recipes and dishes range from Sausage, Bacon and Potato Frittata to Sausages with Gnocchi, Pumpkin and Sage Cream. Venison Sausages with Sour Cream and Cranberries to classics such as Toad in the Hole. Lincolnshire sausages

featured in Rachel’s most recent TV appearance on The Alan Titchmarsh Show, where she prepared Lincolnshire Sausage Cassoulet with Flageolet Beans for a feature entitled ‘Pimp my Sausage’. Listen out for Rachel on BBC Radio Lincolnshire too, where she features regularly with her passionate approach to all things Lincolnshire. Rachel recently received an email whilst on air from a Good Taste reader in New Zealand. The former Lincolnshire resident enjoyed reading Good Taste magazine, had tried Rachel’s Roast Pork with Balsamic glaze and was now listening to her on BBC Radio Lincolnshire via the internet! Back to sausages, our successful Sausage and Potato Festival that was held last year in the grounds of Lincoln Castle featured a popular cook-off competition. Lincolnshire residents had submitted their favourite sausage and potato recipes and two finalists were selected to cook their winning recipes at the event. Teenager Nick Otley was crowned the winner of the cookery competition at the festival. The contest, which was sponsored by the Old Bakery and Lincolnshire Cooperative, saw the 13-year-old and fellow contestant Joanne Bentley (37) cook live in front of a crowd of visitors and judges.

Walk the Wolds The annual Lincolnshire Wolds Walking Festival takes place from 16th to 31st May 2009. There will be over 80 inspirational fun walks led by experienced and knowledgeable guides. For the fifth Wolds Walking Festival a special guided tour will mark the 200th anniversary of the birth of Alfred Lord Tennyson. A special launch event will take place at the Festival Hall in Market Rasen on Saturday 16th May, including lots of fun activities and entertainment along with a mini Tastes of Lincolnshire Food Fair. Joining the festival, Ramblers Guesthouse at Mablethorpe will be hosting a special charity walk in aid of the RNLI (Royal National Lifeboats Institution). As well as featuring Tastes of Lincolnshire, walkers will get the chance to taste Lincolnshire on their return at a special buffet with Poacher cheese and plum bread.

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Ruby Celebrations at The George The George Hotel at Leadenham will be holding its annual carnival in August. This traditional event that is now in its 30th year takes place on Friday 7th August from 8pm. There will be a soul band playing and a popular barbecue featuring 100% Lincoln Red beef. The George has built up a fine reputation for always sourcing Lincoln Red beef for its restaurant menu and showcasing a fine selection of whiskies. Owner Mike Willgoose said, “We have been at The George at Leadenham for 40 years in November. We transformed the Hotel adding an annex and converting the old

stables into a bar and functions suite, adding a restaurant and a Scotch Bar, which now stocks over six hundred and eighty whiskies!” “For 30 years we have hosted an annual carnival and this year will be a double celebration with our Ruby festivities in the same year. We feel the secret of our success has been our attention to detail with quality service and our commitment to local sourcing, especially building a good reputation with our range of whiskies and always using Lincoln Red beef.”

Lincolnshire Produce Goes Far and Wide Lincolnshire produce is continuing to be a popular choice outside the county. Welbourne’s Bakery is now supplying John Lewis on Oxford Street in London with its popular Lincolnshire Plum Bread and one of Gordon Ramsey’s restaurants in London, Maze, is serving up Lincolnshire smoked eel as a starter on their a la carte menu. Batemans XXXB has been selected in the development of a new range of products supplied exclusively to Marks and Spencer. The new Cook! Chicken product with a SPRING/SUMMER 2009

creamy cheddar gratin and Freshcook’s Beef Pie both use the ale, which is now available through Marks and Spencer stores across the UK and Ireland. The Brewery has also greatly improved its profile internationally and has recently entered ten new markets including Australia, Canada, Denmark, Finland, Ireland, North America, Norway, Russia, Scandinavia and Spain. Mike Morris who handles the international distribution on behalf of Batemans said, “the importers we are working with are

delighted with the quality and tradition offered by Batemans.” Tastes of Lincolnshire members are not just into their food we’ve discovered. David Lockyer of our awardwinning Chaplin House at Martin has published his first book of poems called ‘Catamorphosis’ with two follow-ups planned. The book contains poetry for cat lovers. David was also a finalist in last year’s Lincolnshire Folk competition.

STOP PRESS!

Britain’s Best Steak from Guess Where? Country Life magazine has just published the result of their best British beef steak tasting session. We’re delighted to say that the winning steak was from a Longhorn supplied by Meridian Meats. Comments from the judges were very flattering “This is the perfect steak” and “Soft on the palate, with a sweet, tender flavour” Well done Meridian Meats!

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News Award Season Businesses that are part of Tastes of Lincolnshire have been setting a high standard of quality service and local sourcing, scooping many different awards recently. The FARMA (National Farmers’ Retail and Markets Association) National Awards recognise excellence across the farm direct retail sector. Doddington Farm Shop & Café was awarded Best Farm Retail Newcomer and Brigg Farmers’ Market in North Lincolnshire was successful in attaining the Rural Certified Farmers’ Market of the Year award. Many Tastes of Lincolnshire members attend the Brigg Farmers’ Market, so it was encouraging to read FARMA’s comments, “The farmers’ market is beautifully presented, and the stallholders exemplary in their friendliness and engagement with customers.” The annual East Midlands Enjoy England Excellence

Awards reward outstanding tourism businesses that help make the region so attractive to visitors. Elms Farm Cottages were successful in attaining the Gold award in the Access for All category and Chaplin House also attained a Gold award for Guest Accommodation. Doddington Hall & Gardens collected a total of four awards, including Gold for Sustainable tourism and Bronze awards for Access for All, Small Visitor Attraction and Taste of England. The Olde Barn Hotel was awarded Silver in the Meet England category and The Ramblers Guest House attained Bronze for Guest Accommodation. The Lincolnshire Star Awards are in their third year and recognise the best the county has to offer visitors. The Olde Barn Hotel was awarded Hotel of the Year and the judges commended their proactive use of Tastes

of Lincolnshire to extend their visitor appeal. The judges were equally impressed with the Ramblers Guest House, winner of Guest Accommodation of the Year. Doddington Hall was awarded Small Visitor Attraction of the Year and Hall Farm Park was highly commended. West View B&B was highly commended in the Guest Accommodation category and Normanby Hall was

highly commended as one of the county’s large visitor attractions. The Pink Pig Farm Shop at Holme, near Scunthorpe has been recognised by The Independent newspaper coming sixth in the listing of 50 Best Farm Shops to visit in the UK. Congratulations to all the award winners for your hard work in securing these awards – well done!

Dominic Littlewood presenting Margaret and David Lockyer of Chaplin House with their award

Lincolnshire Produce Direct to Your Door Fenella’s Garden has launched a new online shopping service. They have successfully run a box scheme for the last three years, but now have increased their range available to customers and offer a complete home delivery service. “For customers that are looking for quality local produce, and that may not

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have time to go to farmers’ markets regularly, we offer an ideal solution,” explained Fenella Lewin. “We also provide an outlet for local growers and producers.” Products offered include their own eggs and fresh produce from their kitchen garden, along with produce from Redhill Farm and Abbey Farm as well as seasonal

vegetables direct from local farms. Fennella continues, “we have just added Cotehill cheese to our range, organic dairy produce and even a selection of environmentally friendly cleaners. We are always looking to expand the range of products we offer our customers.” The delivery service is

currently available in Lincoln and the surrounding villages, up to Scunthorpe in the north of the county, out towards the Trent in the west, as well as Market Rasen and Newark. There is a minimum order requirement, but no delivery charge. Get shopping and go to www.fenellasgarden.co.uk for more details. SPRING/SUMMER 2009

Flushed with Pride! Good Taste always takes great interest in Lincoln Cathedral not least because their Refectory is a Taste of Lincolnshire member. Recent visitors to the Cathedral cloisters will have noticed that for some considerable time building work has been going on. Completed at last, the results are now revealed with a flourish, or at the very least a flush – new loos! Anyone who has ever worked in a Tourist Information Centre knows that the most oft asked question is “Where are the loos?” and that good visitor experiences are all about getting the basics right. However the new

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Cathedral loos are anything but basic. I’ve had a sneak preview, all designed and built by the craftspeople of the Cathedral workshop they’re in a league of their own, possibly an attraction in their own right! To maximise use of the space, known as the Nettleyard, the new building is two storey and the rather grand staircase gives the opportunity for a full length stained glass window and stone corbels at each turn. The window features a timeline of the Cathedral build, starting in 1072 when Bishop Remigius began the work and finishing in 2005

when the Restoration of the Dean’s Eye was completed. The stone corbels are a mixture of new and old. The heads are Romanesque, although one a later period than the other, but they both sit on new stone work that is brightly painted as it would have been in medieval times. Their design was put out to competition, the under 16 winner features two swans, their necks forming a heart shape framing the Cathedral as the heart of the county. The other represents Lincolnshire as an agricultural county with its daffodils, pea pods and wheat ears. I spoke to one of the carvers who said it had been a great job to work on, “a bit different, the sort of work we don’t normally get the chance to do.” So no queues for the loos at the next Halle concert on 25 September and I can recommend a visit just to admire the fixtures and fittings – surely the poshest about! MP

Taste the Coast Poplar Farm has a new extended range of products on offer in the farm shop at Sandilands near Sutton-onSea. The range of jams, preserves, jellies and chutneys are all home-made, and uniquely use their own coastal honey from hives on the farm to replace some of the refined sugar. The new ‘Wild Coast Pantry’ range features some local varieties including Poacher Piccalilli and Yellowbelly Chutney. Helen Matthews of Poplar Farm comments, “The ‘Wild Coast Pantry’ branding highlights the coastal and country elements as well as the honey connection in the products by having shells, butterflies and bees on the label. We will still deliver the quality that small batch made products guarantee to our wider customer base, but start to build up a coastal trademark of Poplar Farm’s products on the East Coast.”

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HUGH MARROWS

North & South Rauceby For this ramble we visit the countryside between North Rauceby and South Rauceby to discover some culture in the form of unusual outdoor sculpture displays

North and South Rauceby lie just west of Sleaford and the local council has over the years commissioned artists to produce original sculptures for display in the countryside. Many are located along specially created Stepping Out country walks. Our ramble takes advantage of these initiatives to give a strong cultural element to this spring outing. A foretaste of this initiative is seen as we arrive at the start via either of the Rauceby’s and pass carved village signs featuring the Lost Sheep (Nick Jones) by the roadsides. These emphasise the importance of agriculture here, and especially sheep rearing, something that other sculptures pick up on too! The first sculpture seen along the walk itself is In the Field (Richard Farrington) in Southgate Spinney by South Rauceby’s old quarry. This depicts local farming and wildlife subjects that include a bustard and are superimposed onto a map-like network of local fields. Next, beyond Hall Farm, comes the Boggart Bench (Simon Todd) produced with the help of local volunteers. The Boggart himself, an impish folklore figure lives underground and so hides around

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the back whilst the main carving shows a recumbent shepherd and Rauceby village on its hilltop. These early sections of the walk give fine views across the River Slea valley to Sleaford. Outside Rauceby Hall entrance is another bearded Sleeping Shepherd (again by Simon Todd) and reminiscent of the legendary Green Man fertility symbol. He rests after his labours, with his sheep and lambs close by, but somewhat mischievously the artist has carved lots of mint round the back! Our final sculpture is carved in stone and is the Fieldstone (Anne Alldread) placed on the roadside verge close to North Rauceby church. Again an agricultural theme depicts ears of wheat and field birds such as pheasant. St Peter’s church at North Rauceby has one of the finest examples of a local architectural speciality, the broach spire and is also one of the earliest known being in the C13th Early English style. Its notable characteristic is in rising directly from the edges of the tower walls with no parapet or pinnacles. Nearby too is the ancient village cross, restored in 1861, with a small tabernacle on the top.

Back in South Rauceby there is a closeup view of the old windmill built in 1841 and working until the 1930’s. And finally - the Bustard Inn! The legend goes that this 1860 inn got its name in commemoration of the shooting nearby of the last bustard in Lincolnshire.

The Sleeping Shepherd

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The Walk

START The Bustard Inn, South Rauceby.

MAPS OS Landranger 130 (Grantham) : Explorer 272.

DISTANCE

From the carpark exit turn left and left again across the front of the inn. (From the front door just turn left!) Follow the road downhill and turn left once more into Pinfold Lane. When this bends right keep ahead along the road leading to Hall Farm. (Almost straightaway a footpath goes off right into the trees of Southgate Spinney. The first sculpture – In the Field – is 100 yards into the woods: visit and return!)

walk the few yards down to the hall entrance to see the third sculpture the Sleeping Shepherd. (The short route then follows the road back to the inn.) 4 For the longer route return past the end

of Drove Lane walking on to the village cross occupying the small green at North Rauceby. Now turn left along Church Lane, passing first the church and then the Fieldstone carving. Continue for a quarter of a mile and then turn left into the entrance to Glebe Farm. Pass the farmhouse and go through a metal gate.

31/4 or 41/4 miles : 5 or 7 kilometres.

TERRAIN

Country lanes, farm tracks and meadows.

REFRESHMENTS The Bustard Inn, South Rauceby.

NOTES Parking is available for walkers at the Bustard Inn. Part of the route uses North Kesteven District Council’s Stepping Out footpaths; some of these are not shown on OS maps. A guide to all of NKDC’s countryside art (In View) is obtainable from NKDC or local Tourist Information Offices.

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Continue towards Hall Farm and follow the track as it bears right just before the farmyard buildings. Stay on it as it subsequently bends left and goes through woodland before bearing right again. At a track junction is the Boggart sculpture. Keep forward however to a second junction (near electricity wires) and there turn left on a rising grass track. Continue until another wide grassy lane is met (Drove Lane) and there turn left proceeding for about a mile to the road near North Rauceby. There is an unusual stone seat built into the wall corner here; most welcome for those needing a ‘breather’! Turn left and

Now turn left along a grass track, soon to reach a second gate and a stile. Climb over and in the large meadow beyond gradually veer right to pass a large house. You will see a waymark by the far corner of the garden wall. Bear right, crossing the house drive, and once Rauceby mill comes into view bear left down to a gate just to the left of some wooden huts. Join the nearby road and turn left back to The Bustard.

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Going Fishing Lydia Rusling travels to Grimsby to cast her eye over the way in which businesses are continuing to thrive within its long established maritime heritage was thrilled to start investigating for this article. I love eating all different kinds of fish, and not just the usual Salmon and Haddock that adorns so many British plates, but anything from Turbot to Mackerel, John Dory, Gurnard, Dover Sole, Scallops and Mussels – to name just a few of my favourites as the list is endless. I’m bowled over by the extensive array of different types available all with their unique taste. I’m very thankful to Mark my husband who is passionate about cooking and has encouraged me to try many new fish dishes. We’ve even ventured to Padstow for a real treat at Rick Stein’s Seafood Restaurant. For a county that has 50 miles of coastline I felt sure I’d find some interesting fishing heritage along with some great places to buy and eat seafood in Lincolnshire. My obvious port of call had to be Grimsby in the north east of the county. In the 1950s this Lincolnshire town was the world’s largest fishing port, being well situated for the rich fishing grounds in the North Sea. The Fishing Heritage Centre brings to

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life the history of the deep-sea fishing industry with sights, smells and sounds of the times. You can learn how the fishing nets were made by hand with a spool and braiding needle, experience life on board by exploring the galley, radio room and bridge, or venture from the ice room down to the boiler room to experience what life was like for the fishermen. The Ross Tiger Trawler, a former working vessel has been

With fish you are always in a hurry – in 36 hours the fish has been bought, filleted, smoked and onto the plate in a restaurant carefully restored and can also be explored. Unfortunately as a result of the Cod Wars with Iceland the fishing industry went in to decline for some years. Many small businesses died and the loss to the town was significant. Undeterred I was pleased to locate Tastes of Lincolnshire members that are still running family businesses with a long history on Grimsby’s docks. Mark, who’s always on the look out to find somewhere new to source good quality fish had discovered The Fishwife. This

retail shop is a new feature to the longstanding Atkinson Smoked Fish business. So I met David Atkinson who relayed the story of the family enterprise which started with his grandfather smoking fish on Grimsby’s docks to today with the family’s fourth generation working in their new retail outlet, The Fishwife. David’s smoked fish goes all over the country to top restaurants, wholesalers and even to Delia Smith! Offering a remarkable service, “with fish you are always in a hurry – in 36 hours the fish has been bought, filleted, smoked and onto the plate in a restaurant,” David explained. “Our major selling point is the smoking chimneys. The process has not changed in 100 years. We stick to a winning formula, meet customer expectation and have been successful.” A natural progression for the thriving Atkinsons Smoked Fish business was the opening of The Fishwife. Jenny Walgate, the fourth generation of the family business, enthused about the new venture. “We wanted to take advantage of the area being associated with something that is done specifically well. Visitors should be able to take fish home with them and we felt that Grimsby needed a place like this.

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FURTHER TASTES OF LINCOLNSHIRE MEMBERS TO LOOK OUT FOR INCLUDE:

• Alfred Enderby, one of

Many appreciate the good quality we offer, but we go further offering advice on what’s healthy, what’s in season and try to educate our customers on different varieties and how to cook them. I would strongly recommend a visit to the Fishwife to try something different – even the novice fish buyer can experiment. Our top tips include taking a look at it – fresh fish should look like it has just been caught with firm flesh and bright eyes. It should smell sweet, any strong fishy smells may mean it is past its best. Store in a refrigerator for only a day or two before eating. When starting to cook make sure you leave it alone – let it cook for a few minutes undisturbed and most importantly don’t overcook! As I surveyed the fishy feast spread out on the counter, Jenny convinced me to take away their speciality John Dory, which in turn Mark cooked beautifully and I heartily enjoyed. SPRING/SUMMER 2009

Rick Steins Food Heroes, is a traditional and family run fish smoking business. Their smokehouse with its distinctive tall chimneys is about 100 years old and the traditional fish smoking process has remained completely unchanged. Built in 1852 Grimsby’s Dock Tower is a true monument to the town’s maritime heritage. It remarkably survived World War II as the German’s used it as a landmark and refused to bomb it. The British Government even considered its demolition to prevent its use as a navigational aid! So it endures to this day and now features in Young’s Seafood ‘Sea to Plate’ television advertising. Images show many locations across the world where seafood is sourced. It closes with a shot of the Dock Tower and the words, ‘all brought to your plate via Grimsby’, acknowledging the town as home to Young’s but also the hub of the UK seafood industry.

In our next issue we’ll be discovering Boston and taking a trip into The Wash

• Another favourite in Grimsby is Chapman’s Fishcakes; again the Chapman family has been involved in the seafish industry in Grimsby for over fifty years. Using their own family recipe, sourcing the best fish available and the pick of Maris Piper potatoes from local growers, they produce a delicious range of traditional fishcakes.

• Smiths Smokery catch and smoke their own eels. Stalwarts of Lincolnshire’s farmers markets and producers of a range of smoked foods including duck, salmon, mackerel, pates, cheeses and of course their own fished eels. GOOD TASTE

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Twice Baked Lincolnshire Poacher Cheese Soufflés Baked with Smoked Haddock SERVES 4 FOR THE 30g 30g 290ml 2 85g

SOUFFLÉS: Unsalted butter Plain white flour Milk Egg yolks Lincolnshire poacher cheese, grated 4 Egg whites Sea salt & black pepper

FOR THE LINING OF THE RAMEKINS: 30g Unsalted butter, melted 50g Fine white breadcrumbs SMOKED 350g 1 150ml 40g 30g 3-4 tbsp 1 pinch

HADDOCK AND CREAM: Smoked haddock Bay leaf Milk Butter Plain flour Double cream Sea salt and fresh ground black pepper

Preheat the oven to 180°C/Gas 4. Place the smoked haddock in an ovenproof dish, season with fresh black pepper and sea salt, tuck in the bay leaf and add the milk. Dot with 10g of butter in flecks and bake uncovered for about 10–15 minutes in the preheated oven. When the fish is cooked, remove from the ovenproof dish; pour the cooking liquid into a jug. Melt the remaining butter in a saucepan, when melted whisk the flour into the butter, add the fish liquid a little at a time and blend to a smooth sauce. Cook over a very low heat for approximately 3 minutes, stirring all the time then add the cream. Set aside. Butter the bottom and sides of the four ramekins and coat with the breadcrumbs. Melt the butter in a saucepan and stir in the flour. Cook for 2 minutes, stirring constantly, and then gradually blend in the milk. Bring to the boil and simmer for 2 minutes until the sauce has thickened. Remove from the heat and add half the Lincolnshire Poacher cheese and the egg yolks. Season well with sea salt and black pepper. In a separate bowl, whisk the egg

whites with a pinch of salt to medium peaks. Mix a tablespoonful of egg white into the base mixture and stir until well combined, then gently fold through the remainder. Half fill the ramekins with the soufflé mixture, sprinkle with the remaining cheese, then cover with the rest of the mixture. Smooth the surface with a spatula, then run your thumb around the inside edge of the ramekins so that the soufflés can rise evenly. Place the ramekins in a roasting tin and pour in boiling water to come half way up the ramekins. Bake in the pre-heated oven for 15 minutes until risen and golden. Leave the soufflés in the ramekins until cool enough to handle, and then turn out onto a tray lined with greaseproof paper. To serve, in 4 small one portion ovenproof dishes divide the smoked haddock between them, top with a soufflé and drizzle the fish sauce over the top making sure that the fish at the bottom is well covered. Return the soufflés to the oven for 8–10 minutes, until puffed up and golden. Recipe by Rachel Green

Fish & Banana Coconut Curry SERVES 2-3 1 Medium chopped onion 1 Red pepper, sliced 1–2 tsp Mr Huda’s Balti Paste (also works well with universal but I personally prefer the balti, try both and see what you think) 1 tbsp Plain flour (If you use Doves farm Gluten & Wheat free plain flour this recipe is suitable for coeliacs) 1 Can of coconut milk (the creamy ones are the nicest in this recipe) 700g Skinless white fish, cut into cubes 1 Medium sized banana

20 minutes start to finish. In a pan large enough to take the whole curry heat a tablespoon of olive oil and cook the onion until soft. Add the sliced pepper and Mr Huda’s paste, cook for 5 minutes over a medium heat. Add the flour, cook for 1 minute, then pour in a can of coconut milk. Stir until the sauce thickens and cook gently for approx 5 minutes to cook the flour. Add the fish and simmer gently for about another 5–8 minutes depending on how large the pieces of fish are. Slice the banana, add to the curry, simmer very gently for 3–4 mins to warm the banana, then turn off the heat and leave to stand for 3–5 mins to allow the flavours to develop. Serve with rice or Indian breads. Recipe by Maf Huda

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Food & Flood! It takes a certain amount of mental contortion to link one of Rachel Green’s recipes for potatoes and the risk of flooding. What mind could do such a thing? ell, that’s what happened to Richard Wills while he was watching one of Rachel’s cookery demonstrations at our Christmas Food and Drink Fair back in November. Richard is one of Lincolnshire County Council’s directors. Why was he at the Fair? He tries to tell me its nothing to do with being responsible for economic regeneration and all to do with liking good food. But actually he’s my boss and when he can is incredibly supportive at coming to our events – which we like as it’s nice to know someone ‘up there’ cares! He and his wife, Jane, had brought a couple of friends from Derbyshire to see what was on offer and they were not disappointed. “Lincolnshire was well represented and it reminded me just how many really good quality producers we have in the county.”

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Richard’s friends had already been to Rachel Green’s first demonstration of the morning and were ready for more, so they all settled down for the second show. They were amazed at Rachel’s passion for food and farming. “While she was making the audience salivate with her recipes, she was also promoting virtually every Lincolnshire exhibitor in the Epic Centre that day,” Richard remarks. “I thought to myself, she has done more in half an hour to promote food and farming than I do in a year!” “When I spoke to her afterwards, I sensed the commitment she had to promoting Lincolnshire and its farming.” “My creations are only as good as the ingredients that go into them,” reflects Rachel. “People need to know that the best food producers are passionate about their work. I like to know where my food comes

from and I try to encourage others to do the same. Farmers and growers are so important to our every-day lives, but we hear so little about them. I want to change that.” At the Food & Drink Fair, Rachel talked about individual producers, gave snippets about their history and how they put passion into producing something that really was worth savouring. Rachel reminded her audience that the fenland areas of England produce a quarter of the country’s vegetables. Lincolnshire is the largest UK producer of potatoes, wheat, cereals and poultry. It is the second largest sugar beet producer and the fifth largest pig producer. These are impressive statistics. The Romans were the first to recognise the potential of the fens. However, it was the 17th Century Dutch Engineer, Vermuyden,

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who made the fens into some of the richest agricultural land in the world. Most of this land is at or below sea level and the land requires pumping continuously, which brings us to that strategy stuff. Planners in the East Midlands and Lincolnshire need to consider which areas of land can be developed. Part of the process requires the production of a Regional Spatial Strategy and it was during consideration of the Plan that the Environment Agency raised the whole question of flood risk. Following the floods of Summer 2007, people might expect there to be much more thought about where to build. Rightly so; but defending those places that are already developed is also important. The Environment Agency’s concern about where to direct its limited resources began to sound some alarm bells. Cities like London, York and the new Thames Gateway will need to be defended in the event of rising sea levels due to climate change. However, if money is spent doing that, will there be sufficient to defend the coast of Lincolnshire? Early discussions with government officials worried Director for Development, Richard Wills. “There was a lack of recognition of the significance of the land lying behind our sea defences. Mention of its importance for food security was met SPRING/SUMMER 2009

with quizzical looks, which appeared to me to indicate that this was not being treated seriously. It was as though it would not matter if great swathes of Lincolnshire were given back to the sea!” Richard thinks that to some extent, successful campaigns by the National Farmers Union and world food shortages have begun to change the Government’s attitude. Lincolnshire County Council is not taking any chances, though. It has already committed money to a study

Lincolnshire is the largest UK producer of potatoes, wheat, cereals and poultry of the risk of coastal flooding and what that might mean for the development potential of the coastal hinterland. This involves other organisations that are crucial to planning the future, such as the district councils, the Environment Agency and Natural England. When the study is completed in about a year’s time, it will enable all these organisations to discuss the future with better information. Lincolnshire has been at the forefront of food production in England since the middle ages. The construction and maintenance of drainage systems over the last 400 years represents a major

investment of intellect and money. The result has been a tremendous success that to a great extent goes unrecognised. In my interview with Helen Banham (page 37) I ask for her views as their farm is below sea level and just 10 miles inland. “This is some of the best land in the country” she tells me, “a lot of the silt land is double cropping for vegetables and did you know that 80% of the brassicas grown in the UK come from between Skegness and Holbeach? Lose it and where are you going to get those vegetables from?” She also points out the importance of ‘the knowledge’, not only is this some of the best farm land, but we also have some of the best farmers in the UK. At least there are some people and organisations around who are willing to make the case for food producers and the land upon which they depend. In the end though, as Richard says “politicians listen most to folk like the readers of Good Taste.” So, don’t be shy about asking where people of influence stand on protecting Lincolnshire from coastal flooding; and telling them your views. You may make all the difference to Lincolnshire’s future.

Top left: Jane and Richard Wills at our Christmas Food and Drink Fair Top right: Coastal marshes

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fig 1. Blackberry

DAVID HOPKINS

The rise & fall of fruit growing in Lincolnshire ruit has been cultivated in Lincolnshire for over 5,000 years but eaten for about 500,000, give or take the odd Ice Age. Starting from the growth of a few gathered berry seeds around the prehistoric hut, the story from that to vast fields of poly tunnels protecting drip-fed hybrid plants is a long one. Fruit growing in Lincolnshire first took off under the Romans. Their large active economy demanding more fruit and better trade links, brought in new types of fruit such as Plums and Cherries. Fruit was traded beyond local markets to new cities by river and canal and farming techniques improved radically. When they left the fragmented economy and warfare led to subsistence farming. Fruit growing recovered very slowly under the Saxons but monasteries set good examples by their import of new varieties and efficient farming. After the Normans conquered England many French varieties of fruit appeared and a market economy gained strength. A ‘Thorold the fruiterer’ is mentioned as holding land near Jew’s Court in Lincoln in 1280. The earls of Lincoln imported many new fruits, such as the Gooseberry, into their London gardens and then to other estates in Lincolnshire. Fruit farming reached a peak in the early 14th century. The Black Death in 1348, Wars of the Roses and a change for the worse in the climate ended this and the fruit gardens of Lincolnshire would have been severely diminished for nearly

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a century. Then in 1533 Henry VIII declared that fruit growing was fashionable and imported vast numbers of French and Flemish fruit varieties, first into Kent and then the rest of the kingdom. Ninety years of progress followed. Lots of new ideas and new fruits came to fill Lincolnshire orchards from America, Africa and the Far East. Civil war sieges destroyed many orchards and fruit gardens but recovery was quick under Charles II, whose gardener even managed to introduce the pineapple! The 18th century saw steady progress in breeding new varieties and fruit growers soon took advantage of the blockades against Napoleon. From the 1790s a lack of imported fruit meant more needed to be grown in Britain. Trade tariffs continued into the 1840s which encouraged larger areas of Lincolnshire to grow fruits. From the 1850s railway transport and cheaper sugar meant it was economical to grow vast acreages of fruit now that it could easily be moved to the city markets or jam factories. Tommy Tickler was one example with his jam factory in Cleethorpes which made enormous amounts of jam and marmalade for the army in World War I. Henry Spring’s preserve factory in Brigg is another. Lincolnshire fruit growing reached its zenith around 1906–1910 and maintained it at almost that level until shortly after 1945. Since then higher labour costs, cheaper imports and changes in diet have led to fruit acreages falling to only a fraction of what they were. Traces remain in the Lincolnshire landscape. Tall rows of poplars still stand long after the orchards they protected have gone.

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Strawberries The wild strawberry, Fragaria vesca, is found throughout Lincolnshire – mainly in shady places in the limestone and chalk areas. For thousands of years the fruit contributed to our diet and the seeds have been found on sites here even as far back as the Bronze Age. The name, according to Lincolnshire’s Sir Joseph Banks – came from the use of straw around the plants but its Anglo-Saxon name was Streaberrie and it is far more likely to refer to the way the plant strays by means of runners. Over time runners of the bigger fruited plants were planted in gardens for easy picking. Around the end of the 16th century the Hautbois Strawberry arrived in Lincolnshire from France. The fruit’s musky perfume was popular but the plant was difficult to grow well. Soon it was joined by the American Strawberry Fragaria virginiana. Though the berries were still only 1.5 cm long this plant was a breakthrough as it fruited so much earlier in the year. Finally came Fragaria chiloensis from the Pacific shores of South America. This was the great grandmother of all our Pick Your Own Strawberries of today. Its berries were far larger than any other – the size of a hen’s egg in the wild! – but it was very tender and had to be grown near the sea. It was no use in Lincolnshire’s frosty fens. By accident it was crossed with the hardy F. virginiana around 1800 and suddenly the hybrid, Keen’s Imperial could be grown anywhere. Further cross-breeding continued, including that by Thomas Laxton in Stamford, who released the variety Traveller in 1872. Field grown strawberries were a significant trade in South Lincolnshire from the 1880s. There were several large farms such as the

one at Long Sutton that employed up to 400 seasonal workers to pick strawberries in 1894, much of the fruit being packed off to Wisbech for making into jam. Other major varieties included Huxley from 1912 and Cambridge favourite after 1945. Elsanta, a Dutch variety, now accounts for about 70% of all strawberries grown for the supermarket trade in Britain because it travels well. Since the mid 1990’s polytunnels have been used widely to protect strawberry crops, boost their yield by up to 40% and extend their season from May to October. In Lincolnshire there are many Pick Your Own farms, an idea that took off in the mid 1960s, which grow some of the older, more flavourful, varieties and breeding work still continues at Long Sutton.

fig 2. Wild Strawberry

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Blackberry & Raspberry Clan Though we think of Blackberries, Rubus fruticosus, as being all the same, across Lincolnshire there are over 40 subspecies. Some are very rare, a few, such as Rubus eboracensis, are very common while others like Rubus rudis grow only in one part of the county. All these ripen at different times of the Summer and Autumn. Some taste good and others taste better and, of course, after Michaelmas, the 29th of September, the Devil is supposed to spit on them so they all taste like cardboard! In the past the fruits were used to dye clothes and for colouring drinks as well as for food. The blackberry plant was considered so thorny and uncontrollable for the garden that nobody thought about breeding from it until the 19th century. In 1835 Lewis Seacor, of New Rochelle, New York, saw some large fruited wild blackberries by the roadside and decided to train them up frames in his large garden. The yield was so good that the variety quickly became popular there. He set about choosing the best berried (and least unruly!) plants from seeds of these and began a small industry of blackberry breeders. This explains why many cultivated Blackberries in Lincolnshire come from America. In 1890 Luther Burbank introduced Himalayan Giant claiming it as a new variety but it was in fact just the big Rubus armeniacus species

fig 3. Loganberry

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found in western Asia while, Laxton’s Bedford Giant was a Blackberry-Raspberry-Blackberry cross. The Raspberry, Rubus idaeus, can be found wild in every part of Lincolnshire spread by seed from bird droppings or from old allotments. Raspberries have been around Lincolnshire since the ice age, 12,000 years ago. Their name is thought to refer to the rasping nature of the spines on the stems and though they were thought to have come from Mount Ida in Greece they are native to most of Europe and North America. The Romans ate the berries and are very likely to have grown them in the gardens of the villas dotted around Lincolnshire. However Raspberries reverted to a smaller, wild, form and only in 1241 does the first mention appear of a Raspberry flavoured drink. Raspberries stay at the margins, picked for local markets for local consumption, until the late 17th century when Large Red Garden variety appears with bigger berries. The late 18th century finally sees new varieties arriving in Lincolnshire, mainly from Hungary, including the yellow berried Lord Middleton. A series of new varieties appeared; Fastolff in 1820, Baumforth Seedling in 1865, Superlative in 1877 and Carter’s Prolific in 1885, Baumforth and Carter’s forming most of the commercial acreage in Lincolnshire to 1900. 350 acres of Raspberries were recorded in 1887. In 1888 it had risen to 750. By 1900 up to 1,700 acres were under raspberries. Much of this activity was around Spalding and Swineshead but most parishes would have had an acre or so of various non orchard fruits. Problems came when Raspberry plants grew old and were infected with viruses. From the 1950s virus free stocks became available which lengthened the lives of the plants. Since then the cost of picking the fruit has risen making much of the Lincolnshire crop Pick Your Own. Research on new varieties is mainly based in Scotland but some still continues at Long Sutton. The Logan berry, grown as a Pick Your Own near Grantham and several other places – is a cross between the Raspberry and a Californian Dewberry made by Judge J.H. Logan at Santa Cruz, California in 1881. It first reached Lincolnshire in 1897. The Tayberry – also a Pick Your Own and garden favourite – is a Raspberry-Blackberry cross from Scotland in 1977.

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fig 4. Careless Gooseberry

Lincolnshire with many hundreds of acres of fruit being grown. Gooseberries were grown in the same rows as apple trees, roughly 15 to 20 bushes between one tree and the next with a wide plat of grass between the rows for making hay and grazing cattle. They were picked from early June onwards and packed in large, two stone weight, oval baskets each with a layer of leaves on top ready for transport by cart and then rail to anywhere from London to Leeds. Though gooseberries are a bit of a forgotten fruit at present, some enthusiasts still enter their giant fruit in the Egton Bridge Gooseberry Society near Whitby, a show that has records going back to 1800.

Cherries Gooseberries Gooseberries, can occasionally be found in all areas of the county. They are garden escapees usually found in woods and waste ground near to villages. As a cultivated crop they first appeared in England in 1275. Their name comes from their first use here which was to make a tart sauce to contrast the rich meat of cooked Goose. They were popular in Tudor times, the bushes being grown as decorative standards in the gardens of the rich. The berries were used in pies, eaten raw or squeezed for their juice to make wine commercially. Gooseberry bushes could be forced to flower very early in heated greenhouses from the 1720s so that the fruit was on sale in early April! From the 1740s Gooseberry Clubs sprang up with one aim of growing the biggest berries. Hundreds of varieties were made including Crown Bob in 1826. In the 19th century Gooseberries could be gathered as late as December by using a straw overcoat to protect the whole bush from frost. The abolition of the tax on sugar in 1874 led to a big increase in demand for gooseberries for jam. Gooseberry production centred on Wisbech but spread across the border into south

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The Wild Cherry occurs on wasteland and woods across Lincolnshire. The fruit is tart and berries small but it makes a good jam or flavouring for cordial. I have found little evidence of large scale Cherry growing in Lincolnshire but those larger fruited trees growing in parks and verges have good crops which sadly all go to the birds. The Cherry in Cherry Willingham, near Lincoln, is a 14th century addition meaning a place where cherries grow.

In the next issue of Good Taste weâ&#x20AC;&#x2122;ll turn our attention to Plums, Peaches, Cranberries, Sea Buckthorn, Hawthorn and Lincolnshire Scad. I would like to thank Norah Leggatt of Brothertoft and George Danby of Wrangle for their help in writing this article.

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RACHEL GREEN

Gooseberry & Elderflower Cheesecake 100g Hobnobs or sweet oat biscuits 150g Gingernut biscuits 50g Unsalted butter, plus extra for greasing 1 tbsp Golden syrup 500g Mascarpone cheese 100g Cream cheese 100g Caster sugar 290ml Double cream, lightly whipped 2 Egg yolks 1 tsp Vanilla extract 1 tsp Lemon juice 500g Gooseberries, topped and tailed 100g Caster sugar 4 tbsp Elderflower cordial 1 tbsp Mint leaves, shredded

Griddled Strawberry & Vanilla Ice Cream 500g 2 tbsp 1 tbsp 150ml 1 tbsp 1 tsp

Fresh English strawberries Icing sugar Grand Marnier Double cream Belvoir strawberry cordial Chopped toasted hazelnuts Local ice cream 6 small glasses

Blend half the strawberries, 1 tbsp icing sugar and the Grand Marnier to a smooth sauce then chill. Whip the cream until stiff peaks. Heat up a frying pan, dust with the remaining icing sugar, add the other half of the strawberries to the hot pan and sautĂŠ until the sugar caramelises, take out and cool. Layer up the pudding by putting a little strawberry sauce at the bottom of the glass, top with vanilla ice cream, then the strawberries, spoon on the whipped cream more strawberry sauce, strawberry cordial and chopped nuts.

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Butter the bottom and sides of a 20cm/8inch springform cake tin. Crush the biscuits in a food processor, or place in a plastic bag and crush with a rolling pin. Melt the butter with the golden syrup, add the biscuit crumbs and stir until well combined. Press into the base of the cake tin and refrigerate for 30 minutes, or until the base is solid. Place the mascarpone and cream cheese in a large bowl, add the sugar and beat until smooth. Fold in the cream, egg yolks, vanilla and lemon juice. Spoon this on top of the base, making sure there are no air pockets. Place the gooseberries, sugar and elderflower cordial in a large saucepan and cook very gently for 10 minutes. The gooseberries should be tender but still whole. Leave to cool in the syrup. Once cool, stir through the mint and arrange the gooseberries on top of the cheesecake. Refrigerate for at least 2 hours, or overnight. Release the springform tin and slide the cheesecake onto a serving plate. Dust with icing sugar and serve, cut into wedges.

Mini Asian Beef Burgers with Satay Sauce & Pickled Cucumber 500g Minced beef 3 Shallots peeled and finely chopped 50ml Coconut cream 1 Stalk lemon grass, peeled and finely chopped 2 Cloves garlic, peeled and finely chopped 2 tbsp Peanuts, chopped 1 Dash soy sauce 1 tbsp Fish sauce 2 tbsp Mint, finely chopped 2 tbsp Coriander, finely chopped 1 Red chilli deseeded and finely chopped 1 Squeeze lime 2 tsp Ground cumin 1 tsp Brown sugar 1 Dash soy sauce SATAY 1/2 120ml 3 tbsp

SAUCE Jar of crunchy peanut butter Rapeseed oil Sweet chilli sauce

PICKLED CUCUMBER 1 Cucumber peeled and cut into ribbons 2 Shallots, finely sliced 1 Red chilli, finely chopped 2 tbsp White wine mixed with 2 tsp caster sugar 1 tsp Black mustard seeds In a bowl add all the burger ingredients except the meat and mix well, then add the meat and mix using clean hands and shape into 24 small burgers. Grill or pan fry the burgers for 2â&#x20AC;&#x201C;3 minutes on each side. For the satay sauce place half a jar of crunchy peanut butter into a bowl with 120ml of rapeseed oil and 3 tbsp of sweet chilli sauce and warm slightly over a pan of warm water add a dash of dark soy. Serve with the burgers and the pickled cucumber. For the pickled cucumber mix all the ingredients together and leave for 10 minutes and serve. SPRING/SUMMER 2009

Events 2009 JUNE 20/21 TASTES OF LINCOLNSHIRE FOOD MARKET AT THE BOSTON FLOWER FESTIVAL St Botolph's Church, Boston Boston is celebrating 700 years of history with a Flower Festival from 17th to 21st June 2009. Tastes of Lincolnshire will be hosting a Food Market on Saturday 20th and Sunday 21st June to coincide with the Boston Stump Anniversary and the Flower Festival celebrations. Lincolnshire producers will be situated in the grounds of the church selling a range of the county's produce, as well as cookery demonstrations by Tastes of Lincolnshire champion Rachel Green.

APRIL 4/5 BURGHLEY FINE FOOD MARKET Burghley House, Stamford Free admission. Join Tastes of Lincolnshire at a celebration of local produce in The Courtyards of Burghley House. www.burghley.co.uk

MAY 2/3/4 SPALDING FLOWER FESTIVAL Spalding Town Centre and Springfields Admission charges. This year’s May Bank Holiday celebrations include the traditional parade along with a new flower festival.

MAY 16 WOLDS WALKING FESTIVAL LAUNCH Festival Hall, Market Rasen Free admission. The launch kicks off the fifth Wolds Walking Festival launch. Join Tastes of Lincolnshire at the launch along with a small food market and activities for all the family. www.woldswalkingfestival.co.uk

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MAY 31 NORMANBY REGIONAL FOOD FESTIVAL Normanby Hall, Normanby, Near Scunthorpe Admission charges. A host of producers come together to celebrate the area’s food and drink within the beautiful grounds of Normanby Hall. A great day out for the whole family with cookery demonstrations and a variety of entertainment. www.northlincs.gov.uk/normanby

JUNE 24/25 LINCOLNSHIRE SHOW Lincolnshire Showground, Grange-deLings, Lincoln Admission charges. The 125th Lincolnshire Show is the county event of the year and attracts around 70,000 visitors over two days. The Food Court is one of the most popular areas of the Agricultural Show and for the 125th anniversary Tastes of Lincolnshire and Select Lincolnshire will join together to exhibit in the Food Court to celebrate Lincolnshire's tradition of producing great food and drink. www.lincolnshireshow.co.uk

JULY 24-26 THE CLA GAME FAIR Belvoir Castle, near Grantham Admission charges. Experience the biggest country sport and countryside show. Visit Tastes of Lincolnshire in the Britsish Food Village. www.gamefair.co.uk

AUGUST 30/31 BURGHLEY FINE FOOD MARKET Burghley House, Stamford Free admission. Join Tastes of Lincolnshire at a celebration of local produce in The Courtyards of Burghley House. www.burghley.co.uk

SEPTEMBER 26 TASTES OF LINCOLNSHIRE FOOD FAIR

Farmers’ Market Dates Boston 3rd Wednesday

Brigg 4th Saturday

Gainsborough 2nd Saturday Marshalls Yard

Grantham 2nd Saturday

Grimsby 3rd Friday

Horncastle 2nd Thursday

Lincoln 1st Friday City Square 2nd Wednesday High Street 4th Friday North Hykeham 3rd Saturday Castle Square

Louth 4th Wednesday 2nd Friday

Sleaford 1st Saturday

Spalding 1st Saturday

Stamford Every other Friday

Festival Hall, Market Rasen Free admission. This popular Autumn Food Fair features cookery demonstrations from Rachel Green, along with a host of local food producers. www.tastesoflincolnshire.com

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ERIC PHIPPS

Arise Sir Loin! Aristrocratic beef? Eric Phipps tells us how

hen Sir Richard Hoghton invited King James I for lunch at Hoghton Tower near Preston he did not know that a new word was about to be added to the culinary dictionary. A magnificent loin of beef was brought to the table and the king was so impressed that he knighted it saying “Arise Sir Loin of Beef”. The best beef is the product of a chain which runs from the animal, its feeding, its transport and handling, slaughter, maturing, butchery and cooking. A reduction in standards at any point will result in a lowering of the quality of the final dish. First the breed and its feeding; my preference is always for a British native breed – Angus, Hereford, Devon, Longhorn, the diminutive Dexter, Galloway, Shorthorn, Redpoll, White Park and of course our own Lincoln Red. They are all adapted to our climate and landscape and produce the best beef when they graze on permanent pastures, these will not have been ploughed for many years, some clearly show the ridges of the mediaeval strip system. Over many years they produce several different types of grasses and plants like wild chicory, thyme, plantain, yarrow, clovers, trefoils and sinfoin. The latter being high in protein, is delicious to cattle and sheep, fixes its own nitrogen, encourages bees, protects against worms and has pink or white flowers adding significantly to the beauty of the landscape. Some ancient pasture at Tetford even has orchids and Meridian Meats Longhorn and Dexters graze there under the Bluestone Ridge helping to preserve this Area of Outstanding Natural Beauty. The Country Landowners Association has recently said “there is a highly visible link between the quality of care invested in livestock and landscape and the quality of meat this produces.” Recent research has shown that this not only produces beef of superb flavour but also gives a high content of beneficial fats like omega 3 found in fish oils, antioxidants like vitamin E and carotenes, which are precursors of vitamin A. The next stage of transport and slaughter requires maximum animal care. The farmer or stockman should ideally take them to the nearest small abattoir being careful to minimise stress. A stressed animal produces ‘fight or flight’ chemicals and these give poor quality meat which shows up as a dark colour and flabby texture. The penultimate stage is in the hands of the craft butcher, who will ensure that the beef is matured in cold, dry conditions allowing natural enzymes to produce

meat a dark maroon in colour with a dry firm texture. The fat should be cream to yellow depending on the animals forage. Bright cherry red beef is to be avoided at all costs. The careful butcher (a good joint can be spoiled by poor preparation and trimming), then hands the joint over to the cook for the equally important final stage to produce a roast with crisp golden fat covering meat which will produce tender, flavoursome slices of pink beef – Sir Loin indeed! So if you seek out these naturally fed animals (look through the adverts in this magazine) you will not only be treating yourself to a superb eating experience, but will also be helping preserve our wonderful landscape. In these straitened times you may like to effect a little economy and also enjoy new tastes and textures by asking your butcher about the new speciality steak range created using seam butchery techniques on under used cuts. Ask for hanger steaks, bavette, onglet and blade steaks.

So if you seek out these naturally fed animals you will not only be treating yourself to a superb eating experience, but will also be helping preserve our wonderful landscape

Opposite: Lincoln Red Cattle Below: Meridian Meats with a prize-winning Longhorn bull

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Crunch Time

Alex Albone talks to Mary Powell about Pipers Crisps and Going Back to School

lex Albone is probably my noisiest Tastes of Lincolnshire member! The former wheat and potato farmer claims to have had a light bulb moment when he came up with the idea of Pipers Crisps – but knowing Alex, I suspect it was more of a big bang! But behind the rumbustious exterior is a shrewd brain and the 18 months he then spent working up to the idea will have been well spent. So when I found out that he had entered into a partnership with Havelock Academy, Grimsby, I knew that it would be something a bit different so I couldn’t resist inviting myself along when the children were to visit the factory. The programme is genuinely field to plate. A field on the edge of Grimsby, complete with web cam has been planted with wheat, barley, oil seed rape and potatoes. As well as watching the progress of ‘their’ crops, they will visit a bakery and brewery, see oil extracted and potatoes turned into crisps. Alex started making crisps in April 2004 and sold them to local brewer Tom Wood who has four pubs and to a deli in Sleaford. Pipers Crisps now go to 1500 assorted pubs, delis, tea-rooms, and garden centres; but apart from the Lincolnshire Co-op he doesn’t supply supermarkets. For a more individual product, Alex feels that it’s better to have a relationship – places where there is good service and people to explain what his product is all about. Getting advocate customers like Harvey Nichols was terribly important at the beginning and the bags for Eastern Airways have their own special strapline “Made by Farmers,

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Chosen by Pilots”! Hearing Alex talk, the word relationship keeps recurring, whether it be the potatoes all grown very locally, the stories behind the people they source their flavours from or the places where Pipers Crisps are sold. It’s all about provenance and he wants to encourage the visiting children to be more aware of their locality. We all change into our hats, coats and overshoes so that we can go into the factory, where we are immediately assailed by warm cooking smells. Pipers fry 4

They are then hand sorted for quality control with the rejects being fed to pigs, waste oil being sent to make bio-diesel and the dirty water/peelings for composting tonnes of potato, 4 days a week, with the variety of potato used changing through the year because they all have different dormancy periods. The potatoes come in out of the cold store and are warmed up prior to frying, too cold and they tend to burn. We follow the conveyor belts, starting with a huge rumble as they pour in to be washed, appearing surprisingly quickly ready to go. Constantly on the move, they suddenly emerge all sliced and literally fly into the oil for just 280 seconds. Steam is everywhere for those first few moments,

after all a potato is 80% water. They are constantly harried by Kirk with a sieve and at the exact right moment a little sluice gate opens and the crisps leave on yet another conveyor belt. They’ve travelled probably no more than 20 feet to turn from dirty potato to cooling crisp and we are all fascinated. They are then hand sorted for quality control with the rejects being fed to pigs, waste oil being sent to make bio-diesel and the dirty water/peelings for composting. We are now surrounded by conveyor belts of moving crisps in all directions as they head off on different lines for flavours to be added. The cheese and onion go into the tumbling drum emerging an even richer golden colour, whilst the salted ones are lightly dusted with Anglesey sea salt. All head off to be weighed and bagged into their distinctive silver foil packages. The constant movement and ingenuity of a production line is irresistible to watch and this bunch of 14 year olds are impressed. Very unforthcoming to start with, they are now full of questions, they’d “no idea how much work goes into a bag of crisps”. Alex, like many farmers wants people to know where their food comes from and has already found the involvement with the school ‘enormously rewarding’. Last week I was in the British Library for a meeting and in this rarefied atmosphere delighted to find Pipers Crisps in the café – bet they’re the very crisps I saw being made and I feel quite proprietorial towards them and fractionally less of the country bumpkin!

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“I am part of all that I have met” Alfred Lord Tennyson 1809 – 1892 Discover the Lincolnshire born poet in 2009 says Mary Powell

ennyson was probably the first poet to gain both recognition and financial security in his own lifetime. He was appointed Poet Laureate becoming the voice of Victorian Britain and at the height of his popularity 50,000 print runs of his poetry books were common place. He was hero worshipped to such a degree that he was completely plagued by sightseers peering in through his windows and lurking at his gate. Comparable with a modern day pop star. I suspect that we all know more Tennyson poetry than we think, so much of it having become a fundamental part of the English language but without the source always being recognised. “Nature, red in tooth and claw” for example. However his first twenty-eight years spent in Lincolnshire were more difficult. Born in the Rectory at Somersby in the Lincolnshire Wolds, his was an eccentric family life with a father whose unpredictable behaviour was exacerbated by drink. Alfred was one of eleven children and with servants and a wide variety of pets, this made for an overcrowded home. The children roamed far and wide day and night, their mother encouraging them to be free spirits. Alfred began to write poetry at an early age and was often seen

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rambling local lanes mumbling to himself. He certainly composed in his head and wrote it down later. After the death of his father he took responsibility for his mother and younger siblings whilst still struggling to gain recognition as a poet. It was his poem In Memoriam, his elegy to a college friend who died aged 23, which secured his reputation and led to him being offered the Laureateship in 1850. In 1992 I was involved in a whole series of events that marked the centenary of his

death. I worked with Kathleen Jefferson, then and now Secretary of the Tennyson Society but then also a senior manager in our Library Service and responsible for the Tennyson Research Centre within Lincoln Central Library. Kathleen has been retired 10 years but I sought her out as there’s no one I respect more on the subject of Tennyson. We couldn’t resist reminiscing about the events of ’92. I recalled being sent to Lincoln Station to collect the art critic of The Times who had come to review a splendid Tennyson exhibition at the Usher Gallery. Orange linen suits having failed to reach Lincoln at this time, I mistook it for an orange boiler suit and thought he was just one of the similarly clad railway men pouring from the train. I was mortified and ‘Famous Art Critic’ who originated from Lincolnshire, probably remembered at this point why he’d left! Kathleen and I spent much time at the Tennyson churches of Somersby and Bag Enderby, on one occasion meeting an eccentric vicar who instructed me on the art of being interviewed on TV: this advice comprised continuous movement so you couldn’t be edited in unflattering ways. I did wonder whether flailing arms might make for an equally odd appearance! I picked up a more useful lesson, when Kathleen and I delivering exhibition boards SPRING/SUMMER 2009

“ There, on a slope of orchard, Francis laid A damask napkin wrought with horse and hound, Brought out a dusky loaf that smelt of home, And, half-cut-down, a pasty costly-made, Where quail and pigeon, lark and leveret lay, Like fossils of the rock, with golden yolks Imbedded and injellied; last, with these, A flask of cider from his father’s vats,” From Audley Court, Tennyson

Clockwise from below: Dark Leaves by Mick Burns; Lady of Shalott by Anwick Forge; The Pike by Nigel Sardeson; The Brook by Griffin Memorials; River Pillar by Nigel Sardeson

to the churches got the van stuck in a field. She, older and wiser, knew that the sap pushing at the back gets covered in mud, and chose the drivers seat! Can I recommend therefore that 2009 be the year you discover a bit more about Alfred Tennyson and his poetry? There is a very good new trail leaflet which tells his story and details all the places in Lincolnshire to visit. Across the county will be a packed programme of events and in particular I look forward to a new exhibition at The Collection in Lincoln (30 May – 31 Aug). A new double CD commissioned by the Tennyson Society includes a variety of readings by members of the Tennyson family, Andrew Motion and Lynne Truss, and finishes with the great man himself, very crackly but reading from his ‘Charge of the Light Brigade’. My contribution has been to install a series of artworks illustrating Tennyson lines of poetry along our new riverside path Water Rail Way. Joan Smith from the Tennyson Society kindly researched all the watery lines in his poetry, which as a great nature lover there are many and these were sent out to assorted masons, blacksmiths and wood carvers. I wasn’t sure what the reaction would be, would Tennyson be considered rather unfashionable? Not so, the response was 30 |

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immediate. Not surprisingly, three chose lines from The Brook and one the line from the Lady of Shalott that has great resonance in Lincolnshire; “On either side the river lie long fields of barley and of rye that clothe the wold and meet the sky”. One chose “’Tis better to have loved and lost Than never to have loved at all”, not watery but it is a favourite and Dark Leaves a rather lovely seat that interprets a girl hiding in a drift of autumn leaves and hearing the clanging of the minster clock. It’s been good to hear from path users who have been inspired by the poetic addition to their daily commute. Tennyson and Food? I’m afraid there are slim pickings here. When James Spedding and Tennyson met for lunch at the Cock Tavern in London, it is reported that they consumed 2 chops, 1 jar of pickles, 2 cheeses, 1 pint stout, 1 pint port and 3 cigars. Tennyson apparently drank a pint of port a day for most of his life. The poem Audley Court about a picnic inspired our photo shoot in the orchard at Church Farm Museum, thanks to Tryphena and Bethany for joining in. www.tennysonsociety.org.uk www.visitlincolnshire.com A leaflet details the route and all the artworks and I’m delighted to say Water Rail Way is a finalist in the 2009 Waterway Renaissance Awards. SPRING/SUMMER 2009

The Young Victoria During the 1850s, Tennyson and his wife went to live on the Isle of Wight. Prince Albert was a fan and made an unannounced visit one day causing, as you can imagine, general panic within the Tennyson household. After Albertâ&#x20AC;&#x2122;s death it is known that Queen Victoria gained much comfort from the poem In Memoriam. Relating to an earlier period of her reign a new film The Young Victoria is due out in March. Featuring Emily Blunt, Jim Broadbent, Miranda Richardson, Harriet Walters and Princess Beatrice, it also stars Belvoir Castle and Lincoln Cathedral. The Young Victoria â&#x20AC;&#x201C; in cinemas from 6th March Images courtesy of Momentum Pictures

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Simply the Best Lydia Rusling investigates what it takes

hen I recently met our Tastes of Lincolnshire award winners I was impressed with the personal service that they all offered their customers and guests, which makes them stand apart from the crowd. The awardwinning Lincolnshire businesses are shining examples of going the extra mile for the customer as well as successfully sourcing and promoting local produce. Tastes of Lincolnshire has held these awards each January

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following the results from our mystery shopper visits that take place over the previous year. Although it may seem like an enviable job, the team of mystery shoppers, who take a different category each year, spend considerable time at each establishment and evaluate each visit. Their report provides an â&#x20AC;&#x2DC;outsidersâ&#x20AC;&#x2122; look at each business, commending facets of the company that are performing well and providing sound recommendations for improvements. The mystery shopper closely scores each visit and SPRING/SUMMER 2009

Clockwise top left: Village Limits; Kings Butchers; Cote Hill Cheese; Pedigree Corner; Wold View Tea Room and B&B

The Winners PRODUCER OF THE YEAR Winner: Martin Carnell and Laura ParrishLeech, Kings Butchers, Claypole, Newark Highly commended: Geoff Dees, Alford Five Sailed Windmill, Alford Highly commended: Maf Huda, Mr Huda's Surma Secret Spices Ltd, Scunthorpe RETAILER OF THE YEAR Winner: Kathryn Byrne, Pedigree Corner, Spilsby Highly commended: Mr G Overy, Fairfield Farm Fresh Products Ltd, Holton le Clay, Grimsby Highly commended: Paul Davey, Ideal Lincs Ltd, Burgh on Bain, Market Rasen GROWER OF THE YEAR Winner: Michael and Mary Davenport, Cote Hill Cheese, Osgodby Highly commended: Hazel Hammond, Sunnyside Up, Market Rasen Highly commended: James and Sandra Neave, Saxby Aberdeen Angus Beef, Saxby, Market Rasen

this leads into our Tastes of Lincolnshire awards. Within the membership of Tastes of Lincolnshire the competition at the top is very tight and all of our winners and those that have been highly commended have attained a very high standard. Our special award, the ‘Mr George’ Award, recognises an individual’s contribution to Tastes of Lincolnshire and their enthusiasm for Lincolnshire and its food and drink. Named in memory of George Bateman of Batemans Brewery, this year’s award went to Pauline and Chris Thornley of the Sandgate Hotel in Skegness. The mystery shopper’s report was glowing and said, “You are to be congratulated for flying the flag for Tastes of Lincolnshire in Skegness. I was pleased to hear that you encourage your guests to visit other establishments in the town and that you promote the local shops where guests can buy Lincolnshire produce. You are SPRING/SUMMER 2009

TEAROOMS Winner: Irene Ward Kendal, Wold View Tea Room and B&B, near Tealby, Market Rasen Highly commended: Steve and Meryl Ward, Uncle Henry's Farm Shop and Coffee Stop, Grayingham Highly commended: Geoff Dees, Alford Five Sailed Windmill, Alford PUBS Winner: Billy and Sonia Gemmell, Village Limits, Woodhall Spa Highly commended: Jayne Cividin, Barley Mow, Friskney, near Boston Highly commended: Deborah Stride, Coach & Horses, Hemingby, Horncastle GOOD TASTE

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both so very passionate about the quality and source of the food you cook and serve, no visitor could fail to be aware that the menu consists of Lincolnshire food which you so admirably promote. I was delighted by your scheme of bribery to encourage your younger guests to try vegetables, even if some parents have to tackle preparing and cooking fresh items for their offspring as a result!” “To be presented with this award is particularly special to us as we knew George Bateman,” enthused Pauline. “We feel like he’s saying well done! Being born and bred in Lincolnshire we have been brought up on fresh food – the taste is so much better and it’s better for you, so we naturally want to pass that onto our guests. We encourage our guests to take some of Lincolnshire home with them by offering homemade pickles, which we make 34 |

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from marrows grown in our cousins local allotment. Tastes of Lincolnshire has helped us source new products for our guests, like flour from Alford’s Mill.” Sonia and Billy Gemmell of Village Limits in Woodhall Spa scooped the award for the best Tastes of Lincolnshire pub. In the current economic climate with many pubs throughout the county struggling to survive, I was impressed with the Gemmell’s success after only 3 years at this establishment. Sonia explains, “Tastes of Lincolnshire enables us to differentiate from other businesses as well as meet new local producers. We take the time to visit our suppliers building a friendly relationship. We really feel that our suppliers do a fantastic job for us.” Sonia and Billy were delighted to get this award, “It’s a lovely recognition of all our hard work and effort. We really love what SPRING/SUMMER 2009

Clockwise top left: Olde Barn; Enfield Farm Cottages; Sandgate Hotel; Hoe Hill House Bed & Breakfast; Windmill Restaurant

RESTAURANT Winner: Sharon and Chris Noble, Windmill Restaurant, Burgh le Marsh, near Skegness Highly commended: Alan Ritson, Old Bakery, Lincoln Highly commended: Steve and Meryl Ward, Uncle Henry's Farm Shop and Coffee Stop, Grayingham

we do and feel it’s that extra care and attention to detail that gives us a loyal customer base. Making our own chips is a labour of love, but it definitely makes the difference.” This care and attention feeds through to the whole of their business. Their mystery shopper report said, “This pub had a lovely ambience making you instantly feel welcome. The small team of staff offered a professional service with the focus on customer service, as well as actively promoting local dishes. All the food was of a very high quality and excellently presented.” I’ve just given a few glimpses of our award winners, can I recommend taking a culinary tour of the county and discovering for yourselves their passion and commitment. Well done to all finalists.

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ACCOMMODATION OPEN TO RESIDENTS ONLY Winner (serviced): Sally Ward, Hoe Hill House Bed & Breakfast, Swinhope, near Market Rasen Winner (self-catering): Joyce Marshall, Enfield Farm Cottages, Fulstow, near Louth Highly commended: Margaret Lockyer, Chaplin House B&B, Martin, near Lincoln Highly commended: Sarah Stamp, The Grange at East Barkwith, near Market Rasen ACCOMMODATION OPEN TO NON RESIDENTS Winner: Patrick Hunt, Olde Barn, Marston, near Grantham Highly commended: Billy and Sonia Gemmell, Village Limits, Woodhall Spa Highly commended: Tony Woodrow, Petwood Hotel, Woodhall Spa MR GEORGE AWARD Pauline & Chris Thornley, The Sandgate Hotel, Skegness GOOD TASTE

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Top of the Milk Helen Banham talks to Mary Powell about Natureâ&#x20AC;&#x2122;s fast food and keeping it local

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’ve known Helen Banham for some years but in her former incarnation as Technical Manager at TA Smith managing their Brassicas. When I heard that they’d been bought out and that Helen had decided she needed a change and had ‘gone into milk’ I had to find out more. The UK has been losing dairy farmers at around an alarming 1000 per year, so for determined people like Helen to be investing in it has to be good news. Their farm is 10 miles inland from Skegness and Helen’s husband is the third generation to farm it. David has built up the pedigree Holsteins herd to 160 cows and they are now selling direct, the freshest of milk, under the brand Rich Pastures. “I wanted to take what we’d got and add value to it” Helen tells me, “Our milk is grass to glass in 24–36 hours and its all from one herd and not mixed with I don’t know how many other herds like much of the milk you buy. It’s a fresher product and it has 100% traceability.” Helen is concerned that the cows aren’t going to look their best for having their

between Louth and Boston. Their customers tell them that they can taste the difference and that their milk is never watery. The whole milk and skimmed are not homogenised, so the cream naturally rises to the top, ‘just like it should’. Despite all her years of farming experience, Helen tells me that this new venture has been the steepest of learning curves for all sorts of reasons. She and David had worked on the same farm in the past, but with him in dairy and her in arable they weren’t as involved as they are now. “It’s a new interesting dynamic” she says ruefully and a three year old son adds to a tricky work life balance. When she was supplying brassicas to supermarkets across the UK Helen had a

huge team around her, “now I’m it and have to be jack of all trades, 365 days a year.” After years of dancing to the tune of very demanding supermarket buyers, she knows the importance of quality control and that you need to get it right. However she can’t resist saying “we have some lovely customers now, more human, more understanding”. I’m glad to say that some of these customers are Tastes of Lincolnshire members, Windmill Restaurant at Burgh, Melanie’s and Lakings at Louth and Dennetts Ice Cream; but also many local shops are stockists. Helen wants Rich Pastures milk to be 100% quality, service and value 100% of the time. And although they are still in their first year of this venture, knowing Helen it will be.

They are bedded on sand in the winter and apparently it’s the bovine equivalent of lying on a bean bag, they love it so much that the cows are very reluctant to get up in the morning! photographs taken “they’ve got their winter coats on, so they do look a bit rough!” Each cow has a separate cubicle but is free to wander. They are bedded on sand in the winter and apparently it’s the bovine equivalent of lying on a bean bag, they love it so much that the cows are very reluctant to get up in the morning! I am not surprised that David and Helen are accredited by the RSPCA Freedom Foods Scheme, one of few dairies to have gone down this route. Helen is delivering along the coastal strip SPRING/SUMMER 2009

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MASTERCLASS

• MAKES 4

You will need… 80g 75% minimum cocoa solid Belgian chocolate 60g Unsalted butter 80g Caster sugar 50g Plain flour 30g Chopped cooked organic beetroot 3 Whole free range eggs 2 Egg yolks 80g Cornish clotted cream 1 Vanilla pod 20g Icing sugar

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• Preheat the oven to 180°C.

• Add the melted chocolate and the chopped beetroot and mix well (4).

• Butter and flour 4 porcelain ramekins. • Melt the chocolate with the butter over a water bath (1) and chop the cooked beetroot (2). • In a separate bowl whisk the eggs until pale and fluffy (3).

• Pour the mixture into the ramekins (5) and cook for 8–9 minutes. • Serve warm (6). • For garnish whip the Cornish clotted cream with the seeds from the vanilla pod and the icing sugar.

• Gently fold the sugar and flour into the eggs.

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Warm Belgian chocolate and Woodland Organic beetroot fondant The Masterclass for this luscious and unusual pudding is by Ivano de Serio of The Old Bakery in Lincoln Winner of many awards, this restaurant goes to enormous lengths in its local sourcing. Ivano is no stranger to sharing recipes as he runs special one day courses designed for both serious enthusiasts and complete novices.

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Nutrition & electricity Dr Mike Rogers looks at food between the Wars

his issue we turn our attention to the years between the two World Wars. Most of the elements of the modern food world fell in to place in this period, including kitchen technology, branded produce, food imported from around the world, cooking education and nutritional theory. The 1920s are seen as a period of relative prosperity, before the onset of the Great Depression in 1929. Food rationing, which had been introduced to conserve supplies in 1916, finally ended in 1921. However, for the unemployed there was real hardship, and between 1927 and 1936 there were a number of Hunger Marches from industrial regions to draw attention to their plight. Many of todayâ&#x20AC;&#x2122;s famous brands were in business by this time. Walls Ice Cream began production in 1922, and on the international scene, Spam, which was to be so important during the Second World War, was first marketed in 1937. The Smiths Potato Crisps Company Ltd was formed in London in 1920, and became famous for the distinctive blue twist-wrap of salt in its bags. In 1936 the company bought the Nocton estate, which produced potatoes for its factory in Lincoln.

Photograph: High Street, Lincoln

‘Trade directories from the period list all manner of local food producers, wholesalers and retailers, ranging from Banana Importers to Sausage and Pickle Manufacturers; from Lemon Curd Manufacturers to Pork Pie Makers’ However, today’s multinational brands were often still small companies in the 20s and 30s, competing with many others. Trade directories from the period list all manner of local food producers, wholesalers and retailers, ranging from Banana Importers to Sausage and Pickle Manufacturers; from Lemon Curd Manufacturers to Pork Pie Makers. Bankruptcies, retirements and mergers have considerably reduced the competition over the years, and few people will now have heard of the Jay Sauce, Pickle & Vinegar Co Ltd of Caistor, or the British & Argentine Meat Co Ltd at Gainsborough. A typical case is the brewing industry where many local breweries such as James Fox & Sons Ltd of Crowle, and Mowbray & Co Ltd of Grantham, are no more, though George Bateman & Son Ltd at Wainfleet has survived. The fishing industry dominated Grimsby, with scores of separate fish merchants and fish curers in business. Local sugar beet growers were served by the British Sugar Corporation Ltd factories at Bardney, Brigg and Spalding. Food shops were still mostly single outlets. Some local grocery chains had been established, such as Melias Ltd and the International Tea Co’s Stores Ltd, which had a presence in many of the county’s towns, as did the Lincolnshire Cooperative. Nationally, Jack Cohen, the founder of Tesco, entered business as a stallholder in 1919, before opening his first store in 1926, though the self-service supermarket was still decades away. Marks and Spencer first sold food products in 1931. In the 1920s and 1930s many homes were wired for electricity for the first time, and the electric cooker (patented in the SPRING/SUMMER 2009

1890s) began to gain popularity in domestic kitchens. By 1939 there were estimated to be 11/2 million electric ovens in Britain, compared with some 9 million gas ovens. The Electrical Association for Women was founded in 1924 to increase women’s interest in the domestic use of electricity, and produced a range of pamphlets and even plays to promote labour-saving kitchen appliances. Though resembling the older technology of the coal or gas range, the first Aga was not produced until 1923. A new form of food preservation – fast freezing – was developed by Clarence Birdseye in America in the 1920s. He sold his patent in 1929 to what became the Birds Eye company. The process was initially applied to fish, but the company later diversified into vegetables and other products. However, few homes had fridges, let alone freezers, before the war so the frozen food industry remained in its infancy. The importance of good nutrition was officially recognised during this period, and in Lincoln there were schemes for the provision of free milk and meals for the poorer schoolchildren, and the same on a paid basis for other children. In January 1938, 9.8% of the school children in the city were receiving free milk, and a further 49.8% were buying it. For those able to eat out there were a wide range of outlets, from teashops and cafes, to hotels and restaurants, such as Musson & Co’s Oyster Rooms at Cleethorpes and the Café Royal in Holbeach. Fish and chips was a popular meal among the working classes: Kelly’s Directory for 1937 lists over 450 fried fish retailers in the county.

These two menus from March 1931, give a flavour of the fare on offer at formal meals. The Russell Lodge Centenary Ladies’ Evening, held at the Albion Hotel, Lincoln on the 18th was a relatively sophisticated affair:

Hors d’œvres Varies

Consomne Royal

Steamed Halibut Hollandaise Sauce

Roast Saddle Mutton Red Currant Jelly Duchess Potatoes Brussels Sprouts.

Roast Guineafowl Game Chips Green Salad

Lemon Pudding Trifles

However, the Annual Dinner of Lincoln’s ‘P & C Club’, held at the Arcadia Café on the 30th, was rather less pretentious:

Mock Turtle Soup Tomato Soup

Fil. Plaice & Tartou Sauce

Roast Chicken & Sausage Vegetables

Trifle Fruit Tart

Coffee

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The following detailed recipes are taken from a small booklet produced in about 1932 to help fund the building of the new church at St Giles in Lincoln:

Raspberry Fluff Beat the whites of 5 eggs to a stiff froth. Beat a cupful of ripe raspberries to a liquid, and 2/3 cup of powdered sugar, the juice of 1/2 lemon and the beaten yolks of the eggs. Boil this until it begins to thicken, remove from the heat, add quickly the beaten whites, and stir briskly for 2 or 3 minutes. Pour the mixture into custard glasses, and serve cold with sponge fingers.

Sloe Gin Pick fine sloes and prick them with a needle, but do not bruise. Fill a wine bottle with the fruit and then shake in as much crystallised sugar as the bottle will hold between the fruit. Shake it down well and fill up with gin and cork down not too tightly.

Education in cookery and home economics was becoming more important, both at school and for adults. Gainsborough had had a Cookery and Manual Instruction Centre since 1903, which was moved to the Trent works in about 1931. The Board of Education in London produced syllabuses of lessons, such as The Hygiene of Food and Drink, first published in 1922. A mixture of nutritional theory and moral guidance, this included headings such as “What things do we eat?”, “The different kinds of food”, “Why people eat various kinds of food and why they are wise to do so”, and “Prevention of the evils arising from alcoholic excess”.

Popular magazines published recipes and household tips. There was also a popular new entertainment and educational medium, the radio, which rapidly grew in popularity in the 1920s (the BBC was established in 1922). For blatantly commercial reasons, the Be-Ro flour company organised cookery demonstrations, which in turn led to the production of the first Be-Ro cookbook in 1923. This contained tips for feeding families on a low budget but also promoted the brand. Successive editions are to be found on many kitchen shelves to this day.

Shake bottle well every other day for a fortnight, then press the cork tightly in and leave for at least three months. Strain off the liquor through a muslin into a bottle and your Christmas liqueur is ready.

Sweet Omelette 3 eggs, 1/2 oz. sugar, pinch salt, 1 dessertspoon milk, 3/4 oz. butter, 1 tablespoon jam. The omelette pan should not be washed, but rubbed out with clean tissue paper, and before using again heat some salt in it. Turn out and rub well. Separate the whites from the yolks of the eggs, mix the yolk, salt and

Sample entries from 1921 in the Record of Meals Supplied at the Boston Union Children’s Home, indicate the monotonous nature of institutional food at this time:

sugar together, put the butter in the pan to melt. Whisk the whites of eggs stiffly, add the yolk, etc., to this, and

Saturday, 21 January

Sunday, 22 January

Monday, 23 January

Breakfast

Bread Margarine & Cocoa

gently mix. When the butter is hot, but

Dinner

Cold Meat, potatoes, vegetables, Rice Pudding

not brown, put in the mixture, and just

Tea

Bread, Margarine, cakes & cocoa

Breakfast

Bread Margarine & Cocoa

omellete under the red hot grilling

Dinner

Mutton potatoes cabbage & Milk Pudding

burner (if an electric or gas oven is

Tea

Bread, Margarine, tea and cakes

used), turn on to a paper dredged with

Breakfast

Bread Margarine & Cocoa & Milk

sugar, spread with warm jam, fold over

Dinner

Roast Beef, Cabbage & potatoes

and serve at once. Great care should

Tea

Bread, Margarine & Cocoa Cake

be taken that the butter and eggs are

allow to set. Brown the top of the

perfectly fresh.

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HUGH MARROWS

Somersby & Hagworthingham In this edition of Good Taste we celebrate the bi-centenary of the birth of Alfred Lord Tennyson, an occasion that prompts us to explore the countryside around the poet’s birthplace.

Alfred Tennyson was born at Somersby on August 6th 1809 to the rector George Clayton Tennyson and his wife Elizabeth, née Fytche. During his early education at home he was encouraged to write and when aged eighteen (in 1827) he and his brother Charles had a volume of poems published by Jackson’s printers in Louth. (Their shop still stands in the Market Place). Alfred of course went on to Cambridge and eventual fame and fortune as the Poet Laureate to Queen Victoria. He died on the 5th October 1892 and is buried in Poets Corner in Westminster Abbey. Somersby church is dedicated to St Margaret and built from local Spilsby Sandstone. A sundial adorns the porch and inside there is a fine George III Royal Arms, together with a Tennyson exhibition including a marble bust of the poet. St Margaret’s churchyard also retains an extremely rare, complete cross, still surmounted by a small tabernacle with a crucifix. The Old Rectory itself stands directly across the road. Notice the section with the lower roofline; Tennyson’s father had this built in 1819, co-opting the family coachman as his bricklayer. (NB The

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house is private property.) Next door stands a more unusual edifice, Somersby Grange, built in 1722 and which, because of its castellated styling, has been attributed to Sir John Vanbrugh. One of Tennyson’s most popular poems was The Brook written in 1855 and it is widely regarded as referring to the River Lymm which, as a mere stream, passes close by Somersby village. Our walk crosses it twice; at the second ford as we come from Hagworthingham to Bag Enderby and again at the little road bridge between Somersby to Stainsby. We reach Somersby through the tiny village of Bag Enderby. On his death in 1407 Albinus de Enderby bequeathed money for a new village church - another St. Margaret’s – that survives to this day. It too is built of Spilsby Sandstone, which is known locally as Greenstone because it contains glauconite, a mineral that on exposure to air weathers to a khaki-like green colour. Much of Albinus’s church remains though now considerably patched, partly in red brick. Some of the stained glass dates from 1407 too, notably two small window panels, one of which bears the arms of Crowland Abbey with whom Albinus had connections. Other

curiosities are a font bearing a rare, carved Pieta and the original south door with part of a Saxon shield nailed to it. Alfred’s father was rector here too from 1806 to 1831. And so back to Hagworthingham, an attractive village (locally known as Hag) where those with spare energy will be well rewarded by extending their walk amongst the secluded lanes leading to the church.

St Margaret’s at Somersby

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The Walk

Face the café and turn right. On reaching the inn walk through its carpark onto a footpath by a house and keeping forward cross two fields to meet a lane at a stile. Turn left. Beyond a farm the lane dwindles to a track and within another mile crosses two fords, both with footbridges, (the second being Tennyson’s Brook) to reach Bag Enderby at the church. Walk through the churchyard.

Enter the lane opposite the far side and at the end pass to the right of a cottage and join a field edge footpath that gradually curves away to the right. On reaching the field corner you will see a stile to your left. From here aim towards a white farmhouse seen just to the right of the distant Somersby village; cross two more stiles on the way. A final stile is situated to the left of the house garden hedge. Turn right through the farmyard and left along the lane to Somersby church.

START Main Road, Hagworthingham. (At the lay-by opposite the café.)

The river-side path Water Rail Way

MAPS OS Landranger 122 (Skegness) : Explorer 273. DISTANCE 6 miles : 9.5 kilometres. TERRAIN Green lanes, field paths, meadows, country roads and farm tracks. REFRESHMENTS The George and Dragon inn and JJ’s Café in Hagworthingham. NOTES A grand picnic spot is the sheltered Somersby quarry (GR336729), which lies just off route about halfway round the walk. 3

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Keep ahead on the road out of the village into a valley where a bridge crosses the Brook and you will then come to a T junction where you should

turn left. (For picnics though, and this is recommended, the old quarry, which contains some interesting carvings in the rocky outcrops, is only 250 yards ahead.) Follow this lane for a little over half a mile until another, a No Through Road, departs to the left for Stainsby House farm. Walk past the house onto a track heading downhill to a reservoir. From the embankment there is a lovely view to Ashby Puerorum’s remote little church. 4

Opposite the reservoir a footpath goes off to the left. After crossing a stream bear right along the far bank before going left to zigzag uphill (look back for more views) eventually joining a lane. Continue ahead, now downhill, and at the bottom use a short stretch of the old A158 road on the left to join the modern road and walk back into Hagworthingham village.

There will be another Tennyson walk in our Autumn edition; both walks will link to combine into a full days ramble.

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SPRING/SUMMER 2009

A slice of the past Mary Powell takes tea with Victoria, Rachelâ&#x20AC;¦ and Henry too

his year is the 500th anniversary of the accession of Henry VIII to the throne. As he was clearly a great trencherman, Good Taste’s interest was aroused; that he visited in 1541 the medieval manor house at Gainsborough with his then wife Catherine Howard settled the matter. Gainsborough Old Hall is one of the loveliest and best preserved timber framed manor houses in the UK and a recommended visit whether you be a regal with a serious marriage habit or Rachel and me on a foodie mission. For those in the know, the Old Hall Tea Room is a must and their home made cakes deservedly renowned. Afternoon tea may not be very ‘Henry VIII’ but looking back suits our mood and Rachel, inspired by an old handwritten recipe book sent to her by an elderly lady is exploring those hand-medown recipes for timeless tea time treats. Victoria Mason, Site Coordinator at Gainsborough Old Hall is our guide or thought she was, until Rachel sets her to grinding spices for a traditional Pound Cake. Victoria is almost as passionate about local produce as she is about Gainsborough Old Hall, but then in the nearly 20 years that I’ve known this building everyone associated with it has felt just the same. We have turned our noses up at all the mod cons of the tea room kitchens and decided to be more adventurous in the magnificent medieval ones. These are truly atmospheric and deeply cold on a frosty January day. Rachel and Victoria who is expecting her first child in April are hard at work whilst I sit on a three legged stool in the huge fireplace about as close to the fire as I can get. I look up and can see the sky far above, definitely an open fire. Various visitors to the Old Hall wander in clutching their audio guides, they look slightly startled by our antics but we soon gather an enthusiastic audience. I read the old recipe book which is a joy with its Bath buns, rock cakes, gingerbread, seed cakes, plum loaf and Shrewsbury biscuits all in immaculate copper plate hand writing. There is the odd recipe for liver medicine thrown in and an Exhibition Cake made with what seem alarmingly large quantities of ingredients. Aunt Jane’s Pound Cake and Mrs Ward’s Raspberry Buns; cooks that are long gone but what better way to be remembered? The Old Hall has always had a great events programme. Victoria says that the Murder Mystery Evenings are hugely popular. Always in a different time period with food to match and naturally 2009’s crime will be Tudor. Rachel has raided the old cookery book as well as making a daring heist of her own family recipe bank. The scone recipe may be original but Rachel Green has melted it down, reformed it and it’s so good no one will ever know!

Opposite page, clockwise from left: Chocolate Cake; Coffee Cake; Cherry and Almond Cake Above: Victoria and Rachel and the Lemon Drizzle Cake; Rachel and Victoria grinding spices for the Pound Cake

‘I read the old recipe book which is a joy with its Bath buns, rock cakes, gingerbread, seed cakes, plum loaf and Shrewsbury biscuits all in immaculate copper plate hand writing’ SPRING/SUMMER 2009

GOOD TASTE

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RACHEL GREEN

Cote Hill Blue Cheese & Spring Onion Scones • MAKES 8 360g Self raising flour 1/2 tsp Mustard powder Pinch of Cayenne pepper Sea salt & black pepper 60g Butter 2 Large eggs 5 tbsp Milk 120g Cote Hill blue cheese, finely crumbled (if dry, grate) 4 Spring onions, chopped

Preheat oven to 200°C/Gas 6. Sieve the flour into a mixing bowl along with the mustard powder, cayenne pepper, sea salt and black pepper; rub the butter into the flour until it resembles fine breadcrumbs. Mix in the spring onions and the blue cheese, make a well in the centre of the bowl, beat the egg with the milk and tip the mixture into the well and mix with a flat bladed knife to form a soft dough. Put onto a floured board and knead very lightly, make into a circle 2cm thick and cut into segments or cut into rounds. Brush lightly with milk and top with a little Cote Hill blue cheese, if desired. Bake for 12–15 minutes until brown on top.

Coffee Cake 180g 180g 180g 3 2 tbsp 1 tsp

Soft butter Muscovado sugar Self raising flour Eggs Camp coffee essence Vanilla essence

COFFEE BUTTER ICING: 200g Icing sugar 110g Soft butter 2 tsp Instant coffee melted in a little boiling water 9 Walnut halves Preheat oven to 160°C/Gas 3. Put the butter and sugar into a bowl and beat until light and fluffy, add the eggs one at a time with 1tbsp flour to stop the mixture curdling and then add the remaining flour and beat together gently until the mixture is smooth, do not over-beat. Add the coffee and vanilla essence then put the mixture into 2 x 18cm lined cake tins and cook for approximately 30 minutes. Be careful not to overcook. To make the coffee butter icing, cream the butter to soften, add the icing sugar and beat all of the ingredients together until the icing is light in texture, finally beat in the instant coffee. Put half of the coffee butter icing in the cake and half on top. Decorate with the walnut halves.

Lemon Drizzle Cake 110g 110g 110g 2 1 tbsp 30g 1

Self raising flour Soft butter Caster sugar Eggs Lemon curd Ground almonds Lemon, rind of

LEMON DRIZZLE: 1 Lemon, juice of 55g Caster sugar Preheat oven to 160°C/Gas 3. Cream butter and sugar; add eggs and flour, then lemon curd and ground almonds and lemon rind. Put into 1 x 2lb lined loaf tin and bake for 30 minutes in moderate oven. While cake is still hot, pour over mixture of juice of lemon and caster sugar. SPRING/SUMMER 2009

Gran Green’s Chocolate Cake 150g 180g 3 3 tbsp 180g 85g

Self raising flour Soft margarine Large eggs Boiling water Sugar Drinking chocolate (not cocoa)

CHOCOLATE BUTTER ICING: 200g Icing sugar 110g Soft butter 30g Drinking chocolate 2 tsp Instant coffee melted in a little boiling water 1 Crumbled chocolate flake

Preheat oven to 160°C/Gas 3. Put all of the ingredients together into a mixing bowl. Beat together well for 2 minutes. Put into 2 x 18cm greased and bottom lined cake tins and bake for approximately 30 minutes. Be careful not to over cook. When cooked, remove from oven and turn onto a wire rack. To make the chocolate butter icing, cream the butter to soften, add the icing sugar and drinking chocolate and beat all the ingredients together until the icing is light in texture and finally beat in the instant coffee. Put half of the chocolate butter icing in the cake and half on top. Crumble chocolate flake on top to decorate. GOOD TASTE

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RACHEL GREEN

Spiced Pound Cake 450g (1lb) 500g (1lb 2oz) 1 tsp Pinch 1/2 tsp 1/2 tsp 1 tsp 450g (1lb) 450g (1lb) 50g (2oz) 1/2

Butter, softened Plain Flour Baking powder Ground Mace Ground cloves Nutmeg Ground cinnamon Caster Sugar Currants Candied Peel, chopped Lemon, Juice and Rind of 60g (2oz) Ground almonds 9 Eggs

Preheat the oven to 180°C/Gas 4. Beat the butter until pale and light, sift in the flour, baking powder and spices, add the sugar, currants, candied peel, almonds, lemon and lemon rind, mix well together. Whisk the eggs separately and blend thoroughly with the ingredients. Beat the cake well for a good 5 minutes. Put into a round tin, lined at the bottom and sides with a strip of greaseproof paper, well buttered. Bake it for 11/2–2 hours in a preheated oven. Test by inserting a skewer into the centre. If it comes out clean it is ready. Leave to cool for 30 minutes before turning out and slicing.

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GOOD TASTE

Cherry & Almond Cake 225g 225g 225g 4 110g 180g 2 tsp 55g

Butter, softened Caster sugar Self raising flour Eggs, lightly beaten Ground almonds Glace cherries, quartered Almond extract Flaked almonds for decoration

Preheat the oven to 180°C/Gas 4. Cream the butter and sugar together until light and fluffy, gradually beat in the whisked egg a little at a time. Then sift the flour and carefully fold this into the mixture. Add the quartered cherries with the ground almonds and carefully fold these into the cake, add the almond extract and mix. Put the mixture into either a lined loaf tin or a lined round 20cm cake tin/10cm deep and sprinkle mixture with flaked almonds. Bake in the oven for 1 hour 10 minutes. To check if the cake is cooked, insert a skewer into the centre, it should come out clean. If further baking is required, cover top with foil before placing back into the oven to avoid burning the almonds. Remove and place the cake on a wire rack, allow to cool before slicing.

Raspberry Buns • MAKES 12 225g 1 tsp 75g 75g 1

Self raising flour Baking powder Butter Caster sugar Egg, lightly beaten Raspberry jam A little milk

Preheat oven to 180°C/Gas 4. Sift flour and baking powder into a bowl, rub in the butter until the mixture resembles fine breadcrumbs, stir in sugar, add beaten egg and enough milk to form a soft dough. Divide the mixture into 12, with floured hands form each piece of dough into a ball and place on a greased baking sheet, make an indentation with your finger in the centre of each bun and place 1/2 tsp of raspberry jam in the hole. Brush with milk and bake for 15–20 minutes.

SPRING/SUMMER 2009

Kirsty and her team have been working incredibly hard to transform the hospital food; using locally sourced, seasonal Lincolnshire produce on the menu wherever possible

Hospital food goes from strength to strength Annabel Skelton is brought up to speed on the latest gastronomic developments at the Northern Lincolnshire and Goole NHS Foundation Trust

n our last issue Mary visited Kirsty

served directly to patients at ward level.

Christmas Food and Drink Fair. Kirsty

Edmondson-Jones, director of hotel

Newly created posts of ward caterers

told me, “They were very encouraged by

services for the Northern Lincolnshire

have been appointed. It is anticipated

the warm reception they received from

and Goole NHS Trust. Kirsty and her

that the Scunthorpe General Hospital

the public when Rachel introduced them

team have been working incredibly hard

and Goole Hospital sites will go live with

and described their roles within the

to transform the hospital food; using

this new style of meals service by the

hospital. This was a unique opportunity

locally sourced, seasonal Lincolnshire

end of March, closely followed by

for our chefs to promote the work we

produce on the menu wherever possible.

Grimsby Hospital.

are doing and to receive recognition for

I caught up with Kirsty for a quick

Four of Kirsty’s team of 150 chefs

their hard work and dedication and for

update; recent work has involved moving

grabbed the opportunity to cook with

the public to learn of the aspirations we

away from meals plated in a main

Rachel Green at the Sausage and Potato

have for our hospital catering service.”

kitchen, to a fresh, carvery style service,

Festival in October of last year and the

SPRING/SUMMER 2009

GOOD TASTE

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CITY OF LINCOLN WHERE TO STAY

Eagles Guest House 552A Newark Road, North Hykeham, Lincoln LN6 9NG Tel: 01522 686346 www.eaglesguesthouse.co.uk Friendly AA Four Stars Guest House. All rooms en-suite, ample private parking. French and Italian spoken. Easy access from A1/Newark.

Westgate, Lincoln LN1 3AS Tel: 01522 538801 www.castlehotel.net Award winning restaurant in Grade II listed hotel with views over the Castle and Cathedral. Intimate dining to weddings up to 60.

1 St Martin’s Lane, Lincoln LN2 1HY Tel: 01522 511003 www.thecheesesociety.co.uk Visit our shop or order on-line or just come for a cheesy delight in our café. Open Monday – Saturday 10am – 4.30pm.

Units:

2 Single Rooms

2 Twin Rooms

From £24

Elite Meats 89 Bailgate, Lincoln LN1 3AR Tel: 01522 523500 www.elitemeats.co.uk Elite Meats is a quality butcher and game dealers. We source local produce and serve with our expertise and butchery skills.

R Foster & Son The Old Bakery Restaurant with Rooms

The Cheese Society

£pppn/pppw:

164 High Street, Lincoln LN5 7AF Tel: 01522 538040 www.curtisoflincoln.com Quality butchers and bakers. Family business founded in 1828, producing a range of award winning Lincolnshire specialities using many locally sourced ingredients.

Wragby Road East, North Greetwell, Lincoln LN2 4RA Tel: 01522 754488 www.machrestaurant.co.uk Modern, contemporary Indian Restaurant offering high quality authentic Indian food in a relaxed environment, with separate cocktail bar facilities.

The Castle Hotel

Lincoln Cathedral, Lincoln LN2 1PX Tel: 01522 576464 Email: refectory@lincolncathedral.com Relax and enjoy a selection of freshly prepared snacks and light meals. We are open all year and offer a warm welcome.

Curtis of Lincoln

3 Bailgate, Lincoln LN1 3AE Tel: 01522 511447 www.dennetts.co.uk Have a cone or try an ice cream sundae in our 14th century cellar tearoom in the historical area of Lincoln.

MaCh Indian Restaurant

WHERE TO EAT

Cloister Refectory – Lincoln Cathedral

Ice Cream Parlour

26/28 Burton Road, Lincoln LN1 3LB Tel: 01522 576057 www.theold-bakery.co.uk The award winning 4 star, 2AA Rosette Restaurant, Tastes of Lincolnshire Award 2008 and Lincolnshire Life Restaurant of the year in 2006.

Stokes High Bridge Café (since 1902) 207 High Street, Lincoln LN5 7AU www.stokes-coffee.co.uk Morning coffee, breakfast, luncheon and afternoon teas. Popular café in beautiful 16th Century building overlooking the River Witham. Open everyday. WHERE TO BUY

2 Double Rooms 5 Family Room From £24

POA

111 Monks Road, Lincoln LN2 5HT Tel: 01522 523369 Home-made pies and other savoury pastries, fresh baked bread and confectionary. Locally sourced and matured quality beef, lamb and pork

service – you provide the fruit, we make your wine.

Old Elephant Fudge Tel: 01673 885562 www.oldelephant.co.uk Home made fudge using top quality ingredients – many different flavours, Scottish tablet and organic available. Gift packs and wholesale possible. See me at Lincoln farmers market.

Poachers Brewery 439 Newark Road, North Hykeham, Lincoln LN6 9SP Tel: 01522 807404 www.poachersbrewery.co.uk A Micro-Brewery that produces hand crafted ales using the finest and purest ingredients. Suppliers to the on/off trade and home users throughout Lincolnshire.

COUNTRYSIDE NORTH WHERE TO STAY

Henrietta’s Garden

Black Swan Guest House

40 De Wint Avenue, Lincoln LN6 7JA Tel: 01522 690982 / 689652 Email: davehigginbottom@hpt.nhs.uk A community project, providing day time activities, producing vegetables and other seasonal produce plus free range eggs and fresh cooked meals.

21 High Street, Marton, Gainsborough DN21 5AH Tel: 01427 718878 www.blackswanguesthouse.co.uk Rural located B&B offering en-suite rooms, internet access, private car park, licensed, easy access to Lincoln and Gainsborough.

Lombard Wines

Canal View Bed and Breakfast

Millstone Winery, Behind 112-113 High Street, Lincoln LN5 7PY Tel: 01522 534434 / 07748 562858 www.lombardwines.co.uk Fruit and country wines made from local produce. Personal wine making

6A Lincoln Road, Saxilby, Lincoln LN1 2NF Tel: 01522 704475 www.canal-view.co.uk Luxury en-suite accommodation, contemporarily furnished, with

Dinner B&B B&B £30/£170

Winner of Mr George award for outstanding contribution to Taste of Lincolnshire

SPRING/SUMMER 2009

GOOD TASTE

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Egyptian cotton bed linen and soft fluffy towels. Close to Lincoln. Wi-fi internet access.

The Grange Kexby, Gainsborough DN21 5PJ Tel: 01427 788265 A welcoming Victorian farmhouse on a working farm. Homecooked food and produce. Convenient for Lincoln, Hemswell Antiques and the Wolds.

Hickman Hill Hotel Cox’s Hill, Gainsborough DN21 1HH Tel: 01427 613639 www.hickmanhill.co.uk AA 2* hotel and restaurant set in two acres of glorious gardens. Produce is locally sourced and freshly prepared.

Thornton Hunt Inn Thornton Curtis, Near Ulceby, North Lincolnshire DN39 6XW Tel: 01469 531252 www.thornton-inn.co.uk Family run Grade II listed building extended to include six en-suite bedrooms. Rural village setting with homemade dishes on menu. WHERE TO EAT

Tel: 01522 688581 www.doddingtonhall.com UK’s Best New Farm Shop 2008/9 showcasing homegrown produce from walled Kitchen Garden. Popular café, freshly cooked seasonal menu. Reservations recommended.

Corner Estate, Hemswell Cliff, Gainsborough DN21 5TJ Tel: 01427 668389 Email: enquiries@hemswellantiques.com Open everyday 10am – 5pm. Choose from a selection of homemade cakes and coffees or a freshly prepared lunch or light snack.

Ealand Gate Restaurant

DN16 3RE Tel: 01724 844466 www.pinkpigorganics.co.uk Fully licensed restaurant serving homemade breakfasts, lunches and teas. Made from fresh Lincolnshire produce. Delicious gooey cakes and fresh scones.

Pooley’s Tearoom

Outgate, Ealand, Scunthorpe DN17 4JE Tel: 01724 711322 Email: restaurant@ealandgate.co.uk www.ealandgate.co.uk High quality restaurant, serving the best of locally sourced food in relaxed, comfort and style.

46 High Street. Messingham, Scunthorpe DN17 3NT Tel: 01724 762220 A warm welcome and log burning stoves await you at Pooley’s Tearoom, well known for their homemade soups, quiches and cakes. Tastes of Excellence Award 2008.

Gainsborough Old Hall Tea Rooms

The Loft Restaurant Brigg

Thornton Hunt Inn

Above Grandads Shed, 10 Wrawby Street, Brigg DN20 8JH Tel: 01652 650416 www.theloftbrigg.co.uk Brigg’s premier restaurant, open 9 – 5pm Mon-Sat. Serving English cuisine all freshly prepared, using local Lincolnshire produce.

Thornton Curtis, Near Ulceby, North Lincolnshire DN39 6XW Tel: 01469 531252 Email: peter@thornton-inn.co.uk Family run Grade II listed building serving traditional homemade bar food. A previous winner of ‘Lincolnshire Taste of Excellence Awards’. Food served daily 12 – 2pm and 6.30 – 9pm.

Parnell Street, Gainsborough DN21 2NB Tel: 01427 612669 www.lincolnshire.gov.uk/gainsboroug holdhall Email: gainsborougholdhall@lincolnshiregov.uk Medieval manor house open to the public. Light refreshments, locally sourced and freshly made on the premises.

Blyton Dairy Ice Cream

Normanby Hall Country Park Normanby, Scunthorpe DN15 9HU Tel: 01724 720588 Email: normanby.hall@northlincs.gov.uk www.northlincs.gov.uk/normanby Regency Hall set in beautiful parkland and award-winning gardens. Café and shop with organically grown heritage fruit and vegetables, wedding venue.

Tullivers Teas & Treats 26 Caskgate Street, Gainsborough DN21 2DL Tel: 01427 610153 Treat yourself at our traditional tearoom with a contemporary flavour! A warm welcome. Tuesday – Saturday. Taste of Excellence winner 2008.

Old Hall Farm, Blyton, Gainsborough DN21 3LA Tel: 01427 628355 Email: blyton.ice.cream@ic24.net National award winning icecream and sorbet with over 50 flavours. New extension of Icecream Parlour and Café, open seven days.

Hall Farm Park

Doddington Farm Shop and Café

Hemswell Antiques Coffee Shop

The Pink Pig Farmshop and Restaurant

Uncle Henry’s Farmshop & Coffee Stop

Doddington Hall, Lincoln LN6 4RU

Hemswell Antiques Centre, Caenby

Home Hall, Holme, Scunthorpe

Grayingham Grange Farm,

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GOOD TASTE

Caistor Road, South Kelsey LN7 6PR Tel: 01652 678822 www.hallfarmpark.co.uk Relax and enjoy a light lunch or snack in our tearoom or on the patio overlooking beautiful open countryside.

SPRING/SUMMER 2009

Grayingham, Gainsborough DN21 4JD Tel: 01652 640316 www.unclehenrys.co.uk Tastes of Lincolnshire Award for café 2008. Delicious home-cooked food in a stunning setting with friendly service. Licensed premises.

Whisby Natural World Centre Moor Lane, Thorpe on the Hill, Lincoln LN6 9BW Tel: 01522 688868 www.naturalworldcentre.com Tastes of Lincolnshire, beautiful views, drinks, snacks and lunches, Sunday roasts, celebrations, weddings and business lunches. Open daily 10am – 4.30pm.

Church Farm Shop Main Street, South Scarle, Newark on Trent NG23 7JH Tel: 01636 892003 www.churchfarmshop.co.uk Award winning shop on a working farm, home-grown vegetables, home-made cakes, lots of local produce. Open Tuesday – Saturday 9am – 5pm

Croft Apiaries Corner Croft, Main Street, Bishop Norton, Market Rasen LN8 2BE Tel: 01673 818711 Honey direct from the producer, Lincolnshire honey the very best for you. Trade enquiries welcome, farmshops, catering, health shops etc.

DN31 3LB Tel: 01472 352335 Email: info@thefishwife.co.uk Grimsby’s oldest family smokehouse embracing traditional curing and supply of freshest top quality fish and seafood available in our shop.

Gringley Gringo Main Street (next to Fox Inn), Kirton NG22 9LP Tel: 01909 500953 www.gringleygringo.com Home-made chilli products to suit every palate. Our stylish range includes chilli sauces, jellies, chutneys, pickles and much more. Wholesale orders welcome.

Winteringham Fields

Doddington Farm Shop and Café

The Pink Pig Farmshop and Restaurant

1 Silver Street, Winteringham North Lincolnshire DN15 9ND Tel: 01724 733096 www.winteringhamfields.com Winteringham Fields is one of the most individual and secret places you could wish to stumble across, with an ambience and cuisine to rival Europe’s finest.

Doddington Hall, Lincoln LN6 4RU Tel: 01522 688581 www.doddingtonhall.com UK’s Best New Farm Shop 2008/9 showcasing homegrown produce from walled Kitchen Garden. Popular café, freshly cooked seasonal menu. Reservations recommended.

Home Hall, Holme, Scunthorpe DN16 3RE Tel: 01724 844466 www.pinkpigorganics.co.uk Farm shop of the year 2005/06, selling home-grown organic meat and vegetables. Prize-winning restaurant serving homemade breakfasts, lunches and teas.

WHERE TO BUY

Fenella’s Garden

Redhill Farm Free Range Pork

Tel: 01522 681580 Mob: 07971 705234 www.fenellasgarden.co.uk Online shop supplying a range of local, ethical and organic produce, delivered in the area for free (minimum order of £10)

Blyton Carr, Gainsborough DN21 3DT Tel: 01427 628270 www.redhillfarm.com Farmers and producers of National Award Winning free range pork, dry cured hams and bacon, handmade sausages and pork pies.

The Fishwife Traditional Fishmongers @ Atkinsons Smoked Fish Ltd

Uncle Henry’s Farmshop & Coffee Stop

Chapmans Finest Fishcakes c/o Riverside Food Services Ltd, North Quay, Fish Docks, Grimsby DN31 3SY Tel: 01472 269871 www.chapmansfishcakes.co.uk Handmade gourmet fishcakes and other luxury fish dishes. Grimsby fish and Lincolnshire potatoes, made for each other!

44a Cleethorpe Road, Grimsby

SPRING/SUMMER 2009

DN21 4JD Tel: 01652 640316 www.unclehenrys.co.uk Family farmshop showcasing home produced pork products and an extensive range of Lincolnshire produce. Radio 4 Independent Retailer 2007 finalist.

Grayingham Grange Farm, Grayingham, Gainsborough

COUNTRYSIDE SOUTH WHERE TO STAY

Branston Hall Hotel Lincoln Road, Branston, Lincoln LN4 1PD Tel: 01522 793305 Email: info@branstonhall.com www.branstonhall.com Set in 88 acres of parkland and lakes, our award winning two AA Rosettes Lakeside Restaurant is renowned for its culinary excellence.

Byards Leap Cottage Bed and Breakfast Cranwell, Sleaford NG34 8EY Tel: 01400 261537 www.byardsleapcottage.co.uk Attractive country cottage, in beautiful garden, offering good home cooking using local suppliers and our own fruit, vegetables and preserves.

Chaplin House B&B 92 High Street, Martin LN4 3QT Tel: 01526 378795 www.chaplin-house.co.uk Quiet, relaxing atmosphere in award winning, stylish accommodation. Delicious breakfasts using local, mainly organic produce. Tastes of Lincolnshire Award Winner 2008.

GOOD TASTE

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Kirkstead Old Mill Cottage B&B

River Farm House B&B

The Bustard Inn & Restaurant

Tattershall Road, Woodhall Spa LN10 6UQ Tel: 01526 353637 www.woodhallspa.com This 4*, Silver Award, country home offers free quality twin/double bedrooms, including fully accessible suite with wetroom. Full English and Gold Award healthy breakfasts.

Clay Lane, Norton Disney, Lincoln LN6 9JS Tel: 01522 788600 Email: amandajane500@aol.com Relax and enjoy 4 star farmhouse accommodation. Convenient access to the historic city of Lincoln and market town of Newark.

44 Main Street, South Rauceby, Sleaford NG34 8QG Tel: 01529 488250 www.thebustardinn.co.uk Beautiful listed stone inn, excellent real ales and wines, delicious bar food and exquisite à la carte meals by award winning chef. Tastes of Excellence Award 2008.

The Stables Studio The Manor House Stables The Manor House, Timberland Road, Martin LN4 3QS Tel: 01526 378717 www.manorhousestables.co.uk Warm relaxing self-catering accommodation in historic stables, restored using natural eco-friendly materials. Located at edge of rural village.

Petwood Hotel Stixwould Road, Woodhall Spa LN10 6QF Tel: 01526 352411 www.petwood.co.uk Edwardian Country House Hotel in 30 acres of secluded gardens and woodland. The restaurant promotes local produce. Tastes of Lincolnshire Award Winner 2008.

94 High Street, Martin, Lincoln LN4 3QT Tel: 01526 378528 www.stablesstudio.co.uk Cosy, stylish 4* ensuite in converted stable block. Rural village setting, local produce for breakfast. Also self-catering cottage sleeping 4.

Village Limits Country Pub Restaurant and Motel Stixwould Road, Woodhall Spa LN10 6UJ Tel: 01526 353312 www.villagelimits.co.uk Friendly and relaxing, homemade meals Tues – Sat lunch and dinner, Sunday lunch only. 4 * accommodation. Awards for Pub and Accommodation 2008. WHERE TO EAT

Rose Cottage B&B Wharf Lane, Kirkby on Bain, Woodhall Spa LN10 6YW Tel: 01526 354932 www.rosecottagebandb.net Stay in a mud and stud, thatch cottage dated 1604 with private facilities. Ideally situated in the centre of Lincolnshire.

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GOOD TASTE

Branston Hall Hotel Lincoln Road, Branston, Lincoln LN4 1PD Tel: 01522 793305 Email: info@branstonhall.com www.branstonhall.com Our lakeside restaurant has recently been awarded two AA Rosettes and is renowned for it’s culinary excellence.

Devon Dumpling Tearoom Branston Moor Nursery, Moor Lane, Branston LN4 1HZ Tel: 01522 790022 www.growinggifts.co.uk Homemade cakes and scones, light lunches. Open 10.30am – 4.30pm, closed Mondays except Bank Holidays. Taste Of Excellence Gold Award Winner 2008.

Ebrington Arms Main Street, Kirkby on Bain, Woodhall Spa LN10 6YT Tel: 01526 354560 Traditional cosy village pub serving excellent home cooked meals with a large selection of wine and local ales.

Email: info@fourseasonsgardencentre.co.uk www.fourseasonsgardencentre.co.uk A family run garden centre and restaurant, serving homemade meals and snacks throughout the day, 7 days a week.

The George Hotel High Street, Leadenham LN5 0PN Tel: 01400 272251 www.thegeorge-hotel.com An Old English Coaching Inn specialising in local produce especially Lincoln Red Beef, also a stock of over 600 whiskeys.

The Hub Sleaford Navigation Wharf, Carre Street, Sleaford NG34 7TW Tel: 01529 308710 www.thehubcentre.org The Riverside Café offers the chance to relax with light meals and excellent coffee in stylish surroundings. Open Tues – Sat 10am – 4.30pm, Sun – Mon 11am – 4.30pm.

Three Kings Inn Food for Thought Shop and Cafe Rectory Lane, Branston, Lincoln LN4 1NA Tel: 01522 797970 Relaxed, friendly atmosphere, cakes, light lunches, all day breakfast and gifts. Open Monday - Friday 9am – 3.00pm (closed Tuesday), Saturday 9am – 2.30pm.

Saltersway, Threekingham, Sleaford NG34 0AU Tel: 01529 240249 www.threekingsinn.co.uk Quintessentially old English coaching inn steeped in history providing fine dining, real ales, continental lagers and wide selection of wines.

Village Limits Four Seasons Garden Centre London Road, Silk Willoughby, Sleaford NG34 8NY Tel: 01529 304966

Stixwould Road, Woodhall Spa LN10 6UJ Tel: 01526 353312 www.villagelimits.co.uk

SPRING/SUMMER 2009

WHERE TO BUY

Tel: 07966 400634 venue Tel: 01529 414294 contact www.heartoflincs.com Working watermill in picturesque setting. Organic wholemeal flour still produced on site and sold in the mill shop. Events programme.

Abbey Parks Farm Shop

Fen Farm Venison

Parks Farm, East Heckington, Boston, Lincs PE20 3QG Tel: 01205 821610 www.abbeyparks.asparagus.co.uk Open 9 – 5 Monday to Saturday, 9.30 – 5 Sunday. Vast selection of homegrown and local vegetables, cheese and meats. Coffee shop serving homecooked food and Sunday lunch.

Fen Farm, Horbling Fen, Sleaford NG34 0JX Tel: 01529 421272 www.fenfarmvenison.co.uk Quality farmed venison – fillets, joints, steaks, casseroles, sausages and burgers. Sold on farm and at local shows and farmers markets.

Friendly and relaxing, homemade meals Tues – Sat lunch and dinner, Sunday lunch only. 4 * accommodation. Awards for Pub and Accommodation 2008.

The Bakery & Delicatessen 14 The Broadway, Woodhall Spa LN10 5ST Tel: 01526 352183 www.woodhallbakery.co.uk Beautiful bakery, fantastic delicatessen, this bakery and delicatessen offers a feast of thousands of foods local and worldwide, simply magnificent.

James & Lucy Barclay Abbey Farm, Stixwould, Woodhall Spa LN10 5HR Tel: 01526 351739 www.abbey-farm.co.uk Traditional home reared Lincoln Red Beef, Gloucester Old Spot Pork, Jacob and Lincoln Longwool Lamb. Visitors welcome, please phone first. Mail order.

Cogglesford Mill East Road, Sleaford NG34 7EQ

SPRING/SUMMER 2009

Gourmet Roasted Nuts 40 Station Road, Bardney, Lincoln LN3 5UD Tel: 01526 398203 / 07761 241488 Email: mauriceandpatricia@talktalk.net www.roastednuts.info Various types of nuts freshly roasted on site in our special recipe of cinnamon and sugar glaze.

Heath Farm Preserves Heath Farm, North Rauceby, Sleaford NG34 8QR Tel: 01529 488409 Email: paula.Ireland@farming.co.uk Producer of carefully hand made preserves. Find me on Sleaford Farmers Market or contact me direct. Gift baskets available.

R J Hirst High Class Family Butchers Station Road, Woodhall Spa LN10 6QL (next door to the Mall) Tel: 01526 352321 www.hirstlincolnshiresausages.co.uk

Tastes of Lincolnshire award winning butcher, best shop/producer 2007. Best quality local produce with full traceability. Handmade Lincolnshire sausages.

Manor Farm Shops Ltd Manor Farm, 2 Moor Lane, Leasingham, Sleaford NG34 8JN Tel: 01529 302671 Family owned farm shop with outlets at Leasingham, Ruskington and Heckington, supporting local growers and producers.

Millstream Butchers Unit 1 Millstream Square, Sleaford NG34 7ZR Tel: 01529 414638 www.millstreambutchers.co.uk Homemade pies and sausages a speciality. Top quality Lincoln red beef, local pork and lamb.

Odling Brothers Ltd 54 High Street, Navenby, Lincoln LN5 0ET Tel: 01522 810228 Award winning Pork and Meat Pies, Lincolnshire Sausages and Haslet. Traditional family butchers and grocers providing high quality personal service.

R H Papworth (Butchers) Broadway, Woodhall Spa also at Silver Street, Coningsby Tel: 01526 352196 or 343854 Email: papworth_butchers@yahoo.co.uk Local meat, from local suppliers, for local people, served by local assistants, Lincolnshire born and bred, proud to be yellow bellies.

F C Phipps Osbourne House, Mareham le Fen, Boston PE22 7RW Tel: 01507 568235 www.britainsbestbutcher.co.uk Home-grown, naturally reared meats. Home-made prize winning pies, sausages, black pudding, bacon, cooked meats, Lincolnshire chine, ready meals and deli.

Real Tea and Coffee Company Tel: 01526 833458 Email: sales@realteaandcoffee.co.uk www.realteaandcoffee.co.uk Speciality teas and coffee beans, cafetieres, teapots, coffee grinders, infusers and lots, lots more. We also retail luxury hand-baked cookies and cakes.

Shop on the Farm North End Farm, Swaton, Sleaford NG34 0JP Tel: 01529 421241 www.swatonbrewery.com A family farm, producing quality real ales and specialising in Lincoln Red Beef, with a coffee shop. Opened September 2008.

Southern and Thorpe 3 High Street, Ruskington, Nr Sleaford NG34 9DY Tel: 01526 834359 Lincolnshire Poacher 2008: pork pie champion, haselet champion, Gold Award for home cured bacon and ham. Past Sausage champion. Full meat range available.

Thorpe Latimer Traditional Farm Meats Thorpe Latimer Farm, Thorpe

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Latimer, Sleaford NG34 0RF Tel: 01529 421206 www.thorpe-latimer.co.uk Traditionally reared Lincoln Red Beef, bone matured for 3 – 4 weeks and Lincolnshire Lamb. Available direct from farm, farmers markets and website.

Welbournes Bakery 38 High Street, Navenby, Lincoln LN5 0DZ Tel: 01522 810239 Shaw.jean@btconnect.com Famous homemade special plum bread, Lincoln Red Beef pies and others. Lincolnshire sausage rolls, homemade bread and cakes, local cheeses.

WOLDS

The Grange

The Red Lion, Partney

Torrington Lane, East Barkwith, Market Rasen LN8 5RY Tel: 01673 858670 www.thegrange-lincolnshire.co.uk A perfect retreat, offering b&b and self-catering. Excellent facilities and quality traditional home cooked cuisine, using local produce. Tastes of Lincolnshire Award 2008.

Skegness Road, Partney, Spilsby PE23 4PG Tel: 01790 752271 www.redlioninnpartney.co.uk Four star en-suite accommodation in quiet village. Tastes of Excellence Award winning meals using local produce with daily specials and real ales.

Hoe Hill House Bed & Breakfast

Toynton Lodge Painting Holidays

Hoe Hill House, Swinhope, Market Rasen LN8 6HX Tel: 01472 399366 www.hoehill.co.uk Enjoy our home and award winning breakfasts. Beautiful scenic location convenient for Louth, Grimsby, Lincoln and coast. Relax and unwind. 2008 Winner for accommodation.

Toynton Lodge, Boston Road, Toynton All Saints, Spilsby PE23 5NP Tel: 01790 752876 www.artprofile.co.uk Painting holidays and day painting courses in most media, for all abilities, based in a listed Georgian house near Spilsby.

West View B&B and Cottages

WHERE TO STAY

Kingthorpe Manor Farm Enfield Farm Cottages Main Street, Fulstow, Louth LN11 0XF Tel: 01507 363268 www.enfieldfarmcottages.co.uk Cottages are elegantly furnished converted barns, retaining original features on a working farm. Awards from East Midlands Tourism 2006 and Tastes of Lincolnshire 2008.

Kingthorpe, Market Rasen LN8 5JF Tel: 01673 857290 www.kingthorpemanorfarm.com Historic farmhouse offering luxury accommodation, peace and tranquillity. Spacious en-suite rooms, excellent facilities. Organic, homegrown and locally sourced produce.

The Paddock at Scamblesby Glebe Farm B&B Church Lane, Benniworth, Market Rasen LN8 6JP Tel: 01507 313231 www.glebe-farm.com Quality accommodation in listed 18th century farmhouse, in the heart of the Lincolnshire Wolds. All rooms en-suite.

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Old Main Road, Scamblesby, Louth LN11 9XG Tel: 07787 998906 www.thepaddockatscamblesby.co.uk Modern 4 star ground floor accommodation in the heart of Lincolnshire Wolds – an ideal base from which to explore Lincolnshire.

South View Lane, South Cockerington, Louth LN11 7ED Tel: 01507 327209 www.west-view.co.uk Converted barn in rural village, relax and recharge, friendly atmosphere offering quality and comfort. Disabled access and also selfcatering cottages.

Wold View Tea Room and Bed & Breakfast Wold View House, Bully Hill Top, near Tealby, Market Rasen LN8 6JA Tel: 01673 838226 www.woldviewhouse.co.uk Cosy, homely on top of the Wolds, above pretty village of Tealby. Locally sourced food, home cooking. 2008 Winner of best tearoom.

WHERE TO EAT

The Black Horse Inn Magna Mile, Ludford, Market Rasen LN8 6AJ Tel: 01507 313645 Email: reedannam@aol.com Real ales, good wine and great food. All food cooked in house using quality, local (where possible) and seasonal ingredients.

Botts Coffee Shop Crowders Garden Centre, Lincoln Road, Horncastle LN9 5LZ Tel: 01507 528610 Open daily Monday to Saturday 9.30 – 4.30, Sunday 10.30 – 4.30. Variety of home-made cakes, snacks and lunchtime treats.

The Coach and Horses Hemingby, Horncastle LN9 5QF Tel: 01507 578280 http://coachandhorses.website. orange.co.uk Traditional village pub serving a range of real ales and good quality fairly priced bar meals. Tastes of Lincolnshire Award 2008.

The Cockerel 7 & 9 South Street, Caistor LN7 6UB Tel: 07954 696856 Email: cockerels@ntlworld.com Stylish licensed café-bar-bistro serving delicious, traditional dishes, homemade soups, scones and plumloaf. Ramblers, cyclists and dogs welcome.

The Haywain Motel and Restaurant Ulceby Cross, Alford LN13 0EY

SPRING/SUMMER 2009

Tel: 01507 462786 www.haywainmotel.co.uk A warm welcome awaits, in our family run motel and restaurant. Experience locally sourced produce, cooked fresh to your taste.

Jossals Coffee Shop & Bistro The Old Post Office, 7 Queen Street, Market Rasen LN8 3EH Tel: 01673 844221 A warm welcome 7 days a week. We use fresh local produce, something for everyone. Also open Friday/Saturday evenings.

Magpies Restaurant 71-75 East Street, Horncastle LN9 6AA Tel: 01507 527004 Award winning restaurant, offering fine dining, everything is made on the premises using the finest and freshest local produce available.

Melanie’s Restaurant 37 Upgate, Louth LN11 9HD Tel: 01507 609595 Email: melanies.restau@btinternet.com A local restaurant serving freshly made dishes, created from the finest ingredients the Lincolnshire Wolds has to offer.

Myers Bakery and Café Tearoom 20 the Bull Ring, Horncastle LN9 5HU Tel: 01507 525871 Email: enquiries@myersbakery.co.uk www.myersbakery.co.uk Myers famous Lincolnshire Plumloaf – original recipe since 1901 – family and café tearoom based in Horncastle.

SPRING/SUMMER 2009

Perkins’ Pantry 7 Mercer Row, Louth LN11 9JG Tel: 01507 609709 www.lincsuk.com/perkinspantry.htm Traditional English licensed family restaurant and tea room. Runner-up in Tastes of Lincolnshire Awards 2007. Special diets accommodated, including coeliac.

The Railway Tavern Main Road, Aby, near Alford LN13 0DR Tel: 01507 480676 Come and enjoy the real fires, homecooked food and ale – a warm welcome awaits! Newly re-furbished with extensive menus.

The Red Lion, Partney Skegness Road, Partney, Spilsby PE23 4PG Tel: 01790 752271 www.redlioninnpartney.co.uk Excellent award winning homemade meals using locally sourced fresh produce. Daily specials and real ales, four star accommodation.

Shakesby’s Restaurant 5 West Street, Horncastle LN9 5JE Tel: 01507 526626 www.shakesbys.com Rustic English food cooked by award winning chef. Open Monday – Saturday 5pm til late. Beat the Clock Monday – Friday 5 – 6.30pm.

Tealby Tea Rooms 12 Front Street, Tealby, Market Rasen LN8 3XU Tel: 01673 838261 www.tealbytearooms.co.uk See website for opening times, for

hot and cold snacks, homemade cakes, delicious cream teas and local icecream. Home of Poachers Pasties.

Lincolnshire. A beautiful working windmill, flours, cereals, preserves, antiques and stylish tea room. Tastes of Lincolnshire Award 2008.

Wagon House Tea Shop Goltho Gardens, Lincoln Road, Goltho, Nr Wragby LN8 5NF Tel: 01673 857814 www.golthogardens.com Open Wednesday to Sunday 10am to 4pm. Cakes, sandwiches, soup etc made on the premises. Homemade preserves and gifts available.

Willingham Fayre Ashgrove Farm, North Willingham, Market Rasen LN8 3RJ Tel: 01673 838123 www.willinghamfayre.co.uk We make Lincolnshire Wolds Dairy Icecream with whole fresh cows milk. Visit our Icecream Parlour, Café and children’s play area.

Wold View Tea Room and Bed & Breakfast Wold View House, Bully Hill Top, near Tealby, Market Rasen LN8 6JA Tel: 01673 838226 www.woldviewhouse.co.uk A delightful traditional English tea room. Serving home-made fayre from locally sourced produce. Winner of the Best Tea Room Award 2008.

WHERE TO BUY Alford Five Sailed Windmill & Tea Room East Street, Alford LN13 9EQ Tel: 01507 462136 www.fivesailed.co.uk One of the gems of rural

Cooks Farm Highgate Lane, Moorby, Boston PE22 7PN Tel: 01507 568362 Email: robertsherriff@btinternet.com Lamb meat and eggs sold at Farmers’ Markets and Country Markets. Farm shop selling lamb meat, eggs, jams, preserves and homemade cakes.

A E Dennett & Son 24-26 Boston Road, Spilsby PE23 5HG Tel: 01790 752573 www.dennetts.co.uk Established in 1926, this family business makes award winning natural ice cream in 30 flavours, also frozen yogurt and sorbet.

Fairfield Farm Fresh Products Ltd Tel: 01472 823031 A mobile butcher at Caistor Market on Saturdays, all meats and handmade sausages in natural skins for extra taste. Tastes of Lincolnshire Award 2008.

Field Farm Organics Field Farm, High Toynton, Horncastle LN9 6NL Tel: 01507 523934 www.fieldfarmorganics.co.uk Working organic farm with farmshop, supplying home-grown vegetables, eggs, chickens, traditional lamb, rarebreed Berkshire pork, sausages, bacon and gammon.

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Fulstow Brewery Unit 13, Thames Street, Louth Tel: 01507 363642 / 07730 733212 Small brewery producing craft beers from 100% natural ingredients. Six regular beers, individual ‘one offs’. Cask and bottle conditioned available to the on and off trade.

Glebe Farm Shop Willingham Road, Market Rasen LN8 3RQ Tel: 07976 717858 Quality local beef, lamb and pork at below supermarket prices – our own speciality Lincolnshire sausage and burgers. Discount for bulk buys.

Goodies of Covent Garden Tel: 01507 463468 www.goodiesofcoventgarden.co.uk Probably the best home-made fudge you’ll ever taste, and fine chocolates. See us at Louth Saturday market or craft markets at Alford Manor House.

Bill Grundy’s Real Dairy Ice Cream White House Farm, Main Road, Moorby, Boston PE22 7PL Tel: 01507 568885 www.oslinc.co.uk Delicious home made real dairy ice cream. Available from our Farm Shop, open Thursday, Friday and Saturday 10am – 5pm.

Horncastle Cake Art 25 North Street, Horncastle LN9 5DX Tel: 01507 525926 www.horncastlecakeart.co.uk Celebration, birthday and wedding cakes handcrafted with care. Everything for the cake decorator.

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Gluten free, low sugar cakes our speciality

Lakings of Louth 33 Eastgate, Louth LN11 9NB Tel: 01507 603186 Email: lakingsoflouth@aol.com www.lakingsoflouth.co.uk Purveyors of Lincolnshire quality beef, pork and lamb. Bakers of pork pies, game pies and fresh bread

V T Lancaster & Son Ltd 15/47 Queen Street, Market Rasen LN8 3EH Tel: 01673 843440 Email: Richard@rvlancaster.f9.co.uk Traditional family butcher (Est 1892). Local beef, pork, lamb, game in season. Lincolnshire sausages, pork pies, haslet, sausage rolls, cooked meats a speciality.

B Leaning & Sons (Viking Sausages) 26 Front Street, Tealby, Market Rasen LN8 3XU Tel: 01673 838205 www.vikingsausages.co.uk For almost 150 years this tiny village butchers shop has been producing genuine Lincolnshire sausages, as traditional as they come.

Lincolnshire Poacher Cheese Tel: 01507 466987 Email: tim@lincolnshirepoachercheese.com Award winning artisan cheese made on our farm near Alford, using milk from our 230 Holstein cows. Available from good cheese shops and farmers markets.

Lincolnshire Quality Beef, Lamb & Pork Tel: 01526 398915 Email: dellaarmstrong@farmline.com www.qualitylincolnshiremeat.co.uk A cooperative of county farmers and butchers who produce and supply the highest quality meat, which is fully traceable back to the farm.

Lincolnshire Wild Venison Benniworth, Market Rasen Tel: 01507 350505 www.lincolnshirewildvenison.co.uk “Wild Natural and Free Range” Local venison supplied through local retail outlets and mailorder UK wide, chilled straight to your door

Little Hays Poultry Ashby Puerorum, Horncastle LN9 6QU Tel: 01507 533202 www.littlehayspoultry.co.uk Free range chicken and duck naturally reared in a caring environment to produce quality and flavour. Please contact us for product details.

Meridian Meats Family Butchers Ltd 108 Eastgate, Louth LN11 9AA Tel: 01507 603357 www.meridianmeatsshop.co.uk Home produced Longhorn beef, rare breed lamb, pork, national award winning speciality sausages, pork pies, stuffed chine, dry cured bacon.

Minting Park Farm Meats Gautby, Nr Wragby LN8 5JP Tel: 01526 398373 / 07775 628259 http://www.mintingparkfarm.f9.co.uk

Home produced beef, lamb and mutton matured on the bone in our chiller, also rare breed pork and free range eggs.

Oslinc White House Farm, Main Road, Moorby, Boston PE22 7PL Tel: 01507 568885 www.oslinc.co.uk Ostrich farm shop open Thursday, Friday and Saturday 10am – 5pm. Also attend farmers markets, mail order available.

Pedigree Corner 26-28 Market Street, Spilsby PE23 5JX Tel: 01790 753782 An enthusiastic and knowledgeable welcome awaits you: excellent local fresh fruit, vegetables and deli counter. Tastes of Lincolnshire winner 2008.

Poachers Pasties Tealby Tearooms, 12 Front Street, Tealby, Market Rasen LN8 3XU Tel: 01673 838261 www.bestdressedbird.com Poachers Pasties, pate and game soup made with pheasant and venison. See website for list of shows I attend.

Pocklington’s Bakery 2 Market Place, Louth LN11 9NR Tel: 01507 600180 www.pbl.uk.com Family bakers Est 1924. Fresh crusty bread, rolls, pies, pasties, sandwiches, homemade pork pies, Lincolnshire plumbread, traditional, wedding and celebration cakes.

SPRING/SUMMER 2009

Primrose Free Range Eggs (Trading as S & J Rhodes Dairy) Primrose Hill Farm, Bardney Road, Wragby, Market Rasen LN8 5JE Tel: 01673 858379 Email: stephenrhodes@fsmail.net Family run farm producing free range eggs from hens with unrestricted movement within their field and shed which are accredited to the Freedom Food Scheme.

Simons of Spilsby 14 Market Street, Spilsby PE23 5JT Tel: 01790 754543 www.simonsbutchers.co.uk Our specialities include: ready meals, sausages, pies, haslets, Lincolnshire stuffed chine, dry cured bacon and home cooked meats.

Mablethorpe LN12 2PY Tel: 01507 441171 www.theramblers.info Award winning Four Star guest house, where you can enjoy freshly cooked local produce and the menus are changed daily.

The Wild Rabbit Company

Sandgate Hotel

Batemans Brewery & Visitors Centre

Benniworth, Market Rasen Tel: 07798 926921 www.thewildrabbitcompany.co.uk Lean and tasty with a subtle gamey flavour. Locally sourced and available in local outlets or mail order. List the website for details and recipes

44 Drummond Road, Skegness PE25 3EB Tel: 01754 762667 www.sandgate-hotel@tiscali.co.uk Good home cooked meals. Ten rooms, 3 star licensed guest accommodation. Near to town centre. Tastes of Lincolnshire Mr George Award 2008.

Salem Bridge Brewery, Wainfleet, Skegness PE24 4JE Tel: 01754 882009 www.bateman.co.uk Award winning picturesque family brewery. Day out for everyone in the visitors centre. Tours daily 2pm additional 12.30pm 1st April to 1st October.

Willow Farm

The Countryman

Thorpe Fendykes, Wainfleet, Skegness PE24 4QH Tel: 01754 830316 www.willowfarmholidays.co.uk Bed and breakfast and self-catering one bedroom cottage on family farm with ponies, goats, hens and ducks. Superb location.

Chapel Road, Ingoldmells PE25 1ND Tel: 01754 872268 www.countryman-ingoldmells.co.uk Warm and friendly village pub serving home-made food with daily specials. Parties catered for. Home of Leila Cottage Brewery.

COAST WHERE TO STAY

Special Edition Chocolate Willingham Hall, Market Rasen LN8 3RH Tel: 01673 844073 www.specialeditionchocolate.co.uk Hand made Multi-Award winning chocolate. Specialities – truffles, ginger, Lincoln Imp Mints, bars in up to 30 flavours! We support Fair Aid.

Colours Guest House Queens Park Close, Mablethorpe LN12 2AS Tel: 01507 473427 www.coloursguesthouse.co.uk Relax and enjoy a break in our 4 star guest house set in a stunning location sandwiched between the beach and boating lake.

Poplar Farm Shop and Holiday Cottages Crabtree Lane, Sutton-on-Sea LN12 2RS Tel: 01507 443112 www.poplar-farm.org.uk Quality self-catering cottages near the coast, set in the ancient meadows of Sutton Ings.

Wells Traditional Meats

The Ramblers Guest House

Manor Farm, Main Road, East Keal,

Sutton Road, Trusthorpe,

SPRING/SUMMER 2009

Lyndhurst Coffee Shop WHERE TO EAT

Applebys Ices

Sunnyside Up Poplar Farm, Tealby Road, Market Rasen LN8 3UL Tel: 01673 843840 www.sunnyside-up.co.uk Farmshop selling Lincoln Red Beef, free range eggs, lamb and Berkshire Pork produced on the farm and much more. Tastes of Lincolnshire Award 2008.

Excellent home-cooked meals, using locally sourced fresh produce. Comfortable and relaxing environment with friendly efficient service. Tastes of Lincolnshire Award 2008.

Spilsby PE23 4AS Tel: 01790 753810 Traditionally reared Highland Beef and Saddleback Pork. Reared slowly to produce a fuller flavour and improved texture. Please contact anytime.

Main Road, Conisholme, Louth LN11 7LT Tel: 01507 359002 Manufacturing our family’s ice cream since 1913. Supplying wholesale, retail and attending functions. Visit our famous parlour at Conisholme.

Lyndhurst Garden Centre, Skegness Road, Burgh le Marsh, Skegness PE24 5AA Tel: 01754 812801 www.lyndhurstgardencentre.co.uk Home cooked traditional food and snacks, daily roasts served in our relaxed restaurant. Open 7 days a week.

The Point Café, Gibraltar Point The Barley Mow Sea Lane, Friskney, Boston PE22 8SD Tel: 01754 820883

National Nature Reserve Gibraltar Road, Skegness PE24 4SU Tel: 01754 898057 Email: gibvisitorcentre@hotmail.co.uk

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Enjoy delicious food and drink at The Point Café in attractive and friendly surroundings.

desserts, open Wednesday to Sunday. See website for menus. Tastes of Lincolnshire Award 2008.

their own eels caught around the wash also smoking salmon, haddock, trout etc.

Poplar Farm Restaurant

WHERE TO BUY

Willows Farm Fruit

Chapel Lane, Addlethorpe, Skegness PE24 4TG Tel: 01754 765174 www.poplarfarmrestaurant.co.uk Restaurant overlooking the Wolds, serving prime fresh local produce with theatrical flair. Open Tuesday to Saturday evenings, Sunday lunch and by arrangement.

Poplar Farm Shop and Holiday Cottages Crabtree Lane, Sutton-on-Sea LN12 2RS Tel: 01507 443112 www.poplar-farm.org.uk Fine honey, preserves, jam, jellies and chutneys, cakes, Poacher cheese, plum bread and Lincolnshire hampers. Tea shop and art gallery.

Seacroft Bar Seacroft Holiday Estate, Sutton Road, Trusthorpe, Mablethorpe LN12 2PN Tel: 01507 472421 www.seacroftcaravanpark.com Seacroft Bar offers a warm and friendly welcome. Enjoy our locally sourced menu and daily specials. Taste of Excellence Award 2008.

Windmill Restaurant High Street, Burgh le Marsh, Skegness PE24 5JT Tel: 01754 810281 www.windmillrestaurant.co.uk Freshly cooked local produce, friendly efficient service, homemade

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Alfred Enderby Ltd Fish Dock Road, Fish Docks, Grimsby DN31 3NE Tel: 01472 342984 Email:smoked@alfredenderby.co.uk www.alfredenderby.co.uk 100 year old smokehouse specialising in smoked haddock fillets and finnans, plus whole sides of smoked Scottish salmon. Open weekdays 8am – 2pm.

Lyndhurst Garden Centre Skegness Road, Burgh le Marsh, Skegness PE24 5AA Tel: 01754 810295 www.lyndhurstgardencentre.co.uk Family run garden centre and coffee shop, selling many locally sourced plants as well as a growing range of local produce.

A52, Chapel St Leonards, Skegness PE24 5QH Tel: 01754 873266 / 07771 696001 www.willows-farm.com Open summer months for strawberries, raspberries, gooseberries, currants, blackberries, rhubarb, plums, blueberries – ready picked or PYO, plus vegetables, salads and potatoes.

PE12 0BS Tel: 01406 363123 A friendly country tea rooms and farmshop, offering traditional home cooking. Lunches, snacks, cream teas, Sunday lunches – plus a garden centre too! WHERE TO BUY

Geo Adams & Sons (Retail) Ltd

WHERE TO STAY

25-26 The Crescent, Spalding PE11 1AG Tel: 01775 725956 www.geo-adams-direct.co.uk Traditional butchers and bakers since 1910 supplying award-winning pork pies, sausages and haslet.

Elms Farm Cottages

Boston Sausage

Hubberts Bridge, Boston PE20 3QP Tel: 01205 290840 www.elmsfarmcottages.co.uk Award winning four and five star barn conversion into eight self catering ground floor cottages. Walk to local pub. Golf and fishing.

Bridgefoot, 13 High Street, Boston PE21 8SH Tel: 01205 362167 www.bostonsausage.co.uk Purveyors of finest quality, handmade Lincolnshire sausages. No preservatives or flavour enhancers. Also open at London’s famous Borough Market.

FENS

Rich Pastures Ltd Rich Pastures Dairy Farm, Thorpe Dales, Thorpe St Peter, Skegness PE24 4QF Tel: 07939 328899 Email: richpastures@tiscali.co.uk www.richpastures.co.uk Dairy farmers producing and packing the milk from the Rich Pastures herd to sell locally.

The Forge Holiday Cottage

Smiths Smokery

WHERE TO EAT

Nova Lodge, Sea Lane, Friskney, Boston PE22 8SD Tel: 01754 820262 Smiths Smokery catch and smoke

Chestnut Tea Rooms and Farmshop

Chapel Road, Tumby Woodside, Boston PE22 7SP Tel: 01526 342943 www.the4ge.co.uk Detached self-catering holiday cottage set in rural Lincolnshire, sleeps 5, fully equipped with enclosed garden and parking area.

A17, Main Road, Gedney, Spalding

Prilly’s Country Kitchen Old School House, Asperton Road, Wigtoft, Boston PE20 2PJ Tel: 01205 460825 www.prillyscountrykitchen.co.uk Traditional homemade chutney’s and preserves made from the finest quality of locally sourced ingredients. Gift baskets made to order.

Spalding Farm Shop Scoldhall Lane, Surfleet, Spalding PE11 4BJ

SPRING/SUMMER 2009

Tel: 01775 680101 www.spaldingfarmshop.co.uk Tastes Award Winner 2007. Lincolnshire grown produce, picked and delivered to the shop on the same day so it is field-fresh every day.

Woodlands Organic Farm Kirton House, Kirton, Near Boston PE20 1JD Tel: 01205 722491 / 724778 www.woodlandsfarm.co.uk Organic Box Scheme home delivering vegetables, fruit, Lincoln Red Beef, Lincoln Longwool Lamb, Rare Breed Turkeys. Organic Food Awards Winner 2008.

The Olde Barn Hotel Toll Bar Road, Marston NG32 2HT Tel: 01400 250909 www.theoldebarnhotel.co.uk Try Lincolnshire tapas in our barn bar or our restaurant menu featuring the best of local produce. Star awards 2007 and Tastes of Lincolnshire Award 2008. WHERE TO EAT

8-10 Market Gate, Market Deeping PE6 8DL Tel: 01778 342239 Email: enquiries@grasmerefarm.co.uk www.grasmere-farm.co.uk Traditional Lincolnshire pork products made to original recipes, produced from pigs bred and reared on our farms.

Hambleton Hall

WHERE TO STAY

Hambleton, Oakham, Rutland LE15 8TH Tel: 01572 756991 www.hambletonhall.com The ultimate in small country house hotels with elegant surroundings, spectacular lakeside views, the Michelin-starred restaurant is rated amongst England’s very best.

Belvoir Vale Cottage B&B

Syston Park Farm Shop & Café

Stenwith. Nr Woolsthorpe-by-Belvoir, Grantham NG32 2HE Tel: 01949 842434 www.belvoirvale-cottage.co.uk Three relaxing en-suite rooms in secluded cottage on Lincolnshire/Leicestershire border. Views to Belvoir Castle, good walking. We like people.

Syston Park, Nr Grantham NG32 2BZ Tel: 01400 250000 Delicious home cooked food made with specially selected locally sourced seasonal produce served in peaceful and beautiful surroundings.

VALES

Grasmere Farm Traditional Butchers

Kings Butchers Doddington Lane, Claypole, nr Newark NG23 5BE Tel: 01636 626272 Traditional family butcher, Lincs Quality Beef, Lamb and Pork member. Sausage specialists, locally sourced produce and premium food ranges. Tastes of Lincolnshire Award 2008.

Syston Park Farm Shop & Café Syston Park, Nr Grantham NG32 2BZ Tel: 01400 250000 Stocked with fresh locally grown produce (summer soft fruits), fresh breads, a deli counter and lots more.

WHERE TO BUY

CATERERS & FUNCTION VENUES Downtown Garden Centre

The Old Tavern Baker’s Lane, Westborough, Newark NG23 5HL Tel: 01400 281071 www.theoldtavern.co.uk 1750’s house, lovingly refurbished in this quiet Conservation Village. A warm welcome, tea/cakes on arrival. English breakfast, optional evening meal.

SPRING/SUMMER 2009

Great Gonerby Junction A1, Grantham NG32 2AB Tel: 01476 512333 www.get-it-all.co.uk Brand new food and drink department, featuring a wide range of luxury food ranges, including fresh and frozen produce.

Branston Hall Hotel Lincoln Road, Branston, Lincoln LN4 1PD Tel: 01522 793305 www.branstonhall.com Set in 88 acres of parkland and lakes, our award winning two AA Rosettes Lakeside Restaurant is renowned for its culinary excellence.

Finefood2u Tel: 07772 582792 Email: info@finefood2u.co.uk www.finefood2u.co.uk We provide a quality outside catering service to suit your needs for corporate and private lunches, dinners and other events.

Grasmere Farm 127 Station Road, Deeping St James PE6 8RQ Tel: 01778 342344 www.grasmere-farm.co.uk Full catering service, specialising in hogroasts, banquets and barbecues for all events from small celebrations to weddings and anniversaries.

Hemswell Court Ltd Lancaster Green, Hemswell Cliff, Nr Gainsborough DN21 5TQ Tel: 01427 668508 www.hemswellcourt.com Lincolnshire’s premier venue for weddings, banqueting and conferences is exclusively yours on day of your event. 5 Stars awarded by the AA.

Hog Roast – Lincolnshire Tel: 01652 660978 / 07850 438624 www.hogroastlincolnshire.com Locally sourced produce taking fast food to a higher level. Professional mobile catering units and Hog Roasts also full entertainment packages available private and corporate.

The Lawn in Lincoln Union Road, Lincoln LN1 3BL Tel: 01522 568080 www.thelawninlincoln.com

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For that special occasion, weddings, ceremonies and receptions, parties, banquets and conferences. Excellent reputation for high quality food with professional, friendly service.

The Pink Pig Farmshop and Restaurant Home Hall, Holme, Scunthorpe DN16 3RE Tel: 01724 844466 www.pinkpigorganics.co.uk Lovely rural venue for meetings/conferences, 3 minutes from J4, M180. Seats 40 theatre style, 20 boardroom. Homemade breakfasts, lunches and teas.

This Little Piggy Tel: 01673 818481 / 01652 648362 Private or corporate events, catering from 30 upwards. Mobile hog roast specialists in Lincolnshire Pork and Lincoln Red Beef.

TD’s French Patisserie & Outside Catering Company 16 Broad Street, Stamford PE9 1PG Tel: 01780 755756 www.thierrydaugeron.co.uk Everything is possible from an intimate dinner at home to an unlimited party anywhere in the world. I will make your dream.

WHOLESALERS, HAMPERS & ASSOCIATE MEMBERS Anglia Woods Foodservice Tel: 01472 353636 www.angliawoods.co.uk A family food distributor that has been supplying an extensive range

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of quality food products to the catering trade for over three generations.

Bassingthorpe Beef 01476 585274 Aberdeen Angus Beef, Gloucester Old Spot Pork and Dorset Lamb, phone or can be found at farmers markets – Lincoln Castle Square, Stamford, Brigg, Grantham and Sleaford.

Bizzibees – Golden Bar Apiaries Tel: 01754 830654/820369 Email: bizzibees@btinternet.com 100% Pure Lincolnshire Honey direct from our apiary complimented by our natural range of cakes, puddings and seasonal chutneys. Trade enquiries welcome.

DN38 6AA Tel: 01472 255500 www.tom-wood.com Tom Wood beer brewed in the Lincolnshire Wolds using finest malting barley and whole English hops, available wholesale or at pubs and retail outlets.

Mr Huda’s Surma Secret Spices 161 Frodingham Road, Scunthorpe DN15 7NH Tel: 01724 335492 www.mrhudas.co.uk ‘We have done the hard work so you don’t have to’. Ready blended authentic fresh herbs and spices. Tastes of Lincolnshire Award 2008.

Peter’s Eden Tel: 01754 820733 Email: peterseden@btinternet.com www.peterseden.com A family business, hand producing ‘Temptingly Tasty’ jams, chutneys and condiments from local produce.

Pipers Crisps Tel: 01652 686960 www.piperscrisps.com Hand made crisps produced in Lincolnshire using local potatoes and natural flavours from people who care.

Ideal Lincs Ltd

Tel: 01673 828481 www.cotehill.com Gold Medal Winner Cote Hill Blue and Cote Hill Yellow, handcrafted on our farm using unpasteurised milk from our herd of Friesian cows. Tastes of Lincolnshire Award 2008.

Grange Offices, Girsby Grange Farm, Burgh on Bain, Market Rasen LN8 6LA Tel: 01507 313855 www.ideal-lincs.co.uk Specialist wholesaler of Lincolnshire produce serving multiple and independent retailers, food service and restaurants. ‘Regional Produce Hub’ serving ASDA locally. Tastes of Lincolnshire Award 2008.

Eden Farms

Lincolnshire Agricultural Society

Tel: 01790 763582 www.edenfarms.co.uk Organic vegetable farm supplying fresh-cut home grown produce to households and farmers markets in Lincolnshire, Nottinghamshire and Leicestershire. Organic farmers for 27 years.

Lincolnshire Showground, Grange de Lings, Lincoln LN2 2NA Tel: 01522 522900 Email: marketing@lincs-events.co.uk www.lincs-events.co.uk “Promoting food and farming in a sustainable environment.”

Cote Hill Cheese

Producers of smoked and flavoured cheeses and Lincolnshire smoked garlic.

Pocklington’s Bakery Tel: 01507 450872 Email: sales@pbl.uk.com www.pbl.uk.com Traditional family bakers Est 1924. Crusty bread, speciality breads, rolls, cakes, pastries, pork pies, pasties, sausage rolls and Lincolnshire plumbread. Wedding cake specialists.

Readman Desserts Ltd

Highwood Brewery Melton High Wood, Barnetby

Exchange Road, Lincoln LN6 3JZ Tel: 01522 500294 www.readmandesserts.co.uk Supplying quality handcrafted desserts to the trade and general public. Also half and full day dessert making courses, see website.

Red Hen Children’s Day Nursery Lymn Bank Farm Tel: 01754 880312 www.postacheese.com

Manor House Farm, Legbourne, Louth LN11 8LS Tel: 01507 603535

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Email: redhenkidz@btinternet.com â&#x20AC;&#x2DC;Quality of Lifeâ&#x20AC;&#x2122; for 0-5 years. Healthy environment, quality home cooked meals using local produce with excellent childcare and nursery education.

Stokes Tea and Coffee Tel: 01522 512534 www.stokes-coffee.co.uk Coffee roasters and specialists since 1902. Supplying tea, coffee and equipment to the retail, wholesale and catering trades.

Truly Homemade Tel: 01522 888964 Email: mary@trulyhomemade.co.uk www.trulyhomemade.co.uk A sumptuous rich dark fruitcake with almonds decorated with a choice of

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fruit and nuts finished with a brandy and jam glaze. All truly homemade.

Waltham Herbs Willow Vale Nursery, North Kelsey Road, Caistor LN7 6SF Tel: 01472 859481 www.waltham-herbs.co.uk Open by appointment only telephone 07949 883091 first. Wide range of herbs, lavenders, perennials and shrubs. Attends farmers markets.

Yellowbelly Hampers Tel: 01529 309675 www.yellowbellyhampers.co.uk Baskets filled with produce grown or made in Lincolnshire. For any occasion, choose from one of our pre-selected hampers or create your own.

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Sourcing Your Produce Farmshops, Retailers, Wholesalers, Hampers, Associates & Delis

Cogglesford Mill

Meridian Meats Butchers

Curtis of Lincoln

Millstream Butchers

Special Edition Chocolate

Horncastle Cake Art

Minting Park Farm Meats

Drink

Abbey Parks Farmshop

Pocklington’s Bakery

Odling Brothers

Fulstow Brewery

Anglia Woods

Readman Desserts

Oslinc

Highwood Brewery

The Bakery & Deli

Welbournes Bakery

Papworth Butchers

Lombard Wines

Church Farmshop

Phipps Butchers

Poachers Brewery

Doddington Farmshop

Meat & Fish

Poachers Pasties

Real Tea and Coffee Company

Downtown Garden Centre

Geo Adams

Redhill Farm Free Range Pork

Stokes Tea & Coffee

Fenella’s Garden

James & Lucy Barclay

Simons of Spilsby

Field Farm Organics

Bassingthorpe Beef

Smiths Smokery

Vegetables

Ideal Lincs

Boston Sausage

Southern &Thorpe

Eden Farms

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Chapmans Finest Fishcakes

Syston Park Farmshop

Henrietta’s Garden

Lincolnshire Quality Beef, Lamb

Cooks Farm

Thorpe Latimer Farm Meats

Waltham Herbs

& Pork

Elite Meats

Wells Traditional Meats

Willows Farm Fruit

Lyndhurst Garden Centre

Alfred Enderby Smoked Fish

Wild Rabbit Company

Manor Farmshops

Fairfield Farm Fresh Products

Pedigree Corner

Fen Farm Venison

Preserves & Confectionery

Pink Pig Farmshop

Fishwife Fishmongers

Bizzibees – Golden Bar Apiaries

Cote Hill Cheese

Shop on the Farm

Foster Butchers

Croft Apiaries

Dennett Ice Cream

Spalding Farmshop

Glebe Farmshop

Goodies of Covent Garden

Lincolnshire Poacher Cheese

Sunnyside Up

Grasmere Butchers

Gourmet Roasted Nuts

Lymn Bank Cheese

Uncle Henry’s Farmshop

Hirst Butchers

Gringley Gringo

Primrose Free Range Eggs

Woodlands Organic Farm

Kings Butchers

Heath Farm Preserves

Rich Pastures Milk

Truly Homemade

Lakings of Louth

Mr Huda’s Spices

Yellowbelly Hampers

Lancaster Butchers

Old Elephant Fudge

Leaning Butchers

Peter’s Eden

Lincolnshire Wild Venison

Pipers Crisps

Little Hays Poultry

Prilly’s Country Kitchen

Bakers & Flour Alford Five Sailed Windmill

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Cheese, Ice Cream, Eggs & Dairy Bill Grundy’s Ice Cream

– Mail order available

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“ To dreamful wastes where footless fancies dwell among the fragments of the golden day” From ‘Maud’, Tennyson

Gardening

Footless Fancies Gardens and nurseries, seek them out says Mary Powell

rive around Lincolnshire and you can’t help but notice that horticultural knowledge is just oozing out of our rich fertile soils. The fields of flowers and vegetables in the Fens are the clearest manifestation, but dig deeper to find family run nurseries where really good help and advice is to be had; flower arrangers decorating our magnificent medieval churches for the various flower festivals. The private charity garden openings reveal private passions and are a great source of ideas and more knowledge and I can never resist those little village plant stalls by the side of the road, for who knows what treasure you might pick up? When I came to Lincolnshire 19 years ago and acquired a blank canvas of a garden, tracking down obscure nurseries down country lanes became a way of discovering this big rural county. Meandering with purpose, I acquired plants from nurseries, garden open days, stately homes and plant fairs: every purchase 74 |

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marking a great day out. Still my favourite buy is Rosa banksiae ‘Lutea’, one of the earliest roses to flower, so unfortunately a late frost or scorching wind can wipe out

Marion and Colin of Ermine Cottage Nursery at Coleby often visit our food fairs. I know that they can’t agree on who makes the best Lincolnshire sausages and in the interest of harmony a sausage meal has to include both of their favourites! that year’s flowers. But eternal optimism is what keeps us gardeners going and when it is a mass of soft yellow, passers-by stop in their tracks and demand to know what it is. It has great Lincolnshire credentials being named for Sir Joseph Banks, the

Lincolnshire born plant hunter. But my rose has even more being bought at Harrington Hall, from a cutting of the one on their gable wall, more Tennyson connections here as he lived nearby and this lovely garden and Rosa Baring who lived there inspired his poem ‘Maud’. There are always foodie connections to be made, not least because tea, cakes and garden visiting go so well together! Steve Penney of Waltham Herbs is a great stalwart of the farmers markets and of our food fairs. Specialising mainly in herbs, lavenders and perennials, Steve is a great source of good advice and what can be nicer than your own herbs from the garden to make that special dish. Don’t forget that amongst lavender’s many bonuses are its culinary uses, the cake recipe featured here was developed for us by Rachel some years ago. It’s delicious and I offer it as a reminder now and don’t do as I invariably do, remember it just as the lavender has gone over… The Garden Open Days are a great British invention and goodness me, the owners work so hard to have them ready for our delectation. One can only imagine the nerves of throwing open your private eden to public gaze, but we should all be grateful that so many people in Lincolnshire do. SPRING/SUMMER 2009

Left–right: Ermine Cottage Nursery; Saxby Garden House; Saxby Garden House; Ivano de Serio of the Old Bakery, Lincoln takes local sourcing so seriously he has his own allotment; Steve Penney, Waltham Herbs

Can I also recommend for 2009 the events put on by the Lincolnshire Gardens Trust as a source of great treats. The LGT reminds me of yet another of my social gaffes when some years ago attending one of their multi venue events I was asked to transport a fellow gardener. My unwise choice of shortcuts turned out to be a gated road, progress was laborious as I made my passenger trot between the gates. I was alarmed to find that the panting gate opener was in fact our very illustrious

We visited the gardens of Garden House, Saxby as they were preparing for one of their Open Days. The wet weather of last summer was driving them to despair, but there was still much to admire speaker who was to lecture us on the landscape architect Humphrey Repton. Apparently the rather impractical Repton didn’t believe in telling a Gentleman what to do – alas that I will ever find this a problem!

Lincolnshire Lavender Cake CAKE: 100g Self-raising flour 2 Large fresh eggs 25g Ground almonds 100g Butter 100g Caster sugar 1/2 Grated rind of large lemon 1 Good tbsp lavender flowers removed from stalk Cream butter and sugar. Add one egg, sift in half the flour, add the other egg and the rest of the flour. Mix together with a wooden spoon. Add almonds, lemon rind and lavender flowers. Place mixture in a greased loaf tin (20cm x 9cm x 6cm). Bake at Gas Mark 4 or 170°F for 45 minutes – but keep an eye on it. SYRUP: 1 tbsp Granulated sugar 2 tbsp Water 6 Lavender flower sprigs Heat ingredients gently together until reduced by half. Strain and reserve the syrup. ICING: 100g Icing sugar Lavender syrup (see above) Sift icing sugar into a bowl and mix with syrup to required consistency. Drizzle icing mix over the cake when cool. Decorate with sprigs of lavender. Recipe by Rachel Green

www.gardenstrusts.org.uk/new/LINCS SPRING/SUMMER 2009

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News New recipes with a twist! Huda’s Surma Secrets, the popular herb and spice mixes, have launched a new recipe range on www.mr-hudas.co.uk. Maf Huda explained, “We decided to give our customers recipe ideas using the AngloIndian twist because our quality spice mixes don’t necessarily have to be used for just making a curry, they can also be used to give that

traditional dish a little extra boost of flavouring without taking away the true texture of the dish.” One of the recipes even has a local flavour! The Lincolnshire Yellow Belly Bhuna includes Lincolnshire sausages and Lincolnshire potatoes. Give these Roasted Vegetables a try.

Cooking in the kitchen garden

Sweet Curry Roasted Vegetables

Last year Doddington Hall Farm Shop invited villager Amy Claridge to cook in its garden. The idea was to invite the public to come and enjoy a morning in the restored Kitchen Garden, watch the produce being cooked and then eat the result. The one dish that went down exceptionally well was the what-no-basil pesto. “I took the classic pesto ingredients but substituted basil with flat leaf parsley, which grows very well at Doddington,” explained Amy.

700g Peeled root vegetables 400g Baby potatoes skins on 1 tsp Mr Huda's Universal curry paste 2 tsp Olive oil 1 tsp Runny honey

The demos also attracted people who want to grow, or already grow, their own veg. Kitchen gardener Gavin Roberts was on hand to chat and share his love for the two-acre walled Kitchen Garden. It was such a success that Amy will be returning, with trusty camping stove and battered orange wok in tow, for five Saturdays in 2009: 9 May, 6 June, 11 July, 22 August and 19 September. The demos are free, with no need to book.

Mix olive oil and Mr Huda's Universal Curry Paste in a small bowl. Put the

vegetables and potatoes into a roasting tray, pour over the olive oil and paste mix and stir the vegetables until they are all coated evenly. Put the tray into an oven 180°C Gas mark 5 for approximately 45–45 minutes, until cooked through. Take out of the oven and stir the teaspoonful of honey through the vegetables.

What-No Basil Pesto 3 Garlic cloves, peeled and the tough end removed 1 Good handful of flat leaf parsley leaves 40g Pine nuts 40g Freshly grated parmesan 75ml Good olive oil A little rock salt

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Put the garlic, herbs, pine nuts and parmesan in your processor. Blitz for a few seconds until thoroughly chopped and combined. Pulse while adding the oil and salt, have a scrap down half way through. Check seasoning and transfer to a jar or dish.

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Come Into The Garden… This year’s Chelsea Flower Show will see the launch of a new David Austin rose to celebrate the poet Tennyson’s 200th centenary. David Austin is a poetry lover himself and was keen to make the connection when approached by the Tennyson Society. I understood that it is apricot and will be called The Lady of Shalott.

There are several garden openings that strike a Tennyson chord. Somersby Rectory where he was born, Harrington Hall, home of Rosa Baring, an early love and for whom the poem ‘Maud’ is derived and Gunby Hall (NT) with its lovely walled gardens, his ‘haunt of ancient peace.’ www.tennyson2009.co.uk

Key to symbols Disabled Access

Suitable for group visits

Parking Facilities

Tea/Coffee/Drinks

Plant Stall Sales

Toilet Facilities

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Go Wild! Mary Powell says encourage the natives

isiting Growing Wild, in the shadow of Boston’s Pilgrim Hospital, reminded me that not everything grown in Lincolnshire’s fields is for us to eat! One of the largest producers of wildflower seed in the country, Growing Wild farm over 80 acres of their own seed crops. This small company, now in its 11th year, emerged phoenix-like from the demise of Johnsons Seeds in Boston. James had been a Director, David responsible for wild flowers and John farm manager for all their trials. The site where they operate from was originally used by Johnsons for research and development. David tells me that they grow everything individually, a staggering 70–120 different species per year, but then make up mixes which are supplied to other seed companies to be mixed with grasses for verges and motorway embankments. To supplement their own seed production they also harvest directly from the wild over 120 acres of privately owned and Lincolnshire Wildlife Trust meadows. “This gives us valuable Lincolnshire provenance wildflowers” he says, “all of our seed is harvested, dried, stored and cleaned by our own staff. We have complete control over our stocks from sowing to selling the seeds.” Growing Wild has supplied seed for the Channel Tunnel Rail Link and the London Olympic site. Producing seed for the M6/M74 link in Scotland provided its own challenges. Under the strict jurisdiction of the Scottish Office, the seed was collected in Scotland and then multiplied in isolation in Lincolnshire before being returned for sowing. I watch James pouring Salad Burnet into the seed cleaner so that twigs and other debris can be removed. There is a variety of work throughout the year, but the winter months are for cleaning and packing the seed. Combining starts in late April and they progress through each species as it becomes ready for harvesting usually finishing in November. Not everything can be combined. Large vacuums are used to suck seeds from the Hawkbit and Dandelion family. Big sheets are needed to catch seeds that explode like Pansies and Cranesbills. Whilst Teasels and Foxgloves have to be clipped and thrashed.

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Above: Abbey Parks Farm Shop, East Heckington Left: James prepares an order for dispatch

The burgeoning interest in wild gardening has encouraged Growing Wild into a new venture for 2009. They have produced for the retail market, a collection of six seed mixes for different habitats: Busy Bumblebees, Wetlands, Old Cornfield, Butterflies, Woodland Glade and Hay Meadow. The new seed packets are very

Other advantages are that they will attract wildlife in a remarkably short timescale and because they are native they are a lot more robust than many cultivated forms attractive and the names of their contents so evocative; Lady’s Bedstraw and Gipsywort, Bladder Campion and Black Medick, Betony, Self Heal and Devil’s Bit Scabious. “Everyone has a corner of the garden that doesn’t do very well” David tells me, “absolutely ideal for wild seed!” Any tips I need to know? Just treat as normal plants,

wildflowers don’t need specific conditions “they survive because they just do”, but weeding will remove their competition. Other advantages are that they will attract wildlife in a remarkably short timescale and because they are native they are a lot more robust than many cultivated forms. Look out for the packets at Abbey Parks Farm Shop, Tastee Farm Shop, Johnsons Garden Centre, Lincolnshire Wildlife Trust shops and many others. As I prepare to leave I see James preparing an order for dispatch, it’s 200 kilos of seed and it’s going all the way to France. Their export side isn’t huge but their seed is going to Germany, Holland and Estonia as well. As ever when visiting a business and seeing ‘behind the scenes’ I am impressed and fascinated by the expertise and dedication, not least that David can recognise a sackful of any one of his 120 species at a glance. Sow some yourselves and encourage Lincolnshire natives into your garden! GOOD TASTE

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Open Gardens

Open Gardens St John Ambulance Sunday Afternoons (March-Sept) 2pm – 5pm £2.50 One garden, £3.50 Two or more Private gardens opened to the public for St John Ambulance; teas and plant stalls. www.sja.org.uk/lincolnshire

MARCH

Skellingthorpe Open Gardens 31 May 2009 11am – Last Entry 4:30pm £2.50 Variety of Village gardens open in aid of St Barnabas Hospice; one with live music. Tickets and refreshments at the Community centre, Lincoln Road, Skellingthorpe 01522 683627 www.stbarnabashospice.co.uk Off A46 by-pass MAY

Goltho Gardens 3 May 2009 10am – 4pm £3 4 1/2 acres of established gardens including wild flower meadow, rose and gravel gardens and ponds. As featured in English Garden 2009 Goltho Gardens, Lincoln Road, Goltho, Market Rasen, Lincs LN8 5NF 01673 857768 Bookings@golthogardens.com www.golthogardens.com On A158 one mile from Wragby Rippingale Open Garden 9 & 10 May 2009 Sat 2pm – 6pm Sun 11am – 4-30pm £2 A collection of approx 12 gardens of varying sizes, teas and plant stalls available. 01778 440499 5 miles North of Bourne half a mile off the A15 Signposts will be out St Barnabas Hospice Grand Plant Sale 10 May 2009 10am – 1pm Free of charge A wide range of indoor and outdoor plants and shrubs – at good prices! Refreshments also available. Grandstand Community Centre 01522 540300 fundraising@stbarnabashospice. co.uk www.stbarnabashospice.co.uk off Carholme Road Lincoln

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Goltho Gardens 24 May 2009 10am – 4pm £3 4 1/2 acres of established gardens including wild flower meadow, rose and gravel gardens and ponds. As featured in English Garden 2009 Goltho Gardens, Lincoln Road, Goltho, Market Rasen, Lincs, LN8 5NF, 01673 857768 Bookings@golthogardens.com www.golthogardens.com On A158 one mile from Wragby

Claxby Open Gardens 21 June 2009 12:30pm – 5:30pm £3 (Tickets from car parks) Lovely Wolds village, 10+ gardens, homemade food from 12 noon, other activities. Valley Farm, Mulberry Road, Claxby, Lincolnshire LN8 3YS 01673 828315 helenandgray@yahoo.co.uk www.claxby.org.uk Claxby village, just off the A46 between Market Rasen and Caistor

21st Tathwell Fine Art Exhibition 23 – 25 May 2009 10am – 6pm £1 Water colours, pastels, oils. Quality second hand books old postcards. Painting demonstration guided village walk Sunday 10:30am St Vedast’s Church, The Lane, Tathwell, Louth 01507 602869 Between A16 and A153

Minting Open Gardens 21 June 2009 11am – 6pm £3, accompanied children free At least 8 different gardens, including ponds and wildlife meadows. Ploughman’s lunches, teas and bar. 01507 578488 1.5 miles off A158 between Wragby and Horncastle

JUNE

Friends of Bolingbroke Castle Open Gardens Living History & Plant sales weekend 6 & 7 June 2009 1pm – 5pm £3.50 (16yr and under free) Open gardens, Plant sales, Historical events at the castle, Craft exhibition and various other attractions. enquires 01790 763285 4 miles west of Spilsby, 7 miles east of Horncastle Bassingham Open Gardens & Scarecrows 14 June 2009 2pm – 6pm £3, Accompanied children free Visit traditional and new gardens in our friendly rural village and look out for the scarecrows. Bassingham Village Hall Car Park, Lincoln Road, Bassingham, Lincs LN5 9HQ 01522 788519 Madeline.vickers@btinternet.com Approximately 3 1/2 miles from A46 Halfway House roundabout Open Gardens in Upton and Kexby 20 & 21 June 11am – 5:30pm Adults: £2.50 covers all gardens, accompanied children free Approximately twelve gardens in aid of George Henderson Lodge, St Barnabas Hospice. Family attractions Upton and Kexby Village, Lincs DN21 5NF 01427 788611 www.uptonlincolnshire.co.uk 13 miles North of Lincoln, 3 miles East of Gainsborough off B1241

North Scarle Garden & Scarecrows Weekend 27 & 28 June 2009 11am – 5pm £2.50 Adults, Young children free if accompanied Follow the scarecrow trail. Gardens open, from small & delightful to large & rugged. Refreshments. North Scarle Village, Lincolnshire, LN6 9EP 01522 778882 One mile from A1133 NewarkGainsborough Hemingby Open Gardens 28 June 2009 11am – 5pm £2.50 10 gardens open, with refreshments available in 2 of them. Flowers in the church The Villa, Chapel Lane, Hemingby, Horncastle, LN9 5QG 01507 578623 3 miles North of Horncastle Hidden Gardens of Worlaby 28 June 2009 1pm to about 5pm £2.50 Charming village gardens with cream teas in several. Teddybear wedding exhibition in St. Clements Church Worlaby, North Lincolnshire Parking in village hall car park 01652 618762 grandmasusie@btinternet.com Leave A180/M180 junction, following signs to Elsham village, turn left onto B1206, then right onto B1204 for 1 1/2 miles

JULY

Billingborough Open Gardens 4 & 5 July 2009 11am – 5pm £3 accompanied children free A delightful mix of formal and informal. Gardens of all sizes in a delightful village St Andrews Church, Billingborough 01529 240676 Just to East off A15, between Bourne and Sleaford Bigby Open Gardens 12 July 2009 1pm – 5pm £2.50, accompanied children free, in aid of church funds. Open gardens including Pinefields and The Old Rectory, Somerby, Teas/Home-made cakes in village hall Bigby, Near Barnetby, North Lincs DN38 6EW 01652 628414 Between Brigg and Caistor off A1084 Winterton Open Gardens 18 & 19 July 2009 Sat 1.30pm –6pm Sun 10.30 – 5pm £2.50 for 1 or 2 days (children free) Theme Birds, Bees & Butterflies. Approximately 20 gardens. Free parking and free shuttle bus 01724 733940 westshnur@aol.com www.wintertongardenfestival. co.uk 5 miles North of Scunthorpe SEPTEMBER

18 Field Lane, Open Garden 5 & 6 September 2009 10am – 5pm Donation to Charity Family garden with pet dogs and Bantams. Containing a national collection of hardy Fuchsias. 18 Field Lane, Morton, Gainsborough, Lincs DN21 3BY 01427 612329 In Morton off minor road to Walkerith Goltho Gardens 13 September 2009 10am – 4pm £3 4 1/2 acres of established gardens including wild flower meadow, rose and gravel gardens and ponds. As featured in English Garden 2009 Goltho Gardens, Lincoln Road, Goltho, Market Rasen, Lincs, LN8 5NF, 01673 857768 Bookings@golthogardens.com www.golthogardens.com On A158 one mile from Wragby

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Recycling with style S ome Good Taste readers may remember back in 2005 that we attached one of our Food Fairs to the Lincoln Cathedral Flower Festival. Flower arrangers came from all over Britain and we were able to impress them with Lincolnshire’s produce as well as some knock out flowers in an equally knock out setting. When we heard that Boston Stump were holding a flower festival in 2009 to celebrate their 700th anniversary, we had to get involved – food and flowers does it for us. On the 20th and 21st June we will be holding a Tastes of Lincolnshire Food Fair all around the outside of Boston Stump. So be wowed by the flowers inside and then be tempted by the many Tastes of Lincolnshire outside. We may not be quite so artistic but we feed your soul too! I can’t resist recommending another visit whilst you’re in Boston. A major project by the Lincolnshire Waterways Partnership has

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recently completed and is worth a look. Our new lock with its massive steel gates is a magnificent engineering structure but may leave you unmoved, the restoration of a derelict building to a waterside café may not tear you from the flower arrangements, but please do go and look at the amazing carving that has been created from the two old wooden lock gates. Re-installed at Black Sluice as a decorative screen, the carving on the gates represents those men, who with just pick, shovel and wheelbarrow built the Black Sluice Navigation in the 19th century. Local wood carver Nigel Sardeson has created the work from the old greenheart gates, one of the toughest of tropical hardwoods. The work has been difficult and Nigel has burnt his way through more equipment than he probably thought possible! The resultant piece is simple but so striking – sneak preview here (unveiled 20 March). Go see!