What makes Lincoln’s No.Thirty8, The Tower special, by Billy Frost, Head Chef and Finn Dillon, Operations Manager…

“We need to stand out – No.Thirty8 is in a busy part of Lincoln with around 20 restaurants within a 10-minute walk,” says Billy (left). “Our focus on quality, affordable dishes means people know if they come here, they’ll get a good meal.

“A mix of casual fine dining dishes and our bar meals menu provide our customers with lots of options. Buying locally and seasonally is important. We use Gelston Lamb which is fantastic. I’d recommend visiting your local suppliers. That’s what I did with Gelston. Get samples, taste it and talk to the suppliers – they know their product best. Cheese is another brilliant local ingredient. We use Dambuster Cheddar in our burgers, Lincolnshire Poacher in a soufflé.”

Versatile set menu

“To cut waste a couple of years ago, we introduced a weekly table d’hôte menu on weekday lunchtimes. It’s good for using up leftovers – for example if we’ve taken the breast off a chicken for an à la carte dish, we’ll then use the wings and legs to make a terrine for the set menu. I’ve found it’s a great way to challenge young chefs too. We recently had some cod left from a function so I challenged my team for new dish ideas.”

The inspiration behind the drinks

Finn explains how he puts together a new drink: “I take a popular cocktail like a Mojito or Martini and experiment with it.

“I look at how I can push it in different directions. I was making a pot of Earl Grey tea the other day and wondered if you could use the leaves in a cocktail – that’s how our new Martini came about.”

“We always use fresh coffee in our espresso Martinis and add hazelnut liqueur to give a nutty flavour.

“We stock a local pale ale – Ossett White Rat – and Lincoln Gin which are both really popular. Customers like the local touch.”