20 minute read
THE RETURN OF BURGHLEY
Why Victoria Atkins is READY for RISHI
It’s out with the old and in with the blue this month as the resignation of Boris Johnson and the subsequent leadership campaign reaches its conclusion. A new Prime Minister will be appointed early this month and with it comes a new era for the Conservative Party. One of our local MPs most keen to see change is Victoria Atkins. MP for Horncastle & Louth, former minister for prisons and the author of one of the most excoriating letters of resignation among those leading to the former Prime Minister’s departure, we this month pose to Victoria the question… what now?
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Were you serving coffee in the constituency of Louth and Horncastle on 6th July? If so, you ought to have given one customer’s flat white an extra shot of espresso on the house. Shortly after the school run, MP Victoria Atkins treated herself to a takeaway coffee and put the finishing touches to a resignation letter that hit the headlines with a wallop that could be heard all the way to Westminster. It was, she reasoned, definitely going to be a ‘strong coffee needed’ sort of a day. “I’m really not a quitter,” says Victoria. “I’d never written a resignation letter before, but the dissent had been growing around matters of probity for some time.” “I was appointed by Theresa May then promoted under Boris Johnson. When you’re asked to serve in government it’s a terrific honour. You’re expected to be loyal to your Prime Minister, but when you accept such a role, you’re also bound by collective responsibility.” “You can expect to have small misgivings about jobs, but my career has not just been in government, it has been working to tackle violence towards women and working in the prisons and probation service, working in the justice system.” “These are all jobs where you should value integrity, justice and honesty – you can’t work in those roles without those values.”
The first lines of Victoria’s resignation letter said it best; ‘values such as integrity, decency, respect and professionalism should matter to us all.’
The night before her own resignation Victoria was watching the resignation of Rishi Sunak and Sajid Javid on TV. Waking up the following morning, she began writing the letter prior to the school run, then finished it off over that coffee. After a brief conversation with the Chief Whip she then pressed send. “There was no co-ordinated coup – or at least none that I was aware of – and no whispers behind close doors. A former cabinet minister once said that tendering your resignation is a long and lonely road.” “In fact, everyone I spoke to once the letter was published proved very understanding. I could only speak for myself and do my utmost to adhere to the principles that I’ve come to respect during my career, and expect of others, too.” “I did receive a response from Boris Johnson and it was a nice, courteous letter in which he acknowledged my achievements during my career as Minister, from leading the landmark Domestic Abuse Act through Parliament to implementing reforms in the criminal justice system through the Rape Review and Tackling Violence Against Women and Girls strategy. Both of which aim to support the most vulnerable victims.” With the contest to name a successor to Boris Johnson beginning, members of the party are currently faced with the decision to elect either Rishi Sunak or Liz Truss.
“Right from the announcement of those seeking election as leader I took the time to meet the candidates and spoke to each about their plans not only for the country but for Louth and Horncastle too.”
“I was definitely impressed with Penny Mordaunt and with Tom Tugendhat, but all of the candidates were really strong, and when we got down to the final two I felt really positive about the future.” “I’ve been pleased with the way that Liz Truss has conducted herself through the campaign and about how constructive the debates have been. Ultimately, I think that Rishi Sunak is the person who will take us forward.” >>
>> “We were both elected members in the 2015 intake and I know him to be very decent. People expect a leadership contest to be really Machiavellian, but I think Rishi has presented himself well and embarked on an honourable campaign, seeking the leadership for the right reasons.”
“I’ve spent time with him. There’s a relaxed air about Rishi, and when the final two candidates were announced, we all gathered as a group. He was lovely and so appreciative for everyone’s support, giving all a big hug. I can’t emphasise how warm he is and I think that’s really good for motivating people.”
“Something else which has impressed me is that he has also surrounded himself with a clever – but again, very decent – team who I know to be kind and friendly people. I’ve been in the same room as the team through the leadership bid and seeing Rishi and his team all working well together inspires a sense of hope and faith and trust.”
“The way that they can maintain that collective character in the white heat of the leadership contest as well says something about how they work under pressure, and I trust Rishi especially to deal with the
workload and its importance with good humour.”
“From a purely political point of view, too, when the pandemic’s economic effects first became apparent, Rishi was the architect of the furlough scheme and that has been absolutely vital not just for the economy broadly, but for the local economy and the constituency.” “It has helped to keep businesses open and it shows that he can solve problems creatively and consider the effect of decisions made in Westminster on communities across the country.” “The party vote will take place on 5th September and then what we anticipate is that on the 6th September the successful candidate will be invited by Her Majesty to form a government. There are whispers that will take place at Balmoral, but nobody is quite sure.” “After that, there’s no honeymoon period. The new Prime Minister will have to get to work immediately.” “When the black door closes behind you there’s a series of national security briefings, discussions over defence, the economy and the question of the rising cost of living already to deal with.” “The successful candidate will have to hit the ground running leading, but also being able to work in a team, alongside MPs, ministers, special advisors, and others in order to unite the party and to deliver good policies for the public.” Victoria refuses to speculate whether she will be offered a position in a future government, but acknowledges that it’s a pleasure and a privilege as well as a responsibility to serve as a government minister. Hopefully at some point we’ll see Victoria return to senior government in a position commensurate with her experience. When that happens, she’ll take a coffee to go… and better make sure there’s an extra shot in it. n
Schools & Colleges
Here, we profile some of the best independent schools and colleges, across Lincolnshire, offering the very best education the region has to offer...
St Hugh’s School
Based in the idyllic village of Woodhall Spa, we are a leading independent Nursery, day and boarding Preparatory School for boys and girls aged 2-13. Set in our own beautiful grounds, we have exceptional facilities. With our own indoor swimming pool; an astroturf and extensive playing fields; music room with auditorium and practice rooms; extensive library; and, as an accredited Forest School with our own woodland, our pupils have ample opportunities to discover their passion and enjoy the challenge of doing so. We pride ourselves on having a caring and vibrant family atmosphere where everyone knows everybody and is proud to be part of our school community. In our last ISI inspection we achieved ‘excellent’ in all areas and our Nursery was deemed ‘outstanding’. While in the Independent Schools Awards 2022, we are proud to have been shortlisted in the categories Small Independent School of the Year and Independent School of the Year for Student Wellbeing. Our pioneering work in Visible Learning supports our Learning Dispositions where, for example, the ability of our Year 8 pupils to work independently can be directly traced from the excitement of our ‘Independent Iguanas’ in Reception. We are dedicated to developing the whole self with pupils talking routinely about being curious, about teamwork and being reflective – preparing them for their educational journey beyond St Hugh’s. n Come and see the opportunities we offer at our Open Day on Thursday 6th October. Please contact us to book a place. Tel: 01526 352169 Email: office@st-hughs.lincs.sch.uk Website: www.st-hughs.lincs.sch.uk
Lincoln Minster School
At Lincoln Minster School we are very proud of our school and welcome visitors to come and see our facilities at one of our Open Days.
We are proudly non-selective, offering an all-through education in a nurturing and stimulating environment
We aim to provide an environment that sets high expectations, facilitating stretch and challenge, where each child is stimulated to fulfil their potential in preparation for the next stage of their education and future employment.
Through an inspiring curriculum, exciting clubs, activities and trips, excellent academic and pastoral support, and dedicated and caring staff, we provide each and every one of our pupils with an ‘education for life.’ Through encouraging active involvement in a wide variety of inclusive co-curricular opportunities pupils are engaged in school life, engendering a spirit of community and co-operation. At LMS we value everyone equally, building self-esteem and self-respect by demonstrating respect and care for people, ideas and our environment.
We recognise the importance of things that enrich life beyond material possessions, which contribute to a sense of wellbeing and fulfilment Our next Open Day is 22 September 2022 for those interested in joining us in 2023 or beyond. Please visit our website to find out more and book your place. n For more information visit www.lincolnminsterschool.co.uk or call 01522 5551300.
Lincolnshire Cookery School
Lincolnshire Cookery School allows you to learn to cook like a professional, in a peaceful rural setting. “We’re farmers, so we understand the fundamental idea of field to plate,” says founder Fiona Lucas. “Our experiences and location inspire us to produce quality, tasty and ‘want more’ dishes and it’s a joy to share them with our students.” “I’m a qualified Chef owning a Public House and Restaurant by the age of 34 when I then met my husband Mark (the farmer). I then had a slight change in my career and qualified as a Teacher through Hull University moving onto teach cookery in Young Offenders Prison & Pupil Referral Units in Yorkshire.” “I have over 35 years of experience in the catering and the eduction sector, so those who know me say I have a huge personality... they’ll also add that I’m very passionate about cooking and wine!” “Our cookery courses include a short demonstration followed by ‘hands-on’ cooking with tutoring to your own specific requirements.” The school’s courses include courses for young people, world cuisine courses, pies, sauces, fish and fine dining, plus courses for those with a sweet tooth or specialist diets. Bread making courses and seasonal courses are also held, and online, you can see which courses are running month by month. Gift vouchers are available too, and the courses are a great way to spend time with a friend or family member. n Call 07989 412603 or see www.lincolnshirecookeryschool.com.
Oakham School
A vibrant co-educational independent school...
Oakham School is a vibrant co-educational independent boarding and day school for pupils aged between 10 and 18. Founded in 1584, its uniquely structured population of 50:50 boarders and day pupils and 50:50 girls and boys create a genuinely inclusive school community. Set in the heart of rural England close to Rutland Water, Oakham offers boarding, weekly boarding and day options that fit around busy family life. Oakham aims to provide an education for children that recognises that these School years are precious and should be joyful, memorable and transformative.
The School combines its exceptional pastoral care with academic excellence and outstanding co-curricular opportunities, underpinned by its core values, to enable its pupils to flourish at school and long into the future. The connected curriculum means each individual pupil is given the opportunity to excel in what they love the most and experience new things. Over many years, the School has received national recognition for its outstanding achievements in sport, music, drama and the Duke of Edinburgh Scheme. Above all, Oakham is a welcoming community that values learning and human relationships, which are the bedrock of a successful and happy life. n A series of Open Events are being held across September, October and November. For more information and to book a place, please call the Admissions team on 01572 758758 or visit oakham.rutland.sch.uk.
Located in The Castle Hotel just off Lincoln’s Bailgate, Reform has always had a reputation for offering exceptional dining. New for autumn, a fresh menu sees an enhanced offering of the grill dishes which have proved most popular with its diners...
Words & Images: Rob Davis.
It’s like that old saying, give the public what they want. Based in The Castle Hotel just off Lincoln’s Bailgate, the hotel’s restaurant, Reform Restaurant, Bar & Grill, has always been regarded as one of the city’s go-to dining rooms for delicious and well-presented dishes. The most popular offerings though, remained the grill dishes and so recently the management, the restaurant’s front of house team, and Reform’s brigade of chefs, led by Simon Hibberd, all gathered together to devise a new concept for the restaurant. “It sounds a bit contrived but we are like a family here,” says Saera Catlow, who owns the hotel with husband Paul.
“One member of staff, Sue, has been here for nearly 30 years, we’ve other long-standing members of staff too, and we’re a very close-knit team. That’s very nice, of course, but it also means we can retain knowledge, experience, talent, and we become familiar with our regular customers’ preferences.” “Just one of the reasons that we retain our team is that everyone’s so very much invested in the running of the place, so when we come to make decisions like introducing of a new menu, we can not only make sure everyone has a say, but also take advantage of all the feedback that the front of house team have had as they interact with diners.” “Collectively, we felt that there is a number of restaurants in Uphill Lincoln offering roughly the same type of food. Our grill options have always been popular and so in the interests of offering something different, we’re using those our popular steaks as the sort of ‘halo dishes’ for a new menu. Overheads associated with running a restaurant and hotel have all gone up, too, not least the cost of ingredients, and with constant talk of a cost of living crisis, the public is noticeably dining out more deliberately.” “Adopting a grill-oriented menu also allows us to reduce the cost of our dishes by a few pounds, pass that saving onto diners, and to offer better value. So there’s a general refocusing of the new menu to ensure it’s the right menu for the city, at the right time, with the right quality, at the right price.” >>
Chargrilled aubergine with tomato & olives.
Chefs Jack Dew, Simon Hibberd and
Eddie Callinan.
MEET THE CHEF
SIMON HIBBERD
Provenance: Born and raised in Lincoln, previous appointments at The Wig & Mitre and Newark’s Café Bleu. Food Philosophy: Fresh ingredients and a team that works well together! Food Heaven: Oysters! Food Hell: Marmite!
on the MENU
Starters
Korean chicken wings with sesame and blue cheese dressing, £6. Thai fish cakes with carrot & ginger purée and Asian slaw, £7.50. Black pudding Scotch egg, Spanish peppers, tomato and basil, £6.50. Main Courses
Flat iron, 6oz, in sesame brioche bun with skin-onfries, onion jam, rocket and Sriracha mayonnaise, £14. Pavé rump steak, 6oz, with Lyonnaise potatoes, grilled tomato, tenderstem broccoli, Café de Paris Butter, £24. Fillet steak, 6oz, with grilled sourdough, truffle mushrooms, spinach and pancetta, £30. Birra Moretti beer-battered cod, triple cooked chips, pea purée, homemade tartare, £14. Roast garlic and chilli chicken kyiv with mushrooms, spaghetti, red onion pickle, £14. Chargrilled aubergine with tomato & garlic, olives, rocket, feta and basil, £12. Desserts
Cambridge burnt custard with Eton Mess cream, £7. Sticky ginger cake with rhubarb and vanilla ice cream, £7. Blondie brownie, raspberries and honeycomb ice cream, £7.
NB: This is a sample menu, and featured dishes are subject to availability and change.
Sticky ginger cake with rhubarb and vanilla ice cream.
Roast garlic and chilli chicken kyiv with mushrooms.
Black pudding Scotch egg. Flat iron steak.
>> Reform Restaurant, Bar & Grill will offer a daytime menu during lunch and evening service in the 25-seater bar, and outside on the terrace overlooking the castle walls. The new à la carte grill menu is available exclusively during evening service and only in the 55-seater dining room. Since the previous menu offered six starters, main courses and desserts, the new menu also has an expanded number of dishes and now comprises eight starters, four steaks, five more à la carte main courses, four side dish options and seven desserts. We love the fact that each of the four steak options aren’t just differentiated by the cut of beef, but by their presentation and accompaniment too. There’s a flat iron steak served in a brioche bun and skin-on fries; a rib-eye cut with grilled onion and tomato; a pavé rump cut with Lyonnaise potatoes and a flagship fillet steak with grilled sourdough and truffle mushrooms. It’s a great way to differentiate each grill offering, and provide more varied dining around the key steak concept. What’s more, as steaks are relatively fast to cook, the kitchen team can put their time and effort into sides like its triple-cooked chips which are chunky and satisfying, and into more involved elements like the Café de Paris butter served with the pavé steak. With ingredients for the latter including butter, shallots, anchovies, dijon mustard, ketchup, tarragon, parsley, garlic, Worcestershire sauce, etc etc... making the butter sauce is an awful faff for the chefs, but by golly it sends a good steak into absolute orbit!
Pavé rump steak, with Cafe De Paris Butter.
Arguably, the other caveat of a grill-based menu is that the steaks themselves need to be absolutely exceptional. Simon has secured a supplier who sources his steaks from small family-run farms, keeping quality high and ensuring provenance. Other butchery is sourced from Ruskingtonbased Mel Ward, whilst fish is delivered fresh via Grimsby docks. The chefs make their own sauces, desserts, ice creams, even the petit fours served with coffee, deferring only to the talent of Lincoln’s Starbucks Bakery for their artisan bread. We were invited along during a menu tasting session for the front of house team, where a whole menu was served and everyone had a chance to pass on their comments, ask questions and to enthuse about their favourite dishes. Among the diners was eight-year old Scarlett, daughter of duty manager Charlotte, who enthused about the fillet steak but settled on a Brownie Millionaire Sundae dessert as her ultimate favourite... kids are usually a chef’s toughest critic, but this one was as impressed as the rest of the front of house team with the new menu, one which is diverse and well-executed, with generous portions and well-presented dishes. Saera and Paul have owned The Castle for over 13 years, having completed a back-tobrick restoration of the building, which dates back to 1852. Their leadership and the rest of the team’s commitment to the hotel and restaurant shows. Together, they’ve worked hard to create a very rewarding menu with some real crowd-pleasers, right in the heart of Lincoln. n
DINING OUT AT... Reform Restaurant, Bar & Grill, Lincoln
Location: Lincoln, off Bailgate. The Pitch: New grill-oriented menu concept within Reform Restaurant in The Castle Hotel, a 18-bed hotel dating back to 1852.
Lunchtime Service:
Wednesday-Saturday, 12 noon2pm; Sunday from 12 noon-3pm.
Evening Service:
Wednesday - Saturday, 7pm-9pm.
Reform Restaurant, Westgate, off Bailgate, Lincoln LN1 3AS. Call: 01522 538801. www.reformrestaurant.co.uk
Roast salmon fillet with crispy skin, goat’s cheese and truffle risotto, tenderstem broccoli and toasted hazelnuts, topped with a herb oil and fresh herbs, £16.95.
Dining Out in Spalding at THE PARLOUR
Enjoy Edwardian style and bistro dining overlooking the beautiful gardens of Springfields. This month we pay a visit to The Parlour Restaurant, ideal for lunch with friends, afternoon tea or some pre-shopping brunch....
Words & Images: Rob Davis.
The English are a funny bunch. In midwinter, we crave spring, in spring we look forward to summer. In summer... we’re heard to complain that it’s too hot. Finally, later on in the summer, we clear off to seek out warmer climates abroad... or at least a stuffy car queuing up at Dover. Climatically, we’re never satisfied, from a snowflake or two prompting the kind of widespread panic you’d expect amid a full-scale blizzard, to the declaration of a national emergency when the temperature reaches the mid-30s, as it did recently. I will concede that 40.3°c – the recordbreaking temperature reported last month at Coningsby – was far too hot, but otherwise, I’m of the opinion that there’s no such thing as the wrong temperature; just the wrong clothes and the wrong food & drink. The rise and rise of The Parlour at Springfields since it opened in March has proved timely, given the warm weather this year. Its offerings include a brunch selection, lunches, cakes and a range of cakes and afternoon teas. And it’s not just the menus that suit the late summer/early autumn weather, either. The place has a distinctly Edwardian aesthetic, with crisp white tablecloths and white caned seats rendered less stark by the judicious use of a duck-egg accent colour and a swish white player piano in the corner. It’s a cool place, in terms of its temperature, and its aesthetic.
It also overlooks the Festival Gardens of Springfields, with the sound of ornamental fountains just audible over the piano’s performance of Gershwin’s Summertime and the clicking of our camera, as we captured a range of dishes from the current menu. It’s an extensive menu, with no fewer than 13 brunch options including anything from a Full English for yours truly, to a distinctly healthy Fruit Plate which was very bright and lovely – appealing to the present Mrs Davis – to more unusual brunch options like Truffle Eggs and Crêpes Suzette. A bottomless brunch option also includes the usual array of morning tipples e.g.: Bellinis, Aperol Spritz and Mimosas. >>
Fruit plate from the brunch menu, £10.95.
Traditional Kedgeree from the lunch menu, £10.95. MEET THE CHEF
LEE HARRISON, HEAD CHEF
Provenance: Lee spent a decade in London’s financial district, catering for the FT, various investment banks etc. Food Philosophy: Keep the quality high! Food Heaven: I must admit, I’ve a sweet tooth. Our cakes are really good here! Food Hell: Oysters!
