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GOOD TASTE
www.tastesoflincolnshire.com
THE MAGAZINE FROM TASTES OF LINCOLNSHIRE • SPRING/SUMMER 2009 • ISSUE 9 • FREE
Home grown POETICRAMBLINGS
Discover more about Tennyson
ANOTHER SLICEOF CAKE?
Tea with Rachel
PLUS
Beef it upTop of the milk
NEW Gardens andNurseries section
GOOD TASTETHE MAGAZINE FROM TASTES OF LINCOLNSHIRE
Contributors
Lydia Rusling joinedTastes in August2007, but previouslyworked on raisingthe profile ofLincolnshire'sproduce atLincolnshire Tourism.Lydia has a food andfarming backgroundand loves searchingfor great places toeat and buy goodfood with her family.
Chef Rachel Greenis the Tastes ofLincolnshireChampion anddemonstrates atmany of our events.A Lincolnshirefarmer’s daughter,Rachel had 20years as a chefbefore developinga TV career.
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
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.
Hugh Marrows is aretired civil servantand a keen walkerwith an extensiveknowledge ofLincolnshire. Hughwrites forLincolnshire Today,wrote the Viking Way Guide and morerecently a series ofwalks based aroundthe Grantham Canal.
Annabel Skelton is afreelance food writer,living on theNottingham/Lincolnshire border.
Dr Mike Rogersworks for theLincolnshire Archivesand is theirCollections Officer.
Eric and Beth Phippswon Country Life’sBritain’s Best Butcherand were one of RickStein’s Food Heroeswith their familybusiness FC Phipps.Eric & Beth have nowretired but they stilltake a keen interestin all things foodie inLincolnshire.
David Hopkins, the county’spotato aficionadoas each year hegrows 57 varietiesin his garden.Interested in allthings foodie he isan archaeologistand works for theHeritage Trust ofLincolnshire.
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
Regulars06 News
23 Farmers' Markets Dates
23 Events
54 Map
55 Tastes of Lincolnshire Members
76 Gardening News
80 Open Gardens Listings
Features04 Don't Trifle with Rachel Rachel Green
10 North and South Rauceby Hugh Marrows
12 Going Fishing Lydia Rusling
16 Food and Flood Mary Powell
18 Fruit Growing David Hopkins
24 COVER STORY Arise Sir Loin! Eric Phipps
26 Crunch Time Mary Powell
28 COVER STORY Tennyson in 2009 Mary Powell
32 Award Winners Lydia Rusling
36 COVER STORY Top of the Milk Mary Powell
38 Masterclass Ivano de Serio
40 Electricity and Nutrition Mike Rogers
44 Somersby and Hagworthingham Hugh Marrows
47 COVER STORY A Slice of the Past Rachel Green
53 Hospital Food from Strength to Strength Annabel Skelton
73 NEW Gardening
74 Footless Fancies Mary Powell
78 Go Wild Mary Powell
82 Recycling with Style Mary Powell
28
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
47
24
Contents
RACHEL GREEN
Don't trifle with Rachel
GOOD TASTE | 5SPRING/SUMMER 2009
• 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.
Summer Berry Trifle withSauternes
• 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
Spiced Beef with Beetroot
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.
6 | GOOD TASTE SPRING/SUMMER 2009
News
Walk theWoldsThe 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.
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
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 Co-
operative, saw the 13-year-old
and fellow contestant Joanne
Bentley (37) cook live in
front of a crowd of visitors
and judges.
GOOD TASTE | 7SPRING/SUMMER 2009
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 WideLincolnshire 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
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
Britain’s BestSteak fromGuess Where?Country Life magazinehas just published theresult of their best Britishbeef steak tasting session.We’re delighted to saythat the winning steakwas from a Longhornsupplied by MeridianMeats. Comments fromthe judges were veryflattering “This is theperfect steak” and “Softon the palate, with asweet, tender flavour” Well done Meridian Meats!
STOP PRESS!
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 award-
winning 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.
8 | GOOD TASTE SPRING/SUMMER 2009
News
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
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
Lincolnshire Produce Direct to Your Doorvegetables 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.
Award SeasonBusinesses 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 Lockyerof Chaplin House with their award
GOOD TASTE | 9SPRING/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
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
Poplar Farm has a new
extended range of products
on offer in the farm shop at
Sandilands near Sutton-on-
Sea. 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.”
Taste theCoast
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
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 close-
up 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.
For this ramble we visit the countryside between North Rauceby and South Rauceby to discover someculture in the form of unusual outdoor sculpture displays
North & South Rauceby
10 | GOOD TASTE SPRING/SUMMER 2009
HUGH MARROWS
The Sleeping Shepherd
The WalkSTARTThe Bustard Inn, South Rauceby.
MAPSOS Landranger 130 (Grantham) : Explorer 272.
DISTANCE31/4 or 41/4 miles : 5 or 7 kilometres.
TERRAINCountry lanes, farm tracks andmeadows.
REFRESHMENTSThe Bustard Inn, South Rauceby.
NOTESParking is available for walkers at theBustard Inn. Part of the route usesNorth Kesteven District Council’sStepping Out footpaths; some ofthese are not shown on OS maps. Aguide to all of NKDC’s countryside art(In View) is obtainable from NKDC orlocal Tourist Information Offices.
From the carpark exit turn left and leftagain across the front of the inn. (Fromthe front door just turn left!) Follow theroad downhill and turn left once moreinto Pinfold Lane. When this bends rightkeep ahead along the road leading toHall Farm. (Almost straightaway afootpath goes off right into the trees ofSouthgate Spinney. The first sculpture –In the Field – is 100 yards into thewoods: visit and return!)
Continue towards Hall Farm and followthe track as it bears right just before thefarmyard buildings. Stay on it as itsubsequently bends left and goesthrough woodland before bearing rightagain. At a track junction is the Boggartsculpture. Keep forward however to asecond junction (near electricity wires)and there turn left on a rising grasstrack. Continue until another widegrassy lane is met (Drove Lane) andthere turn left proceeding for about amile to the road near North Rauceby.
There is an unusual stone seat built intothe wall corner here; most welcome forthose needing a ‘breather’! Turn left and
walk the few yards down to the hallentrance to see the third sculpture theSleeping Shepherd. (The short routethen follows the road back to the inn.)
For the longer route return past the endof Drove Lane walking on to the villagecross occupying the small green atNorth Rauceby. Now turn left alongChurch Lane, passing first the churchand then the Fieldstone carving.Continue for a quarter of a mile andthen turn left into the entrance to GlebeFarm. Pass the farmhouse and gothrough a metal gate.
Now turn left along a grass track, soonto reach a second gate and a stile.Climb over and in the large meadowbeyond gradually veer right to pass alarge house. You will see a waymark bythe far corner of the garden wall. Bearright, crossing the house drive, andonce Rauceby mill comes into view bearleft down to a gate just to the left ofsome wooden huts. Join the nearbyroad and turn left back to The Bustard.
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GOOD TASTE | 11SPRING/SUMMER 2009
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12 | GOOD TASTE SPRING/SUMMER 2009
was thrilled to startinvestigating for thisarticle. I love eating alldifferent kinds of fish, andnot just the usual Salmon
and Haddock that adorns so many Britishplates, but anything from Turbot toMackerel, John Dory, Gurnard, Dover Sole,Scallops and Mussels – to name just a fewof my favourites as the list is endless. I’mbowled over by the extensive array ofdifferent types available all with theirunique taste. I’m very thankful to Mark myhusband who is passionate about cookingand has encouraged me to try many newfish dishes. We’ve even ventured toPadstow for a real treat at Rick Stein’sSeafood Restaurant.
For a county that has 50 miles ofcoastline I felt sure I’d find some interestingfishing heritage along with some greatplaces to buy and eat seafood inLincolnshire.
My obvious port of call had to beGrimsby in the north east of the county. Inthe 1950s this Lincolnshire town was theworld’s largest fishing port, being wellsituated for the rich fishing grounds in theNorth Sea.
The Fishing Heritage Centre brings to
life the history of the deep-sea fishingindustry with sights, smells and sounds ofthe times. You can learn how the fishingnets were made by hand with a spool andbraiding needle, experience life on boardby exploring the galley, radio room andbridge, or venture from the ice room downto the boiler room to experience what lifewas like for the fishermen. The Ross TigerTrawler, a former working vessel has been
carefully restored and can also be explored.Unfortunately as a result of the Cod
Wars with Iceland the fishing industry wentin to decline for some years. Many smallbusinesses died and the loss to the townwas significant. Undeterred I was pleasedto locate Tastes of Lincolnshire membersthat are still running family businesses witha long history on Grimsby’s docks.
Mark, who’s always on the look out tofind somewhere new to source good qualityfish had discovered The Fishwife. This
Lydia Rusling travels to Grimsby to cast her eye over the way in whichbusinesses are continuing to thrive within its long established maritime heritage
Going Fishingretail shop is a new feature to the long-standing Atkinson Smoked Fish business.So I met David Atkinson who relayed thestory of the family enterprise whichstarted with his grandfather smoking fishon Grimsby’s docks to today with thefamily’s fourth generation working intheir new retail outlet, The Fishwife.
David’s smoked fish goes all over thecountry to top restaurants, wholesalersand even to Delia Smith! Offering aremarkable service, “with fish you arealways in a hurry – in 36 hours the fishhas been bought, filleted, smoked andonto the plate in a restaurant,” Davidexplained. “Our major selling point is thesmoking chimneys. The process has notchanged in 100 years. We stick to awinning formula, meet customerexpectation and have been successful.”
A natural progression for the thrivingAtkinsons Smoked Fish business was theopening of The Fishwife. Jenny Walgate,the fourth generation of the familybusiness, enthused about the new venture.“We wanted to take advantage of the areabeing associated with something that isdone specifically well. Visitors should beable to take fish home with them and wefelt that Grimsby needed a place like this.
I
With fish you are always ina hurry – in 36 hours thefish has been bought,filleted, smoked and ontothe plate in a restaurant
GOOD TASTE | 13SPRING/SUMMER 2009
FURTHERTASTES OFLINCOLNSHIREMEMBERS TOLOOK OUT FORINCLUDE:
• Alfred Enderby, one of
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.
• 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.
Many appreciate the good quality we offer,but we go further offering advice on what’shealthy, what’s in season and try to educateour customers on different varieties andhow to cook them.
I would strongly recommend a visit tothe 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 beencaught with firm flesh and bright eyes. Itshould smell sweet, any strong fishy smellsmay mean it is past its best. Store in arefrigerator for only a day or two beforeeating. When starting to cook make sureyou leave it alone – let it cook for a fewminutes undisturbed and most importantlydon’t overcook!
As I surveyed the fishy feast spread outon the counter, Jenny convinced me to take away their speciality John Dory, whichin turn Mark cooked beautifully and Iheartily enjoyed. �
In our next issue we’ll be discovering Boston and takinga trip into The Wash
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.
SERVES 4
FOR THE SOUFFLÉS:
30g Unsalted butter
30g Plain white flour
290ml Milk
2 Egg yolks
85g 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 HADDOCK AND CREAM:
350g Smoked haddock
1 Bay leaf
150ml Milk
40g Butter
30g Plain flour
3-4 tbsp Double cream
1 pinch Sea salt and fresh ground
black pepper
Twice Baked Lincolnshire Poacher Cheese SoufflésBaked with Smoked Haddock
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
14 | GOOD TASTE SPRING/SUMMER 2009
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
Fish & Banana Coconut Curry
SPRING/SUMMER 2009 GOOD TASTE | 15
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from and I try to encourage others to dothe same. Farmers and growers are soimportant to our every-day lives, but wehear so little about them. I want to change that.”
At the Food & Drink Fair, Rachel talkedabout individual producers, gave snippetsabout their history and how they putpassion into producing something thatreally was worth savouring.
Rachel reminded her audience that thefenland areas of England produce a quarterof the country’s vegetables. Lincolnshire isthe largest UK producer of potatoes, wheat,cereals and poultry. It is the second largestsugar beet producer and the fifth largest pigproducer. These are impressive statistics.The Romans were the first to recognise thepotential of the fens. However, it was the17th Century Dutch Engineer, Vermuyden,
ell, that’s what happenedto Richard Wills while hewas watching one ofRachel’s cookerydemonstrations at our
Christmas Food and Drink Fair back inNovember. Richard is one of LincolnshireCounty Council’s directors. Why was he atthe Fair? He tries to tell me its nothing todo with being responsible for economicregeneration and all to do with liking goodfood. But actually he’s my boss and whenhe can is incredibly supportive at coming toour events – which we like as it’s nice toknow someone ‘up there’ cares! He and hiswife, Jane, had brought a couple of friendsfrom Derbyshire to see what was on offerand they were not disappointed.“Lincolnshire was well represented and itreminded me just how many really goodquality producers we have in the county.”
Richard’s friends had already been toRachel Green’s first demonstration of themorning and were ready for more, so theyall settled down for the second show. Theywere amazed at Rachel’s passion for foodand farming. “While she was making theaudience salivate with her recipes, she wasalso promoting virtually every Lincolnshireexhibitor in the Epic Centre that day,”Richard remarks. “I thought to myself, shehas done more in half an hour to promotefood and farming than I do in a year!”
“When I spoke to her afterwards, Isensed the commitment she had topromoting Lincolnshire and its farming.”
“My creations are only as good as theingredients that go into them,” reflectsRachel. “People need to know that the bestfood producers are passionate about theirwork. I like to know where my food comes
Food & Flood!It takes a certain amount of mental contortion to link one of Rachel Green’srecipes for potatoes and the risk of flooding. What mind could do such a thing?
W
16 | GOOD TASTE SPRING/SUMMER 2009
GOOD TASTE | 17
who made the fens into some of the richestagricultural land in the world. Most of thisland is at or below sea level and the landrequires pumping continuously, whichbrings us to that strategy stuff.
Planners in the East Midlands andLincolnshire need to consider which areasof land can be developed. Part of theprocess requires the production of aRegional Spatial Strategy and it was duringconsideration of the Plan that theEnvironment Agency raised the wholequestion of flood risk. Following the floodsof Summer 2007, people might expect thereto be much more thought about where tobuild. Rightly so; but defending thoseplaces that are already developed is alsoimportant. The Environment Agency’sconcern about where to direct its limitedresources began to sound some alarm bells.Cities like London, York and the newThames Gateway will need to be defendedin the event of rising sea levels due toclimate change. However, if money is spentdoing that, will there be sufficient to defendthe coast of Lincolnshire?
Early discussions with governmentofficials worried Director for Development,Richard Wills. “There was a lack ofrecognition of the significance of the landlying behind our sea defences. Mention ofits importance for food security was met
with quizzical looks, which appeared to meto indicate that this was not being treatedseriously. It was as though it would notmatter if great swathes of Lincolnshire weregiven back to the sea!” Richard thinks thatto some extent, successful campaigns by theNational Farmers Union and world foodshortages have begun to change theGovernment’s attitude. Lincolnshire CountyCouncil is not taking any chances, though.It has already committed money to a study
of the risk of coastal flooding and what thatmight mean for the development potentialof the coastal hinterland. This involvesother organisations that are crucial toplanning the future, such as the districtcouncils, the Environment Agency andNatural England. When the study iscompleted in about a year’s time, it willenable all these organisations to discuss thefuture with better information.
Lincolnshire has been at the forefront offood production in England since themiddle ages. The construction andmaintenance of drainage systems over thelast 400 years represents a major
investment of intellect and money. Theresult has been a tremendous success that toa great extent goes unrecognised. In myinterview with Helen Banham (page 37) Iask for her views as their farm is below sealevel and just 10 miles inland. “This is someof the best land in the country” she tellsme, “a lot of the silt land is double croppingfor vegetables and did you know that 80%of the brassicas grown in the UK comefrom between Skegness and Holbeach?Lose it and where are you going to getthose vegetables from?” She also points outthe importance of ‘the knowledge’, not onlyis this some of the best farm land, but wealso have some of the best farmers in theUK. At least there are some people andorganisations around who are willing tomake the case for food producers and theland upon which they depend.
In the end though, as Richard says“politicians listen most to folk like thereaders of Good Taste.” So, don’t be shyabout asking where people of influencestand on protecting Lincolnshire fromcoastal flooding; and telling them yourviews. You may make all the difference toLincolnshire’s future. �
Lincolnshire is the largestUK producer of potatoes,wheat, cereals and poultry
SPRING/SUMMER 2009
Top left: Jane and Richard Wills at our Christmas Food and Drink FairTop right: Coastal marshes
The rise & fall of fruit growing in Lincolnshire
a century.Then in 1533Henry VIII declaredthat fruit growing wasfashionable and importedvast numbers of French and Flemish fruit varieties, first into Kentand then the rest of the kingdom. Ninety years of progressfollowed. Lots of new ideas and new fruits came to fillLincolnshire orchards from America, Africa and the Far East.Civil war sieges destroyed many orchards and fruit gardens butrecovery was quick under Charles II, whose gardener evenmanaged to introduce the pineapple! The 18th century saw steadyprogress in breeding new varieties and fruit growers soon tookadvantage of the blockades against Napoleon. From the 1790s alack of imported fruit meant more needed to be grown in Britain.Trade tariffs continued into the 1840s which encouraged largerareas of Lincolnshire to grow fruits.
From the 1850s railway transport and cheaper sugar meant itwas economical to grow vast acreages of fruit now that it couldeasily be moved to the city markets or jam factories. TommyTickler was one example with his jam factory in Cleethorpeswhich made enormous amounts of jam and marmalade for thearmy in World War I. Henry Spring’s preserve factory in Brigg is another.
Lincolnshire fruit growing reached its zenith around 1906–1910and maintained it at almost that level until shortly after 1945.Since then higher labour costs, cheaper imports and changes indiet have led to fruit acreages falling to only a fraction of whatthey were. Traces remain in the Lincolnshire landscape. Tall rows of poplars still stand long after the orchards they protectedhave gone.
ruit has been cultivated in Lincolnshire for over5,000 years but eaten for about 500,000, give ortake the odd Ice Age. Starting from the growth ofa few gathered berry seeds around the prehistorichut, 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 bettertrade links, brought in new types of fruit such as Plums andCherries. Fruit was traded beyond local markets to new cities byriver and canal and farming techniques improved radically. Whenthey left the fragmented economy and warfare led to subsistencefarming. Fruit growing recovered very slowly under the Saxonsbut monasteries set good examples by their import of newvarieties and efficient farming. After the Normans conqueredEngland many French varieties of fruit appeared and a marketeconomy gained strength.
A ‘Thorold the fruiterer’ is mentioned as holding land nearJew’s Court in Lincoln in 1280. The earls of Lincoln importedmany new fruits, such as the Gooseberry, into their Londongardens and then to other estates in Lincolnshire. Fruit farmingreached a peak in the early 14th century.
The Black Death in 1348, Wars of the Roses and a change forthe worse in the climate ended this and the fruit gardens ofLincolnshire would have been severely diminished for nearly
F
DAVID HOPKINS
fig 1. Blackberry
18 | GOOD TASTE SPRING/SUMMER 2009
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.
Strawberries
fig 2. Wild Strawberry
GOOD TASTE | 19SPRING/SUMMER 2009
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
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.
Blackberry & Raspberry Clan
fig 3. Loganberry
20 | GOOD TASTE SPRING/SUMMER 2009
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.
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.
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
In the next issue of Good Taste we’ll turn our attention toPlums, Peaches, Cranberries, Sea Buckthorn, Hawthorn andLincolnshire Scad.
I would like to thank Norah Leggatt of Brothertoft and GeorgeDanby of Wrangle for their help in writing this article.
GooseberriesCherries
fig 4. Careless Gooseberry
SPRING/SUMMER 2009 GOOD TASTE | 21
22 | GOOD TASTE SPRING/SUMMER 2009
Mini Asian BeefBurgers with SataySauce & PickledCucumber500g 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 SAUCE1/2 Jar of crunchy peanut butter
120ml Rapeseed oil
3 tbsp 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 2–3 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.
Gooseberry & ElderflowerCheesecake
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
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.
Griddled Strawberry& Vanilla Ice Cream500g Fresh English strawberries
2 tbsp Icing sugar
1 tbsp Grand Marnier
150ml Double cream
1 tbsp Belvoir strawberry cordial
1 tsp 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 sauté 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.
RACHEL GREEN
SPRING/SUMMER 2009 GOOD TASTE | 23
APRIL 4/5BURGHLEY FINE FOOD MARKETBurghley House, StamfordFree admission.Join Tastes of Lincolnshire at acelebration of local produce in TheCourtyards of Burghley House.www.burghley.co.uk
MAY 2/3/4SPALDING FLOWER FESTIVALSpalding Town Centre and SpringfieldsAdmission charges.This year’s May Bank Holiday celebrationsinclude the traditional parade along witha new flower festival.
MAY 16WOLDS WALKING FESTIVALLAUNCHFestival Hall, Market RasenFree admission.The launch kicks off the fifth WoldsWalking Festival launch. Join Tastes ofLincolnshire at the launch along with asmall food market and activities for allthe family.www.woldswalkingfestival.co.uk
Events 2009
MAY 31NORMANBY REGIONAL FOODFESTIVALNormanby Hall, Normanby, NearScunthorpeAdmission charges.A host of producers come together tocelebrate the area’s food and drink withinthe beautiful grounds of Normanby Hall.A great day out for the whole family withcookery demonstrations and a variety ofentertainment.www.northlincs.gov.uk/normanby
JUNE 24/25LINCOLNSHIRE SHOWLincolnshire Showground, Grange-de-Lings, LincolnAdmission charges.The 125th Lincolnshire Show is the countyevent of the year and attracts around70,000 visitors over two days. The FoodCourt is one of the most popular areas ofthe Agricultural Show and for the 125thanniversary Tastes of Lincolnshire andSelect Lincolnshire will join together toexhibit in the Food Court to celebrateLincolnshire's tradition of producing greatfood and drink.www.lincolnshireshow.co.uk
JULY 24-26 THE CLA GAME FAIRBelvoir Castle, near GranthamAdmission charges.Experience the biggest country sport andcountryside show. Visit Tastes ofLincolnshire in the Britsish Food Village.www.gamefair.co.uk
AUGUST 30/31BURGHLEY FINE FOOD MARKETBurghley House, StamfordFree admission.Join Tastes of Lincolnshire at acelebration of local produce in TheCourtyards of Burghley House.www.burghley.co.uk
SEPTEMBER 26TASTES OF LINCOLNSHIREFOOD FAIRFestival Hall, Market RasenFree admission.This popular Autumn Food Fair featurescookery demonstrations from RachelGreen, along with a host of local foodproducers. www.tastesoflincolnshire.com
Boston3rd Wednesday
Brigg4th Saturday
Gainsborough2nd Saturday
Marshalls Yard
Grantham2nd Saturday
Grimsby3rd Friday
Horncastle2nd Thursday
Lincoln1st Friday City Square
2nd Wednesday High Street
4th Friday North Hykeham
3rd Saturday Castle Square
Louth4th Wednesday
2nd Friday
Sleaford1st Saturday
Spalding1st Saturday
StamfordEvery other Friday
JUNE 20/21TASTES OF LINCOLNSHIREFOOD MARKET AT THEBOSTON FLOWERFESTIVALSt 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.
Farmers’MarketDates
GOOD TASTE | 25
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. �
Aristrocratic beef? Eric Phipps tells us how
Arise Sir Loin!
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ERIC PHIPPS
So if you seek out these naturally fedanimals you will not only be treatingyourself to a superb eatingexperience, but will also be helpingpreserve our wonderful landscape
Opposite: Lincoln Red CattleBelow: Meridian Meats with a prize-winning Longhorn bull
GOOD TASTE | 27
after all a potato is 80% water. They areconstantly harried by Kirk with a sieve andat the exact right moment a little sluice gateopens and the crisps leave on yet anotherconveyor belt. They’ve travelled probablyno more than 20 feet to turn from dirtypotato to cooling crisp and we are allfascinated. They are then hand sorted forquality control with the rejects being fed topigs, waste oil being sent to make bio-dieseland the dirty water/peelings forcomposting. We are now surrounded byconveyor belts of moving crisps in alldirections as they head off on different linesfor flavours to be added. The cheese andonion go into the tumbling drum emergingan even richer golden colour, whilst thesalted ones are lightly dusted with Angleseysea salt. All head off to be weighed andbagged into their distinctive silver foilpackages.
The constant movement and ingenuity ofa production line is irresistible to watch andthis bunch of 14 year olds are impressed.Very unforthcoming to start with, they arenow full of questions, they’d “no idea howmuch work goes into a bag of crisps”. Alex,like many farmers wants people to knowwhere their food comes from and hasalready found the involvement with theschool ‘enormously rewarding’.
Last week I was in the British Library for a meeting and in this rarefiedatmosphere delighted to find Pipers Crispsin the café – bet they’re the very crisps Isaw being made and I feel quiteproprietorial towards them and fractionallyless of the country bumpkin! �
lex Albone is probably mynoisiest Tastes of Lincolnshiremember! The former wheat and
potato farmer claims to have had a lightbulb moment when he came up with theidea of Pipers Crisps – but knowing Alex, Isuspect it was more of a big bang! Butbehind the rumbustious exterior is ashrewd brain and the 18 months he thenspent working up to the idea will have beenwell spent. So when I found out that he hadentered into a partnership with HavelockAcademy, Grimsby, I knew that it wouldbe something a bit different so I couldn’tresist inviting myself along when thechildren were to visit the factory.
The programme is genuinely field toplate. A field on the edge of Grimsby,complete with web cam has been plantedwith wheat, barley, oil seed rape andpotatoes. As well as watching the progressof ‘their’ crops, they will visit a bakery andbrewery, see oil extracted and potatoesturned into crisps.
Alex started making crisps in April 2004and sold them to local brewer Tom Woodwho has four pubs and to a deli in Sleaford.Pipers Crisps now go to 1500 assortedpubs, delis, tea-rooms, and garden centres;but apart from the Lincolnshire Co-op hedoesn’t supply supermarkets. For a moreindividual product, Alex feels that it’sbetter to have a relationship – places wherethere is good service and people to explainwhat his product is all about. Gettingadvocate customers like Harvey Nicholswas terribly important at the beginning andthe bags for Eastern Airways have theirown special strapline “Made by Farmers,
Chosen by Pilots”!Hearing Alex talk, the word relationship
keeps recurring, whether it be the potatoesall grown very locally, the stories behindthe people they source their flavours fromor the places where Pipers Crisps are sold.
It’s all about provenance and he wants toencourage the visiting children to be moreaware of their locality.
We all change into our hats, coats andovershoes so that we can go into thefactory, where we are immediately assailedby warm cooking smells. Pipers fry 4
tonnes of potato, 4 days a week, with thevariety of potato used changing through theyear because they all have differentdormancy periods. The potatoes come inout of the cold store and are warmed upprior to frying, too cold and they tend toburn.
We follow the conveyor belts, startingwith a huge rumble as they pour in to bewashed, appearing surprisingly quicklyready to go. Constantly on the move, theysuddenly emerge all sliced and literally flyinto the oil for just 280 seconds. Steam iseverywhere for those first few moments,
They are then hand sortedfor quality control with the rejects being fed topigs, waste oil being sentto make bio-diesel and the dirty water/peelings for composting
A
Crunch TimeAlex Albone talks to Mary Powell about Pipers Crisps and Going Back to School
SPRING/SUMMER 2009
28 | GOOD TASTE SPRING/SUMMER 2009
ennyson was probably thefirst poet to gain bothrecognition and financialsecurity in his own lifetime.He was appointed Poet
Laureate becoming the voice of VictorianBritain and at the height of his popularity50,000 print runs of his poetry books werecommon place. He was hero worshipped tosuch a degree that he was completelyplagued by sightseers peering in throughhis windows and lurking at his gate.Comparable with a modern day pop star.
I suspect that we all know moreTennyson poetry than we think, so much ofit having become a fundamental part of theEnglish language but without the sourcealways being recognised. “Nature, red intooth and claw” for example.
However his first twenty-eight yearsspent in Lincolnshire were more difficult.Born in the Rectory at Somersby in theLincolnshire Wolds, his was an eccentricfamily life with a father whoseunpredictable behaviour was exacerbatedby drink. Alfred was one of eleven childrenand with servants and a wide variety ofpets, this made for an overcrowded home.
The children roamed far and wide dayand night, their mother encouraging themto be free spirits. Alfred began to writepoetry at an early age and was often seen
rambling local lanes mumbling to himself.He certainly composed in his head andwrote it down later. After the death of hisfather he took responsibility for his motherand younger siblings whilst still strugglingto gain recognition as a poet. It was hispoem In Memoriam, his elegy to a collegefriend who died aged 23, which secured hisreputation and led to him being offered theLaureateship in 1850.
In 1992 I was involved in a whole seriesof events that marked the centenary of his
death. I worked with Kathleen Jefferson,then and now Secretary of the TennysonSociety but then also a senior manager inour Library Service and responsible for theTennyson Research Centre within LincolnCentral Library. Kathleen has been retired10 years but I sought her out as there’s noone I respect more on the subject ofTennyson. We couldn’t resist reminiscingabout the events of ’92. I recalled beingsent to Lincoln Station to collect the artcritic of The Times who had come toreview a splendid Tennyson exhibition atthe Usher Gallery. Orange linen suitshaving failed to reach Lincoln at this time, I mistook it for an orange boiler suit andthought he was just one of the similarlyclad railway men pouring from the train. Iwas mortified and ‘Famous Art Critic’ whooriginated from Lincolnshire, probablyremembered at this point why he’d left!
Kathleen and I spent much time at theTennyson churches of Somersby and BagEnderby, on one occasion meeting aneccentric vicar who instructed me on theart of being interviewed on TV: this advicecomprised continuous movement so youcouldn’t be edited in unflattering ways. Idid wonder whether flailing arms mightmake for an equally odd appearance! Ipicked up a more useful lesson, whenKathleen and I delivering exhibition boards
“I am part of all that I have met”Alfred Lord Tennyson 1809 – 1892Discover the Lincolnshire born poet in 2009 says Mary Powell
T
There, on a slope of orchard, Francis laidA 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 yolksImbedded and injellied; last, with these,A flask of cider from his father’s vats,”From Audley Court, Tennyson
“
30 | GOOD TASTE SPRING/SUMMER 2009
to the churches got the van stuck in a field.She, older and wiser, knew that the sappushing at the back gets covered in mud,and chose the drivers seat!
Can I recommend therefore that 2009be the year you discover a bit more aboutAlfred Tennyson and his poetry? There isa very good new trail leaflet which tells hisstory and details all the places inLincolnshire to visit. Across the countywill be a packed programme of events andin particular I look forward to a newexhibition at The Collection in Lincoln (30 May – 31 Aug). A new double CDcommissioned by the Tennyson Societyincludes a variety of readings by membersof the Tennyson family, Andrew Motionand Lynne Truss, and finishes with thegreat man himself, very crackly butreading from his ‘Charge of the LightBrigade’.
My contribution has been to install aseries of artworks illustrating Tennysonlines of poetry along our new riversidepath Water Rail Way. Joan Smith from theTennyson Society kindly researched all thewatery lines in his poetry, which as a greatnature lover there are many and thesewere sent out to assorted masons,blacksmiths and wood carvers. I wasn’tsure what the reaction would be, wouldTennyson be considered ratherunfashionable? Not so, the response was
immediate. Not surprisingly, three choselines from The Brook and one the line fromthe Lady of Shalott that has great resonancein Lincolnshire; “On either side the riverlie long fields of barley and of rye thatclothe the wold and meet the sky”. Onechose “’Tis better to have loved and lostThan never to have loved at all”, notwatery but it is a favourite and Dark Leavesa rather lovely seat that interprets a girlhiding in a drift of autumn leaves andhearing the clanging of the minster clock.It’s been good to hear from path users whohave been inspired by the poetic additionto their daily commute.
Tennyson and Food? I’m afraid there areslim pickings here. When James Speddingand Tennyson met for lunch at the CockTavern in London, it is reported that theyconsumed 2 chops, 1 jar of pickles, 2cheeses, 1 pint stout, 1 pint port and 3cigars. Tennyson apparently drank a pint ofport a day for most of his life. The poemAudley Court about a picnic inspired ourphoto shoot in the orchard at Church FarmMuseum, thanks to Tryphena and Bethanyfor joining in. �
www.tennysonsociety.org.ukwww.visitlincolnshire.comA leaflet details the route and all the artworks andI’m delighted to say Water Rail Way is a finalistin the 2009 Waterway Renaissance Awards.
Clockwise from below: DarkLeaves by Mick Burns; Lady ofShalott by Anwick Forge; ThePike by Nigel Sardeson; TheBrook by Griffin Memorials;River Pillar by Nigel Sardeson
GOOD TASTE | 31SPRING/SUMMER 2009
The Young VictoriaDuring 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 Albert’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 – in cinemas from 6th MarchImages courtesy of Momentum Pictures
32 | GOOD TASTE SPRING/SUMMER 2009
hen I recently met our Tastes of Lincolnshire awardwinners I was impressed with the personal servicethat they all offered their customers and guests,
which makes them stand apart from the crowd. The award-winning Lincolnshire businesses are shining examples of going theextra mile for the customer as well as successfully sourcing andpromoting local produce.
Tastes of Lincolnshire has held these awards each January
following the results from our mystery shopper visits that takeplace over the previous year. Although it may seem like anenviable job, the team of mystery shoppers, who take a differentcategory each year, spend considerable time at each establishmentand evaluate each visit. Their report provides an ‘outsiders’ look ateach business, commending facets of the company that areperforming well and providing sound recommendations forimprovements. The mystery shopper closely scores each visit and
Simply the BestLydia Rusling investigates what it takes
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GOOD TASTE | 33SPRING/SUMMER 2009
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 andthose that have been highly commended have attained a very high standard.
Our special award, the ‘Mr George’ Award, recognises anindividual’s contribution to Tastes of Lincolnshire and theirenthusiasm for Lincolnshire and its food and drink. Named inmemory of George Bateman of Batemans Brewery, this year’saward went to Pauline and Chris Thornley of the Sandgate Hotelin Skegness.
The mystery shopper’s report was glowing and said, “You are tobe congratulated for flying the flag for Tastes of Lincolnshire inSkegness. I was pleased to hear that you encourage your guests tovisit other establishments in the town and that you promote thelocal shops where guests can buy Lincolnshire produce. You are
The WinnersPRODUCER OF THE YEAR
Winner: Martin Carnell and Laura Parrish-
Leech, 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
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 �
Clockwise top left: VillageLimits; Kings Butchers; CoteHill Cheese; Pedigree Corner;Wold View Tea Room and B&B
34 | GOOD TASTE SPRING/SUMMER 2009
both so very passionate about the quality and source of the foodyou cook and serve, no visitor could fail to be aware that themenu consists of Lincolnshire food which you so admirablypromote. I was delighted by your scheme of bribery to encourageyour younger guests to try vegetables, even if some parents haveto tackle preparing and cooking fresh items for their offspring as a result!”
“To be presented with this award is particularly special to us aswe knew George Bateman,” enthused Pauline. “We feel like he’ssaying well done! Being born and bred in Lincolnshire we havebeen brought up on fresh food – the taste is so much better andit’s better for you, so we naturally want to pass that onto ourguests. We encourage our guests to take some of Lincolnshirehome with them by offering homemade pickles, which we make
from marrows grown in our cousins local allotment. Tastes ofLincolnshire has helped us source new products for our guests,like flour from Alford’s Mill.”
Sonia and Billy Gemmell of Village Limits in Woodhall Spascooped the award for the best Tastes of Lincolnshire pub. In thecurrent economic climate with many pubs throughout the countystruggling to survive, I was impressed with the Gemmell’s successafter only 3 years at this establishment. Sonia explains, “Tastes ofLincolnshire enables us to differentiate from other businesses aswell as meet new local producers. We take the time to visit oursuppliers building a friendly relationship. We really feel that oursuppliers do a fantastic job for us.”
Sonia and Billy were delighted to get this award, “It’s a lovelyrecognition of all our hard work and effort. We really love what
GOOD TASTE | 35SPRING/SUMMER 2009
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
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
we do and feel it’s that extra care and attention to detail that givesus a loyal customer base. Making our own chips is a labour oflove, but it definitely makes the difference.” This care andattention feeds through to the whole of their business. Theirmystery shopper report said, “This pub had a lovely ambiencemaking you instantly feel welcome. The small team of staff offereda professional service with the focus on customer service, as wellas actively promoting local dishes. All the food was of a very highquality and excellently presented.”
I’ve just given a few glimpses of our award winners, can Irecommend taking a culinary tour of the county and discoveringfor yourselves their passion and commitment.
Well done to all finalists. �
Clockwise top left: Olde Barn;Enfield Farm Cottages;Sandgate Hotel; Hoe HillHouse Bed & Breakfast;Windmill Restaurant
36 | GOOD TASTE SPRING/SUMMER 2009
Helen Banham talks to Mary Powell about Nature’s fast food and keeping it local
Top of the Milk
GOOD TASTE | 37SPRING/SUMMER 2009
between Louth and Boston. Theircustomers tell them that they can taste thedifference and that their milk is neverwatery. The whole milk and skimmed arenot homogenised, so the cream naturallyrises to the top, ‘just like it should’.
Despite all her years of farmingexperience, Helen tells me that this newventure has been the steepest of learningcurves for all sorts of reasons.
She and David had worked on the samefarm in the past, but with him in dairy andher in arable they weren’t as involved asthey are now. “It’s a new interestingdynamic” she says ruefully and a threeyear old son adds to a tricky work lifebalance.
When she was supplying brassicas tosupermarkets across the UK Helen had a
huge team around her, “now I’m it andhave to be jack of all trades, 365 days a year.”
After years of dancing to the tune of verydemanding supermarket buyers, she knowsthe importance of quality control and thatyou need to get it right. However she can’tresist saying “we have some lovelycustomers now, more human, moreunderstanding”. I’m glad to say that someof these customers are Tastes ofLincolnshire members, WindmillRestaurant at Burgh, Melanie’s and Lakingsat Louth and Dennetts Ice Cream; but alsomany local shops are stockists. Helen wantsRich Pastures milk to be 100% quality,service and value 100% of the time. Andalthough they are still in their first year ofthis venture, knowing Helen it will be. �
’ve known Helen Banham for someyears but in her former incarnation asTechnical Manager at TA Smithmanaging their Brassicas. When Iheard that they’d been bought out and
that Helen had decided she needed achange and had ‘gone into milk’ I had tofind out more. The UK has been losingdairy farmers at around an alarming 1000per year, so for determined people likeHelen to be investing in it has to be good news.
Their farm is 10 miles inland fromSkegness and Helen’s husband is the thirdgeneration to farm it. David has built upthe pedigree Holsteins herd to 160 cowsand they are now selling direct, the freshestof milk, under the brand Rich Pastures. “Iwanted to take what we’d got and addvalue to it” Helen tells me, “Our milk isgrass to glass in 24–36 hours and its allfrom one herd and not mixed with I don’tknow how many other herds like much ofthe milk you buy. It’s a fresher product andit has 100% traceability.”
Helen is concerned that the cows aren’tgoing to look their best for having their
photographs taken “they’ve got their wintercoats on, so they do look a bit rough!”Each cow has a separate cubicle but is freeto wander. They are bedded on sand in thewinter and apparently it’s the bovineequivalent of lying on a bean bag, theylove it so much that the cows are veryreluctant to get up in the morning! I am notsurprised that David and Helen areaccredited by the RSPCA Freedom FoodsScheme, one of few dairies to have gonedown this route.
Helen is delivering along the coastal strip
I
They are bedded onsand in the winter andapparently it’s thebovine equivalent oflying on a bean bag,they love it so muchthat the cows are veryreluctant to get up inthe morning!
38 | GOOD TASTE SPRING/SUMMER 2009
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
• MAKES 4
• Preheat the oven to 180°C.
• 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).
• Gently fold the sugar and flour into
the eggs.
• Add the melted chocolate and the
chopped beetroot and mix well (4).
• 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.
21 3
54 6
MASTERCLASS
GOOD TASTE | 39SPRING/SUMMER 2009
Warm Belgian chocolate and Woodland Organic beetroot fondant
The Masterclass for this luscious and unusual puddingis 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.
his issue we turn our attention to the years between the twoWorld Wars. Most of the elements of the modern food worldfell 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 Depressionin 1929. Food rationing, which had been introduced to conserve supplies in1916, finally ended in 1921. However, for the unemployed there was realhardship, and between 1927 and 1936 there were a number of HungerMarches from industrial regions to draw attention to their plight.
Many of today’s famous brands were in business by this time. Walls IceCream began production in 1922, and on the international scene, Spam,which was to be so important during the Second World War, was firstmarketed in 1937. The Smiths Potato Crisps Company Ltd was formed inLondon in 1920, and became famous for the distinctive blue twist-wrap ofsalt in its bags. In 1936 the company bought the Nocton estate, whichproduced potatoes for its factory in Lincoln.
Nutrition & electricityDr Mike Rogers looks at food between the Wars
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Photograph: High Street, Lincoln
SPRING/SUMMER 2009 GOOD TASTE | 41
However, today’s multinational brandswere often still small companies in the 20sand 30s, competing with many others.Trade directories from the period list allmanner of local food producers,wholesalers and retailers, ranging fromBanana Importers to Sausage and PickleManufacturers; from Lemon CurdManufacturers to Pork Pie Makers.Bankruptcies, retirements and mergershave considerably reduced the competitionover the years, and few people will nowhave heard of the Jay Sauce, Pickle &Vinegar Co Ltd of Caistor, or the British &Argentine Meat Co Ltd at Gainsborough. Atypical case is the brewing industry wheremany local breweries such as James Fox &Sons Ltd of Crowle, and Mowbray & CoLtd of Grantham, are no more, thoughGeorge Bateman & Son Ltd at Wainfleethas survived. The fishing industrydominated Grimsby, with scores of separatefish merchants and fish curers in business.Local sugar beet growers were served bythe British Sugar Corporation Ltd factoriesat Bardney, Brigg and Spalding.
Food shops were still mostly singleoutlets. Some local grocery chains had beenestablished, such as Melias Ltd and theInternational Tea Co’s Stores Ltd, whichhad a presence in many of the county’stowns, as did the Lincolnshire Co-operative. Nationally, Jack Cohen, thefounder of Tesco, entered business as astallholder in 1919, before opening his firststore in 1926, though the self-servicesupermarket was still decades away. Marksand Spencer first sold food products in1931.
In the 1920s and 1930s many homeswere wired for electricity for the first time,and the electric cooker (patented in the
1890s) began to gain popularity in domestickitchens. By 1939 there were estimated tobe 11/2 million electric ovens in Britain,compared with some 9 million gas ovens.The Electrical Association for Women wasfounded in 1924 to increase women’sinterest in the domestic use of electricity,and produced a range of pamphlets andeven plays to promote labour-savingkitchen appliances. Though resembling theolder technology of the coal or gas range,the first Aga was not produced until 1923.
A new form of food preservation – fastfreezing – was developed by ClarenceBirdseye in America in the 1920s. He soldhis patent in 1929 to what became theBirds Eye company. The process wasinitially applied to fish, but the companylater diversified into vegetables and otherproducts. However, few homes had fridges,let alone freezers, before the war so thefrozen food industry remained in itsinfancy.
The importance of good nutrition wasofficially recognised during this period, andin Lincoln there were schemes for theprovision of free milk and meals for thepoorer schoolchildren, and the same on apaid basis for other children. In January1938, 9.8% of the school children in thecity were receiving free milk, and a further49.8% were buying it.
For those able to eat out there were awide range of outlets, from teashops andcafes, to hotels and restaurants, such asMusson & Co’s Oyster Rooms atCleethorpes and the Café Royal inHolbeach. Fish and chips was a popularmeal among the working classes: Kelly’sDirectory for 1937 lists over 450 fried fishretailers 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
‘Trade directories from the period list all manner of local food producers, wholesalersand retailers, ranging from Banana Importers to Sausage and Pickle Manufacturers;from Lemon Curd Manufacturers to Pork Pie Makers’
42 | GOOD TASTE42 | GOOD TASTE
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 FluffBeat 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 GinPick 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.
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 Omelette3 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
sugar together, put the butter in the
pan to melt. Whisk the whites of eggs
stiffly, add the yolk, etc., to this, and
gently mix. When the butter is hot, but
not brown, put in the mixture, and just
allow to set. Brown the top of the
omellete under the red hot grilling
burner (if an electric or gas oven is
used), turn on to a paper dredged with
sugar, spread with warm jam, fold over
and serve at once. Great care should
be taken that the butter and eggs are
perfectly fresh.
Education in cookery and home economicswas becoming more important, both atschool and for adults. Gainsborough hadhad a Cookery and Manual InstructionCentre since 1903, which was moved to theTrent works in about 1931. The Board ofEducation in London produced syllabusesof lessons, such as The Hygiene of Foodand Drink, first published in 1922. Amixture of nutritional theory and moralguidance, this included headings such as“What things do we eat?”, “The differentkinds of food”, “Why people eat variouskinds of food and why they are wise to doso”, and “Prevention of the evils arisingfrom alcoholic excess”.
Popular magazines published recipes andhousehold tips. There was also a popularnew entertainment and educationalmedium, the radio, which rapidly grew inpopularity in the 1920s (the BBC wasestablished in 1922). For blatantlycommercial reasons, the Be-Ro flourcompany organised cookerydemonstrations, which in turn led to theproduction of the first Be-Ro cookbook in1923. This contained tips for feedingfamilies on a low budget but also promoted the brand. Successive editionsare to be found on many kitchen shelves tothis day. �
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:
Saturday, 21 January Breakfast Bread Margarine & Cocoa
Dinner Cold Meat, potatoes, vegetables, Rice Pudding
Tea Bread, Margarine, cakes & cocoa
Sunday, 22 January Breakfast Bread Margarine & Cocoa
Dinner Mutton potatoes cabbage & Milk Pudding
Tea Bread, Margarine, tea and cakes
Monday, 23 January Breakfast Bread Margarine & Cocoa & Milk
Dinner Roast Beef, Cabbage & potatoes
Tea Bread, Margarine & Cocoa Cake
SPRING/SUMMER 2009
SPRING/SUMMER 2009 GOOD TASTE | 43
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
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.
In this edition of Good Taste we celebrate the bi-centenary ofthe birth of Alfred Lord Tennyson, an occasion that promptsus to explore the countryside around the poet’s birthplace.
Somersby &Hagworthingham
HUGH MARROWS
St Margaret’s at Somersby
44 | GOOD TASTE SPRING/SUMMER 2009
Theriver-sidepathWaterRail Way
The WalkSTARTMain Road, Hagworthingham. (At the lay-by opposite the café.)
MAPSOS Landranger 122 (Skegness) : Explorer 273.
DISTANCE6 miles : 9.5 kilometres.
TERRAINGreen lanes, field paths, meadows,country roads and farm tracks.
REFRESHMENTSThe George and Dragon inn and JJ’s Café in Hagworthingham.
NOTESA grand picnic spot is the shelteredSomersby quarry (GR336729), whichlies just off route about halfway roundthe walk.
Face the café and turn right. Onreaching the inn walk through itscarpark onto a footpath by a house andkeeping forward cross two fields tomeet a lane at a stile. Turn left. Beyonda farm the lane dwindles to a track andwithin another mile crosses two fords,both with footbridges, (the secondbeing Tennyson’s Brook) to reach BagEnderby at the church. Walk throughthe churchyard.
Enter the lane opposite the far side andat the end pass to the right of acottage and join a field edge footpaththat gradually curves away to the right.On reaching the field corner you willsee a stile to your left. From here aimtowards a white farmhouse seen just tothe right of the distant Somersbyvillage; cross two more stiles on theway. A final stile is situated to the left ofthe house garden hedge. Turn rightthrough the farmyard and left along thelane to Somersby church.
Keep ahead on the road out of thevillage into a valley where a bridgecrosses the Brook and you will thencome to a T junction where you should
turn left. (For picnics though, and this isrecommended, the old quarry, whichcontains some interesting carvings inthe rocky outcrops, is only 250 yardsahead.) Follow this lane for a little overhalf a mile until another, a No ThroughRoad, departs to the left for StainsbyHouse farm. Walk past the house onto atrack heading downhill to a reservoir.From the embankment there is a lovelyview to Ashby Puerorum’s remote littlechurch.
Opposite the reservoir a footpath goesoff to the left. After crossing a streambear right along the far bank beforegoing left to zigzag uphill (look back formore views) eventually joining a lane.Continue ahead, now downhill, and atthe bottom use a short stretch of theold A158 road on the left to join themodern road and walk back intoHagworthingham village.
There will be another Tennyson walk inour Autumn edition; both walks will linkto combine into a full days ramble.
1
2
3
4
SPRING/SUMMER 2009 GOOD TASTE | 45
SPRING/SUMMER 200946 | GOOD TASTE
Mary Powell takes tea with Victoria, Rachel… and Henry too
A slice of the past
GOOD TASTE | 49SPRING/SUMMER 2009
his year is the 500th anniversary of the accessionof Henry VIII to the throne. As he was clearly agreat trencherman, Good Taste’s interest wasaroused; that he visited in 1541 the medievalmanor 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 arecommended visit whether you be a regal with a seriousmarriage habit or Rachel and me on a foodie mission. For thosein the know, the Old Hall Tea Room is a must and their homemade cakes deservedly renowned.
Afternoon tea may not be very ‘Henry VIII’ but looking backsuits our mood and Rachel, inspired by an old handwritten recipebook sent to her by an elderly lady is exploring those hand-me-down recipes for timeless tea time treats.
Victoria Mason, Site Coordinator at Gainsborough Old Hall isour guide or thought she was, until Rachel sets her to grindingspices for a traditional Pound Cake. Victoria is almost aspassionate about local produce as she is about Gainsborough OldHall, but then in the nearly 20 years that I’ve known this buildingeveryone associated with it has felt just the same. We have turnedour noses up at all the mod cons of the tea room kitchens anddecided to be more adventurous in the magnificent medievalones. These are truly atmospheric and deeply cold on a frostyJanuary day. Rachel and Victoria who is expecting her first childin April are hard at work whilst I sit on a three legged stool inthe huge fireplace about as close to the fire as I can get. I look upand can see the sky far above, definitely an open fire. Variousvisitors to the Old Hall wander in clutching their audio guides,they look slightly startled by our antics but we soon gather anenthusiastic audience.
I read the old recipe book which is a joy with its Bath buns,rock cakes, gingerbread, seed cakes, plum loaf and Shrewsburybiscuits all in immaculate copper plate hand writing. There is theodd recipe for liver medicine thrown in and an Exhibition Cakemade with what seem alarmingly large quantities of ingredients.Aunt Jane’s Pound Cake and Mrs Ward’s Raspberry Buns; cooksthat 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 hugelypopular. Always in a different time period with food to matchand naturally 2009’s crime will be Tudor.
Rachel has raided the old cookery book as well as making adaring heist of her own family recipe bank. The scone recipemay be original but Rachel Green has melted it down, reformedit and it’s so good no one will ever know!�
T
‘I read the old recipe book which is a joy with its Bath buns, rock cakes, gingerbread, seedcakes, plum loaf and Shrewsbury biscuits all in immaculate copper plate hand writing’
Opposite page, clockwise from left: Chocolate Cake;Coffee Cake; Cherry and Almond CakeAbove: Victoria and Rachel and the Lemon Drizzle Cake;Rachel and Victoria grinding spices for the Pound Cake
• MAKES 8
360g Self raising flour1/2 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.
Cote Hill Blue Cheese & Spring Onion Scones
RACHEL GREEN
GOOD TASTE | 51SPRING/SUMMER 2009
Coffee Cake180g Soft butter
180g Muscovado sugar
180g Self raising flour
3 Eggs
2 tbsp Camp coffee essence
1 tsp 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 Cake110g Self raising flour
110g Soft butter
110g Caster sugar
2 Eggs
1 tbsp Lemon curd
30g Ground almonds
1 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.
150g Self raising flour
180g Soft margarine
3 Large eggs
3 tbsp Boiling water
180g Sugar
85g 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.
Gran Green’s Chocolate Cake
52 | GOOD TASTE
Cherry & AlmondCake225g Butter, softened
225g Caster sugar
225g Self raising flour
4 Eggs, lightly beaten
110g Ground almonds
180g Glace cherries, quartered
2 tsp Almond extract
55g 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.
Spiced Pound Cake450g (1lb) Butter, softened
500g (1lb 2oz) Plain Flour
1 tsp Baking powder
Pinch Ground Mace 1/2 tsp Ground cloves1/2 tsp Nutmeg
1 tsp Ground cinnamon
450g (1lb) Caster Sugar
450g (1lb) Currants
50g (2oz) Candied Peel, chopped1/2 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.
Raspberry Buns• MAKES 12
225g Self raising flour
1 tsp Baking powder
75g Butter
75g Caster sugar
1 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.
RACHEL GREEN
SPRING/SUMMER 2009
GOOD TASTE | 53SPRING/SUMMER 2009
n our last issue Mary visited Kirsty
Edmondson-Jones, director of hotel
services for the Northern Lincolnshire
and Goole NHS Trust. 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.
I caught up with Kirsty for a quick
update; recent work has involved moving
away from meals plated in a main
kitchen, to a fresh, carvery style service,
served directly to patients at ward level.
Newly created posts of ward caterers
have been appointed. It is anticipated
that the Scunthorpe General Hospital
and Goole Hospital sites will go live with
this new style of meals service by the
end of March, closely followed by
Grimsby Hospital.
Four of Kirsty’s team of 150 chefs
grabbed the opportunity to cook with
Rachel Green at the Sausage and Potato
Festival in October of last year and the
Christmas Food and Drink Fair. Kirsty
told me, “They were very encouraged by
the warm reception they received from
the public when Rachel introduced them
and described their roles within the
hospital. This was a unique opportunity
for our chefs to promote the work we
are doing and to receive recognition for
their hard work and dedication and for
the public to learn of the aspirations we
have for our hospital catering service.” �
Annabel Skelton is brought up to speed on thelatest gastronomic developments at the NorthernLincolnshire and Goole NHS Foundation Trust
Hospital food goes fromstrength to strength
Kirsty and her team havebeen working incrediblyhard to transform thehospital food; using locallysourced, seasonalLincolnshire produce on themenu wherever possible
I
GOOD TASTE | 55SPRING/SUMMER 2009
CITY OF LINCOLN
WHERE TO STAY
Eagles Guest House552A Newark Road, North Hykeham,Lincoln LN6 9NGTel: 01522 686346 www.eaglesguesthouse.co.ukFriendly AA Four Stars Guest House.All rooms en-suite, ample privateparking. French and Italian spoken.Easy access from A1/Newark.
WHERE TO EAT
The Castle HotelWestgate, Lincoln LN1 3ASTel: 01522 538801www.castlehotel.netAward winning restaurant in Grade IIlisted hotel with views over theCastle and Cathedral. Intimate diningto weddings up to 60.
The Cheese Society �1 St Martin’s Lane, Lincoln LN2 1HYTel: 01522 511003www.thecheesesociety.co.ukVisit our shop or order on-line or justcome for a cheesy delight in ourcafé. Open Monday – Saturday 10am– 4.30pm.
Cloister Refectory – LincolnCathedralLincoln Cathedral, Lincoln LN2 1PXTel: 01522 576464Email: refectory@lincolncathedral.comRelax and enjoy a selection of freshlyprepared snacks and light meals. Weare open all year and offer a warmwelcome.
Curtis of Lincoln �164 High Street, Lincoln LN5 7AFTel: 01522 538040www.curtisoflincoln.comQuality butchers and bakers. Familybusiness founded in 1828, producinga range of award winningLincolnshire specialities using manylocally sourced ingredients.
Elite Meats �89 Bailgate, Lincoln LN1 3ARTel: 01522 523500www.elitemeats.co.ukElite Meats is a quality butcher andgame dealers. We source localproduce and serve with ourexpertise and butchery skills.
R Foster & Son 111 Monks Road, Lincoln LN2 5HTTel: 01522 523369Home-made pies and other savourypastries, fresh baked bread andconfectionary. Locally sourced andmatured quality beef, lamb and pork
Henrietta’s Garden40 De Wint Avenue, Lincoln LN6 7JATel: 01522 690982 / 689652Email: davehigginbottom@hpt.nhs.ukA community project, providing daytime activities, producing vegetablesand other seasonal produce plus freerange eggs and fresh cooked meals.
Lombard Wines �Millstone Winery, Behind 112-113 HighStreet, Lincoln LN5 7PYTel: 01522 534434 / 07748 562858www.lombardwines.co.ukFruit and country wines made fromlocal produce. Personal wine making
Ice Cream Parlour3 Bailgate, Lincoln LN1 3AETel: 01522 511447www.dennetts.co.ukHave a cone or try an ice creamsundae in our 14th century cellartearoom in the historical area ofLincoln.
MaCh Indian RestaurantWragby Road East, North Greetwell,Lincoln LN2 4RATel: 01522 754488www.machrestaurant.co.ukModern, contemporary IndianRestaurant offering high qualityauthentic Indian food in a relaxedenvironment, with separate cocktailbar facilities.
The Old Bakery Restaurant withRooms26/28 Burton Road, Lincoln LN1 3LBTel: 01522 576057www.theold-bakery.co.ukThe award winning 4 star, 2AARosette Restaurant, Tastes ofLincolnshire Award 2008 andLincolnshire Life Restaurant of theyear in 2006.
Stokes High Bridge Café (since 1902)207 High Street, Lincoln LN5 7AUwww.stokes-coffee.co.ukMorning coffee, breakfast, luncheonand afternoon teas. Popular café inbeautiful 16th Century building over-looking the River Witham. Openeveryday.
WHERE TO BUY
service – you provide the fruit, wemake your wine.
Old Elephant Fudge �Tel: 01673 885562www.oldelephant.co.ukHome made fudge using top qualityingredients – many different flavours,Scottish tablet and organic available.Gift packs and wholesale possible.See me at Lincoln farmers market.
Poachers Brewery439 Newark Road, North Hykeham,Lincoln LN6 9SPTel: 01522 807404www.poachersbrewery.co.ukA Micro-Brewery that produces handcrafted ales using the finest andpurest ingredients. Suppliers to theon/off trade and home usersthroughout Lincolnshire.
COUNTRYSIDE NORTH
WHERE TO STAY
Black Swan Guest House21 High Street, Marton, GainsboroughDN21 5AHTel: 01427 718878www.blackswanguesthouse.co.ukRural located B&B offering en-suiterooms, internet access, private carpark, licensed, easy access to Lincolnand Gainsborough.
Canal View Bed and Breakfast6A Lincoln Road, Saxilby, Lincoln LN1 2NFTel: 01522 704475www.canal-view.co.ukLuxury en-suite accommodation,contemporarily furnished, with
Dinner B&B
B&B £30/£170
5 Family Room
POA
2 Double Rooms
From £24
2 Twin Rooms
From £24
Units: 2 Single Rooms
From £24£pppn/pppw:
Winner of Mr George award for outstanding contribution to Taste of Lincolnshire
Egyptian cotton bed linen and softfluffy towels. Close to Lincoln. Wi-fiinternet access.
The GrangeKexby, Gainsborough DN21 5PJTel: 01427 788265A welcoming Victorian farmhouse ona working farm. Homecooked foodand produce. Convenient for Lincoln,Hemswell Antiques and the Wolds.
Hickman Hill HotelCox’s Hill, Gainsborough DN21 1HHTel: 01427 613639www.hickmanhill.co.ukAA 2* hotel and restaurant set in twoacres of glorious gardens. Produce islocally sourced and freshly prepared.
Thornton Hunt InnThornton Curtis, Near Ulceby, NorthLincolnshire DN39 6XWTel: 01469 531252www.thornton-inn.co.ukFamily run Grade II listed buildingextended to include six en-suitebedrooms. Rural village setting withhomemade dishes on menu.
WHERE TO EAT
Blyton Dairy Ice CreamOld Hall Farm, Blyton, GainsboroughDN21 3LATel: 01427 628355Email: blyton.ice.cream@ic24.netNational award winning icecream andsorbet with over 50 flavours. Newextension of Icecream Parlour andCafé, open seven days.
Doddington Farm Shop and CaféDoddington Hall, Lincoln LN6 4RU
Tel: 01522 688581www.doddingtonhall.comUK’s Best New Farm Shop 2008/9showcasing homegrown producefrom walled Kitchen Garden.Popular café, freshly cookedseasonal menu. Reservationsrecommended.
Ealand Gate RestaurantOutgate, Ealand, Scunthorpe DN17 4JETel: 01724 711322Email: restaurant@ealandgate.co.ukwww.ealandgate.co.ukHigh quality restaurant, serving thebest of locally sourced food inrelaxed, comfort and style.
Gainsborough Old Hall TeaRoomsParnell Street, Gainsborough DN21 2NBTel: 01427 612669www.lincolnshire.gov.uk/gainsborougholdhallEmail:gainsborougholdhall@lincolnshiregov.ukMedieval manor house open to thepublic. Light refreshments, locallysourced and freshly made on thepremises.
Hall Farm ParkCaistor Road, South Kelsey LN7 6PRTel: 01652 678822www.hallfarmpark.co.ukRelax and enjoy a light lunch orsnack in our tearoom or on the patiooverlooking beautiful opencountryside.
Hemswell Antiques Coffee ShopHemswell Antiques Centre, Caenby
Corner Estate, Hemswell Cliff,Gainsborough DN21 5TJTel: 01427 668389Email: enquiries@hemswell-antiques.comOpen everyday 10am – 5pm.Choose from a selection ofhomemade cakes and coffees or afreshly prepared lunch or light snack.
Hickman Hill HotelCox’s Hill, Gainsborough DN21 1HHTel: 01427 613639www.hickmanhill.co.ukAA 2* hotel and restaurant set intwo acres of glorious gardens.Produce is locally sourced andfreshly prepared.
The Loft Restaurant BriggAbove Grandads Shed, 10 WrawbyStreet, Brigg DN20 8JHTel: 01652 650416www.theloftbrigg.co.ukBrigg’s premier restaurant, open 9 – 5pm Mon-Sat. Serving Englishcuisine all freshly prepared, usinglocal Lincolnshire produce.
Normanby Hall Country ParkNormanby, Scunthorpe DN15 9HUTel: 01724 720588Email:normanby.hall@northlincs.gov.ukwww.northlincs.gov.uk/normanbyRegency Hall set in beautifulparkland and award-winninggardens. Café and shop withorganically grown heritage fruit andvegetables, wedding venue.
The Pink Pig Farmshop andRestaurantHome Hall, Holme, Scunthorpe
DN16 3RETel: 01724 844466www.pinkpigorganics.co.ukFully licensed restaurant servinghomemade breakfasts, lunches andteas. Made from fresh Lincolnshireproduce. Delicious gooey cakes andfresh scones.
Pooley’s Tearoom46 High Street. Messingham,Scunthorpe DN17 3NTTel: 01724 762220A warm welcome and log burningstoves await you at Pooley’s Tearoom,well known for their homemadesoups, quiches and cakes. Tastes ofExcellence Award 2008.
Thornton Hunt InnThornton Curtis, Near Ulceby, NorthLincolnshire DN39 6XWTel: 01469 531252Email: peter@thornton-inn.co.ukFamily run Grade II listed buildingserving traditional homemade barfood. A previous winner of‘Lincolnshire Taste of ExcellenceAwards’. Food served daily 12 – 2pmand 6.30 – 9pm.
Tullivers Teas & Treats26 Caskgate Street, GainsboroughDN21 2DLTel: 01427 610153Treat yourself at our traditionaltearoom with a contemporaryflavour! A warm welcome. Tuesday – Saturday. Taste ofExcellence winner 2008.
Uncle Henry’s Farmshop & Coffee StopGrayingham Grange Farm,
56 | GOOD TASTE SPRING/SUMMER 2009
GOOD TASTE | 57SPRING/SUMMER 2009
Grayingham, Gainsborough DN21 4JDTel: 01652 640316 www.unclehenrys.co.ukTastes of Lincolnshire Award for café2008. Delicious home-cooked foodin a stunning setting with friendlyservice. Licensed premises.
Whisby Natural World CentreMoor Lane, Thorpe on the Hill,Lincoln LN6 9BWTel: 01522 688868www.naturalworldcentre.comTastes of Lincolnshire, beautifulviews, drinks, snacks and lunches,Sunday roasts, celebrations,weddings and business lunches.Open daily 10am – 4.30pm.
Winteringham Fields1 Silver Street, Winteringham NorthLincolnshire DN15 9NDTel: 01724 733096www.winteringhamfields.comWinteringham Fields is one of themost individual and secret placesyou could wish to stumble across,with an ambience and cuisine to rivalEurope’s finest.
WHERE TO BUY
Chapmans Finest Fishcakesc/o Riverside Food Services Ltd,North Quay, Fish Docks, GrimsbyDN31 3SYTel: 01472 269871www.chapmansfishcakes.co.ukHandmade gourmet fishcakes andother luxury fish dishes. Grimsby fishand Lincolnshire potatoes, made foreach other!
DN31 3LBTel: 01472 352335Email: info@thefishwife.co.ukGrimsby’s oldest family smokehouseembracing traditional curing andsupply of freshest top quality fishand seafood available in our shop.
Gringley Gringo �Main Street (next to Fox Inn), KirtonNG22 9LPTel: 01909 500953www.gringleygringo.comHome-made chilli products to suitevery palate. Our stylish rangeincludes chilli sauces, jellies,chutneys, pickles and much more.Wholesale orders welcome.
The Pink Pig Farmshop andRestaurant �Home Hall, Holme, Scunthorpe DN16 3RETel: 01724 844466www.pinkpigorganics.co.ukFarm shop of the year 2005/06,selling home-grown organic meatand vegetables. Prize-winningrestaurant serving homemadebreakfasts, lunches and teas.
Redhill Farm Free Range Pork �Blyton Carr, Gainsborough DN21 3DTTel: 01427 628270www.redhillfarm.comFarmers and producers of NationalAward Winning free range pork, drycured hams and bacon, handmadesausages and pork pies.
Uncle Henry’s Farmshop & Coffee StopGrayingham Grange Farm,Grayingham, Gainsborough
DN21 4JDTel: 01652 640316 www.unclehenrys.co.ukFamily farmshop showcasing homeproduced pork products and anextensive range of Lincolnshireproduce. Radio 4 IndependentRetailer 2007 finalist.
COUNTRYSIDE SOUTH
WHERE TO STAY
Branston Hall HotelLincoln Road, Branston, Lincoln LN4 1PDTel: 01522 793305Email: info@branstonhall.com www.branstonhall.comSet in 88 acres of parkland andlakes, our award winning two AARosettes Lakeside Restaurant isrenowned for its culinary excellence.
Byards Leap Cottage Bed andBreakfastCranwell, Sleaford NG34 8EYTel: 01400 261537www.byardsleapcottage.co.ukAttractive country cottage, inbeautiful garden, offering goodhome cooking using local suppliersand our own fruit, vegetables andpreserves.
Chaplin House B&B92 High Street, Martin LN4 3QTTel: 01526 378795www.chaplin-house.co.ukQuiet, relaxing atmosphere in awardwinning, stylish accommodation.Delicious breakfasts using local,mainly organic produce. Tastes ofLincolnshire Award Winner 2008.
Church Farm ShopMain Street, South Scarle, Newark onTrent NG23 7JHTel: 01636 892003www.churchfarmshop.co.ukAward winning shop on a workingfarm, home-grown vegetables,home-made cakes, lots of localproduce. Open Tuesday – Saturday9am – 5pm
Croft ApiariesCorner Croft, Main Street, BishopNorton, Market Rasen LN8 2BETel: 01673 818711Honey direct from the producer,Lincolnshire honey the very best foryou. Trade enquiries welcome,farmshops, catering, health shops etc.
Doddington Farm Shop and CaféDoddington Hall, Lincoln LN6 4RUTel: 01522 688581www.doddingtonhall.comUK’s Best New Farm Shop 2008/9showcasing homegrown producefrom walled Kitchen Garden.Popular café, freshly cookedseasonal menu. Reservationsrecommended.
Fenella’s Garden �Tel: 01522 681580Mob: 07971 705234www.fenellasgarden.co.ukOnline shop supplying a range oflocal, ethical and organic produce,delivered in the area for free(minimum order of £10)
The Fishwife TraditionalFishmongers @ AtkinsonsSmoked Fish Ltd44a Cleethorpe Road, Grimsby
58 | GOOD TASTE SPRING/SUMMER 2009
River Farm House B&BClay Lane, Norton Disney, LincolnLN6 9JSTel: 01522 788600Email: amandajane500@aol.comRelax and enjoy 4 star farmhouseaccommodation. Convenient accessto the historic city of Lincoln andmarket town of Newark.
The Stables Studio94 High Street, Martin, Lincoln LN4 3QTTel: 01526 378528www.stablesstudio.co.ukCosy, stylish 4* ensuite in convertedstable block. Rural village setting,local produce for breakfast. Alsoself-catering cottage sleeping 4.
Village Limits Country PubRestaurant and MotelStixwould Road, Woodhall Spa LN10 6UJTel: 01526 353312www.villagelimits.co.ukFriendly and relaxing, homemademeals Tues – Sat lunch and dinner,Sunday lunch only. 4 *accommodation. Awards for Puband Accommodation 2008.
WHERE TO EAT
Branston Hall HotelLincoln Road, Branston, Lincoln LN4 1PDTel: 01522 793305Email: info@branstonhall.comwww.branstonhall.comOur lakeside restaurant has recentlybeen awarded two AA Rosettes andis renowned for it’s culinaryexcellence.
The Bustard Inn & Restaurant44 Main Street, South Rauceby,Sleaford NG34 8QGTel: 01529 488250www.thebustardinn.co.ukBeautiful listed stone inn, excellentreal ales and wines, delicious barfood and exquisite à la carte mealsby award winning chef. Tastes ofExcellence Award 2008.
Devon Dumpling TearoomBranston Moor Nursery, Moor Lane,Branston LN4 1HZTel: 01522 790022www.growinggifts.co.ukHomemade cakes and scones, lightlunches. Open 10.30am – 4.30pm,closed Mondays except BankHolidays. Taste Of Excellence GoldAward Winner 2008.
Ebrington ArmsMain Street, Kirkby on Bain,Woodhall Spa LN10 6YTTel: 01526 354560Traditional cosy village pub servingexcellent home cooked meals with alarge selection of wine and local ales.
Food for Thought Shop and CafeRectory Lane, Branston, Lincoln LN4 1NATel: 01522 797970Relaxed, friendly atmosphere, cakes,light lunches, all day breakfast andgifts. Open Monday - Friday 9am –3.00pm (closed Tuesday), Saturday9am – 2.30pm.
Four Seasons Garden CentreLondon Road, Silk Willoughby,Sleaford NG34 8NYTel: 01529 304966
Email:info@fourseasonsgardencentre.co.ukwww.fourseasonsgardencentre.co.ukA family run garden centre andrestaurant, serving homemade mealsand snacks throughout the day, 7days a week.
The George HotelHigh Street, Leadenham LN5 0PNTel: 01400 272251www.thegeorge-hotel.comAn Old English Coaching Innspecialising in local produceespecially Lincoln Red Beef, also astock of over 600 whiskeys.
The Hub SleafordNavigation Wharf, Carre Street,Sleaford NG34 7TWTel: 01529 308710www.thehubcentre.orgThe Riverside Café offers the chanceto relax with light meals andexcellent coffee in stylishsurroundings. Open Tues – Sat 10am – 4.30pm, Sun – Mon 11am – 4.30pm.
Three Kings InnSaltersway, Threekingham, SleafordNG34 0AUTel: 01529 240249www.threekingsinn.co.ukQuintessentially old English coachinginn steeped in history providing finedining, real ales, continental lagersand wide selection of wines.
Village LimitsStixwould Road, Woodhall Spa LN10 6UJTel: 01526 353312www.villagelimits.co.uk
Kirkstead Old Mill Cottage B&BTattershall Road, Woodhall Spa LN10 6UQTel: 01526 353637www.woodhallspa.comThis 4*, Silver Award, country homeoffers free quality twin/doublebedrooms, including fully accessiblesuite with wetroom. Full English andGold Award healthy breakfasts.
The Manor House StablesThe Manor House, Timberland Road,Martin LN4 3QSTel: 01526 378717www.manorhousestables.co.ukWarm relaxing self-cateringaccommodation in historic stables,restored using natural eco-friendlymaterials. Located at edge of ruralvillage.
Petwood HotelStixwould Road, Woodhall Spa LN10 6QFTel: 01526 352411www.petwood.co.ukEdwardian Country House Hotel in
30 acres of secluded gardens andwoodland. The restaurant promoteslocal produce. Tastes of LincolnshireAward Winner 2008.
Rose Cottage B&B Wharf Lane, Kirkby on Bain,Woodhall Spa LN10 6YWTel: 01526 354932www.rosecottagebandb.netStay in a mud and stud, thatchcottage dated 1604 with privatefacilities. Ideally situated in thecentre of Lincolnshire.
GOOD TASTE | 59SPRING/SUMMER 2009
Friendly and relaxing, homemademeals Tues – Sat lunch and dinner,Sunday lunch only. 4 *accommodation. Awards for Pub andAccommodation 2008.
WHERE TO BUY
Abbey Parks Farm Shop �Parks Farm, East Heckington, Boston,Lincs PE20 3QGTel: 01205 821610www.abbeyparks.asparagus.co.ukOpen 9 – 5 Monday to Saturday, 9.30– 5 Sunday. Vast selection ofhomegrown and local vegetables,cheese and meats. Coffee shopserving homecooked food andSunday lunch.
The Bakery & Delicatessen14 The Broadway, Woodhall SpaLN10 5STTel: 01526 352183www.woodhallbakery.co.ukBeautiful bakery, fantasticdelicatessen, this bakery anddelicatessen offers a feast ofthousands of foods local andworldwide, simply magnificent.
James & Lucy Barclay �Abbey Farm, Stixwould, WoodhallSpa LN10 5HRTel: 01526 351739www.abbey-farm.co.ukTraditional home reared Lincoln RedBeef, Gloucester Old Spot Pork,Jacob and Lincoln Longwool Lamb.Visitors welcome, please phone first.Mail order.
Cogglesford MillEast Road, Sleaford NG34 7EQ
Tastes of Lincolnshire award winningbutcher, best shop/producer 2007.Best quality local produce with fulltraceability. Handmade Lincolnshiresausages.
Manor Farm Shops LtdManor Farm, 2 Moor Lane,Leasingham, Sleaford NG34 8JNTel: 01529 302671Family owned farm shop withoutlets at Leasingham, Ruskingtonand Heckington, supporting localgrowers and producers.
Millstream ButchersUnit 1 Millstream Square, SleafordNG34 7ZRTel: 01529 414638www.millstreambutchers.co.ukHomemade pies and sausages aspeciality. Top quality Lincoln redbeef, local pork and lamb.
Odling Brothers Ltd54 High Street, Navenby, Lincoln LN5 0ETTel: 01522 810228Award winning Pork and Meat Pies,Lincolnshire Sausages and Haslet.Traditional family butchers andgrocers providing high qualitypersonal service.
R H Papworth (Butchers)Broadway, Woodhall Spa also atSilver Street, Coningsby Tel: 01526 352196 or 343854Email:papworth_butchers@yahoo.co.ukLocal meat, from local suppliers, forlocal people, served by localassistants, Lincolnshire born andbred, proud to be yellow bellies.
Tel: 07966 400634 venueTel: 01529 414294 contactwww.heartoflincs.comWorking watermill in picturesquesetting. Organic wholemeal flour stillproduced on site and sold in the millshop. Events programme.
Fen Farm Venison �Fen Farm, Horbling Fen, SleafordNG34 0JXTel: 01529 421272www.fenfarmvenison.co.ukQuality farmed venison – fillets,joints, steaks, casseroles, sausagesand burgers. Sold on farm and atlocal shows and farmers markets.
Gourmet Roasted Nuts �40 Station Road, Bardney, LincolnLN3 5UDTel: 01526 398203 / 07761 241488Email: mauriceandpatricia@talktalk.netwww.roastednuts.infoVarious types of nuts freshly roastedon site in our special recipe ofcinnamon and sugar glaze.
Heath Farm PreservesHeath Farm, North Rauceby,Sleaford NG34 8QRTel: 01529 488409Email: paula.Ireland@farming.co.ukProducer of carefully hand madepreserves. Find me on SleafordFarmers Market or contact medirect. Gift baskets available.
R J Hirst High Class FamilyButchersStation Road, Woodhall Spa LN10 6QL (next door to the Mall)Tel: 01526 352321www.hirstlincolnshiresausages.co.uk
F C Phipps �Osbourne House, Mareham le Fen,Boston PE22 7RWTel: 01507 568235 www.britainsbestbutcher.co.ukHome-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 833458Email: sales@realteaandcoffee.co.ukwww.realteaandcoffee.co.ukSpeciality teas and coffee beans,cafetieres, teapots, coffee grinders,infusers and lots, lots more. We alsoretail luxury hand-baked cookies andcakes.
Shop on the FarmNorth End Farm, Swaton, SleafordNG34 0JPTel: 01529 421241www.swatonbrewery.comA family farm, producing quality realales and specialising in Lincoln RedBeef, with a coffee shop. OpenedSeptember 2008.
Southern and Thorpe3 High Street, Ruskington, NrSleaford NG34 9DYTel: 01526 834359Lincolnshire Poacher 2008: pork piechampion, haselet champion, GoldAward for home cured bacon andham. Past Sausage champion. Fullmeat range available.
Thorpe Latimer Traditional FarmMeatsThorpe Latimer Farm, Thorpe
SPRING/SUMMER 200960 | GOOD TASTE
Latimer, Sleaford NG34 0RFTel: 01529 421206www.thorpe-latimer.co.ukTraditionally reared Lincoln Red Beef,bone matured for 3 – 4 weeks andLincolnshire Lamb. Available directfrom farm, farmers markets andwebsite.
Welbournes Bakery �38 High Street, Navenby, Lincoln LN5 0DZTel: 01522 810239Shaw.jean@btconnect.comFamous homemade special plumbread, Lincoln Red Beef pies andothers. Lincolnshire sausage rolls,homemade bread and cakes, localcheeses.
WOLDS
WHERE TO STAY
Enfield Farm CottagesMain Street, Fulstow, Louth LN11 0XFTel: 01507 363268www.enfieldfarmcottages.co.ukCottages are elegantly furnishedconverted barns, retaining originalfeatures on a working farm. Awardsfrom East Midlands Tourism 2006and Tastes of Lincolnshire 2008.
Glebe Farm B&BChurch Lane, Benniworth, MarketRasen LN8 6JPTel: 01507 313231www.glebe-farm.comQuality accommodation in listed 18thcentury farmhouse, in the heart ofthe Lincolnshire Wolds. All roomsen-suite.
The GrangeTorrington Lane, East Barkwith,Market Rasen LN8 5RYTel: 01673 858670www.thegrange-lincolnshire.co.ukA perfect retreat, offering b&b andself-catering. Excellent facilities andquality traditional home cookedcuisine, using local produce. Tastesof Lincolnshire Award 2008.
Hoe Hill House Bed & BreakfastHoe Hill House, Swinhope, MarketRasen LN8 6HXTel: 01472 399366www.hoehill.co.ukEnjoy our home and award winningbreakfasts. Beautiful scenic locationconvenient for Louth, Grimsby,Lincoln and coast. Relax and unwind. 2008 Winner foraccommodation.
Kingthorpe Manor FarmKingthorpe, Market Rasen LN8 5JFTel: 01673 857290www.kingthorpemanorfarm.comHistoric farmhouse offering luxuryaccommodation, peace andtranquillity. Spacious en-suite rooms,excellent facilities. Organic, home-grown and locally sourced produce.
The Paddock at ScamblesbyOld Main Road, Scamblesby, LouthLN11 9XGTel: 07787 998906www.thepaddockatscamblesby.co.ukModern 4 star ground flooraccommodation in the heart ofLincolnshire Wolds – an ideal basefrom which to explore Lincolnshire.
The Red Lion, PartneySkegness Road, Partney, SpilsbyPE23 4PGTel: 01790 752271www.redlioninnpartney.co.ukFour star en-suite accommodation inquiet village. Tastes of ExcellenceAward winning meals using localproduce with daily specials and realales.
Toynton Lodge Painting HolidaysToynton Lodge, Boston Road,Toynton All Saints, Spilsby PE23 5NPTel: 01790 752876www.artprofile.co.ukPainting holidays and day paintingcourses in most media, for allabilities, based in a listed Georgianhouse near Spilsby.
West View B&B and CottagesSouth View Lane, SouthCockerington, Louth LN11 7EDTel: 01507 327209www.west-view.co.ukConverted barn in rural village, relaxand recharge, friendly atmosphereoffering quality and comfort.Disabled access and also self-catering cottages.
Wold View Tea Room and Bed &BreakfastWold View House, Bully Hill Top, nearTealby, Market Rasen LN8 6JATel: 01673 838226www.woldviewhouse.co.ukCosy, 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 InnMagna Mile, Ludford, Market RasenLN8 6AJTel: 01507 313645Email: reedannam@aol.comReal ales, good wine and great food.All food cooked in house usingquality, local (where possible) andseasonal ingredients.
Botts Coffee ShopCrowders Garden Centre, LincolnRoad, Horncastle LN9 5LZTel: 01507 528610Open daily Monday to Saturday 9.30 – 4.30, Sunday 10.30 – 4.30.Variety of home-made cakes, snacksand lunchtime treats.
The Coach and HorsesHemingby, Horncastle LN9 5QFTel: 01507 578280http://coachandhorses.website.orange.co.ukTraditional village pub serving arange of real ales and good qualityfairly priced bar meals. Tastes ofLincolnshire Award 2008.
The Cockerel7 & 9 South Street, Caistor LN7 6UBTel: 07954 696856Email: cockerels@ntlworld.comStylish licensed café-bar-bistroserving delicious, traditional dishes,homemade soups, scones andplumloaf. Ramblers, cyclists anddogs welcome.
The Haywain Motel and RestaurantUlceby Cross, Alford LN13 0EY
GOOD TASTE | 61SPRING/SUMMER 2009
Tel: 01507 462786www.haywainmotel.co.ukA warm welcome awaits, in ourfamily run motel and restaurant.Experience locally sourced produce,cooked fresh to your taste.
Jossals Coffee Shop & BistroThe Old Post Office, 7 Queen Street,Market Rasen LN8 3EHTel: 01673 844221A warm welcome 7 days a week. Weuse fresh local produce, somethingfor everyone. Also openFriday/Saturday evenings.
Magpies Restaurant71-75 East Street, Horncastle LN9 6AATel: 01507 527004Award winning restaurant, offeringfine dining, everything is made onthe premises using the finest andfreshest local produce available.
Melanie’s Restaurant37 Upgate, Louth LN11 9HDTel: 01507 609595Email:melanies.restau@btinternet.comA local restaurant serving freshlymade dishes, created from the finestingredients the Lincolnshire Woldshas to offer.
Myers Bakery and Café Tearoom �20 the Bull Ring, Horncastle LN9 5HUTel: 01507 525871Email: enquiries@myersbakery.co.ukwww.myersbakery.co.ukMyers famous Lincolnshire Plumloaf –original recipe since 1901 – family andcafé tearoom based in Horncastle.
hot and cold snacks, homemadecakes, delicious cream teas and localicecream. Home of Poachers Pasties.
Wagon House Tea ShopGoltho Gardens, Lincoln Road,Goltho, Nr Wragby LN8 5NFTel: 01673 857814www.golthogardens.comOpen Wednesday to Sunday 10amto 4pm. Cakes, sandwiches, soup etcmade on the premises. Homemadepreserves and gifts available.
Willingham FayreAshgrove Farm, North Willingham,Market Rasen LN8 3RJTel: 01673 838123www.willinghamfayre.co.ukWe make Lincolnshire Wolds DairyIcecream with whole fresh cowsmilk. Visit our Icecream Parlour, Caféand children’s play area.
Wold View Tea Room and Bed &BreakfastWold View House, Bully Hill Top,near Tealby, Market Rasen LN8 6JATel: 01673 838226www.woldviewhouse.co.ukA delightful traditional English tearoom. Serving home-made fayrefrom locally sourced produce.Winner of the Best Tea Room Award2008.
WHERE TO BUY
Alford Five Sailed Windmill & Tea RoomEast Street, Alford LN13 9EQTel: 01507 462136www.fivesailed.co.ukOne of the gems of rural
Perkins’ Pantry7 Mercer Row, Louth LN11 9JGTel: 01507 609709www.lincsuk.com/perkinspantry.htmTraditional English licensed familyrestaurant and tea room. Runner-upin Tastes of Lincolnshire Awards2007. Special diets accommodated,including coeliac.
The Railway TavernMain Road, Aby, near Alford LN13 0DRTel: 01507 480676Come and enjoy the real fires, home-cooked food and ale – a warmwelcome awaits! Newly re-furbishedwith extensive menus.
The Red Lion, PartneySkegness Road, Partney, SpilsbyPE23 4PGTel: 01790 752271www.redlioninnpartney.co.ukExcellent award winning homemademeals using locally sourced freshproduce. Daily specials and real ales,four star accommodation.
Shakesby’s Restaurant5 West Street, Horncastle LN9 5JETel: 01507 526626www.shakesbys.comRustic English food cooked byaward winning chef. Open Monday –Saturday 5pm til late. Beat the ClockMonday – Friday 5 – 6.30pm.
Tealby Tea Rooms12 Front Street, Tealby, Market RasenLN8 3XUTel: 01673 838261www.tealbytearooms.co.ukSee website for opening times, for
Lincolnshire. A beautiful workingwindmill, flours, cereals, preserves,antiques and stylish tea room.Tastes of Lincolnshire Award 2008.
Cooks FarmHighgate Lane, Moorby, BostonPE22 7PNTel: 01507 568362Email: robertsherriff@btinternet.comLamb meat and eggs sold atFarmers’ Markets and CountryMarkets. Farm shop selling lambmeat, eggs, jams, preserves andhomemade cakes.
A E Dennett & Son24-26 Boston Road, Spilsby PE23 5HGTel: 01790 752573www.dennetts.co.ukEstablished in 1926, this familybusiness makes award winningnatural ice cream in 30 flavours, alsofrozen yogurt and sorbet.
Fairfield Farm Fresh Products LtdTel: 01472 823031A mobile butcher at Caistor Marketon Saturdays, all meats andhandmade sausages in natural skinsfor extra taste. Tastes of LincolnshireAward 2008.
Field Farm OrganicsField Farm, High Toynton, HorncastleLN9 6NLTel: 01507 523934www.fieldfarmorganics.co.ukWorking organic farm with farmshop,supplying home-grown vegetables,eggs, chickens, traditional lamb, rare-breed Berkshire pork, sausages,bacon and gammon.
62 | GOOD TASTE SPRING/SUMMER 2009
Fulstow BreweryUnit 13, Thames Street, Louth Tel: 01507 363642 / 07730 733212Small brewery producing craft beersfrom 100% natural ingredients. Sixregular beers, individual ‘one offs’.Cask and bottle conditionedavailable to the on and off trade.
Glebe Farm Shop �Willingham Road, Market Rasen LN8 3RQTel: 07976 717858Quality local beef, lamb and pork atbelow supermarket prices – our ownspeciality Lincolnshire sausage andburgers. Discount for bulk buys.
Goodies of Covent Garden �Tel: 01507 463468www.goodiesofcoventgarden.co.ukProbably the best home-made fudgeyou’ll ever taste, and fine chocolates.See us at Louth Saturday market orcraft markets at Alford Manor House.
Bill Grundy’s Real Dairy IceCreamWhite House Farm, Main Road,Moorby, Boston PE22 7PLTel: 01507 568885www.oslinc.co.ukDelicious home made real dairy icecream. Available from our FarmShop, open Thursday, Friday andSaturday 10am – 5pm.
Horncastle Cake Art �25 North Street, Horncastle LN9 5DXTel: 01507 525926www.horncastlecakeart.co.ukCelebration, birthday and weddingcakes handcrafted with care.Everything for the cake decorator.
Gluten free, low sugar cakes ourspeciality
Lakings of Louth �33 Eastgate, Louth LN11 9NBTel: 01507 603186Email: lakingsoflouth@aol.comwww.lakingsoflouth.co.ukPurveyors of Lincolnshire qualitybeef, pork and lamb. Bakers of porkpies, game pies and fresh bread
V T Lancaster & Son Ltd �15/47 Queen Street, Market RasenLN8 3EHTel: 01673 843440Email: Richard@rvlancaster.f9.co.ukTraditional family butcher (Est 1892).Local beef, pork, lamb, game inseason. Lincolnshire sausages, porkpies, haslet, sausage rolls, cookedmeats a speciality.
B Leaning & Sons (VikingSausages) �26 Front Street, Tealby, MarketRasen LN8 3XUTel: 01673 838205www.vikingsausages.co.ukFor almost 150 years this tiny villagebutchers shop has been producinggenuine Lincolnshire sausages, astraditional as they come.
Lincolnshire Poacher Cheese �Tel: 01507 466987Email:tim@lincolnshirepoachercheese.comAward winning artisan cheese madeon our farm near Alford, using milkfrom our 230 Holstein cows.Available from good cheese shopsand farmers markets.
Lincolnshire Quality Beef, Lamb & PorkTel: 01526 398915Email: dellaarmstrong@farmline.comwww.qualitylincolnshiremeat.co.ukA cooperative of county farmers andbutchers who produce and supplythe highest quality meat, which isfully traceable back to the farm.
Lincolnshire Wild Venison �Benniworth, Market RasenTel: 01507 350505www.lincolnshirewildvenison.co.uk“Wild Natural and Free Range”Local venison supplied through localretail outlets and mailorder UK wide,chilled straight to your door
Little Hays Poultry �Ashby Puerorum, Horncastle LN9 6QUTel: 01507 533202www.littlehayspoultry.co.ukFree range chicken and ducknaturally reared in a caringenvironment to produce quality andflavour. Please contact us forproduct details.
Meridian Meats Family ButchersLtd �108 Eastgate, Louth LN11 9AATel: 01507 603357www.meridianmeatsshop.co.ukHome produced Longhorn beef, rarebreed lamb, pork, national awardwinning speciality sausages, porkpies, stuffed chine, dry cured bacon.
Minting Park Farm MeatsGautby, Nr Wragby LN8 5JPTel: 01526 398373 / 07775 628259http://www.mintingparkfarm.f9.co.uk
Home produced beef, lamb andmutton matured on the bone in ourchiller, also rare breed pork and freerange eggs.
Oslinc �White House Farm, Main Road,Moorby, Boston PE22 7PLTel: 01507 568885www.oslinc.co.ukOstrich farm shop open Thursday,Friday and Saturday 10am – 5pm.Also attend farmers markets, mailorder available.
Pedigree Corner26-28 Market Street, Spilsby PE23 5JXTel: 01790 753782An enthusiastic and knowledgeablewelcome awaits you: excellent localfresh fruit, vegetables and delicounter. Tastes of Lincolnshirewinner 2008.
Poachers Pasties �Tealby Tearooms, 12 Front Street,Tealby, Market Rasen LN8 3XUTel: 01673 838261www.bestdressedbird.comPoachers Pasties, pate and gamesoup made with pheasant andvenison. See website for list of showsI attend.
Pocklington’s Bakery2 Market Place, Louth LN11 9NRTel: 01507 600180www.pbl.uk.comFamily bakers Est 1924. Fresh crustybread, rolls, pies, pasties,sandwiches, homemade pork pies,Lincolnshire plumbread, traditional,wedding and celebration cakes.
GOOD TASTE | 63SPRING/SUMMER 2009
Primrose Free Range Eggs(Trading as S & J Rhodes Dairy)Primrose Hill Farm, Bardney Road,Wragby, Market Rasen LN8 5JETel: 01673 858379Email: stephenrhodes@fsmail.netFamily run farm producing freerange eggs from hens withunrestricted movement within theirfield and shed which are accreditedto the Freedom Food Scheme.
Simons of Spilsby �14 Market Street, Spilsby PE23 5JTTel: 01790 754543www.simonsbutchers.co.ukOur specialities include: ready meals,sausages, pies, haslets, Lincolnshirestuffed chine, dry cured bacon andhome cooked meats.
Special Edition Chocolate �Willingham Hall, Market Rasen LN8 3RHTel: 01673 844073www.specialeditionchocolate.co.ukHand made Multi-Award winningchocolate. Specialities – truffles,ginger, Lincoln Imp Mints, bars in upto 30 flavours! We support Fair Aid.
Sunnyside UpPoplar Farm, Tealby Road, MarketRasen LN8 3ULTel: 01673 843840www.sunnyside-up.co.ukFarmshop selling Lincoln Red Beef,free range eggs, lamb and BerkshirePork produced on the farm andmuch more. Tastes of LincolnshireAward 2008.
Wells Traditional Meats �Manor Farm, Main Road, East Keal,
Mablethorpe LN12 2PYTel: 01507 441171www.theramblers.infoAward winning Four Star guesthouse, where you can enjoy freshlycooked local produce and the menusare changed daily.
Sandgate Hotel44 Drummond Road, Skegness PE25 3EBTel: 01754 762667www.sandgate-hotel@tiscali.co.ukGood home cooked meals. Tenrooms, 3 star licensed guestaccommodation. Near to towncentre. Tastes of Lincolnshire MrGeorge Award 2008.
Willow FarmThorpe Fendykes, Wainfleet,Skegness PE24 4QHTel: 01754 830316www.willowfarmholidays.co.ukBed and breakfast and self-cateringone bedroom cottage on family farmwith ponies, goats, hens and ducks.Superb location.
WHERE TO EAT
Applebys IcesMain Road, Conisholme, Louth LN11 7LTTel: 01507 359002Manufacturing our family’s ice creamsince 1913. Supplying wholesale, retailand attending functions. Visit ourfamous parlour at Conisholme.
The Barley MowSea Lane, Friskney, Boston PE22 8SDTel: 01754 820883
Spilsby PE23 4ASTel: 01790 753810Traditionally reared Highland Beefand Saddleback Pork. Reared slowlyto produce a fuller flavour andimproved texture. Please contactanytime.
The Wild Rabbit Company �Benniworth, Market RasenTel: 07798 926921www.thewildrabbitcompany.co.ukLean and tasty with a subtle gameyflavour. Locally sourced andavailable in local outlets or mailorder. List the website for detailsand recipes
COAST
WHERE TO STAY
Colours Guest HouseQueens Park Close, MablethorpeLN12 2ASTel: 01507 473427www.coloursguesthouse.co.ukRelax and enjoy a break in our 4 starguest house set in a stunninglocation sandwiched between thebeach and boating lake.
Poplar Farm Shop and HolidayCottagesCrabtree Lane, Sutton-on-Sea LN12 2RSTel: 01507 443112www.poplar-farm.org.ukQuality self-catering cottages nearthe coast, set in the ancientmeadows of Sutton Ings.
The Ramblers Guest HouseSutton Road, Trusthorpe,
Excellent home-cooked meals, usinglocally sourced fresh produce.Comfortable and relaxingenvironment with friendly efficientservice. Tastes of Lincolnshire Award2008.
Batemans Brewery & VisitorsCentre �Salem Bridge Brewery, Wainfleet,Skegness PE24 4JETel: 01754 882009www.bateman.co.ukAward winning picturesque familybrewery. Day out for everyone in thevisitors centre. Tours daily 2pmadditional 12.30pm 1st April to 1stOctober.
The CountrymanChapel Road, Ingoldmells PE25 1NDTel: 01754 872268www.countryman-ingoldmells.co.ukWarm and friendly village pubserving home-made food with dailyspecials. Parties catered for. Homeof Leila Cottage Brewery.
Lyndhurst Coffee ShopLyndhurst Garden Centre, SkegnessRoad, Burgh le Marsh, SkegnessPE24 5AATel: 01754 812801www.lyndhurstgardencentre.co.ukHome cooked traditional food andsnacks, daily roasts served in ourrelaxed restaurant. Open 7 days aweek.
The Point Café, Gibraltar PointNational Nature ReserveGibraltar Road, Skegness PE24 4SUTel: 01754 898057Email: gibvisitorcentre@hotmail.co.uk
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Enjoy delicious food and drink at ThePoint Café in attractive and friendlysurroundings.
Poplar Farm RestaurantChapel Lane, Addlethorpe, SkegnessPE24 4TGTel: 01754 765174www.poplarfarmrestaurant.co.ukRestaurant overlooking the Wolds,serving prime fresh local producewith theatrical flair. Open Tuesday toSaturday evenings, Sunday lunchand by arrangement.
Poplar Farm Shop and HolidayCottagesCrabtree Lane, Sutton-on-Sea LN12 2RSTel: 01507 443112www.poplar-farm.org.ukFine honey, preserves, jam, jellies andchutneys, cakes, Poacher cheese,plum bread and Lincolnshirehampers. Tea shop and art gallery.
Seacroft BarSeacroft Holiday Estate, SuttonRoad, Trusthorpe, Mablethorpe LN12 2PNTel: 01507 472421www.seacroftcaravanpark.comSeacroft Bar offers a warm andfriendly welcome. Enjoy our locallysourced menu and daily specials.Taste of Excellence Award 2008.
Windmill RestaurantHigh Street, Burgh le Marsh,Skegness PE24 5JTTel: 01754 810281www.windmillrestaurant.co.ukFreshly cooked local produce,friendly efficient service, homemade
desserts, open Wednesday toSunday. See website for menus.Tastes of Lincolnshire Award 2008.
WHERE TO BUY
Alfred Enderby Ltd �Fish Dock Road, Fish Docks,Grimsby DN31 3NETel: 01472 342984Email:smoked@alfredenderby.co.ukwww.alfredenderby.co.uk100 year old smokehousespecialising in smoked haddockfillets and finnans, plus whole sidesof smoked Scottish salmon. Openweekdays 8am – 2pm.
Lyndhurst Garden CentreSkegness Road, Burgh le Marsh,Skegness PE24 5AATel: 01754 810295www.lyndhurstgardencentre.co.ukFamily run garden centre and coffeeshop, selling many locally sourcedplants as well as a growing range oflocal produce.
Rich Pastures LtdRich Pastures Dairy Farm, ThorpeDales, Thorpe St Peter, SkegnessPE24 4QFTel: 07939 328899Email: richpastures@tiscali.co.ukwww.richpastures.co.ukDairy farmers producing andpacking the milk from the RichPastures herd to sell locally.
Smiths SmokeryNova Lodge, Sea Lane, Friskney,Boston PE22 8SDTel: 01754 820262Smiths Smokery catch and smoke
their own eels caught around thewash also smoking salmon, haddock,trout etc.
Willows Farm Fruit �A52, Chapel St Leonards, SkegnessPE24 5QHTel: 01754 873266 / 07771 696001www.willows-farm.comOpen summer months forstrawberries, raspberries,gooseberries, currants, blackberries,rhubarb, plums, blueberries – readypicked or PYO, plus vegetables,salads and potatoes.
FENS
WHERE TO STAY
Elms Farm CottagesHubberts Bridge, Boston PE20 3QPTel: 01205 290840 www.elmsfarmcottages.co.ukAward winning four and five starbarn conversion into eight selfcatering ground floor cottages.Walk to local pub. Golf and fishing.
The Forge Holiday CottageChapel Road, Tumby Woodside,Boston PE22 7SPTel: 01526 342943www.the4ge.co.ukDetached self-catering holidaycottage set in rural Lincolnshire,sleeps 5, fully equipped withenclosed garden and parking area.
WHERE TO EAT
Chestnut Tea Rooms andFarmshopA17, Main Road, Gedney, Spalding
PE12 0BSTel: 01406 363123A friendly country tea rooms andfarmshop, offering traditional homecooking. Lunches, snacks, creamteas, Sunday lunches – plus a gardencentre too!
WHERE TO BUY
Geo Adams & Sons (Retail) Ltd�25-26 The Crescent, Spalding PE11 1AGTel: 01775 725956www.geo-adams-direct.co.ukTraditional butchers and bakers since1910 supplying award-winning porkpies, sausages and haslet.
Boston Sausage �Bridgefoot, 13 High Street, BostonPE21 8SHTel: 01205 362167www.bostonsausage.co.ukPurveyors of finest quality, hand-made Lincolnshire sausages. Nopreservatives or flavour enhancers.Also open at London’s famousBorough Market.
Prilly’s Country Kitchen �Old School House, Asperton Road,Wigtoft, Boston PE20 2PJTel: 01205 460825www.prillyscountrykitchen.co.ukTraditional homemade chutney’s andpreserves made from the finestquality of locally sourced ingredients.Gift baskets made to order.
Spalding Farm ShopScoldhall Lane, Surfleet, SpaldingPE11 4BJ
GOOD TASTE | 65SPRING/SUMMER 2009
Tel: 01775 680101www.spaldingfarmshop.co.ukTastes Award Winner 2007.Lincolnshire grown produce, pickedand delivered to the shop on thesame day so it is field-fresh everyday.
Woodlands Organic FarmKirton House, Kirton, Near BostonPE20 1JDTel: 01205 722491 / 724778www.woodlandsfarm.co.ukOrganic Box Scheme homedelivering vegetables, fruit, LincolnRed Beef, Lincoln Longwool Lamb,Rare Breed Turkeys. Organic FoodAwards Winner 2008.
VALES
WHERE TO STAY
Belvoir Vale Cottage B&BStenwith. Nr Woolsthorpe-by-Belvoir,Grantham NG32 2HETel: 01949 842434www.belvoirvale-cottage.co.ukThree relaxing en-suite rooms insecluded cottage onLincolnshire/Leicestershire border.Views to Belvoir Castle, goodwalking. We like people.
The Old TavernBaker’s Lane, Westborough, NewarkNG23 5HLTel: 01400 281071www.theoldtavern.co.uk1750’s house, lovingly refurbished inthis quiet Conservation Village. Awarm welcome, tea/cakes on arrival.English breakfast, optional eveningmeal.
Grasmere Farm TraditionalButchers �8-10 Market Gate, Market DeepingPE6 8DLTel: 01778 342239Email: enquiries@grasmere-farm.co.ukwww.grasmere-farm.co.ukTraditional Lincolnshire porkproducts made to original recipes,produced from pigs bred and rearedon our farms.
Kings ButchersDoddington Lane, Claypole, nrNewark NG23 5BETel: 01636 626272Traditional family butcher, LincsQuality Beef, Lamb and Porkmember. Sausage specialists, locallysourced produce and premium foodranges. Tastes of Lincolnshire Award2008.
Syston Park Farm Shop & CaféSyston Park, Nr Grantham NG32 2BZTel: 01400 250000Stocked with fresh locally grownproduce (summer soft fruits), freshbreads, a deli counter and lots more.
CATERERS & FUNCTION VENUES
Branston Hall HotelLincoln Road, Branston, Lincoln LN4 1PDTel: 01522 793305www.branstonhall.comSet in 88 acres of parkland andlakes, our award winning two AARosettes Lakeside Restaurant isrenowned for its culinary excellence.
The Olde Barn HotelToll Bar Road, Marston NG32 2HTTel: 01400 250909www.theoldebarnhotel.co.ukTry Lincolnshire tapas in our barnbar or our restaurant menu featuringthe best of local produce. Starawards 2007 and Tastes ofLincolnshire Award 2008.
WHERE TO EAT
Hambleton Hall Hambleton, Oakham, Rutland LE15 8TH Tel: 01572 756991 www.hambletonhall.com The ultimate in small country househotels with elegant surroundings,spectacular lakeside views, theMichelin-starred restaurant is ratedamongst England’s very best.
Syston Park Farm Shop & CaféSyston Park, Nr Grantham NG32 2BZTel: 01400 250000Delicious home cooked food madewith specially selected locallysourced seasonal produce served inpeaceful and beautiful surroundings.
WHERE TO BUY
Downtown Garden CentreGreat Gonerby Junction A1,Grantham NG32 2ABTel: 01476 512333www.get-it-all.co.ukBrand new food and drinkdepartment, featuring a wide rangeof luxury food ranges, includingfresh and frozen produce.
Finefood2uTel: 07772 582792Email: info@finefood2u.co.ukwww.finefood2u.co.ukWe provide a quality outside cateringservice to suit your needs forcorporate and private lunches,dinners and other events.
Grasmere Farm 127 Station Road, Deeping St JamesPE6 8RQTel: 01778 342344www.grasmere-farm.co.ukFull catering service, specialising inhogroasts, banquets and barbecuesfor all events from small celebrationsto weddings and anniversaries.
Hemswell Court LtdLancaster Green, Hemswell Cliff, NrGainsborough DN21 5TQTel: 01427 668508www.hemswellcourt.comLincolnshire’s premier venue forweddings, banqueting andconferences is exclusively yours onday of your event. 5 Stars awardedby the AA.
Hog Roast – LincolnshireTel: 01652 660978 / 07850 438624www.hogroastlincolnshire.comLocally sourced produce taking fastfood to a higher level. Professionalmobile catering units and Hog Roastsalso full entertainment packagesavailable private and corporate.
The Lawn in LincolnUnion Road, Lincoln LN1 3BLTel: 01522 568080www.thelawninlincoln.com
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For that special occasion, weddings,ceremonies and receptions, parties,banquets and conferences.Excellent reputation for high qualityfood with professional, friendlyservice.
The Pink Pig Farmshop andRestaurantHome Hall, Holme, Scunthorpe DN16 3RETel: 01724 844466www.pinkpigorganics.co.ukLovely rural venue formeetings/conferences, 3 minutesfrom J4, M180. Seats 40 theatrestyle, 20 boardroom. Homemadebreakfasts, lunches and teas.
This Little PiggyTel: 01673 818481 / 01652 648362Private or corporate events, cateringfrom 30 upwards. Mobile hog roastspecialists in Lincolnshire Pork andLincoln Red Beef.
TD’s French Patisserie & OutsideCatering Company16 Broad Street, Stamford PE9 1PGTel: 01780 755756www.thierrydaugeron.co.ukEverything is possible from anintimate dinner at home to anunlimited party anywhere in theworld. I will make your dream.
WHOLESALERS, HAMPERS & ASSOCIATE MEMBERS
Anglia Woods Foodservice �Tel: 01472 353636www.angliawoods.co.ukA family food distributor that hasbeen supplying an extensive range
of quality food products to thecatering trade for over threegenerations.
Bassingthorpe Beef01476 585274Aberdeen Angus Beef, GloucesterOld Spot Pork and Dorset Lamb,phone or can be found at farmersmarkets – Lincoln Castle Square,Stamford, Brigg, Grantham andSleaford.
Bizzibees – Golden Bar Apiaries�Tel: 01754 830654/820369Email: bizzibees@btinternet.com100% Pure Lincolnshire Honey directfrom our apiary complimented byour natural range of cakes, puddingsand seasonal chutneys. Tradeenquiries welcome.
Cote Hill CheeseTel: 01673 828481www.cotehill.comGold Medal Winner Cote Hill Blueand Cote Hill Yellow, handcrafted onour farm using unpasteurised milkfrom our herd of Friesian cows.Tastes of Lincolnshire Award 2008.
Eden Farms �Tel: 01790 763582www.edenfarms.co.ukOrganic vegetable farm supplyingfresh-cut home grown produce tohouseholds and farmers markets inLincolnshire, Nottinghamshire andLeicestershire. Organic farmers for27 years.
Highwood Brewery �Melton High Wood, Barnetby
DN38 6AATel: 01472 255500www.tom-wood.comTom Wood beer brewed in theLincolnshire Wolds using finestmalting barley and whole Englishhops, available wholesale or at pubsand retail outlets.
Mr Huda’s Surma Secret Spices161 Frodingham Road, ScunthorpeDN15 7NHTel: 01724 335492www.mrhudas.co.uk‘We have done the hard work soyou don’t have to’. Ready blendedauthentic fresh herbs and spices.Tastes of Lincolnshire Award 2008.
Ideal Lincs LtdGrange Offices, Girsby GrangeFarm, Burgh on Bain, Market Rasen LN8 6LATel: 01507 313855www.ideal-lincs.co.ukSpecialist wholesaler of Lincolnshireproduce serving multiple andindependent retailers, food serviceand restaurants. ‘Regional ProduceHub’ serving ASDA locally. Tastes ofLincolnshire Award 2008.
Lincolnshire Agricultural SocietyLincolnshire Showground, Grangede Lings, Lincoln LN2 2NATel: 01522 522900Email: marketing@lincs-events.co.ukwww.lincs-events.co.uk“Promoting food and farming in a
sustainable environment.”
Lymn Bank Farm �Tel: 01754 880312www.postacheese.com
Producers of smoked and flavouredcheeses and Lincolnshire smokedgarlic.
Peter’s Eden �Tel: 01754 820733Email: peterseden@btinternet.comwww.peterseden.comA family business, hand producing‘Temptingly Tasty’ jams, chutneysand condiments from local produce.
Pipers Crisps �Tel: 01652 686960www.piperscrisps.comHand made crisps produced inLincolnshire using local potatoesand natural flavours from peoplewho care.
Pocklington’s Bakery �Tel: 01507 450872Email: sales@pbl.uk.comwww.pbl.uk.comTraditional family bakers Est 1924.Crusty bread, speciality breads, rolls,cakes, pastries, pork pies, pasties,sausage rolls and Lincolnshireplumbread. Wedding cakespecialists.
Readman Desserts LtdExchange Road, Lincoln LN6 3JZTel: 01522 500294www.readmandesserts.co.ukSupplying quality handcrafteddesserts to the trade and generalpublic. Also half and full day dessertmaking courses, see website.
Red Hen Children’s Day NurseryManor House Farm, Legbourne,Louth LN11 8LSTel: 01507 603535
GOOD TASTE | 67SPRING/SUMMER 2009
Email: redhenkidz@btinternet.com‘Quality of Life’ for 0-5 years. Healthyenvironment, quality home cookedmeals using local produce withexcellent childcare and nurseryeducation.
Stokes Tea and Coffee �Tel: 01522 512534www.stokes-coffee.co.ukCoffee roasters and specialists since1902. Supplying tea, coffee andequipment to the retail, wholesale andcatering trades.
Truly Homemade �Tel: 01522 888964Email: mary@trulyhomemade.co.ukwww.trulyhomemade.co.ukA sumptuous rich dark fruitcake withalmonds decorated with a choice of
fruit and nuts finished with a brandyand jam glaze. All truly homemade.
Waltham HerbsWillow Vale Nursery, North KelseyRoad, Caistor LN7 6SFTel: 01472 859481www.waltham-herbs.co.ukOpen by appointment only -telephone 07949 883091 first. Widerange of herbs, lavenders, perennialsand shrubs. Attends farmers markets.
Yellowbelly Hampers �Tel: 01529 309675www.yellowbellyhampers.co.ukBaskets filled with produce grown or made in Lincolnshire. For anyoccasion, choose from one of ourpre-selected hampers or create yourown.
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Farmshops, Retailers,Wholesalers, Hampers,Associates & Delis
Abbey Parks Farmshop 59
Anglia Woods 66
The Bakery & Deli 59
Church Farmshop 57
Doddington Farmshop 57
Downtown Garden Centre 65
Fenella’s Garden 57
Field Farm Organics 61
Ideal Lincs 66
Lincolnshire Agricultural Society 66
Lincolnshire Quality Beef, Lamb
& Pork 62
Lyndhurst Garden Centre 64
Manor Farmshops 59
Pedigree Corner 62
Pink Pig Farmshop 57
Shop on the Farm 59
Spalding Farmshop 64
Sunnyside Up 63
Uncle Henry’s Farmshop 57
Woodlands Organic Farm 65
Truly Homemade 67
Yellowbelly Hampers 67
Bakers & Flour
Alford Five Sailed Windmill 61
Meridian Meats Butchers 62
Millstream Butchers 59
Minting Park Farm Meats 62
Odling Brothers 59
Oslinc 62
Papworth Butchers 59
Phipps Butchers 59
Poachers Pasties 62
Redhill Farm Free Range Pork 57
Simons of Spilsby 62
Smiths Smokery 64
Southern &Thorpe 59
Syston Park Farmshop 65
Thorpe Latimer Farm Meats 59
Wells Traditional Meats 62
Wild Rabbit Company 62
Preserves & Confectionery
Bizzibees – Golden Bar Apiaries 66
Croft Apiaries 57
Goodies of Covent Garden 62
Gourmet Roasted Nuts 59
Gringley Gringo 57
Heath Farm Preserves 59
Mr Huda’s Spices 66
Old Elephant Fudge 55
Peter’s Eden 66
Pipers Crisps 66
Prilly’s Country Kitchen 64
Special Edition Chocolate 62
Drink
Fulstow Brewery 62
Highwood Brewery 66
Lombard Wines 55
Poachers Brewery 55
Real Tea and Coffee Company 59
Stokes Tea & Coffee 67
Vegetables
Eden Farms 66
Henrietta’s Garden 55
Waltham Herbs 67
Willows Farm Fruit 64
Cheese, Ice Cream, Eggs & Dairy
Bill Grundy’s Ice Cream 62
Cote Hill Cheese 66
Dennett Ice Cream 61
Lincolnshire Poacher Cheese 62
Lymn Bank Cheese 66
Primrose Free Range Eggs 62
Rich Pastures Milk 64
� – Mail order available
Cogglesford Mill 59
Curtis of Lincoln 55
Horncastle Cake Art 62
Pocklington’s Bakery 62
Readman Desserts 66
Welbournes Bakery 60
Meat & Fish
Geo Adams 64
James & Lucy Barclay 59
Bassingthorpe Beef 66
Boston Sausage 64
Chapmans Finest Fishcakes 57
Cooks Farm 61
Elite Meats 55
Alfred Enderby Smoked Fish 64
Fairfield Farm Fresh Products 61
Fen Farm Venison 59
Fishwife Fishmongers 57
Foster Butchers 55
Glebe Farmshop 62
Grasmere Butchers 65
Hirst Butchers 59
Kings Butchers 65
Lakings of Louth 62
Lancaster Butchers 62
Leaning Butchers 62
Lincolnshire Wild Venison 62
Little Hays Poultry 62
Sourcing Your Produce
GOOD TASTE | 69SPRING/SUMMER 2009
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Gardening
To dreamful wastes where footless fanciesdwell among the fragments of the golden day”From ‘Maud’, Tennyson
“
rive around Lincolnshire and youcan’t help but notice thathorticultural knowledge is just
oozing out of our rich fertile soils. Thefields of flowers and vegetables in the Fensare the clearest manifestation, but digdeeper to find family run nurseries wherereally good help and advice is to be had;flower arrangers decorating our magnificentmedieval churches for the various flowerfestivals. The private charity gardenopenings reveal private passions and are agreat source of ideas and more knowledgeand I can never resist those little villageplant stalls by the side of the road, for whoknows what treasure you might pick up?
When I came to Lincolnshire 19 yearsago and acquired a blank canvas of agarden, tracking down obscure nurseriesdown country lanes became a way ofdiscovering this big rural county.Meandering with purpose, I acquired plantsfrom nurseries, garden open days, statelyhomes and plant fairs: every purchase
marking a great day out. Still my favouritebuy is Rosa banksiae ‘Lutea’, one of theearliest roses to flower, so unfortunately alate frost or scorching wind can wipe out
that year’s flowers. But eternal optimism iswhat keeps us gardeners going and when itis a mass of soft yellow, passers-by stop intheir tracks and demand to know what it is.It has great Lincolnshire credentials beingnamed for Sir Joseph Banks, the
Lincolnshire born plant hunter. But my rosehas even more being bought at HarringtonHall, from a cutting of the one on theirgable wall, more Tennyson connectionshere as he lived nearby and this lovelygarden and Rosa Baring who lived thereinspired his poem ‘Maud’.
There are always foodie connections tobe made, not least because tea, cakes andgarden visiting go so well together! StevePenney of Waltham Herbs is a greatstalwart of the farmers markets and of ourfood fairs. Specialising mainly in herbs,lavenders and perennials, Steve is a greatsource of good advice and what can benicer than your own herbs from the gardento make that special dish. Don’t forget thatamongst lavender’s many bonuses are itsculinary uses, the cake recipe featured herewas developed for us by Rachel some yearsago. It’s delicious and I offer it as areminder now and don’t do as I invariablydo, remember it just as the lavender hasgone over…
The Garden Open Days are a greatBritish invention and goodness me, theowners work so hard to have them readyfor our delectation. One can only imaginethe nerves of throwing open your privateeden to public gaze, but we should all begrateful that so many people inLincolnshire do.
Marion and Colin of Ermine Cottage Nursery atColeby often visit our foodfairs. I know that they can’tagree on who makes thebest Lincolnshire sausagesand in the interest ofharmony a sausage mealhas to include both of their favourites!
Footless FanciesGardens and nurseries, seek them outsays Mary Powell
D
74 | GOOD TASTE SPRING/SUMMER 2009
Lincolnshire Lavender CakeCAKE:
100g Self-raising flour
2 Large fresh eggs
25g Ground almonds
100g Butter
100g Caster sugar1/2 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
Can I also recommend for 2009 theevents put on by the Lincolnshire GardensTrust as a source of great treats. The LGTreminds me of yet another of my socialgaffes when some years ago attending oneof their multi venue events I was asked totransport a fellow gardener. My unwisechoice of shortcuts turned out to be a gatedroad, progress was laborious as I made mypassenger trot between the gates. I wasalarmed to find that the panting gateopener was in fact our very illustrious
speaker who was to lecture us on thelandscape architect Humphrey Repton.Apparently the rather impractical Reptondidn’t believe in telling a Gentleman whatto do – alas that I will ever find this aproblem! �
www.gardenstrusts.org.uk/new/LINCS
We visited the gardens ofGarden House, Saxby asthey were preparing for oneof their Open Days. The wetweather of last summer wasdriving them to despair, butthere was still much toadmire
Left–right: Ermine Cottage Nursery;Saxby Garden House; Saxby GardenHouse; Ivano de Serio of the OldBakery, Lincoln takes local sourcing soseriously he has his own allotment;Steve Penney, Waltham Herbs
GOOD TASTE | 75SPRING/SUMMER 2009
76 | GOOD TASTE SPRING/SUMMER 2009
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.
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.
Cooking in the kitchen garden
News
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 Anglo-
Indian 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.
New recipes with a twist!
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
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.
What-No Basil Pesto
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
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.
Sweet Curry Roasted Vegetables
GOOD TASTE | 77SPRING/SUMMER 2009
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
Come Into The Garden…
Pho
tog
rap
h ©
David
Austin
Ro
ses
Key to symbols
Disabled Access
Parking Facilities
Plant Stall Sales
Suitable for group visits
Tea/Coffee/Drinks
Toilet Facilities
GoWild!
Mary Powell says encourage the natives
GOOD TASTE | 79SPRING/SUMMER 2009
isiting Growing Wild, inthe shadow of Boston’sPilgrim Hospital, remindedme that not everythinggrown in Lincolnshire’s
fields is for us to eat! One of the largestproducers of wildflower seed in thecountry, Growing Wild farm over 80 acresof their own seed crops.
This small company, now in its 11th year,emerged phoenix-like from the demise ofJohnsons Seeds in Boston. James had beena Director, David responsible for wildflowers and John farm manager for all theirtrials. The site where they operate from wasoriginally used by Johnsons for researchand development.
David tells me that they grow everythingindividually, a staggering 70–120 differentspecies per year, but then make up mixeswhich are supplied to other seed companiesto be mixed with grasses for verges andmotorway embankments. To supplementtheir own seed production they also harvestdirectly from the wild over 120 acres ofprivately owned and Lincolnshire WildlifeTrust meadows. “This gives us valuableLincolnshire provenance wildflowers” hesays, “all of our seed is harvested, dried,stored and cleaned by our own staff. Wehave complete control over our stocks fromsowing to selling the seeds.”
Growing Wild has supplied seed for theChannel Tunnel Rail Link and the LondonOlympic site. Producing seed for theM6/M74 link in Scotland provided its ownchallenges. Under the strict jurisdiction ofthe Scottish Office, the seed was collectedin Scotland and then multiplied in isolationin Lincolnshire before being returned forsowing.
I watch James pouring Salad Burnet intothe seed cleaner so that twigs and otherdebris can be removed. There is a varietyof work throughout the year, but the wintermonths are for cleaning and packing theseed. Combining starts in late April andthey progress through each species as itbecomes ready for harvesting usuallyfinishing in November. Not everything canbe combined. Large vacuums are used tosuck seeds from the Hawkbit andDandelion family. Big sheets are needed tocatch seeds that explode like Pansies andCranesbills. Whilst Teasels and Foxgloveshave to be clipped and thrashed.
The burgeoning interest in wildgardening has encouraged Growing Wildinto a new venture for 2009. They haveproduced for the retail market, a collectionof six seed mixes for different habitats:Busy Bumblebees, Wetlands, Old Cornfield,Butterflies, Woodland Glade and HayMeadow. The new seed packets are very
attractive and the names of their contents soevocative; Lady’s Bedstraw and Gipsywort,Bladder Campion and Black Medick,Betony, Self Heal and Devil’s Bit Scabious.
“Everyone has a corner of the gardenthat doesn’t do very well” David tells me,“absolutely ideal for wild seed!” Any tips Ineed to know? Just treat as normal plants,
wildflowers don’t need specific conditions“they survive because they just do”, butweeding will remove their competition.Other advantages are that they will attractwildlife in a remarkably short timescale andbecause they are native they are a lot morerobust than many cultivated forms.
Look out for the packets at Abbey ParksFarm Shop, Tastee Farm Shop, JohnsonsGarden Centre, Lincolnshire Wildlife Trustshops and many others.
As I prepare to leave I see Jamespreparing an order for dispatch, it’s 200kilos of seed and it’s going all the way toFrance. Their export side isn’t huge buttheir seed is going to Germany, Hollandand Estonia as well.
As ever when visiting a business andseeing ‘behind the scenes’ I am impressedand fascinated by the expertise anddedication, not least that David canrecognise a sackful of any one of his 120species at a glance. Sow some yourselvesand encourage Lincolnshire natives intoyour garden! �
Other advantages are thatthey will attract wildlife in aremarkably short timescaleand because they are nativethey are a lot more robustthan many cultivated forms
V
Above: Abbey Parks Farm Shop, East HeckingtonLeft: James prepares an order for dispatch
80 | GOOD TASTE SPRING/SUMMER 2009
Open Gardens St JohnAmbulanceSunday Afternoons (March-Sept)2pm – 5pm£2.50 One garden, £3.50 Two or more Private gardens opened to thepublic for St John Ambulance;teas and plant stalls.www.sja.org.uk/lincolnshire
MARCH
Skellingthorpe Open Gardens31 May 200911am – Last Entry 4:30pm£2.50Variety of Village gardens open inaid of St Barnabas Hospice; onewith live music.Tickets and refreshments at theCommunity centre, Lincoln Road,Skellingthorpe01522 683627www.stbarnabashospice.co.ukOff A46 by-pass
MAY
Goltho Gardens3 May 200910am – 4pm£3 4 1/2 acres of established gardensincluding wild flower meadow,rose and gravel gardens andponds.As featured in English Garden 2009Goltho Gardens, Lincoln Road,Goltho, Market Rasen, Lincs LN8 5NF01673 857768Bookings@golthogardens.comwww.golthogardens.comOn A158 one mile from Wragby
Rippingale Open Garden9 & 10 May 2009 Sat 2pm – 6pmSun 11am – 4-30pm£2A collection of approx 12 gardensof varying sizes, teas and plantstalls available. 01778 4404995 miles North of Bourne half amile off the A15 Signposts will be out
St Barnabas Hospice Grand Plant Sale10 May 200910am – 1pmFree of chargeA wide range of indoor andoutdoor plants and shrubs – atgood prices! Refreshments alsoavailable. Grandstand Community Centre01522 540300fundraising@stbarnabashospice.co.ukwww.stbarnabashospice.co.ukoff Carholme Road Lincoln
Claxby Open Gardens21 June 200912:30pm – 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 3YS01673 828315helenandgray@yahoo.co.ukwww.claxby.org.uk Claxby village, just off the A46between Market Rasen andCaistor
Minting Open Gardens21 June 200911am – 6pm£3, accompanied children freeAt least 8 different gardens,including ponds and wildlifemeadows. Ploughman’s lunches,teas and bar.01507 5784881.5 miles off A158 betweenWragby and Horncastle
North Scarle Garden & Scarecrows Weekend27 & 28 June 200911am – 5pm£2.50 Adults, Young children freeif accompanied Follow the scarecrow trail.Gardens open, from small &delightful to large & rugged.Refreshments.North Scarle Village, Lincolnshire,LN6 9EP01522 778882One mile from A1133 Newark-Gainsborough
Hemingby Open Gardens28 June 200911am – 5pm£2.5010 gardens open, withrefreshments available in 2 ofthem. Flowers in the churchThe Villa, Chapel Lane, Hemingby,Horncastle, LN9 5QG01507 5786233 miles North of Horncastle
Hidden Gardens of Worlaby28 June 20091pm to about 5pm£2.50Charming village gardens withcream teas in several. Teddybearwedding exhibition in St.Clements ChurchWorlaby, North LincolnshireParking in village hall car park01652 618762grandmasusie@btinternet.comLeave A180/M180 junction,following signs to Elsham village,turn left onto B1206, then rightonto B1204 for 1 1/2 miles
Goltho Gardens24 May 200910am – 4pm£3 4 1/2 acres of established gardensincluding wild flower meadow,rose and gravel gardens andponds. As featured in English Garden 2009Goltho Gardens, Lincoln Road,Goltho, Market Rasen, Lincs, LN85NF, 01673 857768Bookings@golthogardens.comwww.golthogardens.comOn A158 one mile from Wragby
21st Tathwell Fine Art Exhibition23 – 25 May 200910am – 6pm£1Water colours, pastels, oils.Quality second hand books oldpostcards. Painting demonstrationguided village walk Sunday10:30amSt Vedast’s Church, The Lane,Tathwell, Louth01507 602869Between A16 and A153
JUNE
Friends of Bolingbroke CastleOpen Gardens Living History & Plant sales weekend6 & 7 June 2009 1pm – 5pm£3.50 (16yr and under free)Open gardens, Plant sales,Historical events at the castle,Craft exhibition and various otherattractions.enquires 01790 7632854 miles west of Spilsby, 7 mileseast of Horncastle
Bassingham Open Gardens & Scarecrows14 June 20092pm – 6pm£3, Accompanied children freeVisit traditional and new gardensin our friendly rural village andlook out for the scarecrows.Bassingham Village Hall Car Park,Lincoln Road, Bassingham, LincsLN5 9HQ 01522 788519Madeline.vickers@btinternet.comApproximately 3 1/2 miles fromA46 Halfway House roundabout
Open Gardens in Upton and Kexby20 & 21 June11am – 5:30pmAdults: £2.50 covers all gardens,accompanied children free Approximately twelve gardens inaid of George Henderson Lodge,St Barnabas Hospice. FamilyattractionsUpton and Kexby Village,Lincs DN21 5NF01427 788611www.uptonlincolnshire.co.uk13 miles North of Lincoln, 3 milesEast of Gainsborough off B1241
JULY
Billingborough Open Gardens 4 & 5 July 200911am – 5pm£3 accompanied children freeA delightful mix of formal andinformal. Gardens of all sizes in a delightful villageSt Andrews Church,Billingborough01529 240676Just to East off A15, between Bourne and Sleaford
Bigby Open Gardens12 July 20091pm – 5pm£2.50, accompanied children free,in aid of church funds. Open gardens including Pinefieldsand The Old Rectory, Somerby,Teas/Home-made cakes in villagehall Bigby, Near Barnetby, North Lincs DN38 6EW 01652 628414Between Brigg and Caistor offA1084
Winterton Open Gardens18 & 19 July 2009 Sat 1.30pm –6pmSun 10.30 – 5pm£2.50 for 1 or 2 days (children free)Theme Birds, Bees & Butterflies.Approximately 20 gardens. Freeparking and free shuttle bus 01724 733940westshnur@aol.comwww.wintertongardenfestival.co.uk 5 miles North of Scunthorpe
SEPTEMBER
18 Field Lane, Open Garden5 & 6 September 200910am – 5pmDonation to CharityFamily garden with pet dogs andBantams. Containing a nationalcollection of hardy Fuchsias.18 Field Lane, Morton,Gainsborough, Lincs DN21 3BY 01427 612329In Morton off minor road toWalkerith
Goltho Gardens13 September 200910am – 4pm£3 4 1/2 acres of established gardensincluding wild flower meadow,rose and gravel gardens andponds.As featured in English Garden 2009Goltho Gardens, Lincoln Road,Goltho, Market Rasen, Lincs, LN85NF, 01673 857768Bookings@golthogardens.comwww.golthogardens.comOn A158 one mile from Wragby
Open Gardens
GOOD TASTE | 81SPRING/SUMMER 2009
82 | GOOD TASTE
ome Good Taste readers mayremember back in 2005 that weattached one of our Food Fairs to
the Lincoln Cathedral Flower Festival.Flower arrangers came from all over Britainand we were able to impress them withLincolnshire’s produce as well as someknock out flowers in an equally knock outsetting. When we heard that Boston Stumpwere holding a flower festival in 2009 tocelebrate their 700th anniversary, we had to get involved – food and flowers does itfor us.
On the 20th and 21st June we will beholding a Tastes of Lincolnshire Food Fairall around the outside of Boston Stump. Sobe wowed by the flowers inside and then betempted by the many Tastes of Lincolnshireoutside. We may not be quite so artistic butwe feed your soul too!
I can’t resist recommending another visitwhilst you’re in Boston. A major project bythe Lincolnshire Waterways Partnership has
Recycling with styleS
recently completed and is worth a look.Our new lock with its massive steel gates isa magnificent engineering structure but mayleave you unmoved, the restoration of aderelict building to a waterside café maynot tear you from the flower arrangements,but please do go and look at the amazingcarving that has been created from the twoold wooden lock gates. Re-installed at BlackSluice as a decorative screen, the carvingon the gates represents those men, whowith just pick, shovel and wheelbarrowbuilt the Black Sluice Navigation in the 19thcentury. Local wood carver Nigel Sardesonhas created the work from the oldgreenheart gates, one of the toughest oftropical hardwoods. The work has beendifficult and Nigel has burnt his waythrough more equipment than he probablythought possible! The resultant piece issimple but so striking – sneak preview here(unveiled 20 March). Go see! �