A year and a half under the stewardship of its new custodian, former Winteringham Fields chef Gavin Aitkenhead of Lincoln’s Jews’ House is determined to make sure that the restaurant is one of the city’s finest eateries. Editor Rob Davis enjoys a meal to find out if dining in the restaurant is still a moving experience.

One of the oldest buildings in the city, Lincoln’s Jews’ House reeks of character, making it the ideal place for an atmospheric, quality restaurant overlooked by historic Lincoln’s cultural quarter. Having changed hands somewhat over the last decade, its new owner Gavin Aitkenhead was determined to restore the restaurant’s reputation after a seven month closure when he took over.

in July 2006, and with partner Sam Tomkins, has successfully created and maintained the venue’s reputation as a restaurant offering luxurious dining in a historic setting since that point. “It takes a long time to build up a good reputation, but we’re really doing well and have received amazing feedback so far!” says Gavin. “The building is beautiful, and it’s a really inspiring place to work and, we hope, to dine so we consider ourselves very lucky!”

Indeed luck is only half the story, and the Chef Patron’s talent will no doubt cement its reputation for years to come, with Gavin’s career beginning in 1991 at the Wig & Mitre just up the hill. In 1996, Gavin went to work at the Winteringham Fields under Germaine Schwab, and worked his way up to Head Chef at the twin Michelin starred restaurant before leaving in 2003 to move to York to work as Head Chef at Rish.  The restaurant was considered by many to be the finest in the city, offering modern European/French cuisine and over 70 covers.

In 2005 with his house and partner based in Lincolnshire and the restaurant back in York, Gavin returned to the county to search for a new project, working for a fellow chef, friend Mark at Newark’s Café Bleu until last year when he was able to complete on the Jews’ House and move in.

A year on, and trade is bristling with an envious evening à la carte menu offering just four starters, main courses and desserts each. Limiting this choice results in a brigade which can create each dish exceptionally well rather than spreading their skills over numerous dishes and, Gavin says, despite the limited menus, diners always report that there’s at least one or two dishes on the menus which appeals to them. Fish and meat options are always present and there are occasional supplier led specials too, plus a vegetarian option