(cont)

available upon request. Menus are changed seasonally and everything in the restaurant is produced freshly to order, with all bread, desserts & sauces made in house and effort put into homemade amuse gueules and petit fours too.

At the heart of exceptional cuisine are great ingredients, and most of the Jews’ House produce is sourced within the county, with suppliers including M&J Seafood, Redhills Farms, plus vegetables from Spilsby and the restaurant’s locally shot game – mallard and pigeon recent examples of the latter.

Wines are sourced from Enotria and from just up the hill courtesy of Steep Hill Wines. The latter Gavin describes as a ’perfect’ supplier and the two have already begun a partnership whereby the Jews’ House will host regular wine evenings. One, just as Lincolnshire Pride goes to press focuses on the best Burgundy wines, whilst a further event in February will see another appellation the subject of conversation and consideration.

Gavin believes it’s important that food is brought back into diners’ consciousness and that meals out should be turned into a social occasion. “I want to put Lincoln on the map in that respect.” He says. “I want people to think Lincoln, when they think food.”

Indeed, with dishes like ours that looks like a pretty safe bet. Our meal began with Pan Fried Scallops covered in a Pistachio and Cocoa Praline served with Caramelised Chicory & Cocoa Froth.

Our main course was Roast Duck Breast with Mixed Beetroots, Horseradish Mouse and Pea Shoots, with rapturous colours, gorgeous golden gioggi and the tenderly cooked pink duck carving effortlessly.
Our meal was nicely finished by an asiette style dessert comprising Chocolate Macaroon biscuits with White Chocolate Mousse and a small garnish of Blood Orange Sorbet.

It’s impossible to overstate the effort and consideration expended on our meal, and it showed in every respect from the fundamentals to the finishing touches. Without a doubt, the Jews’ House is a very, very, very fine house indeed.