(cont)

choice of 12 starters, no fewer than 20 main courses and six home made desserts all of which are presented to diners on a tray for them to make their selection, thus alleviating that all too common ‘wish I’d had what they’ve got’ sin of coveting thy neighbour’s dessert!

Diversity is really important to Chef Patron Chris, who ensures a choice of white meat, red meat, and fish dishes in addition to dedicated vegetarian selections such as Blue Cheese, Pine Nut & Spinach Filo Tart. In addition to imaginative offerings though, the menu features a staple of hearty Lincolnshire cuisine such as Lincolnshire Lamb Shank with Minted Onion Gravy and local Potatoes, and Lincolnshire Sausages with Spring Onion Mash.

There’s also a grill menu for casual dining and a children’s menu with the same ingredients and expertise employed with smaller portions. Each of the desserts is home made and delighfully presented, served on modern, teardrop shaped plates with Dennetts award winning ice cream.

Our meal comprised the Crayfish & Prawn Windmill Salad with Basil Oil Dressing, colourful and imaginteively presented, whilst our main course of Salmon wrapped in Parma Ham with Spinach Cream Sauce and Seasonal Potatos really made the best of the restaurant’s local veg. A Sumptuous Raspberry & White Chocolate Chessecake was a perfect end to the meal, with generous local fruit and rich biscuit base.

Presentation is a recurrent theme in the restaurant, with gentle hessian colours used throughout the restaurant, with a large comfortable lounge area with leather sofas, and a cranberry highlight colour used to great effect in the dining room, carried through onto the table linen. It’s a comfortable warm environment with the added bonus of the one large dining room offering diners individual alcoves for privacy, and creating an intimate, cosy restaurant which belies the venue’s 50 cover dining room.

Suppliers to the restaurant ensure substance as well as style, with East Lindsey’s finest food producers working with the restaurant to ensure providence and quality. Providing the restaurant with its red meat, white meat and game are Lakings of Louth and Holmes of Burgh Le Marsh, whilst fresh Grimsby fish is provided courtesy of Louth based Igloo, who, according to Chris, provide exceptional bass and haddock and other seafood used to create supplier led specials.