GOOD TASTETHE MAGAZINE FROM SELECT LINCOLNSHIRE • AUTUMN/WINTER 2014 • ISSUE 20 • FREE

CASTLE TASTERS Stonemasons step forward

PUMPKINS Halloween essential

A new brewThe birth of an anniversary ale

Windmill restoration • Walks • The life of a Lincolnshire butcher ALSO INSIDE:

facebook.com/goodtastemagazine @LoveFoodLincs selectlincolnshire.com

Jessica Marshall has worked in the tourism team for four years. Not only working on Good Taste news, the visitlincolnshire website and the castle project, she is also chief organising monitor on the annual 1000 Years of Traditional Crafts.

Hugh Marrows is a retired civil servant and a keen walker with an extensive knowledge of Lincolnshire. Hugh writes for Lincolnshire Today, wrote the Viking Way Guide and more recently ‘A Boot Up the Lincolnshire Wolds’.

GOOD TASTE | 3SPRING/SUMMER 2012

Welcome to the Autumn/

Winter edition of Good Taste

celebrating Lincolnshire’s local

food and drink.

Some great puds in this issue

and yes, I’ve tested them all.

Lincolnshire is a great county for

antique shops and I love foraging,

so I was delighted, on picking up

a pretty christening mug, to find it

had the initials RG on it; if you look

very carefully you can see it lurking

behind Rachel’s Chocolate Fondant

pudding. Rachel has also been

foraging – through old recipe books,

looking for inspiration. We have

windmills, pumpkins and beer too;

very exciting to be developing a

new brew with Batemans Brewery.

Far too much of me in this issue

I’m afraid, but everyone on the team

is working hard on the Castle project.

With only seven months until Lincoln

Castle completes, we have more

behind the scenes stories to share

with you. I feel that this project at

£20m is a big deal for Lincolnshire,

so it seems important to explain

what we’re up to.

We haven’t asked lately if you

are happy with Good Taste, so on

page 19 there is a questionnaire to

fill in and the chance to win a holiday

at Elms Farm Cottages. We do

welcome your views.

MARY POWELL

32

26

Amanda Davey has worked with Mary since 2002 when Tastes of Lincolnshire was set up. As well as working on Good Taste she also organises the Skills for the Future HLF bursaries at Lincoln Cathedral and conservation of the Doddington Hall tapestries at Lincoln Castle.

Editor Mary Powell

Lincolnshire County Council

Deputy Editor Lydia Rusling

Lincolnshire County Council

News Jessica Marshall and Kate Loosmore

Lincolnshire County Council

Graphic Design Becky Boulter

boults-studio.com

Main Photography Andrew Tryner,

© Lincolnshire County Council

Publisher Select Lincolnshire

Lincolnshire County Council

County Offices, 13 The Avenue, Lincoln, LN1 1PA

T: 01522 550612 F: 01522 516720

selectlincolnshire.com

Advertising Sales and Artwork

KM Media and Marketing

T: 01522 513515

km-media.co.uk

Select Lincolnshire Team

Mary Powell, 01522 550612

mary.powell@lincolnshire.gov.uk

Amanda Davey, 01522 550613

amanda.davey@lincolnshire.gov.uk

Lydia Rusling, 01522 550603

lydia.rusling@lincolnshire.gov.uk

Jessica Marshall, 01522 550646

jessica.marshall@lincolnshire.gov.uk

Helen Marris, 01522 550593

helen.marris@lincolnshire.gov.uk

If you are interested in Select Lincolnshire

membership please contact Gillian Richardson

gillian.richardson@lincs-chamber.co.uk

Repro and Printing

Warners, Bourne

Visitor Information Enquiries 01522 782332

visitlincolnshire.com

@LoveFoodLincs

facebook.com/LoveFoodSelectLincolnshire

facebook.com/goodtastemagazine

lovefoodlincs.blogspot.co.uk

Whilst every care has been taken in compiling this guide,

Visit Lincolnshire and Select Lincolnshire shall not be liable

for any inaccuracies contained therein.

GOOD TASTET H E M A G A Z I N E F RO M S E L E C T L I N C O L N S H I R E

Lorraine Heyes works in heritage interpretation. If you are out on Water Rail Way or Spa Trail look out for the interpretation panels all written and researched by her. She is currently working as script writer on the Lincoln Castle interpretation.

Good Taste comes out twice a year,

March and September.

Cover photo of Roasted Red Pepper

and Pumpkin Soup with Caramelised

Pumpkin Seeds

by Andrew Tryner

© Lincolnshire County Council

Chef Rachel Green is the Select Lincolnshire Champion and demonstrates at many of our events. A Lincolnshire farmer’s daughter, Rachel had 20 years as a chef before developing a TV career.

Eric and Beth Phipps won Country Life’s Britain’s Best Butcher and were one of Rick Stein’s Food Heroes with their family business FC Phipps. Eric & Beth have now retired but they still take a keen interest in all things foodie in Lincolnshire.

Regulars06 News

31 Farmers’ markets dates

31 Events

40 Map

41 Select Lincolnshire members

Features04 Grand finale Rachel Green

10 COVER STORY The life of a Lincolnshire butcher Eric Phipps

14 Spilsby walk Hugh Marrows

16 COVER STORY A very special brew Mary Powell

19 Questionnaire

20 COVER STORY Pumpkin season Mary Powell

23 To be a pilgrim Lorraine Heyes

26 COVER STORY Testing, tasting Mary Powell

32 COVER STORY Sails ahoy! Mary Powell

34 Masterclass Gareth Bartram

36 Wragby walk Hugh Marrows

62 Lincolnia Mary Powell

Contributors Contents

20

GOOD TASTE | 5

RACHEL GREEN

Grand finaleAnd the puddings to deliver it…

Lemon brûlée tart

SERVES 6–8

FOR THE BRÛLÉE:

• 5 Unwaxed lemons

• 6 Eggs

• 250g Golden caster sugar

• 200ml Double cream

• Icing sugar, for dusting and decorating

FOR THE SWEET PASTRY:

• 180g Butter

• 90g Icing sugar

• 300g Plain flour

• 1 Egg, beaten

TO SERVE:

• 150g Fresh raspberries

• Sprigs of mint

Finely grate the zest of 3 of the lemons into

a bowl. Halve all the lemons, then use a fork

to squeeze out all the juice and pulp into the

bowl with the zest – don’t worry about the

seeds. Crack the eggs into a separate bowl,

then whisk in the caster sugar until completely

combined. Whisk in the cream and lemon juice

mix, then set aside.

To make the pastry cream the butter and

icing sugar together until smooth, beat in egg

then mix in flour it will look sticky. Bring the

pastry to a ball wrap in cling film and chill for

1 hour. Remove the pastry from the fridge and

roll out on a floured surface and line a 26–28cm

loose-bottomed tart tin. Prick the base a few

times and chill for 30 minites. Preheat the

oven to 200°C/180°C fan/Gas 6 and bake the

tart blind for 12–15 minutes remove the baking

beans and the paper, lower the oven to 130°C/

fan 120°C/Gas 2 and return the tart to the oven

for a further 3–5 minutes then take out of the

oven and cool slightly.

Use a ladle to push the lemon mixture

through a sieve into a bowl, pressing down on

the pulp to extract as much juice as possible,

then transfer into a jug, making it easier to pour

the mixture into the tart so it comes to the top.

Put the tart back in the oven then bake for

35 minutes until the top forms a light crust and

the custard is just set. Leave to cool, then chill.

If necessary use a serrated knife to trim the

pastry and make a neat edge. Dust the tart

lightly with icing sugar, then use a blowtorch

to caramelize the top. Leave the top to set,

and then repeat the process so that you get

an extra-thick layer of caramel.

TIP: If you don’t have a blowtorch, use the

grill on high, but watch to make sure the tart

does not burn

AUTUMN/WINTER 2014

SERVES 6

• 350g Dark chocolate

(70% cocoa solids)

• 75g Unsalted butter, softened

• 150g Caster sugar

• 4 Large eggs

• 1 tsp Vanilla extract

• 50g Plain flour

FOR THE CHOCOLATE SAUCE:

• 75g Good-quality dark chocolate

(use at least 70% cocoa solids)

• 25g Butter

• 125ml Double cream

• 1 tbsp Caster sugar

Preheat the oven to 200°C/180°C fan

/Gas 6.

Line six dariole moulds with a circle

of baking parchment in the base and

grease well with butter.

Bring a pan of water to the boil,

then remove from the heat. Break

up the chocolate into a glass bowl

and set this over the pan of water.

Allow to melt slowly, stirring from

time to time.

In a separate bowl, cream together

the softened butter with the caster

sugar until pale. Add the eggs, one

at a time, beating well after each

addition, and then the vanilla extract.

Fold in the flour and, lastly, the warm

melted chocolate.

Divide the mixture between the

dariole moulds and place on a baking

sheet in the preheated oven. The

puddings can be refrigerated at this

stage and cooked from the fridge at

a later stage. Cook for 10–12 minutes

(10 if cooking straight away, 12 if

cooking from the fridge). The

puddings should be springy to the

touch, but still molten in the centre.

Turn out onto plates and serve with

cream, crème fraiche or ice-cream

along with the chocolate sauce below.

FOR THE CHOCOLATE SAUCE:

Melt the chocolate with all the

other ingredients in a bowl over a

pan of barely simmering water until

completely smooth, serve with the

chocolate puddings.

Warm Lincolnshire chocolate fondant puddings

Hog and Rooster await the delivery of giant hog roast trays which will enable them to roast hogs up to 120 kilograms. They

hope as a result to be able to roast wild boar in the future.

GOOD TASTE | 7AUTUMN/WINTER 20146 | GOOD TASTE AUTUMN/WINTER 2014

Autumn/Winter News

Mark Brewer, former President of the Rotary Club of

Lincoln Colonia has recently been honoured with a Paul

Harris Fellow Award, a highly prestigious Rotarian accolade.

The award calls for putting in effort beyond the necessary

and truly going “the extra mile”; “service above self”, as the

Rotary motto so aptly states. Paul Harris himself, one of the

founding members of the Rotary movement in Chicago in

1905, was instrumental in the establishment of Rotary as

the world’s first Service club, an institution for the benefit

of public service and community development, locally and

internationally. Mark has been organising the Lincolnshire

Sausage Festival from its beginnings over a decade ago and

the event is still going strong; this year’s festival will be the

twelfth and is likely to attract crowds of over 11,000 people.

Many congratulations Mark.

Service above self

Just heavenlyLocal Lincoln-based artisan

bakery Angels Desserts has

announced the beginning

of an exciting new venture

for over-18’s in search of an

activity a little outside the

norm: cupcake decorating

parties on Saturday

afternoons.

Hosted by Fiona Ross

– the owner of Angels

Desserts and held at their

bakery just off Doddington

Road. The parties, which

last two hours, consist

of demonstrations by

professionals, hands-on

practice at designing

and creating chocolate

toppers, crafting ganache

truffles, piping icing and, of

course, decorating cakes.

Champagne on arrival and

hand crafted afternoon tea

refreshments.

Feedback from those

who have already attended

the parties is excellent, with

comments on the “brilliant

variety of activities”, “very

informative” sessions which

inspired “the confidence

to try at home”; the

“perfect event – ideal for

hen parties, birthdays and

team building”. Customers

wanted to “stay all day”

and “loved all of

the sessions”.

Big breakfast in a boxPrimrose Hill Farm have announced the release of a new ‘Big Breakfast In A

Box’ hamper: perfect for a weekend treat, the basket includes freshly packed,

fully locally sourced produce including their own free range eggs, traditional,

handmade Lincolnshire sausages from Wisby Butchers as well as bacon and

black pudding, Saints And Sinners homemade jam, Croft Apiaries honey, tea

and coffee from Stokes of Lincoln, Extra Virgin Cold Pressed Rape Seed Oil

by Ownsworth’s and organic porridge oats from True Loaf Bakery. These

brilliant boxes can be dispatched on next day delivery, directly to your door.

Batemans Brewery celebrates its 140th

anniversary this year! In recognition of the event, the brewery is releasing a new range of Bohemian Brews and Biscuit Barrel

Beers, accompanied by new branding of existing favourites.

Sibsey Windmill have an exciting range of new bread flours to add to their stock, all, of course, stone-ground and prepared on site using the mill facilities. They contain various blends of different flour and seeds ideal to fit in with a healthy and wholesome lifestyle. In a similar vein the Mill produces a range of pure and simple muesli that contains no bulking agents, no added sugar, no salt or whey powder; this is particularly appropriate for those who like their food unadulterated, free from any commercial additives or chemicals.

LJ Fairburn & Son, a family business who produce free range eggs are sending a team to Africa to climb Kilimanjaro in support of the Food for Good Campaign. We wish them the best. Farm Africa is a charity which believes that Africa has the power to feed itself.

Fulbeck Gardens Cottage has been awarded Gold 4* from Visit England. Visitors who stay there could buy a bottle of their delicious home grown Ownsworth’s rapeseed oil, but could also buy a case of white or rose wine from their vineyard on the farm. Ronnie Ownsworth is a noted baker and posts a monthly blog with her latest recipes.

State of the art farm shopSelect Lincolnshire Producer of the Year, Redhill Farm

Free Range Pork, has moved into new state of the art

premises built on the family farm near Gainsborough.

The new development has created fit for purpose

production facilities and a new farm shop. “Every single

part of everyone’s job will be improved by this new

building,” comments MD Jane Tomlinson.

Before, we had an inefficient, awkward layout, and

everything had been built around the farmhouse. Now,

we have built what we need rather than coping with what

we’ve got. We are still the same business, just with much

nicer premises!,” adds Jane.

Redhill Farm Free Range Pork is now firmly established as

one of the UK’s leading free range pork producers achieving

a Gold Great Taste award for every product it farms,

produces and sells. The shop will now open five days a

week, Tuesday to Friday 9am–5pm and Saturday 9am–3pm.

Scrubbys Vegetable Crisps based in Grimsby, will be available in Waitrose’s

275 stores. Claire Brumby said “We are absolutely thrilled to be listed in Waitrose, this can only assist in our vision of building the Scrubbys brand and adding value to the healthier snacking category”.

Winning cheeseCote Hill Cheese has gained still more glittering awards to add

to its ever-increasing collection! The family farming business

overwhelmed judges at this year’s British Cheese Awards

and earned a gold medal for most recent sensation Cote Hill

Lindum, which was also crowned Best New Cheese, high

praise indeed at such a famed event. Said Michael Davenport,

co-owner: “We beat off sixty-eight other entrants in our

category to take top honours and we are extra proud

because Cote Hill Lindum, which is a washed

rind cheese, was only developed by our

son Joe last November.” The cheese

is washed in beer, produced by

Barnetby’s Tom Wood Brewery.

This new addition perfectly

fits alongside established

favourites such as Cote Hill

Blue, Yellow and Red.

GOOD TASTE | 98 | GOOD TASTE

Special blends

Autumn/Winter News

The Lincoln Tea and Coffee

Company have produced

a ‘Select Lincolnshire’

decaffeinated coffee for a true

coffee lover and have received

amazing feedback about the

blend. Supplied as beans or

ground coffee, this decaf blend

has gone on to out-perform

all their expectations and

has out sold all other blends

online and at shows. They

are now launching a monthly

‘speciality coffee’ which can be

sent through the post once a

month on subscription. These

are ‘top end’ coffees sourced

from around the world and only

available in small quantities,

so once they are gone they’re

gone! This is an exciting offer

for the coffee lover who wants

to try something different every

month. Each coffee will come

with the details of where it has

been grown and by whom.

A warm welcomeManor House Stables in the village of Martin have some

fabulous sounding courses on offer; they all sound great

but a Perfumery workshop, Candle making and the All

Natural Christmas Tree particularly caught our eye. Sherry

Forbes has also been developing an exhibition to mark

the 100th anniversary of the onset of the First World War,

with particular emphasis on the soldiers of Martin.

Finally Sherry sent us this lovely picture, taken in one of

her self-catering units. What could be nicer than a roaring

fire and a copy of Good Taste!

AUTUMN/WINTER 2014AUTUMN/WINTER 2014

Handson’s Butchers of Mareham-Le-Fen have spent months arduously developing a new gluten-free hand-raised pork pie: now perfect, the pies are ready to go on sale.

Jenny Smith of Jenny’s Jams has been chosen to be a judge at this year’s World Jampionships! The winners of the international competition to find the “best homemade jams and jellies in the world” will be announced in Scotland on September the 6th.

Pocklington’s Bakery is proud to celebrate its 90th anniversary of trading this year! They also announced their plans to install solar panels in order to provide half of the electricity the bakery needs, in an environmentally friendly, sustainable way.

Fold Hill Foods is delighted to confirm their success at the Lincolnshire Show. After much hard work and intense preparation they were judged to be the best stand in the Mews section and awarded The Geoffrey Barford Perpetual Challenge Cup for their efforts. The stand featured products from both their Laughing Dog and Chewdles pet food brands, along with a range of cereals and other ingredients.

Fenbake who makes Fen Oaties for amongst others, the cathedrals of Lincoln, Ely and Peterborough; has embarked on a new venture ‘Youbake’ baking classes for children. These have proved popular and have been running twice weekly since last year. A great way to get children, aged 5–11, really involved and interested in food.

Fred and Bex’s Flavoured Vinegars are celebrating as their Sweet Blackberry Vinegar is now proudly able to carry the gold and black Great Taste logo, widely acknowledged as the most respected food accreditation scheme for artisan and speciality food producers.

In Barton upon Humber the café/bistro formerly known

as The Place, is under new ownership and is now called

Harrisons Restaurant. Named after two local heroes, most

notably clockmaker John Harrison who solved the problem

of longitude, but also local cartoonist Ken Harrison who

drew Desperate Dan in The Dandy for over 40 years.

Dandy new restaurant

Mountain’s Boston Sausage has launched a new

burger containing Boston Sausage and Lincolnshire

Poacher Cheddar; their stall at London’s famous

Borough Market is flourishing thanks to the quality

of their Lincolnshire produce.

A Lincolnshire burger

There’s a juicy new way to get your five-a-day thanks to

Woodlands Organic Farm, who have recently added a juicing

box to their range of seasonal, organic veg boxes. Each week

the box scheme team are selecting six items of produce in

bumper quantities for their ‘Super Juice Box’, for delivery to

your doorstep. Karl McGrory, Veg Box scheme General Manager

said “Having recently started juicing I have been amazed by

the way that after having a fresh organic juice in the morning

my normal craving of endless cups of caffeine has dramatically

reduced. I also find that starting the day with a drink that makes

me feel so healthy sets the tone for the day and encourages me

to eat more healthily too. I have lost 8 lbs in weight in two weeks

since I started juicing. But the best bit is that the juice tastes

absolutely amazing and it’s so quick and easy.”

Super juice

Alfred Enderby, suppliers of traditional Grimsby Smoked Haddock, received glowing praise at an event organised by Slowfood UK, from many respected chefs including rising star Sam Harris and Angela Hartnett MBE.

GOOD TASTE | 1110 | GOOD TASTE AUTUMN/WINTER 2014AUTUMN/WINTER 2014

ERIC PHIPPS

my father had met my mother and heavily

influenced by the quality of her cooking,

proposed to her and they married in the

same year. They lived at 23 North Street

where I was born in 1939.

Mr Gill operated a slaughterhouse

in Prospect Street and at the outbreak

of war it became the centre for the

Horncastle area and all the butchers

from outlying villages, their own abattoirs

ew people know that

a miner’s son from

Bolsover in Derbyshire

was instrumental in saving

Lincolnshire’s iconic food –

the Stuffed Chine.

In 1933 my father Fred Phipps was

told by his boss that his job was in

doubt because of the depression and

reduction in miners wages. This news

was received as he was about to leave

for a holiday in the Church Army tented

camp at Winthorpe near Skegness as a

reward for pumping the church organ.

After a week’s work and scrubbing out

the shop on a Saturday he and some

friends set out on Raleigh bikes to head

for Skegness, some 84 miles via Newark,

Cranwell, Coningsby and Spilsby. When

they reached East Kirkby they stopped

at The Red Lion run by Mr Gill who was

both landlord and butcher. While drinking

their beer my father’s predicament came

into the conversation and Mr Gill offered

him a week’s trial after his holiday. This he

accepted and it resulted in him staying

the rest of his life in Lincolnshire.

He soon experienced the Lincolnshire

way of butchering and on seeing a pig

carcase cut into three parts instead of the

usual two he said that the pig had been

ruined. Some months later the farmer

whose pig it was said to “Come in and

see if the pig really has been spoiled” and

gave father his first slice of stuffed chine.

In 1938 Mr Gill moved to a shop in the

Bull Ring in Horncastle; in the meantime

As soon as I could ride a bike I had to prevent the animals from taking wrong turnings by guarding driveways and side streets

The life of a Lincolnshire butcherEric Phipps looks back

Fclosed for the duration, went there

Sunday, Monday and Tuesday to slaughter

the animals for the week returning to

their own shops on Wednesday. It was a

hard life seven days a week and very long

hours. At the shop my father was

the roundsman taking a van out as far

as Carrington on Thursday, the Wolds on

Friday and Woodhall Spa and East Kirkby

on Saturday. All the narrow country »

Opposite page: Fred Phipps Above: Eric Baker from Coningsby, Ken Bedlow from Horncastle, Fred Phipps and unknown – Eric wonders whether any Good Taste readers will recognise him?

12 | GOOD TASTE GOOD TASTE | 13

lanes and farm tracks illuminated by

hooded head lamps with only narrow slits

as demanded by the war time blackout.

Things eased a little after the war

when Sunday became a free day.

Monday however began the week with

a vengeance. First cattle and sheep had

to be driven from the surrounding fields

through the town to Prospect Street.

As soon as I could ride a bike I had to

prevent the animals from taking wrong

turnings by guarding driveways and side

streets. Fortunately we had a brilliant

border collie called Floss who could

manage the job almost on her own.

The slaughterhouse was a magnet for

the local youths who would congregate

there to swop banter with the butchers

and ‘cadge’ cigarettes. The men operated

their own method of aversion therapy

by threading horsehair fibres from the

staff room sofa into cigarettes then

fiendishly enjoy the sight of the young

smokers faces turning green as they

leaned over the ‘dilly cart’.

As head slaughterman my father had

the privilege of ‘searchings and pickings’

this was a final trim of the carcase to

make it tidy for the shop so we always

had enough meat for a good stew

pot. To supplement his earnings on his

Wednesday half day he would catch a

bus out to a local village to slaughter a

customer’s pig. The cottage was easily

identified by a column of steam rising

from a rapidly boiling copper and a bed

of straw laid under a tree. The pig was

lead out of its sty and quickly despatched

on the bed of straw. The youngest child of

the house often waiting with a paper bag

to catch the squeal. The pig was lifted

onto a ‘cratch’ and scalded with hot water

and all the hair scrapped or ‘scuffed’ off.

It was then hoisted into a tree or tripod,

the ‘innards’ cut out and left to cool

overnight. This was all done in time to

catch the bus on its return journey. Later

he would return to ‘cut out’ the pig and

maybe receive a ‘pig cheer’ gift of a fry,

sausages or a brawn.

In my school holidays I would

accompany father on his rounds

becoming gate opener on the farm tracks

often riding on the running board to save

time – no health and safety in those days.

Neither were there any plastic bags, the

ladies came out to the van with large

plates or dishes. My reward for running up

and down garden paths might be a fresh

egg, glass of milk, a pastry if it was baking

day or sometimes a ‘sovereign’ – a brass

threepenny piece! They were long but

happy days and it was out on the rounds

that I learnt the butcher’s sales banter.

Every piece of meat would be ‘as tender

as a woman’s heart’, ‘eat like chicken &

melt in your mouth like butter’. Every

sausage would contain ‘a pig in every link’

and would ‘put a skin on your back like

velvet’. As an encouragement to buy ‘

never let your belly know you’re poor’

and as an exhortation to health and

safety ‘ if you don’t want the meat don’t

maul it, keep your belly off the block’

and of course ‘everything was cheap

at half the price’.

In 1950 father took the chance of

acquiring a shop of his own in Mareham

Le Fen & thereby hangs the tale of the

saving of the stuffed chine.

Read part 2 in the next issue of Good Taste

Every piece of meat would be ‘as tender as a woman’s heart’, ‘eat like chicken & melt in your mouth like butter’.

Thanks to Lincs to the Past (lincstothepast.com) for supplying the picture above

AUTUMN/WINTER 2014 AUTUMN/WINTER 2014

14 | GOOD TASTE AUTUMN/WINTER 2014

HUGH MARROWS

In the East Market stands a mediaeval

Buttercross whilst the Middle Market has

information boards about Sir John Franklin,

the town’s most famous son. There is a

plaque on his birthplace – now a bakery

– at Franklin’s Passage whilst his statue

dominates the West Market. Opposite this

is the C17th White Hart, a former posting

inn with an 1840’s letterbox on the wall.

Sir John Franklin was born here in 1786.

He joined the navy at fourteen years of

age and fought with Nelson’s fleet at the

battles of Copenhagen (1801) and Trafalgar

(1805). He followed this with a voyage to

Australia with his cousin Matthew Flinders,

the explorer. Franklin later led two perilous

overland expeditions in artic Canada and

then spent time as Governor of Tasmania.

Following his return to England, and

by then aged fifty-nine, he assumed

leadership in 1845 of an arctic sea voyage

on behalf of the Admiralty in an attempt

to find the Northwest Passage, a journey

from which he never returned. It was

twelve years until his death, which actually

occurred in 1847, was established with any

certainty but his body was never found.

As we set off out of town we pass King

Edward VI Grammar School (now an

Academy) first founded in 1550 and

opposite the imposing St James church.

Inside are memorial plaques to Sir John

and to his two brothers: Major James

who made the first survey of India and

Sir Willingham who became a judge at

the Supreme Court of Madras. A few yards

further on is the former courthouse and

jail, with its massive Greek Doric columns,

that is now the town theatre.

At Hundleby we find the relatively

modern St Mary’s where little of any

antiquity remains, for almost all of it

was rebuilt in 1854.

Approaching Toynton All Saints we pass

the truncated C19th windmill that replaced

a former post mill.

Further down the lane stands the

church and this provides something of a

surprise. Outwardly it is all Georgian brick

but this encases the mediaeval stone

church, parts of which can be seen partly

exposed through the internal plaster walls.

The church may be locked but do look

inside if you can.

Spilsby to Toynton All SaintsAn easy ramble around the southern Wolds with fabulous views

pilsby’s name probably

derives from Old Danish, the

‘Homestead of Spillir’ and

as ‘historic’ market towns

go it has more interest than

average on offer. There are three market

places; the ‘East’, ‘Middle’ and ‘West’,

which is rare, though not unique, even in

Lincolnshire, for Caistor has three too! The

town’s first market charter was granted by

Edward III in 1302. More unusual ‘goods’

were occasionally on offer for it is said that

even up to the early 1800s a wife could be

bought for around ten shillings.

S

Top: Southern Wolds Above: Spilsby East Market

Spilsby & Toynton All Saints

N

S

W E

1

2

3

4

5

6

START Spilsby Market Place. (By Sir John Franklin statue)

MAPSOS Landranger 122 (Skegness) : Explorer 274

DISTANCE5.5 miles : 9 kilometres

TERRAINTown pavements, field paths and farm tracks. Gentle gradients.

REFRESHMENTSDeli Eleven, Market Place, Spilsby

Simon’s of Spilsby, Market Place

Leave the West Market past the church

and cross the by-pass heading towards

Hundleby. Continue until you reach the

road of Bowman’s Ridge on your right.

Turn here and in a few yards at a grassy

area look for a stile on your left. From it

follow a field edge path into, and straight

through, Hundleby churchyard. At a lane

go left a few yards and the path then

continues on your right. Walk through

woods to reach a road.

Turn left for 150 yards and then cross

over onto the track opposite and follow

that to a grey barn where another track

joins from the left. Turn left and continue

along this track for almost a mile as it

leads you to the A16 road.

Cross carefully to the continuing path

opposite and follow that until it joins

a road in Toynton All Saints. Veer right

(ahead really!) through the village until

you reach the church perched high on

your left.

Spilsby

Toynton All Saints

1

4

2

3

5

6

Go up the ramp, pass round the church

and walk to the far right-hand back

corner of the churchyard. There you

will find a concealed path through the

hedge. In a few feet join a footpath and

turn left and upon emerging onto open

grassland gradually veer left to where

the path descends to a paddock fence

and joins a lane.

Turn right and just beyond a double

bend – after the lane becomes

unsurfaced – take a fenced path on your

left. Follow this over footbridges until

you come to another lane. Cross to a

footbridge and kissing gate opposite

and bear left along the top edge of a

meadow. At the fence corner go right to

a kissing gate and keep ahead to a farm

track and a four-way footpath sign.

Keep ahead still – the way is clear – to

the edge of a business park and there go

left to pass the cemetery and join Boston

Road in Spilsby. Turn right and at the

church turn right again back to the start.

16 | GOOD TASTE AUTUMN/WINTER 2014

if all past experiences are anything to go by he will have developed the beer and have it ready to go whilst everyone else is still arguing about the label and name! Martin has been a professional brewer for 38 years, 30 of those at Batemans. So if you ask him for a particular sort of beer he will know how to achieve it. “You need to have a scientific background as you couldn’t do the job without” he explains “but you must have the passion too – you need to want to brew beer.” The next time I meet up with Martin to see the brewing process, his thoughts have developed to a classic medieval type of

lause 35 of Magna Carta, 1215 says that “There shall be standard measures of wine, ale and corn”. Quite right too, but infinite variety

in those standard measures of ale is also a very good thing. So it seems very appropriate to discuss with Batemans, Lincolnshire’s oldest brewery, who are celebrating their own 140th anniversary this year, how we might brew a special 2015 beer. I visit the brewery in Wainfleet All Saints to meet Head Brewer Martin Cullimore and Nathan Wride, Sales Manager so we can begin to talk about the proposed beer. After nine years of working on the painstaking and often minute detail of Lincoln Castle, I couldn’t be happier to be at a meeting where you legitimately get to talk about beer and taste it too! Martin tells me that developing a new beer starts

with the marketing requirements and in particular the strength and type of beer. It’s getting hard to stop me these days, but I launch off into an explanation of all the Castle works, mentioning along the way that ‘cool and dark is how Magna Carta likes to be kept’; Nathan and Martin immediately decide that this is how they’d like the beer to taste. We start talking about a dark, rich, fulsome and velvety beer that will be traditionally brewed, using only English ingredients of course. We digress into the possible inclusion of mead into our beer, discuss the pros and cons, but decide against it. To aid decision making they decide that we should sample some different styles and colours: Vintage at 7.5% is dark and moreish, English B Bock is a Bavarian style extremely malty ale at 6% whilst 3.9% Yella Belly Gold is a refreshing golden yellow. We decide to go for a ruby red, limited edition, bottled beer at 5.5%. We next turn to the knotty problem of labelling and like so many bar room discussions succeed in coming to no conclusion. Martin says that

Mary Powell sets forth to produce an ale celebrating the 800th anniversary of Magna Carta

A VERY SPECIAL BREW

Hop varieties are like grapes, they impart flavour and character not alcoholic strength

beer with a strong malt rather than hoppy flavour. There is a huge variety of materials that he could draw on but Martin wants to go very traditional on this beer. He will use ale, crystal and chocolate malts to give flavour and colour. In the 13th century hops weren’t always available, but flavour would have been added using herbs, spices, fruits and nuts, including the plant mugwort. Martin doesn’t think a 21st century audience is ready for mugwort, so we will use hops, a traditional English variety called Challenger which has a spicy, peppery character that will balance the sweetness of the roasted malt. Hop varieties are like grapes, they »

C

Joey Leeman and Martin Cullimore by the fermentation vessels

AUTUMN/WINTER 2014

18 | GOOD TASTE AUTUMN/WINTER 2014

impart flavour and character not alcoholic strength. However keeping to our traditional style, Martin is also going to flavour the beer with herbs. Brewing is a 7000 year old process, the essentials of which have barely changed. In medieval times there were two types of ale, ‘small beer’ produced by brewsters, women who brewed beer for their community, it would have been quite weak but with a PH level that would have killed off all the ‘nasties’, often making it safer than drinking the water. The monasteries would have brewed stronger beers as they could afford better quality ingredients. Batemans Brewery is now run by the fourth generation, sister and brother Jaclyn and Stuart Bateman. Like many family run businesses it has had to constantly reinvent itself, whilst never compromising on the

quality that had made them successful in the first place. Plant and machinery had to be modernised and in the 1980s they mounted a desperate fight to keep the brewery in family hands and save it from the fate of many local breweries that were being sold at that time to the multi-nationals. Batemans Brewery is a rabbit warren of old buildings, there are narrow iron staircases and pipes everywhere, but a new brewhouse has been attached, the old equipment in copper and wood is all still there, but so is the new in stainless steel. We start the brewery tour in a room filled with sacksful of different types of malt: white, black, crystal and chocolate, and Martin gives me the different types to bite into to test their flavour, he will use crystal malt to achieve the ruby colour of our beer. After the recipe has been put together, the

appropriate proportion of malts are crushed in a mill to a very coarse flour known as grist. This is then mixed with brewing liquor (water) at 65°C in the Mash Tun. This turns the starch in the malt grains to sugar and the resultant mixture is called wort, it passes to the Wort Copper where it is boiled with the hops that have been added. The spent hops are removed and the mixture cooled to 18°C, where it is adjusted to the right sugar content because this will affect the amount of alcohol. It then passes into the huge stainless steel fermentation vessels which are 3m deep. The brewery’s own strain of yeast is added to the wort and this will convert the sugar into carbon dioxide and alcohol, conditions during fermentation being strictly controlled. Martin and I peer into the various vessels, we can see the fermentation process going on with the gases shimmering above the yeast head; some of the ‘heads’ are creamy white, others are more coffee coloured, but all are busy bubbling. Martin tells me to scoop empty handfuls of air from

over the yeast head to sniff, I do this and immediately fall backwards in surprise – powerful stuff! The yeast is taken off after about four days and will be reused; five times as much yeast comes out as was put in. The beer is cooled and then racked off into casks. If the beer is to be bottled it is transferred to the conditioning tanks where secondary fermentation takes place. The beer is then filtered and stabilised to give the product a longer shelf-life. Now I know how our celebration beer is going to be brewed; Martin needs to perform his magic; the rest of us need to come to a decision about the label and the name – no pressure! We will be back with part two of this story in the March Good Taste: how did it turn out and what does it taste like? What food to drink with it and some recipes to use it in. Hopefully ‘beer with no name’ will be as memorable as its inspiration and I for one look forward to celebrating with it.

Brewing is a 7000 year old process, the essentials of which have barely changed

Head Brewer, Martin Cullimore

Thanks to Carol Emerson at Elms Farm Cottages, the Watts family from Staffordshire spent a week at one of her cottages, after being the winners of our 2013 Visit Lincolnshire competition. As well as enjoying their welcome hamper including Boston Sausages, Batemans Beer, Piper’s Crisps and Lincolnshire plum loaf, they also went to Heckington Show and Skegness during their visit.

We have always prided ourselves on making Good Taste a great read, but to ensure we’re still doing this we’d like your opinion on the magazine. As a thank you for completing this survey you will be entered into a prize draw to win a short break at Elms Farms Cottages, who are celebrating their 10th anniversary of opening.

Please note that this survey can also be completed online at visitlincolnshire.com/survey

A chance to win!

If you would like to be entered into the prize draw to win

a short break at Elms Farm Cottages please include your

contact details:

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Please send your completed response to: Claire Cooper, Tourism & Visitor Economy, Lincolnshire County Council, 13 The Avenue, Lincoln, LN1 1PA by 31 December 2014.

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GOOD TASTE | 19AUTUMN/WINTER 2014

The personal information collected on this form will be processed by Lincolnshire County Council for the purpose of this competition only. Any personal data relating to the winner or any other entrants will be used solely in accordance with the law and will not be disclosed to a third party without the entrant’s prior consent, unless required by law.

year focussing on the September/October period, despite the winter maintenance programme and the contingency plans. “This year even the contingencies have broken down” mutters David , who looks like me and the photographer are the final straw in his day, I can’t blame him! The whole site hums with the sheer intensity of the harvest, this is a crop with a most restricted shelf life, “no market for it beyond the end of October” says David and hence the pressure to get it into the shops in time. I have to own to a particular interest here as I was born on Halloween. As an event it has changed completely and utterly since I was a child. Trick or treating, dressing up in ghoulish fashion and

the de rigeur carved pumpkin are now an accepted part of the autumn party calendar. Oh by the way, I’m the one in the corner complaining about the Americanisation of my birthday! A field of pumpkins is an impressive thing: the ones we are looking at are good and orange, their leaves are beginning to die back, leaving the pumpkins all exposed and almost shouting their state of readiness. Rachel is the pack house manager and she tells me that 2013 has not been a good year for pumpkins although 2012 was even worse. Too cold, too early – pumpkins love warmth. She explains the process that will see all the pumpkins picked and in the yard by the end of September. Men go ahead of the harvester and cut the pumpkins off at the stem, the next group pick them up and place them on the harvester to be washed. Another group wait for the cleaned pumpkins to emerge from the back of the harvester and they are then placed in wooden bins which are trailered back to the yard for sorting. It may not have been a good year but back in the pack house the conveyor belts are transporting a never ceasing, ever rolling pumpkin army. First task is to have their stalks neatly trimmed with what could only be described as some very

lanning ahead is a good idea, often my intention and not always achieved. On this occasion I realised if I didn’t get ahead of myself I would be unseasonally offering

you pumpkins in the Spring so it was a year ago that I went to see them being harvested and then had to wait all this time to share the story. I went to Spalding as the fertile silty soils of the fens are ideal, to Bowmans who are the biggest producer of pumpkins in Europe.

serious secateurs. Avoiding the forklifts which are whizzing everywhere, we follow the conveyor belts to see the pumpkins being graded. The graders are all from Eastern Europe, some come especially for the pumpkin season and will leave at the end of October whilst others will go onto other contract work. They work a 7 to 7 day and with some of the pumpkins on the hefty side this is not for the faint hearted. They have three hoops 16cm, 20cm and 26cms which with an unerring eye they seem to have the right hoop for the right pumpkin, which is then lifted out to be gently placed in a bin with its fellows, they may look robust but they can bruise. The weirdly shaped misfits are segregated into their own bin. They are washed again before going into storage at 25°C to help them ripen. There they await the call of the supermarket in October, when they are packaged up according to each suppliers needs. We leave the forklifts still darting back and forth with their wooden bins and the conveyor belts of pumpkins which just keep rolling along. Seasonal food doesn’t come much more time limited than this. Do try Rachel’s delicious soup, worth extending the pumpkin season for or perhaps making after carving your lantern. I will look at pumpkins differently from now on, after all it’s thoughtful of everyone to go to so much trouble to celebrate my birth! »

I had idly thought that pumpkins would be just one of their crops, but no, that’s it, just pumpkins, two million of them in fact. I couldn’t have been more surprised, the thought goes through my mind of eggs and basket, but then what do I know about pumpkin world? I am here to find out. We arrive to find that the pumpkin harvester has broken down and David Bowman is looking very fraught. In 2013 every machine that could break down has done. Despite their whole

P

Pumpkin season

A field of pumpkins is an impressive thing: the ones we are looking at are good and orange, their leaves are beginning to die back, leaving the pumpkin all exposed and almost shouting their state of readiness

Mary Powell tries to reclaim Halloween

GOOD TASTE | 2120 | GOOD TASTE AUTUMN/WINTER 2014AUTUMN/WINTER 2014

22 | GOOD TASTE

Lorraine Heyes looks into pilgrim ‘tourists’

TO BE A PILGRIM

AUTUMN/WINTER 2014

SERVES 4

• 4 Red peppers, deseeded

• 30g Butter

• 2 tbsp Rapeseed oil

• 1 Onion, peeled and

finely chopped

• 750g Pumpkin or squash,

peeled and diced

• 1 tsp Ground cumin

• 1 Red chilli, deseeded and

finely chopped

• 3 Cloves garlic, peeled

and crushed

• 1.2 litres Vegetable

or chicken stock

• 150ml Double cream (optional)

• Sea salt and black pepper

TO SERVE:

• 50g Greek yoghurt

or crème fraiche

• 2 tsp Chives, finely chopped

• 30g Pumpkin seeds,

caramelised

MAKES 12

• 500g Strong white bread flour,

plus extra for dusting

• 10g Salt

• 10g Instant yeast

• 30g Unsalted butter, softened

• 310ml Cold water

• 250g Cotehill Blue in small chunks

• Rapeseed oil for cooking

Put the flour into a large bowl, and add the

salt to one side and the yeast to the other.

Add the butter and three-quarters of the

water and mix with your fingers to bring

the ingredients together. Gradually add the

remaining water, a little at a time. You may

not need to add all the water or you may

need to add a little more, you want a soft

dough. Use the mixture to clean the inside

of the bowl and keep going until the mixture

forms a rough dough

Tip the dough onto a lightly floured

surface, knead for 5–10 minutes until soft.

When your dough feels smooth and silky,

put it into a lightly oiled bowl. Cover with

a tea towel and leave to rise until at least

doubled in size about 1 hour.

Tip the dough onto a lightly floured

surface and knead till smooth. Divide the

dough into 12 pieces and roll each piece

into a ball.

Make an indentation in each ball and put

about 20g of the Cotehill blue. Pinch the

dough together over the filling and seal it.

Then roll it out with a rolling pin to a circle,

about 18cm in diameter.

Heat a frying pan with a little rape seed oil

over a medium-high heat. Fry each flatbread

for two to three minutes on each side, until

golden brown and puffy. Leave them to cool

slightly on a wire rack, and serve.

Roasted red pepper and pumpkin soup with caramelised pumpkin seeds

Cotehill Blue flatbreads

Preheat the oven to 200°C/400°F/Gas 6.

Place the peppers, skin side up, on a

baking sheet and roast in the oven for

20–25 minutes, until the skins are charred.

Remove from the oven and place in a

bowl. Cover with cling film and leave to

cool. Once cool, peel off the skins.

Meanwhile, melt the butter with the

oil in a large, heavy based saucepan.

Add the onion, pumpkin, cumin and red

chilli, season with sea salt and black

pepper, and sweat the vegetables for

5–10 minutes without browning. Add

the garlic and cook on a low heat for a

further minute. Pour in the stock, bring to

the boil and simmer gently for 15 minutes.

Add the red peppers and cook for a

further 5 minutes.

Blend the soup in a food processor

or with a hand blender, and adjust the

seasoning to taste. Return to the pan

and stir in the cream. Gently reheat the

soup and ladle into warmed bowls. Place

a spoonful of Greek yoghurt in each and

sprinkle with the chives and caramelised

pumpkin seeds.

• 50g Pumpkin seeds

• 1 tbsp Caster sugar

Place the pumpkin seeds and

sugar in a frying-pan and cook on

medium heat, until the sugar starts

to caramelize and the seeds start

to pop. Remove from the heat.

Caramelised Pumpkin Seeds

RACHEL GREEN

workshop in Hoxton.” I say that there are some beautiful

examples of her work on her website, I particularly liked a pair

of bowls she made for 10 Downing Street in the form of oak trees

lexidickjeweller.co.uk “Through making commissions I’ve been

to some interesting places; I’ve met several Prime Ministers, the

Princess of Wales and Her Majesty the Queen. I am a liveryman

of The Worshipful Company of Goldsmiths, which is a great

supporter of the craft.”

She starts with the customer’s brief, “Lord Cormack wanted

St Hugh on the badge. I researched St Hugh and found he was a

remarkable man, able, saintly and charming. I was very taken by

the fact that he loved animals and had a close friendship with a

swan, which I included on the badge.”

She then produces a sketch, although she admits that drawing

is not her best thing, and from this she made a wax model, which

was photographed and sent for approval before getting it cast.

“A design has to please me, the customer and the recipient. Of

the three I’m the most difficult to please!”

She then goes on to explain how she models the wax using

a flame and a simple tool made from 14 cm of wire coat hanger

beaten into a pointed sickle at the end, with tape wrapped

around to make it comfortable to hold. Lexi builds up the wax

and scrapes it away until it looks right. “Once the master wax is

finished, I attach a sprue and take it to my casters. They invest

it in a metal flask; pour plaster around the wax, and when that

sets, heat it so the wax runs out via the sprue, then molten silver

is spun into the cavity. The flask is dropped in water and the

plaster breaks away from the silver. I clean up this silver pattern,

AUTUMN/WINTER 2014AUTUMN/WINTER 2014

or hundreds of years during the Middle Ages, medieval pilgrims flocked to holy sites at home and in the distant lands of Jerusalem, Rome and Santiago de Compostela in the belief that their arduous journeys might increase their chances of a place in heaven. For some the hope of a miracle cure for an

illness, or penance for a grave sin gave their journey an even greater purpose. Canterbury and Walsingham are better known for their medieval pilgrimages but Lincoln Cathedral too and the shrine of St Hugh, Bishop of Lincoln, became a focal point for pilgrims after his canonisation in 1220. He was renowned for his care of lepers, outcasts and the destitute, and his robust defence of ecclesiastical rights and liberties against the Plantagenet kings. A vast industry of pilgrim badge manufacture grew around the mass of pilgrim ‘tourists’ . The pilgrims bought them to pin on their hats and clothing as proof of their devotion to the saint whose shrine or relic they had visited. They also identified the bearer’s status as a pilgrim, excusing them from certain taxes and tolls as they made their journey. But these seemingly simple badges were treasured far more than merely as souvenirs. Medieval pilgrims believed that the miraculous healing powers of the saint’s shrine was transferred to anything that came into contact with it. Touching the shrine with these badges transformed them – in the eyes of the pilgrim – into a secondary relic to be revered and treasured. No doubt pilgrims to St Hugh’s tomb were inspired by the stories of the miracles which restored the sight of blind woman, Matilda, when she slept with her head in one of the openings of the marble tomb, and John of Plungar whose ulcerated leg was healed when he rubbed it on mortar scraped from between the stones of the tomb. The badges at each holy site or shrine had their own symbolic design that could be understood by all, even those who couldn’t read or write. For example, pilgrim badges produced at Canterbury showed the mitred head of the murdered St Thomas à Becket between two upright swords. Mass produced from lead, tin or pewter, the badges were cheap enough to be purchased by the poorest pilgrim. The church authorities gained a steady stream of income from their sale. But more importantly they helped stop pilgrims from pinching bits of the shrine itself or the building that housed it! At Lincoln Cathedral, extra security measures were put in place to guard St Hugh’s shrine from souvenir hunters and thieves. A nightwatchman was employed who together with the lay-sacrist

and candle-lighter, searched the cathedral after the bells had been rung. A wooden chamber had been constructed in the north-east aisle – within sight of the shrine – where they ate their supper. While the other two slept, the nightwatchman kept vigil over the tomb. Due to their fragile and delicate nature, not many pilgrim badges have survived. Curiously, many of those found have been dredged from rivers and watercourses, leading to the conclusion that they may have been dropped there on purpose by pilgrims as votive offerings. Alas, no pilgrim badge bearing the image of St Hugh has ever been found, but perhaps one day the Witham will yield one of these small tokens from its waters.

Will you be making your pilgrimage in 2015? Asks Mary Powell

e know that many people are planning their visits

to Lincolnshire next year: to see how Lincoln Castle

Revealed has turned out, but also for the associated

celebratory events programme. A Three Choirs Festival, Beating

the Retreat, concerts and a youth forum.

By far the one I’m looking forward to the most is Lincolnshire’s

Great Exhibition, June 26–September 27. This is the baby of

Lord Cormack who is chairman of the Historic Lincoln Trust

and who came up with the idea of gathering together the

most extraordinary collection of loans, all with Lincolnshire

connections, from private, national and international collections.

I daren’t ask what his methods are, but he can certainly charm

stunning artworks from the trees and we are all to be the

beneficiaries. Not ready to reveal what is coming, but trust me,

art of this quality, won’t be gathered together in Lincolnshire for

a very long time.

Our Return to Lincolnshire theme, led Lord Cormack onto

the idea of pilgrimage and a modern day pilgrim badge. He

has previously worked with jeweller Lexi Dicks on various

commissions for the Houses of Parliament and Lichfield

Cathedral and asked her to come up with a design.

I talk to Lexi about the design process, starting with how many

years she’s been a jeweller? “More than I care to say” she admits

“Straight after finishing my degree at the Royal College of Art I

rented a tiny space in Clerkenwell and began to make jewellery,

hoping someone would buy it. In the 1980s I had a Saturday

stall in Covent Garden, and did well enough to set up my

Touching the shrine with these badges transformed them – in the eyes of the pilgrim – into a secondary relic to be revered and treasured

I was very taken by the fact that he loved animals and had a close friendship with a swan, which I included on the badge

and return it to the caster who makes a rubber mould from which

waxes can be produced to make more silver castings.” She then

files and polishes each badge and solders on the brooch

fittings, then they go to the Assay Office to be hallmarked.

I ask which is her favourite medium to work in and am

surprised when she says “As a wax modeller, I have to say wax”

but then she goes onto say “but thinking about the finished

piece, 18 carat gold takes a lot of beating. It’s a lovely metal to

work, and it never tarnishes. And gold has always been valuable,

and always will be.”

Like the original pilgrim badges there will be versions to

suit all pockets, see historiclincolntrust.org.uk. Whatever your

connections with Lincolnshire: resident, visitor, family connections

or former resident, do return in 2015 to see what we’ve been up

to. By 1 April we will be all present and correct and awaiting your

inspection and of course with a very warm welcome too.

F

W

GOOD TASTE | 2524 | GOOD TASTE

Previous page: Silver Lincoln pilgrim badge, designed by Lexi Dicks Above: Lord Cormack, Chairman of the Historic Lincoln Trust; Dr Alan Borg, former Director of the Victoria & Albert Museum and one of the Honorary Curators of the Great Exhibition (the other being Oliver Morley); Curator Andrea Martin, pictured at The Collection one of the venues for the exhibition

GOOD TASTE | 27AUTUMN/WINTER 2014

hen Local Kitchen wanted to come and film at Lincoln Castle I knew I could supply any number

of hungry stonemasons who’d be happy to take a break from castle repairing just so long as the lure was food. You know the format, the TV chef dishes up the food to a group of faux friends who seem to have been instructed to ‘act normal’ but aren’t quite pulling it off. As I see my hard hatted friends on their daily food forage along Bailgate, I know that they will be an appreciative and ravenous audience for Rachel’s cooking! East Coast Pictures Executive Producer Julia Thompson is a Cleethorpes girl who has moved back home after 15 years TV experience, having decided that as the industry moves online she didn’t need to be stuck in a London office anymore. She tells me that her last job was as Director of Entertainment for Sony Pictures, having previously been a producer for Simon Cowell’s SYCO, and with programmes like This Morning, Britain’s Got Talent and Ant and Dec’s Saturday Night Takeaway also under her belt. I tell Julia »

W

• 350g Self raising flour

• 225g Caster sugar

• 4 tbsp Honey

• 3 Eggs

• 1 tsp Almond extract

• 225g Butter, melted

• 450g Bramley apples,

peeled and cored

• 50g Flaked almonds

• Cream or crème fraiche to serve

You will need a 28cm (11”) spring form tin,

really well greased. Preheat the oven to

160°C/140°C fan/Gas 3.

Measure the flour, sugar, honey, eggs,

almond extract and melted butter into a

mixing bowl. Beat with a wooden spoon or

electric mixer until combined and smooth.

Spread half this mixture over the base of

the spring form tin. Thickly slice the apples

and lay on top of the mixture. Spoon the

remaining mixture on top of the apples so

they are completely covered in an even

layer. Sprinkle over the flaked almonds.

Bake in the centre of the preheated

oven for about one hour or until golden

brown and the sponge is cooked. Serve

warm, with cream and a drizzle of honey.

Bramley apple, almond and honey dessert cake

Testing, TastingHungry stonemasons act as Rachel’s

guinea pigs, Mary Powell looks on

Opposite: Rachel Green with cameraman Andy Harris Left: Head Stonemason Heath Shakespeare running a have-a-go-session Below: Stonemason Simon Taylor; Site Managers Richard Carlton, Richard Savage and Paul Staniforth

26 | GOOD TASTE AUTUMN/WINTER 2014

28 | GOOD TASTE GOOD TASTE | 29AUTUMN/WINTER 2014AUTUMN/WINTER 2014

• 500ml Good chicken stock

• 2-3 tbsp Small capers in vinegar,

roughly chopped

• 2 Large handfuls of mint leaves,

finely chopped

• Small splash of red wine

or sherry vinegar

• 2 tsp Redcurrant jelly

• Large knob of cold butter

To make the sauce, drain off the fat and any

juices from the lamb and put them in a small

saucepan over a medium heat on the hob.

Add the stock and stir to deglaze.

Reduce by half then pass through a sieve.

Return the sauce to the hob. Over a medium

heat, stir in the butter, add the capers, mint,

vinegar and sugar. Season to taste with salt

and pepper. If it tastes a little bitter,

add redcurrant jelly.

The sauce should be slightly tangy which

help to cut through the richness of the lamb.

Thicken with arrowroot if desired.

• 1 Leg of lamb (3–3.5 kg) bone

not sawn in half

• 2 Good handfuls of clean hay

• 1 Bunch of rosemary

• 1 Bunch of thyme

• 8 Cloves of garlic, peeled and cut into slivers

• Grated rind of a lemon and some of the juice

• 10 Good quality anchovies in salt, rinsed

• Melted butter

• Sea salt and black pepper

Preheat the oven to 180°C/Gas 4.

Soak the hay in cold water for 15 minutes,

and make small slits all over the leg of lamb,

inserting slivers of garlic wrapped with

anchovies in all the holes.

Place a flattened layer of soaked and

squeezed-out hay in a roasting tray, and place

the leg of lamb on top of the hay just off centre.

Brush with the melted butter

Sprinkle the lemon rind and juice and season

with salt and pepper. Lay the herbs on top then

lift up the hay and wrap it around the lamb as

well as you can. Place some tin foil over the top.

Bake for about an hour and 30 minutes,

depending in the size of the leg of lamb, and

remove the tin foil for the last 30 minutes to

allow the meat to brown. Leave to rest for

30 minutes after cooking, remove the hay and

pour any juice or fat into a pan and serve on a

large plate with the caper sauce.

Caper sauce

Hay-roasted leg of lamb

that if she films the three programme series during the weekend of our 1000 Years of Traditional Crafts event, there will definitely be an audience of keen foodies there. The contractor Woodhead Heritage will be running hard hat tours of the £20m restoration, funded by Heritage Lottery Fund, European funds and Lincolnshire County Council, throughout the event which is sure to be a draw. Julia is a powerhouse of ‘can do’ attitude and she rushes off to organise a marquee and pop up kitchen. Julia explains that she set up East Coast Pictures “to be a platform into the

mainstream television industry for local graduates” and she does this by making programmes using a team that brings together experienced professionals with graduates who are looking to gain that, almost impossible first foot in the door. So apart from Julia, there is Lesley Hardstaff, ex BBC and Sky, who is Producer on Local Kitchen, together with graduates like Laura Falder who studied at the University of Lincoln. The part she loves the most is coming up with ideas for shows and Julia still works as a consultant for SYCO developing new projects. With video being online and local TV channels

starting up, such as Notts TV and Estuary Channel (Freeview Channel 8) she felt there was marvellous opportunities to make programmes that show what’s best about Lincolnshire and “where better to start than with our food and the whole field to plate story”. You can also watch the programmes online by clicking on the link at selectlincolnshire.com. Rachel Green’s Local Kitchen will air in October onwards and having seen the final cut I’m proud to say features lots of fascinating visits to Select members such as Primrose Hill Farm Eggs, Bob Mould of Croft Apiaries, Peter Wesley from Fen Farm Venison, Eric Phipps from these pages and Nick Loweth from Abbey Parks Asparagus. All doing what they do best: talking knowledgeably and with great passion about their produce. We are very lucky with the weather when they film at the Castle and Rachel Green has chosen some very traditional recipes to go with the setting, Lamb in hay, Honey, Almond and Apple Cake and a Cherry Meringue Flan. Rachel tells me that “It was good to dig back through all my old »

Clockwise from above: Hard hat tours in the Victorian prison; Lucy Tower and the new walk way on the South curtain wall; Ian Matfin and Rachel Green

30 | GOOD TASTE AUTUMN/WINTER 2014AUTUMN/WINTER 2014

• Butter, for greasing

• 500g Homemade

shortcrust pastry

FOR THE CUSTARD:

• 6 Egg yolks

• 75g Caster sugar,

for the custard

• 250ml Whipping cream

• 100ml Milk

• 150g Cherries, de-stoned

and halved

FOR THE MERINGUE:

• 6 Egg whites

• 350g Caster sugar

• Icing sugar for dusting

Grease a fluted flan tin.

Lightly flour the work surface

and the rolling pin, and roll out the

pastry. Line the prepared tart tin

with the pastry, trimming off any

excess, then chill for 15 minutes.

Preheat the oven to 200°C/

180°C fan/Gas 6.

Bake for five minutes or until the

pastry starts to turn golden around

the edges, and then remove to cool.

Reduce the oven temperature to

170°C/150°C fan/Gas 3.

In a small bowl whisk the egg

yolks, sugar, cream and milk

together until fully combined.

Pour into the flan case and

arrange the cherries over the top.

Bake for 25–30 minutes or until the

custard is just set and a little wobbly

in the centre. Allow to cool in the tin

on a wire rack.

To make the meringue, whisk

the egg whites and gradually add

the sugar.

Put the meringue over the cool

flan, and place back into the oven.

Once the meringue has

cooked, sprinkle with icing sugar,

garnish with mint and serve with

pouring cream.

All recipes in this feature

© Rachel Green’s Local Kitchen,

East Coast Pictures 2014.

All Rights Reserved.

More recipes from the programmes

filmed at Lincoln Castle on

localkitchen.tv

Cherry meringue flan

recipes, including a very early Mrs Beeton”. On one of the programmes Rachel cooks with Ian Matfin, the new Head Chef at The New Inn, Great Limber. “There are lots of chefs trying to keep local suppliers alive. We must support them otherwise, in years to come, we won’t have any local growers and producers” said Ian who confessed to being apprehensive at first but was hopeful that they’d given the viewers a great programme. “During the filming I learnt a lot about Lincoln Castle I didn’t know” says Rachel “and I do think these programmes will open people’s eyes as to what’s happening here”. Richard Carlton and Heath Shakespeare from main contractor Woodhead Heritage who’ve been working on the Castle since 2011, show her the massive programme of

stone repair and Steve Keys from Jericho Joinery talks about the painstaking repair of the many prison cell doors. At last the guys get to taste the food and there is a rather wonderful moment in one episode when they are clearly meant to say something, but no, ‘Team Woodheads’ are stood in a line, happily troughing and they’re not stopping for anybody! By the time I get there everything has gone except one sliver of cherry meringue flan which I lay claim to. The Cherry Flan would, apparently, have originally been called a flawn, delicious I say, whatever you want to call it.

Above: Filming within the castle grounds; Richard Carlton and Rachel Green

Autumn/Winter Events

FRIDAY 7 NOVEMBER Deep South with Lincolnshire SoulPink PigJambalaya and Pink Pig sticky ribs.

SATURDAY 8 & SUNDAY 9 NOVEMBERChristmas Gift Fair in aid of Leukaemia & LymphomaUncle Henry’s Farm Shop

FRIDAY 14 – SUNDAY 16 NOVEMBERChristmas Food & Craft Market Belton House9.30am–4pm

SATURDAY 22 NOVEMBER Christmas Food TastingPink Pig

SATURDAY 22 & SUNDAY 23 NOVEMBER Christmas Food & Craft FairPeaks Top Farm, New Waltham10am–4pmTo showcase our fruity wine range.

THURSDAY 27 NOVEMBER Christmas Food & Wine EveningUncle Henry’s Farm Shop Ticketed event. 7pm–9pm.

FRIDAY 28 NOVEMBER Cheese, Wine & Canapé TastingPink Pig7pm–10pm. Booking essential.

SATURDAY 29 – SUNDAY 30 NOVEMBERLincolnshire Food and Gift Fair Lincolnshire Showground 10am–4pmTickets cheaper if bought in advance.

THURSDAY 4 – SUNDAY 7 DECEMBERLincoln Christmas Market More information at: lincoln-christmasmarket.co.uk

THURSDAY 11 DECEMBERThe Pink Pig Christmas Dinner Pink PigIncludes a Michael Buble tribute.

SATURDAY 13 & 20 DECEMBERBreakfast with Santa Uncle Henry’s Farm Shop Ticketed event. 7pm–9pm.

THURSDAY 18 DECEMBERThe Pink Pig Christmas Dinner Pink PigIncludes a Gary Barlow tribute.

FRIDAY 16 JANUARYLincolnshire Light Pink PigYou can still enjoy delicious Lincolnshire suppers, even low calorie.

SATURDAY 24 JANUARYBurns Night The Olde Barn HotelBooking essential.

SATURDAY 14 FEBRUARYValentines Pink PigBooking essential.

For details of the venues mentioned see listings pages 41 to 57.

EVERY 1ST SATURDAYMarket PlaceMarket RasenAward winning market selling local food and crafts.

SATURDAY 27 SEPTEMBER Cookery Demo and Farm WalkWoodlands Farmwoodlandsfarm.co.uk/farm-visits/10am–3pm

WEDNESDAY 1 OCTOBERLincolnshire Dayvisitlincolnshire.com This celebration of Lincolnshire is a great opportunity to eat our local produce and explore the county

FRIDAY 3 OCTOBERFine Dining EveningUncle Henry’s Farm Shop

SATURDAY 4 OCTOBERFungi-Foray and Lunch at Hambleton HallBooking is essential.

THURSDAY 9 OCTOBERRustic ItalianPink PigBooking advised, £17.99 a head.

SATURDAY 25 – FRIDAY 31 OCTOBER Pumpkin Festival Pink PigPumpkin carving and Horrid Halloween Treats

SATURDAY 25 OCTOBER Lincolnshire Sausage FestivalLincoln Castle 10am–4pm. Free Entrance. The best Lincolnshire produce, children’s entertainment and cookery demos.

Visit: visitlincolnshire.com for latest information

AUTUMN/WINTER 2014

BOSTON3rd Wednesday

BRIGG4th Saturday

CAISTOR2nd Saturday

GAINSBOROUGH2nd Saturday

GRANTHAM2nd Saturday

GRIMSBY3rd Friday

HORNCASTLE2nd Thursday

4th Saturday

LINCOLN1st Friday, City Square

2nd Wednesday, High Street

3rd Saturday, Castle Square

4th Friday, North Hykeham

LOUTH2nd Friday

4th Wednesday

SLEAFORD1st Saturday

SPALDING1st Saturday

STAMFORDEvery other Friday

FARMERS’MARKETS

GOOD TASTE | 31

othing I love more than a story that involves a crane; a sign that after much preparation, something is about to happen. Serious kit,

serious progress. My friends at Heckington Mill are fellow restorers, we’ve fought the same funding battles and emerged the other side, exhausted but victorious. We belong to the same club of shared experiences: plans that don’t go according to, slipping timetables and the horribly unexpected. Heckington Mill is run by one of the best group of volunteers you could hope to find for delivering the goods. I’ve only been very marginally involved, but have decided that from now until their completion mid 2016 we will keep returning to the mill to update you on their progress. Sharing is good and my theory is that you only truly appreciate the finished result when you’ve been behind the scenes and seen how it was achieved. The arrival of the new sails is definitely a milestone moment. The old sails were taken down in June and filmed by BBC’s Countryfile, which you may have seen. So Heckington has been minus its sails for two months until a glorious sunny morning mid August when they were to be reunited. I arrive at 7.30, but the crane had arrived an hour earlier and Jim Bailey, Mill Manager and one of the directors of the project is looking calmly confident. All eight sails are laid out on the ground ready to be lifted and by 7.45, 15 minutes ahead of schedule the crane begins lifting the first sail.

N

SAILS AHOY!Restorers of the world unite, says Mary Powell

The sails weigh just under a ton each. There are 24 shutters (or shades) to every sail and Jim tells me that a third of these are new, a third heavily repaired and a third just required light repair. He shows me the stocks of each sail, the 34 foot long main structural item of the sail. These stocks should be made of Douglas Fir, 12 inches wide, narrowing to 6 inches and lengths of the required size and straightness just couldn’t be found. After discussions with English Heritage they were allowed to use Siberian Larch which had been laminated in Scandinavia, before being sent to Traditional Millwrights of Alford for construction. The stock may be dead straight but the frame of the sail has a deliberate twist built into it to help it catch the wind. Kurtis Wright, 14 is on crowd control (me), he is doing volunteering for his Duke of Edinburgh, but is enjoying it so much he wants to train as a miller. The sail high in the air now looks quite small, one of the millwrights is stood on the mill ‘onion top’ attached by a harness, whilst his fellow is on the platform of a cherry picker and »

34 | GOOD TASTE

together they attach the sail to the waiting metal cross. The mill with one sail looks very odd and suddenly it starts to rotate still attached to the crane; an alarming sight at first, but all is well, this was supposed to happen. Jim moved to Mill Cottage in Haconby seven years ago from the West Country, he visited Heckington while doing research on his own house and has been here ever since! As a retired marine engineer he is clearly fascinated by all things milling. Jim explains that the first recorded wind-powered mill in this country was around 1170, “but if that miller came to Heckington today he would recognise the process – it just hasn’t changed”. Heckington’s sails were condemned four years ago and as they haven’t been able to mill they’ve been working with neighbour mill Sibsey Trader, Jim thinks they may be milling again as soon as next week. Over the next two years the £1.2m refurbishment will be delivered. Heritage Lottery Fund have provided 81% of the money, with the rest being raised from other sources including the County and District Councils. Buildings will be refurbished, the mill house re-opened,

a new visitor exhibition area and bake house. There are asbestos roofs to be

removed and the external mill needs re-tarring. Jim tells me that this has to be done about every seven years, the tarring has a waterproofing effect, needful as the mill tower would have been built using a low grade of brick. There were only ever seven mills built with eight sails and Heckington is the only survivor, although its first 60 years was as a five sailed mill. Jim explains that eight sails were never very efficient and the extra maintenance costs outweighed the benefits of being able to operate in a very light wind. Charles Pinchbeck, Chairman of the Heckington Mill Trust arrives, he reckons that this is the first time since 1892 that eight new sails have been put on a mill. As the morning progresses, lots of locals come to watch and photograph this historic moment and at last Kurtis has some crowds to control. To sustain us until our next visit to Heckington, Fay Knight, volunteer and baking demonstrator has given us this recipe (right).

FOR THE DOUGH:

• 500g Strong white stone

ground flour

• 7g Sachet fast action yeast

• 1 tsp Salt

• 1 tbsp Vegetable oil

• 320 ml Warm water

FOR THE FILLING:

• 3–4 tsp Made up English

mustard

• 225g Grated strong English

Cheddar cheese

• 1/2 tsp Cayenne pepper

• 2 tsp Oregano or mixed herbs

• A sprinkle of paprika

Make the dough by hand or in a

bread machine to the end of the

first rise. Divide in half and roll

each half flat to the size of

a swiss roll tin.

Spread each half thinly with

made mustard, cover with

grated cheese, Cayenne pepper

sparingly and finish with a good

sprinkle of the herbs.

Roll the dough up like two

swiss rolls sealing the long sides

with a little water. Leave in the

fridge for half an hour.

Cut each roll into about

twelve slices, try to keep them

round and lay them out on

lightly greased baking trays,

give them a light sprinkling of

paprika and leave for about half

an hour to rise.

Bake in a pre-heated oven

at 200°C/180°C fan/Gas 6 for

15 minutes.

Volcano pinwheels

They are called ‘Volcano

Pinwheels’ because, while

baking, the cheese erupts

through the roll rather like

lava from a volcano.

Buildings will be refurbished, the mill house re-opened, a new visitor exhibition area and bake house

GOOD TASTE | 35

Clockwise from left: Neil Medcalf from Traditional Millwrights of Alford; Jim Bailey; collapsing mill buildings; Neil steadies the lift of sail number four; Charles Pirchbeck; one of the volunteer team lends a hand

AUTUMN/WINTER 201436 | GOOD TASTE

STEP 3 For the sous vide method, drop

the breasts in the water bath at 55°C for

8 minutes.

STEP 4 Take from the bag and put into

a hot pan for a minute on each side,

remove and leave to rest.

(If you do not have a water bath for the

breasts, heat some olive oil in a frying

pan, add the breasts skin side down, fry

for 3 minutes on each side until browned.

Remove and leave to rest.)

STEP 5 Meanwhile drop the leg ball into

gently boiling water, until warmed through

approximately 8 minutes, when cool

enough remove the cling film.

STEP 6 We serve this dish on a slate

with a swipe of carrot puree on the

bottom, the confit ball on one side and

carved breasts the other side, we also

serve it with a scattering of seasonal

vegetables and the pickled mushroom,

game chips and pea shoots.

Preheat the oven 120°C/250°F/Gas 1/2.

STEP 1 Remove the legs from the pigeon

and place in a small pan with the duck

fat, thyme and garlic, cook in the oven for

11/2 hours until the meat comes away from

the bone, season and roll the meat into a

ball and chill,

STEP 2 Once chilled remove from the

fridge and wrap the ball in the cabbage

leaves securing it with cling film. Remove

the breasts from the bone and place in a

vac bag if using the water bath method,

put to one side.

Carrot puree: Boil the carrot in water and

a knob of butter until tender, drain and

blend until smooth, keep warm.

Pickled mushrooms: Mix the vinegar,

honey and spices together, chop the

mushrooms into equal size pieces and stir

into the vinegar mixture.

Game chips: Thinly slice the new potatoes

and deep fry at 180°C until crispy.

• 1 Wood pigeon per person

• 1 Jar of duck fat

• Fresh thyme

• 1 Clove garlic, lightly crushed

• 4 Outer leaves of a savoy

cabbage, blanched

• 4 Large carrots peeled,

roughly chopped

• 100g Wild mushrooms

• 100ml White wine vinegar

• 25g Honey

• Selection of spices – bay,

cinnamon, peppercorns,

star anise, clove

• 4 New potatoes

• 1 Punnet of pea shoots

You will need…

MASTERCLASS

Lincolnshire wood pigeon breast with confit of leg

Oaklands Hall Hotel at Laceby near Grimsby, is set in a private estate built in 1877, within five acres of beautiful Lincolnshire parkland between

the Lincolnshire Wolds, an Area of Outstanding Natural Beauty and the River Humber. Gareth Bartram is the head chef at the hotel’s

Comfy Duck Bistro. Although born in Yorkshire, Gareth grew up in Cleethorpes, worked near Bath for a while and since he moved back

18 months ago the bistro has been awarded an AA Rosette.

1

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2

5

3

6

GOOD TASTE | 37AUTUMN/WINTER 2014

38 | GOOD TASTE AUTUMN/WINTER 2014

HUGH MARROWS

Castle where a new vault will display the

‘Great Charter’. In anticipation of this, our

walk visits Langton and returns using

part of the new trail.

We begin however in Wragby an

ancient town first granted three annual

fairs and a market in 1668. Early on we

pass the imposing earthwork remains of

Wragby’s medieval, moated manor

house that possibly belonged to Sir

Ernais de Buron who fought alongside

King Harold at the Battle of Hastings.

The site has open access and an

interesting information board.

We arrive at Langton-by-Wragby

opposite St Giles church. The tower has the

oldest masonry where centuries of erosion

have revealed fossilised seashells within the

stonework around the west door. The list

of vicars displayed inside begins in 1215, the

year of Magna Carta; is this a coincidence?

There was much rebuilding in 1866 and

the memorial arch over the gateway was

erected for Edward VII’s coronation in 1902.

Leaving Langton we see the village’s

information board; another good read!

Adjacent fields show surviving earthworks

and ridge and furrow field patterns of the

mediaeval village whilst Langton Manor,

whilst still occupying its ancient moated

site, is quite modern dating from 1841

But we are here because the village

is the birthplace of Archbishop Stephen

Langton, a fact only established by Sir

Maurice Powicke and Canon Foster in the

1920s. Born around 1150 he became a key

figure in early C13th England rising from

lowly beginnings to become a renowned

biblical scholar who organised the books

of the bible into the chapters that we

recognise today. In 1207 he was appointed

Archbishop of Canterbury and became a

hugely influential churchman and politician.

Thus in 1215 he was one of the principal

mediators between King John and the

rebellious barons leading up to the sealing

of Magna Carta at Runnymede. Archbishop

Langton died in 1228 and is buried at

Canterbury Cathedral.

On our return to Wragby we cross the

former Louth to Bardney railway, which

opened in 1876 and closed in 1960. We also

pass the Manor site again and the town’s

1831 windmill.

Wragby & Langton-by-Wragby

A walk discovering Lincolnshire’s historic links with Magna Carta

s the 800th anniversary

of Magna Carta, one

of the most important

constitutional documents

in English history, 2015

is significant for Lincoln since the city

holds one of four surviving originals.

Furthermore, by a happy historical

coincidence, Archbishop Stephen

Langton, who was instrumental in shaping

the charter, was born in the county at

Langton-by-Wragby. Not surprisingly some

celebrations are planned! Amongst them is

the creation of a new walking trail between

the archbishop’s birthplace and Lincoln

Wragby & Langton-by-Wragby

N

S

W E

1

2

3

4

5

6

START Wragby Market Place

MAPSOS Landranger 121 (Lincoln) : Explorer 273

DISTANCE5.5 miles : 9.0 kilometres

TERRAINCountry roads, tracks and field paths.

REFRESHMENTSThe Ivy Inn, Wragby

From the traffic lights turn right (towards Louth/Horncastle) and at the next junction go right. Beyond All Saints church turn right again along Cemetery Road, which becomes a track past the manor earthworks to the Old Cemetery.

Walk forward on a clear path to a kissing gate and footbridge, then onto a hedged path. After 25 yards, at a path junction, keep ahead beside a stream for about half a mile to a road. Continue ahead (using the verges) for a quarter of a mile until immediately after Little Langley house there’s a stile in the hedge on your left.

Cross the paddock diagonally to another stile in the far right-hand corner and join a track. The path slants now across the field ahead to a footbridge by a large willow, but if it’s not marked go left to a bridge and turn right along the field edge. Cross the footbridge onto a grass track past Hollybush Wood keeping forward to a track junction. Now turn right. Immediately before a barn (no waymark on my visit) go left onto another grass track. When this ends continue beside a hedge to a gap on your right through which you can see a stile. Climb over and turn left into a farmyard. Keep ahead between barns to exit at a stile and footbridge, then follow the left-hand field edge down to a hedge gap and a road.

Turn left for 150 yards then go left again at a footpath sign and footbridge (initially this may be a bit overgrown!) and walk down the left-hand field edge, soon joining a grass track. At the field corner is a stile and footbridge. In the arable field beyond bear half right aiming just right of Langton church. Alternatively stay on the grass track for 100 yards to a junction by an electricity pole and turn left there to meet the field path near a paddock fence corner. Keep ahead to a stile and cross another paddock to a lane; the church is directly opposite.

Turn left following the lane round to Langton’s information board; then take the track on the left. Within the trees of Ash Holt a footpath sign points right and a grass strip leads over an arable field towards a hedge. Turn left behind this and at a farm track bear right. When the track bends left enter the trees ahead, cross a footbridge and bear left downhill passing Badgermoor Wood to reach another footbridge. Next bear diagonally right over a meadow to a kissing gate in the far right-hand corner and cross the old railway.

You now rejoin the outward route back to the old cemetery. Now turn left across open ground to a kissing gate at Mill View Road. At the end bear right into Wragby Market Place.

Little Langley

Badgermoor Wood

1

2

3

4

5

6

Wragby

Langton-by-Wragby

Top: Ancient moated site Above: St Giles, Langton-by-Wragby

A

GOOD TASTE | 4140 | GOOD TASTE AUTUMN/WINTER 2014AUTUMN/WINTER 2014

City of Lincoln (See map on page 40)

WHERE TO STAY

Castle Hotel Westgate, Lincoln LN1 3AS 01522 538801 castlehotel.netA small unique luxury hotel with a difference at the heart of Lincoln’s historic centre, a haven for guests offering complimentary on-site parking and wifi.

The Lincoln HotelEastgate, Lincoln LN2 1PN01522 520348thelincolnhotel.com71 Bedrooms and stunning views of the Cathedral, the perfect place to stay, socialise and relax. Select Lincolnshire Hotel of the Year 2013, Highly Commended 2014.

The White Hart Hotel87 Bailgate, Lincoln LN1 3AR01522 526222whitehart-lincoln.co.uk50 refurbished contemporary bedrooms with arguably the best views of Lincoln Cathedral, complimentary WiFi and parking. Excellent restaurant, brilliant cocktails!

WHERE TO EAT

Café PorticoThe Terrace, Grantham Street, Lincoln LN2 1BD07956 653156

blog.cafeportico.co.ukFully licensed café bar serving a wide selection of delicious homemade and locally sourced food with an Italian flavour.

Cloister Refectory – Lincoln CathedralLincoln Cathedral, Lincoln LN2 1PX01522 561644refectory@lincolncathedral.comRelax and enjoy a selection of freshly prepared snacks and light meals. We are open all year and offer a warm welcome.

Doddington Café & RestaurantDoddington Hall, Lincoln LN6 4RU01522 812505doddingtonhall.comStylish design, showcasing Kitchen Garden and Estate produce. Open daily for breakfast, lunch and tea, plus Friday and Saturday evenings and selected Thursdays. Book for Restaurant.

The Electric Bar and RestaurantThe Double Tree by Hilton Lincoln, Brayford Wharf North, Lincoln LN1 1YW01522 565182electricbarandrestaurant.co.ukThe Electric Bar and Restaurant offers fine-dining in an elegant yet informal venue, boasting unsurpassed views of the city.

The Green RoomThe Lincoln Hotel, Eastgate, Lincoln LN2 1PN01522 520348thelincolnhotel.com

Dining in a sophisticated setting adjacent to the Cathedral, with its own private bar and entrance. Dishes are modern in style using fresh local ingredients. Select Lincolnshire Restaurant Winner 2014. Henry’s Tea RoomRuddocks of Lincoln, 287 High Street, Lincoln LN2 1AW01522 514113henrystearoom.co.ukA peaceful, traditional Victorian tea room serving top quality food from freshly cooked local ingredients. Come to ‘Henry’s’ for your true ‘Lincoln experience’.

The Ice Cream Parlour and Tearoom3 Bailgate, Lincoln LN1 3AE01522 511447Have a cone or try an ice cream sundae in our 14th century cellar tearoom in the historic area of Lincoln. Select Lincolnshire Winner 2013.

Lincoln Grille at The White Hart Hotel91 Bailgate, Lincoln LN1 3AR01522 563290whitehart-lincoln.co.ukSuperb mouth-watering dishes, fabulous atmosphere with the highest quality service. We deliver the dining experience our customers have come to expect and deserve.

The Reform RestaurantThe Castle Hotel, Westgate, Lincoln LN1 3AS01522 538801

castlehotel.netModern European cuisine served to the highest standards, using locally sourced produce. The atmosphere is relaxed yet sophisticated and is a very popular city restaurant. Taste of Excellence Award Winner 2012 and Runner Up 2013

Sessions RestaurantSessions House, Lincoln College, Monks Road, Lincoln LN2 5HQ01522 876343lincolncollege.ac.ukPreparing and serving meals to customers form an integral part of programmes of study for professional cookery and hospitality students.

Stokes at the CollectionDanes Terrace, Lincoln LN2 1LPstokes-coffee.co.ukA sleek stylish café set in the comfortable surroundings of the Collection, Lincoln’s archaeological museum. Contemporary café menu and daily specials. Open 7 days 10am–4pm.

Stokes High Bridge Café (since 1902)207 High Street, Lincoln LN5 7AU01522 523548stokes-coffee.co.ukMorning coffee, breakfast, luncheon and afternoon teas. Popular café in beautiful 16th century building over-looking the River Witham. Open everyday.

GOOD TASTE | 4342 | GOOD TASTE AUTUMN/WINTER 2014

The Tower Hotel and Tower Restaurant38 Westgate, Lincoln LN1 3BD01522 529999lincolntowerhotel.co.ukThe Tower is a 3AA Star Hotel and 1 Rossette Restaurant, set in the historic area of Lincoln’s Cathedral Quarter.

WHERE TO BUY

Angels DessertsA True Taste of Heaven01522 500294angelsdesserts.co.ukCreators of Fresh Luxury Hand Crafted Desserts. Providing you with that WOW factor in both taste and appearance. Hear the mmmmmm with every spoonful. Wholesale enquiries welcome.

Doddington Farm ShopDoddington Hall, Lincoln LN6 4RU01522 688581doddingtonhall.comBeautiful and stylish shop showcasing home grown Kitchen Garden produce, fab home-cooked cakes, Lincolnshire and regional specialities. Full deli, butchery & bakery. Open daily.

Elite Meats 89 Bailgate, Lincoln LN1 3AR01522 523500elitemeats.co.ukElite Meats is a quality butcher and game dealer. We source local produce and serve with our expertise and butchery skills.

Café before meeting Bransby’s rescued horses. Open daily and free admission.

Café CourtyardMarket Place, Brigg DN20 8JH01652 657900cafecourtyard.co.ukRelax in beautiful surrounding with palms, chandeliers and Lloyd Loom seating, while enjoying light lunches, afternoon teas and Italian coffees.

Gainsborough Old Hall, Chambers CaféParnell Street, Gainsborough DN21 2NB01427 677348gainsborougholdhall.comEnjoy light refreshments, locally sourced and freshly made, including speciality teas and coffees, within this unique medieval manor house setting. Select Lincolnshire Highly Commended 2014.

The Guardroom Coffee Shop Hemswell Antiques Centre, Caenby Corner Estate, Hemswell Cliff, Gainsborough DN21 5TJ 01427 667113hemswell-antiques.com Open everyday 10am – 5pm. Choose from a selection of homemade cakes, sandwiches and freshly made coffees.

Harrisons Restaurant 12 Market Place, Barton Upon Humber DN18 5DA01652 637412

R Foster & Son 111 Monks Road, Lincoln LN2 5HT01522 523369fostersbutchers.co.ukHome-made pies and other savoury pastries, fresh baked bread and confectionery. Locally sourced and matured quality beef, lamb and pork.

Jenny’s Jams of Lincoln01522 534405jennysjams.co.ukHandmade preserves from traditional recipes using traditional methods for maximum flavour. Were possible local produce used.

The Lincoln Tea and Coffee Company 01522 681838thelincolnteaandcoffeecompany.co.ukRetail and wholesale supplier of high quality leaf teas and single origin, bespoke blended roasted coffees. Distributor of commercial and domestic La Spaziale espresso machines, with barista support and advice.

Lincolnshire Co-operative Foodstores01522 512211lincolnshire.coopOur foodstores can be found all across the county, well stocked with over 100 locally sourced products in our Local Choice range.

harrisons-barton.co.ukLocal produce cooked fresh by creative and talented Chefs, full bar offering bottled local ales, lagers, champagne and wine list.

Hemswell Antiques Coffee ShopHemswell Antiques Centre, Caenby Corner Estate, Hemswell Cliff, Gainsborough DN21 5TJ01427 668389hemswell-antiques.comOpen everyday 10am–5pm. Choose from a selection of homemade cakes and coffees or a freshly prepared lunch or light snack.

Hickman Hill HotelCox’s Hill, Gainsborough DN21 1HH01427 613639hickmanhill.co.ukMulti award winning hotel and restaurant, situated in Grade II listed former grammar school. Produce is sourced locally and freshly prepared. Also cater for functions.

The Inn on the GreenIngham, Lincoln LN1 2XT01522 730354innonthegreeningham.co.ukAward winning country pub/restaurant. Food & service to the highest standards. Locally sourced, seasonal menu. 3 Times Taste of Excellence Winners. Also private dining, business meetings/lunches. The Loft Restaurant 10 Wrawby Street, Brigg DN20 8JH01652 650416theloftbrigg.co.uk

Countryside North (See map on page 40)

WHERE TO STAY

Black Swan Guest House21 High Street, Marton, Gainsborough DN21 5AH01427 718878blackswanguesthouse.co.ukRural located B&B offering en-suite rooms, internet access, private car park, licensed, easy access to Lincoln and Gainsborough.

Dairy Barn Self Catering33 The Green, Ingham, Lincoln LN1 2XT01522 73063607747 893465dairybarningham.co.ukStunning barn conversion offering 5 star gold accommodation close to the city of Lincoln. Idyllic village location with excellent pub/restaurant. Perfect retreat to relax and unwind. Select Lincolnshire Winner 2013 & 2014.

The GrangeKexby, Gainsborough DN21 5PJ01427 788265thegrangeatkexby.co.ukA welcoming Victorian farmhouse on a working farm. Home cooked food and produce. Convenient for Gainsborough Old Hall, Lincoln Cathedral and Castle, Hemswell Antiques and the Wolds.

Award winning contemporary restaurant. Enjoy delicious food, home-cooked with care using locally sourced produce. Homemade cakes, Barista coffee and special afternoon teas.

The Natural World Centre, Whisby Nature ParkMoor Lane, Thorpe on the Hill, Lincoln LN6 9BW01522 688868naturalworldcentre.co.ukStunning lakeside views. Snacks, lunches and Sunday roasts too! Open daily 10am. Gold Award winner 2011 and Select Lincolnshire Highly Commended 2012.

Pepperpot Tea Room, Hall Farm ParkCaistor Road, South Kelsey LN7 6PR01652 678822hallfarmparkoffice@keme.co.ukRelax and enjoy a light lunch, delicious cake and drink in our tearoom or on the patio overlooking beautiful open countryside.

Pink Pig Farmshop and RestaurantHolme Hall, Holme, Scunthorpe DN16 3RE01724 844466pinkpigfarm.co.ukEnjoy our homemade breakfasts, lunches, coffees, cakes and teas, made from fresh, delicious, local produce. Take home some of our famous sausages for your supper!

Lincolnshire LanesManor Farm, East Firsby, Market Rasen LN8 2DB01673 878258lincolnshire-lanes.comSurrounded by Christmas trees in peaceful setting. See website for log cabins (complimentary ‘Select Lincolnshire’ hamper), campsite, gypsy-style caravan and tipis.

Winteringham Fields Restaurant with Rooms1 Silver Street, Winteringham, North Lincs DN15 9ND01724 733096winteringhamfields.co.ukWinteringham Fields is one of the most individual and secret places you could wish to stumble across, with an ambience and cuisine to rival Europe’s finest.

WHERE TO EAT

Blyton Dairy Ice CreamOld Hall Farm, Blyton, Gainsborough DN21 3LA01427 628355blytonicecream.co.ukOver 50 flavours of ice cream, hot and cold food, Sunday carvery, childrens play area. Open 7 days a week. Select Lincolnshire Highly Commended 2013.

Bransby HorsesBransby, Lincoln LN1 2PH01427 788464bransbyhorses.co.ukEnjoy light lunches, snacks or afternoon tea at the Feedroom

Uncle Henry’s Farm Shop Grayingham Grange, Grayingham, Gainsborough DN21 4JD01652 640308 unclehenrys.co.ukAward winning farmshop, café and conference facilities. Home produced, locally sourced food supporting local growers and providing affordable quality. Coaches welcome. Select Lincolnshire Grower Highly Commended 2012 and Select Lincolnshire Retailer of the Year 2013 & 2014.

The White Swan Hotel9 The Green, Scotter DN21 3UD01724 763061whiteswanscotter.comSituated in the picturesque village of Scotter overlooking the River Eau, we guarantee a warm welcome. A venue for every occasion – weddings, events and more.

Winteringham Fields Restaurant with Rooms1 Silver Street, Winteringham, North Lincs DN15 9ND01724 733096winteringhamfields.co.ukWinteringham Fields is one of the most individual and secret places you could wish to stumble across, with an ambience and cuisine to rival Europe’s finest.

AUTUMN/WINTER 2014

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WHERE TO BUY

Bebe’s Deli267 Ashby High Street, Ashby, Scunthorpe DN16 2SD01724 844011Facebook – bebe’s DeliFresh foods, cheeses and chutneys. Bebe’s is the home of the best fresh scones and home baking. Warm friendly service.

Croft Apiaries 01673 818711croftapiaries.co.ukHoney direct from the producer. Trade enquiries welcome from farmshops, caterers, local shops etc. Online shop for honey and products produced from English honey.

Lincolnshire Co-operative Foodstores01522 512211lincolnshire.coopOur foodstores can be found all across the county, well stocked with over 100 locally sourced products in our Local Choice range.

Marron Wine, Cider and Liqueurs 9 Broadbeck, Waddingham, Gainsborough DN21 4TH (by appointment only)01673 818478marroncider.co.ukArtisan makers of Choc Au Vin chocolate wine, cider and liqueurs for retail and trade sales. Specialising in personalised labeling.

Village Limits Country Pub, Restaurant & MotelStixwould Road, Woodhall Spa LN10 6UJ01526 353312villagelimits.co.ukSelect Lincolnshire finalists 2006-2014. Friendly pub with 4 star accommodation. We serve great fresh local food, local ale and lovely coffee.

WHERE TO BUY

Abbey Parks Farm Shop Parks Farm, East Heckington, Boston, Lincs PE20 3QG01205 821610abbeyparks.asparagus.co.ukOpen 9-5 Monday to Saturday, 9.30-5 Sunday. Vast selection of home grown and local vegetables, cheese and meats. Coffee shop serving home cooked food and Sunday lunch. Select Lincolnshire Highly Commended 2012.

Cogglesford WatermillEast Road, Sleaford NG34 7EQ01529 413671 during opening hours01529 308102 NKDC Tourism Unitcogglesfordwatermill.co.uk Historic working watermill in picturesque setting. Organic wholemeal flour milled on site and other locally produced goods for sale.

Fen Farm Venison Fen Farm, Horbling Fen, Sleaford NG34 0JX01529 421272

Pink Pig Farmshop and Restaurant Holme Hall, Holme, Scunthorpe DN16 3RE01724 844466pinkpigfarm.co.ukFree range pork, lamb, eggs and oodles of local produce. Plus, the most delicious (and award-winning) sausages! Mail order ‘Lincolnshire Hampers’ our speciality.

Redhill Farm Free Range Pork Laughton Road, Morton, Gainsborough DN21 3DT01427 628270redhillfarm.comFarmers, producers and retailers of National Award Winning free range pork. Find us at farmers’ markets, our farm shop or on-line. Select Lincolnshire Peoples’ Choice Award Winner 2013, Select Lincolnshire Producer of the Year 2012 & 2014.

Uncle Henry’s Farm Shop Grayingham Grange, Grayingham, Gainsborough DN21 4JD01652 640308 unclehenrys.co.ukAward winning farmshop, café and conference facilities. Home produced, locally sourced food supporting local growers and providing affordable quality. Coaches welcome. Select Lincolnshire Grower Highly Commended 2012 and Select Lincolnshire Retailer of the Year 2013 & 2014.

fenfarmvenison.co.ukQuality farmed venison – fillets, joints, steaks, casseroles, sausages and burgers. Sold on the farm and at local farmers’ markets and shows.

Handson’s Butchers Main Street, Mareham le Fen, Boston PE22 7QW01507 568222handsonsbutchers.co.uk A traditional village butcher. Real Lincolnshire stuffed chine, home-made pies and ready meals, venison and game. Private livestock butchery service. All Lincolnshire produced. Select Lincolnshire Highly Commended 2013 & 2014.

R J Hirst High Class Family ButchersStation Road, Woodhall Spa LN10 6QL 01526 352321rjhirstfamilybutchers.co.ukhirstsheritagefoods.co.ukMulti award winning butchers and producer of Hirst’s Heritage Foods. Reviving Historic Lincolnshire recipes. Double winner Best Shop/Producer. Select Lincolnshire Highly Commended 2014. Lincolnshire Co-operative Foodstores01522 512211lincolnshire.coopOur foodstores can be found all across the county, well stocked with over 100 locally sourced products in our Local Choice range.

Countryside South (See map on page 40) WHERE TO STAY

Fulbeck Gardens Cottage 01400 27398907966 430728ownsworths.co.uk4 Star self-catering cottage adjacent to vineyard. Beautifully furnished. Sleeps 6-7. Hot-tub. Strictly no pets. 3/4/7 night breaks, available all year. Select Lincolnshire Highly Commended 2012 & 2014.

The Manor House StablesThe Manor House, Timberland Road, Martin LN4 3QS01526 378717manorhousestables.co.ukLovely self-catering luxury in historic stables. Relax by your wood-burning stove and enjoy a hamper of Lincolnshire goodies! Select Lincolnshire Winner 2010, Highly Commended 2009, 2012 & 2013.

Petwood HotelStixwould Road, Woodhall Spa LN10 6QG01526 352411petwood.co.ukFabulous food, friendly service and a historic setting make the Petwood a favourite for local dining and short breaks. Select Lincolnshire Winner 2014.

A Little Luxury Ltd 01529 303266 07942 930326alittleluxury.org.ukA family business producing preserves in small batches using traditional methods. We use fresh seasonal fruit and vegetables sourcing where possible from within Lincolnshire.

Odling Brothers54 High Street, Navenby, Lincoln LN5 0ET01522 810228odlingbros.co.ukAward winning Pork and Meat Pies, Lincolnshire Sausages and Haslet. Traditional family butchers and grocers providing high quality personal service.

Welbournes Bakery 38 High Street, Navenby, Lincoln LN5 0DZ01522 810239welbournesbakery.comTraditional, artisan village bakery since 1896, specialising in Lincolnshire plum bread. Wide range of bread, cakes and sausage rolls available.

Rural Roosts Holiday LodgesManor Farm, Stainfield, Market Rasen LN8 5JJ01526 398492ruralroosts.co.ukBeautiful self catering pine lodges, situated 8 miles east of Lincoln. Fantastic base for fishing, relaxing and exploring Lincolnshire.

Village Limits Country Pub, Restaurant & MotelStixwould Road, Woodhall Spa LN10 6UJ01526 353312villagelimits.co.ukSelect Lincolnshire finalists 2006-2013. Friendly pub with 4 star accommodation. We serve great fresh local food, local ale and lovely coffee.

WHERE TO EAT

Four Seasons Garden CentreLondon Road, Silk Willoughby, Sleaford NG34 8NY01529 304637fourseasonsgardencentre.co.ukA family run garden centre and restaurant, serving homemade meals and snacks throughout the day, 7 days a week.

Petwood Hotel Stixwould Road, Woodhall Spa LN10 6QG01526 352411petwood.co.ukFabulous food, friendly service and a historic setting make the Petwood a favourite for local dining and short breaks.

Wolds (See map on page 40)

WHERE TO STAY

Bayons by the BrookTealby, Market Rasen, LN8 3XT07713 102773rachel@rachel-green.co.ukOwned and run by renowned chef Rachel Green, our B&B is set in tranquil gardens with the river Rase running through it, close to The Viking Way.

Brackenborough Hall Coach House Brackenborough, Louth LN11 0NS01507 603193brackenboroughhall.comWinner: Best Self-Catering Holiday in England 2009/10, Silver Award. Three luxury apartments in a listed Coach House, accommodating 1 to 24 guests.

Enfield Farm CottagesMain Street, Fulstow, Louth LN11 0XF01507 363268enfieldfarmcottages.co.ukCottages are elegantly furnished converted barns, retaining original features on a working farm. Select Lincolnshire Winner 2006, 2008, 2009, Highly Commended 2005 & 2007.

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The GrangeTorrington Lane, East Barkwith, Market Rasen LN8 5RY01673 858670thegrange-lincolnshire.co.ukA perfect retreat, offering bed and breakfast and self-catering. Excellent facilities and quality traditional home cooked cuisine, using local produce. Select Lincolnshire Winner 2009 & 2010, Highly Commended 2008, 2012 & 2014.

Grange Farm Holiday BreaksSalmonby, Horncastle LN9 6QS01507 534101grangefarmholidaybreaks.co.ukLuxurious 4 star Gold Award holiday cottages, a restful Caravan Club CL site and peaceful course fishing lakes. Open all year.

The Ivy Inn, WragbyMarket Place, Wragby, Lincoln LN8 5QU01673 858768theivywragby.co.ukTraditional refurbished pub and restaurant with 4 Star all en-suite accommodation, serving the finest produce sourced from local suppliers, with fine wines and real ales. Oaklands Hall HotelBarton Street, Laceby, Grimsby DN37 7LF01472 872248oaklandshallhotel.co.ukNestling in beautiful

Oaklands Hall HotelBarton Street, Laceby, Grimsby DN37 7LF01472 872248oaklandshallhotel.co.ukNestling in beautiful Lincolnshire parklands, the Oaklands is perfect for exploring the county whilst offering the best Lincolnshire produce.

The Old Stables - Coffee HouseMarket Place, Horncastle LN9 5HB01507 523253theoldstables-horncastle.comDouble award winning fine dining bistro offering locally sourced produce that changes with the seasons. A place to relax, refresh, revive.

The Railway Tavern AbyMain Road, Aby, near Alford LN13 0DR01507 480676dawn@grangemill.fsnet.co.ukAward winning friendly family run pub. Offering home cooked extensive menu and superb real ales too- find us on Facebook.

The RedwoodCrowders Garden Centre, Lincoln Road, Horncastle LN9 5LZ01507 528628crowders.co.uk/theredwoodLicenced 52-seater restaurant, within garden surroundings offer vibrant food, a bespoke wine list and great service, Available for evening functions.

Lincolnshire parklands, the Oaklands is perfect for exploring the county whilst offering the best Lincolnshire produce.

Treetops Cottages & Spa39 Station Road, Grasby DN38 6AP01652 628071/07790 723602treetopscottages.comThree 4* cottages for up to 10 guests, includes indoor heated swimming pool, hot tub, sauna, wifi, spa room for treatments including day guests.

West View B&B and CottagesSouth View Lane, South Cockerington, Louth LN11 7ED01507 327209west-view.co.ukConverted barn in rural village, relax and recharge, friendly atmosphere offering quality and comfort. Disabled access and also self-catering cottages.

Wold View Bed and BreakfastBully Hill Top, near Tealby, Market Rasen LN8 6JA01673 838226 / 07976 563473woldviewhouse.co.ukCosy, homely on top of the Wolds, above pretty village of Tealby. Locally sourced food, home-cooking. Select Lincolnshire Winner 2006, 2008, Highly Commended 2009.

The Sebastopol Inn Church Lane, Minting, Horncastle LN9 5RS01507 578577thesebastopol.comMulti-award winning country pub and restaurant championing local producers and growers. Cask ales from regional craft brewers. Great wines. Winner Taste of Excellence Best Pub Food 2014. Select Lincolnshire’s Pub of the Year 2014.

Thornton Hunt InnThornton Curtis, Near Ulceby, North Lincolnshire DN39 6XW01469 531252thorntonhuntinn.co.ukFamily run Grade II listed building serving traditional homemade bar food. A previous winner of Lincolnshire Taste of Excellence Awards and Select Lincolnshire Highly Commended 2010, 2013 & 2014.

Willingham FayreAshgrove Farm, North Willingham, Market Rasen LN8 3RJ01673 838123willinghamfayre.co.ukWe make Lincolnshire Wolds Dairy Icecream with whole fresh cows milk. Visit our icecream parlour, café and children’s play area.

Wold View Bed & Breakfast, Tearoom and Licenced Restaurant Wold View House, Bully Hill Top, near Tealby, Market Rasen LN8 6JA

WHERE TO EAT

Alford Manor HouseWest Street, Alford LN13 9HT01507 463073alfordmanorhouse.co.ukEnjoy homemade cakes, snacks or light lunches in the tea room of this historic thatched Manor House. See website for opening times.

Caistor Arts & Heritage Centre Cafe28 Plough Hill, Caistor LN7 6LZ01472 85160528ploughhill.co.ukScrumptious cakes, breakfasts, lunches and snacks served in the stunning Arts & Heritage Centre, featured on TV series “Village SOS”. Open 7 days, takeaway and celebration cakes available.

The Coach and HorsesHemingby, Horncastle LN9 5QF01507 578280Traditional village pub serving a range of real ales and good quality fairly priced bar meals. Select Lincolnshire Highly Commended 2008. Tastes of Excellence Runner-up 2010-2011.

The Five Sailed Windmill 32 East Street, Alford LN13 9EH01507 462136alford-windmill.co.ukBeautiful working windmill in a delightful location, selling stoneground flour, cereals, preserves and gifts. Popular, award-winning tea room offering cakes and light meals

01673 83822607976 563473woldviewhouse.co.ukA delightful old English tea room, serving all home cooked and locally sourced food. On top of the Lincolnshire Wolds, near Tealby. View our facebook page.

WHERE TO BUY

Belleau Smokery Belleau Bridge Trout Farm, Alford LN13 0BP01507 480406smokedtrout.co.ukDelicious freshly caught spring fed trout, hot and cold smoked trout, pates – mackerel or trout, fishcakes, smoked eel, kippers and mackerel.

The Chocolate Drop Special Edition Chocolate, Market Rasen LN8 3RH01673 844073specialeditionchocolate.co.ukAll chocolate is made here, NUT FREE, GLUTEN FREE and the Dark is DAIRY FREE. New…..Afternoon teas now available. Book for a ‘Chocolate Experience’.

Cote Hill Cheese Cote Hill Farm, Osgodby, Market Rasen LN8 3PD01673 828481cotehill.comAward winning artisan cheeses handcrafted on our farm using unpasteurised milk from our herd of dairy cows. Available from cheese shops, Lincolnshire Co-op and farmers’ markets.

The Ivy Inn, WragbyMarket Place, Wragby, Lincoln LN8 5QU01673 858768theivywragby.co.ukTraditional refurbished pub and restaurant with 4 Star all en-suite accommodation, serving the finest produce sourced from local suppliers, with fine wines and real ales.

Just Elleven 11 Market Street, Spilsby PE23 5JT01790 755669simonsbutchers.co.ukArtisan breads, cakes, bespoke sandwiches, delicious filled rolls, buffets catered for. Stokes coffee and teas. Eat in or take away.

Magpies Restaurant with Rooms73 East Street, Horncastle LN9 6AA01507 527004magpiesrestaurant.co.ukFamily run restaurant with rooms, offering fine dining using quality seasonal and local produce for lunch, dinner and afternoon tea.

Myers Bakery, Café Tearoom & Deli 18-20 The Bull Ring, Horncastle LN9 5HU01507 525871myersbakery.co.ukA traditional family bakery business incorporating a café tearoom and delicatessen. Famous for their award winning Lincolnshire plum loaves. Select Lincolnshire Highly Commended 2013.

A E Dennett & Son Ltd 24-26 Boston Road, Spilsby PE23 5RQ01790 752573Established in 1926, this family business makes award winning natural ice cream in 30 flavours, also frozen yogurt and sorbet. Select Lincolnshire 2010 Mr George Award.

Field Farm Free RangersField Farm, High Toynton, Horncastle LN9 6NL 01507 523934fieldfarmshop.co.ukFarm shop selling our own rare breed Berkshire pork, sausages, bacon and gammon, lamb, chickens and eggs, also home produced and local vegetables.

Goatwood Dairy Hoop Lane Farm, Hoop Lane, Langton by Wragby LN8 5QB01673 857922goatwooddairy.comAward winning artisan goats’ cheeses, handmade on our farm using unpasteurised milk from our own herd of contented goats.

Greens of Lincolnshire 14 Queen Street, Market Rasen LN8 3EH01673 824028Award winning Green Grocer and Delicatessen specialising in all that is good about Lincolnshire produce! Select Lincolnshire Highly Commended 2014.

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Just Elleven 11 Market Street, Spilsby PE23 5JT01790 755669simonsbutchers.co.ukArtisan breads, cakes, bespoke sandwiches, delicious filled rolls, buffets catered for. Stokes coffee and teas. Eat in or take away.

Lakings of Louth 35 Eastgate, Louth LN11 9NB01507 603186lakingsoflouth.co.ukLakings of Louth traditional Butchers, Bakers & Delicatessen. Established 1908.

V T Lancaster & Son Ltd 15/47 Queen Street, Market Rasen LN8 3EH01673 843440 or 842260lancastersbutchers.co.ukA traditional family butchers, sourcing produce from local farmers. Famous for Lincolnshire sausages, pork pies, haslet, sausage rolls, stuffed chine & potted beef.

Lincolnshire Co-operative Foodstores01522 512211lincolnshire.coopOur foodstores can be found all across the county, well stocked with over 100 locally sourced products in our Local Choice range.

Lincolnshire Poacher Cheese 01507 466987lincolnshirepoachercheese.comAward winning cheese and butter made by hand on the farm using

Coast (See map on page 40)

WHERE TO STAY

Best Western North Shore Hotel & Golf ClubNorth Shore Road, Skegness PE25 1DN01754 763298northshorehotel.co.uk34 Comfortable en-suite bedrooms, many with magnificent views of the sea and golf course. Situated next to Skegness beach.

Caxton House6-8 Trafalgar Avenue, Skegness PE25 3EU01754 764328caxton-house.com4 Star guesthouse, ensuite rooms, seaviews/balconies. Homemade food using local produce, licensed bar. East Midlands Best Hidden Gem 2011, Select Lincolnshire B&B Winner 2012 & 2014 and Highly Commended 2013.

Humber Royal Hotel and Brasserie Littlecoates Road, Grimsby DN34 4LX01472 240024thehumberroyalhotel.co.ukFour star hotel with a range of rooms, some with balconies overlooking a landscaped golf course. Number 1 on Tripadvisor for Grimsby.

milk from our own cows and matured for about 18 months.

Meridian Meats 108 Eastgate, Louth LN11 9AA01507 603357meridianmeatsshop.co.ukProducers of Britain’s Best Steak, specialising in meat from traditional breeds, sourced from our own farm or locally to our shop in Louth.

Minting Park Farm MeatsMinting Park Farm, Gautby, Nr Wragby LN8 5JP01526 39837307775 628259mintingparkfarm.co.ukHome bred and grown beef, lamb, mutton and British Lop pork and free range eggs. Real ales, cider, preserves and plumbread. Select Lincolnshire Highly Commended 2009, 2010 & 2013, Winner 2012.

Modens Lincolnshire Plumbread Co 01790 755620modens.co.ukArtisan bakery producing Gold Award Winning Lincoln Plum Bread, produced in Spilsby since 1936. No additives, no preservatives or eggs.

Oslinc White House Farm, Main Road, Moorby, Boston PE22 7PL01507 568885oslinc.co.ukOstrich farmers and speciality low fat meat producers; ostrich, kangaroo, springbok, wild boar etc.

WHERE TO EAT

Batemans Brewery & Visitors Centre Salem Bridge Brewery, Wainfleet, Skegness PE24 4JE01754 882009bateman.co.uk/visitors+centreOpen Wednesday to Sunday to the general public but is now a great venue for parties and weddings including holding a licence for Civil Ceremonies.

The CountrymanChapel Road, Ingoldmells PE25 1ND01754 872268countryman-ingoldmells.co.ukWarm and friendly village pub serving home-made food with daily specials. Parties catered for. Home of Leila Cottage Brewery.

Farmer Brown’s Ice CreamWoodrow Farm, Sutton Road, Huttoft, Alford LN13 9RL01507 490347 farmerbrownsicecream.co.ukIce cream parlour, tea room and small farm shop set within a working mixed farm by the seaside.

Humber Royal Hotel and BrasserieLittlecoates Road, Grimsby DN34 4LX01472 240024thehumberroyalhotel.co.ukFour star hotel with onsite Brasserie serving local produce all day. Catering for up to 300. Patio area overlooking Grimsby Golf Club.

Available by mail order, farmers’ markets and farm shop.

Pocklington’s Bakery2 Market Place, Louth LN11 9NR01507 600180 pbl.uk.comTraditional family bakers. Established 1924. Crusty and speciality breads, rolls, cakes, pastries, pork pies and Award Winning Lincolnshire Plumbread. Celebration cake specialists.

Primrose Free Range Eggs 01673 858379primrosefreerangeeggs.co.ukA family run farm concentrating on producing free range eggs from hens with unrestricted movement within their field and shed which are accredited to the Freedom Food Scheme.

Rectory Reserve Ltd The Old Rectory, Fulletby, Horncastle LN9 6JXPlease phone or email before visiting01507 534071rectoryreserve.co.ukPork and charcuterie from our outdoor ‘Mangalitza’ curly coated pigs. Born and bred in Lincolnshire. Also piglets and weaners for sale and breeding.

Simons of Spilsby 14 Market Street, Spilsby PE23 5JT01790 754543simonsbutchers.co.ukOur specialities include: ready

Mermaid Inn & Field to Fork RestaurantSeaholme Road, Mablethorpe LN12 2NX01507 477473mermaidinn2014@gmail.comLocally sourced produce, we make into delicious handmade meals. Bean to cup coffee and selected teas and don’t forget our bar.

Sea Breeze Restaurant10-12 High Street, Sutton on Sea LN12 2EX 01507 441548seabreeze-restaurant.co.ukA lovely seaside restaurant using locally sourced produce. Serving homemade food, licensed bar, lunchtime and evening menu, Sunday lunches. Select Lincolnshire Highly Commended 2013.

Seacroft Holiday EstateSutton Road, Trusthorpe LN12 2PN01507 472421 seacroftcaravanpark.comSeacroft Holiday Estate together with the Seacroft Bar provide both award winning accommodation and top quality food and drink.

Windmill Restaurant46 High Street, Burgh le Marsh, Skegness PE24 5JT01754 810281windmillrestaurant.co.ukFreshly cooked local produce, friendly efficient service, homemade desserts, open Wednesday to Sunday. See website for menus. Select Lincolnshire Winner 2007, 2008, 2012 & 2013.

meals, sausages, pies, haslets, Lincolnshire stuffed chine, dry cured bacon and home cooked meats. Select Lincolnshire Winner 2010, 2012, Highly Commended 2013.

Spire Chocolates 01507 62288007840 847526spirechocolates.co.ukFresh, handmade chocolates from Lincolnshire. Bespoke gifts and wedding favours available. Order online for postal deliveries throughout the UK. Trade enquiries welcome.

J H Starbuck Bakers & Confectioners 9 Union Street, Market Rasen LN8 3AA01673 843483richardstarbuck169@msn.comTraditional family bakers. Wide range of breads, cakes, pastries, savouries and Lincolnshire plumbread. Look for our speciality and healthy bread range.

WHERE TO BUY

Alfred Enderby Ltd Maclure Street, Fish Docks, Grimsby DN31 3NE01472 342984alfredenderby.co.uk100 year old smokehouse in the heart of the fish docks producing smoked haddock and salmon. Visit or buy online. Open weekday mornings only.

Batemans Brewery & Visitors Centre Salem Bridge Brewery, Wainfleet, Skegness PE24 4JE01754 882009bateman.co.uk/visitors+centreOpen Wednesday to Sunday to the general public but is now a great venue for parties and weddings including holding a licence for Civil Ceremonies.

Chapman’s Seafoods Ltd01472 269871chapmansfishcakes.co.ukProducers of handmade gourmet fish cakes, fish pies, fish wellingtons and other seafood dishes, available at Lincolnshire farmers’ markets and farm shops.

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Fabulously Fruity WinePeaks Top Farm, New Waltham, Grimsby DN36 4RS01472 812941peakstopfarm.comFabulously Fruity Wine is a unique and delicious range of wines produced 100% from fruit grown on our farm.

Lincolnshire Co-operative Foodstores01522 512211lincolnshire.coopOur foodstores can be found all across the county, well stocked with over 100 locally sourced products in our Local Choice range.

Lymn Bank Farm 01754 880312postacheese.comProducers of Skegness Blue, Skegness Gold, Lincolnshire Brie, Just Jane, flavoured cheeses and Handmade chutney.

Smiths Smokery Nova Lodge, Sea Lane, Friskney, Boston PE22 8SD01754 820262smithssmokery.co.ukWe are a small family run business we catch and smoke the eels, as well as smoke haddock, salmon etc….

friendly atmosphere, with a ‘quirkiness’. Menus change weekly, cooked by our quality chefs, using locally sourced produce.

Riverview Café in Hills Department Store18/19 Broad Street, Spalding PE11 1TB01775 767155hillsdepartmentstore.co.ukThe Riverview Cafe has the finest view in Spalding and serves breakfasts, morning coffee, lunchtime specials and our grand afternoon tea.

Sibsey Trade WindmillFrithville Road, Sibsey PE22 0SY07718 320449sibseytraderwindmill.co.ukWorking windmill producing range of stoneground flour (bread making and baking). Oat products, Gluten free flours and wholefoods, muesli, preserves. Award winning tearoom.

Spalding Farm Shop – Manna Coffee ShopScoldhall Lane, Surfleet, Spalding PE11 4BJ01775 680101spaldingfarmshop.co.ukEverything prepared fresh in our kitchen using local ingredients. Enjoy a cup of coffee and cake or a dish from our daily specials board. Now fully licensed.

Fens (See map on page 40)

WHERE TO STAY

Elms Farm CottagesHubberts Bridge, Boston PE20 3QP01205 290840elmsfarmcottages.co.ukNine multi-award winning4 & 5 Star holiday cottages with wheelchair facilities. Short walk to village pub. Sleeps 2-38. Select Lincolnshire awards 2009 – 2012, Highly Commended 2013 & 2014 & Mr George Award 2013.

The Forge & Smithy Holiday CottagesChapel Road, Tumby Woodside, Boston PE22 7SP01526 342943the4ge.co.ukFour star detached cottages set in rural Lincolnshire, sleeps 5 or 2 (respectively), fully equipped with enclosed garden and parking area. Select Lincolnshire Highly Commended Award 2012.

Stennetts Farm CottagesMoulton Eaugate, Spalding PE12 0SX01406 380408 or 07743 828405stennettsfarmcottages.co.ukIn the heart of the highly productive South Lincolnshire Fens, superb accommodation is offered in our Four Star Farm Cottages.

Supreme InnsBicker Bar, Bicker, Boston PE20 3AN01205 822804supremeinns.co.ukIndependently run and locally owned, featuring 55 large and well equipped rooms, all with en-suite facilities. Award winning restaurant is open all day, serving locally sourced homemade food.

The Wheatsheaf Inn – Hubberts BridgeStation Road, Hubberts Bridge, Boston PE20 3QR01205 290347thewheatsheafinn.orgTraditional village pub and restaurant serving the finest Lincolnshire produce sourced from local suppliers, together with fine wines and real ales. Select Lincolnshire Highly Commended 2014.

Ye Olde Red LionDonington Road, Bicker, Boston PE20 3EF01775 821200redlionbicker.co.ukA quintessential English Country Pub, complete with real ales, fine food and warm fires. Using all locally sourced homemade food.

WHERE TO BUY

Bomber County ProduceWillow Farm, Coningsby Road, Dogdyke, New York LN4 4UY01526 342039

Supreme InnsBicker Bar, Bicker, Boston PE20 3AN01205 822804supremeinns.co.ukIndependently run and locally owned, featuring 55 large and well equipped rooms, all with en-suite facilities. Award winning restaurant is open all day, serving locally sourced homemade food. Select Lincolnshire Highly Commended 2013.

WHERE TO EAT

Black Sluice Riverside CafeBlack Sluice Lock Cottages, South Forty Foot Bank, London Road, Boston PE21 7RA01205 310006Our café on the bank of South Forty Foot Drain offers customers the opportunity to sit back and relax out of the town centre. Parking available.

Bookmark, Spalding20 The Crescent, Spalding PE11 1AF01775 769231enquiries@bookmark-spalding.co.ukBrowse through our amazing range of books, gifts and toys. Enjoy our home-made food, a great venue to meet friends.

The Chestnuts A17, Main Road, Gedney, Spalding PE12 0BS01406 363123chestnutgardencentre.co.ukFriendly tea rooms, farmshop and

bombercountyproduce.co.ukGrower and packer of the finest quality leeks and asparagus, fresh from the Fens of Lincolnshire. Open daily 8am – 7pm.

Fenbake Beech House, Fengate, Moulton Chapel, Spalding PE12 0XL01406 380259/07530 529723fenbake.comBakers of delicious Fen Oaties, available as gift bags, snack lines and catering packs. We also run Youbake cookery club.

Fred and Bex Flavoured Vinegars07917 237127fredandbex.vinegar@gmail.comFred and Bex Vinegars are handmade at our Lincolnshire cottage using only whole fruit and quality ingredients and we stick to traditional family recipes.

George Adams & Sons (Retail) Butchers25/26 The Crescent, Spalding PE11 1AG01775 725956adamsandharlow.co.ukTraditional family butchers selling Lincolnshire reared meat, handmade pork pies, Lincolnshire sausage and stuffed chine. Since 1910.

The Ivy’s Farm ShopVilla Lane, Swineshead, Boston PE20 3NG01205 820001manor-farm@btconnect.com

garden centre, offering traditional home cooking, lunches, snacks, local produce, plus locally grown plants too!

Coffee Pot at Johnson Community HospitalSpalding Road, Pinchbeck PE11 3DT01775 652190hillsdepartmentstore.co.ukOffering homemade drinks and snacks for visitors, staff and patients.

Concreation Garden Centre and Coffee ShopBaythorpe, Boston Road, Swineshead PE20 3HB01205 821349concreationpgc.co.ukSmall family run garden centre, offering fresh homemade delicious soups, cakes and hearty meals using seasonal and local produce.

Lime RestaurantBoston College, Skirbeck Road, Boston PE21 6JF01205 313220boston.ac.uk – look in Rochford CampusEnjoy an exceptional fine-dining experience at affordable prices. Open Tuesday to Friday lunchtimes and Thursday evenings during term-time.

The Poachers Country HotelSwineshead Road, Kirton Holme, Boston PE20 1SQ01205 290310poachershotel.co.ukProviding a warm, relaxing and

Come along and buy the tastiest and freshest produce around. Fresh from our farm to you.

Lincolnshire Co-operative Foodstores01522 512211lincolnshire.coopOur foodstores can be found all across the county, well stocked with over 100 locally sourced products in our Local Choice range.

Manor Farm ShopBaythorpe, Swineshead, Boston PE20 3EZ01205 820123manorfarmshop.co.ukCome along to buy the tastiest and freshest produce around. Fresh from our farm to you. Select Lincolnshire Highly Commended 2014.

Mountain’s Boston Sausage 13 High Street, Bridgefoot, Boston PE21 8SH01205 362167bostonsausage.co.ukPurveyors of finest quality handmade Lincolnshire sausages. No preservatives, additives or flavour enhancers. Available online, instore, selected independent retailers and at London’s Borough Market. Select Lincolnshire Winner 2010 and Peoples’ Choice 2013 & 2014.

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Saints and Sinners01775 724580saintsandsinnerspreserves.co.ukA range of over 150 genuinely homemade and award winning preserves from the traditional to the contemporary. Preserving courses also available. Mr George Award 2012 & Select Lincolnshire Highly Commended 2013.

Spalding Farm ShopScoldhall Lane, Surfleet, Spalding PE11 4BJ01775 680101spaldingfarmshop.co.ukAward Winner 2007. Lincolnshire grown produce, picked and delivered to the shop on the same day to ensure field-fresh produce every day. Select Lincolnshire Highly Commended 2012.

Strawberry Fields01205 480490strawberryfieldsorganics.co.ukFamily run business, growing organically since 1975. Lettuces, fresh herbs and a wide range of vegetables, including the more exotic and unusual, supplied wholesale. Select Lincolnshire Winner 2014.

Vine House FarmDeeping St Nicholas, Spalding PE11 3DG01775 630208vinehousefarm-farmshop.co.ukWe offer a range of home grown and locally grown vegetables and

Stamford Garden CentreCasterton Road, Stamford PE9 4BB01780 765656stamfordgardencentre.co.ukLocally sourced butchery featuring Walk Farm beef, Braunston lamb and pork, Clipsham game and award winning homemade sausages and pies.

Caterers & Function VenuesBatemans Brewery & Visitors Centre Salem Bridge Brewery, Wainfleet, Skegness PE24 4JE01754 882009bateman.co.uk/visitors+centreOpen Wednesday to Sunday to the general public but is now a great venue for parties and weddings including holding a licence for Civil Ceremonies.

Bizzibees - CateringOutside Caterer, Private and Corporate01754 820369 or 830654bizzibeescatering.co.ukIntimate dinner parties to country house weddings and marquees, meeting your specific needs. A bespoke service using our own apiaries Lincolnshire honey and products.

other locally sourced foods. We specialise in Wild Bird Food and accessories.

Wimberley Hall Farm ShopWimberley Hall Farm, Stonegate, Weston, Spalding PE12 6HR01406 372702wimberleyhall.co.ukA family run farm shop and café supplying locally produced meat also locally sourced fresh fruit and veg, bread and milk.

Woodlands Farm Wash Road, Kirton, Boston PE20 2AF01205 724778woodlandsfarm.co.ukOrganic and Biodynamic Farm with Box Scheme home delivering vegetables, Lincoln Red Beef, Lincoln Longwool Lamb, Rare Breed Turkeys and Pork. BBC Radio 4 Farmer of the Year 2009.

Vales (See map on page 40)

WHERE TO STAY

The Olde Barn HotelToll Bar Road, Marston, Grantham NG32 2HT01400 250909theoldebarnhotel.co.uk101 Bedroom converted farmstead with leisure facilities, bar and restaurant. Select Lincolnshire Winner 2008 & 2010, Highly Commended 2007, 2009 & 2014.

Bowser Brothers07767 252209bowserbros.comDelicious spit rotary cooked whole hogs, large joints of pork, beef, turkey. Perfect crackling. Locally sourced. 5 Star Hygiene Rating from January 2010, re-awarded 2012.

Caistor Arts & Heritage Centre28 Plough Hill, Caistor LN7 6LZ01472 851605centremanager@28ploughhill.co.ukStunning venue for private functions and meetings with a fully equipped meeting room. We can also provide outside catering services including buffets and celebration cakes.

Charbecue Catering Company01529 304236charbecuecatering.comCatering for all occasions using locally sourced produce, to create national and international cuisine. Everything from a Hog Roast to Cajun, Creole and Caribbean foods.

CGC Event Caterers Ltd0113 2876387cgcevents.co.ukOutside catering company, offering a complete bespoke service for events from 75 to 2000 guests, delicious home produced food and menus with a strong Lincolnshire accent.

WHERE TO EAT

Belton House (The National Trust)Grantham NG32 2LS01476 566116nationaltrust.org.uk/belton-houseSuperb 17th century English country house with delightful gardens, parkland, Stables Restaurant, Ride Play Café, gift and garden shops.

Hambleton Hall Hotel and RestaurantHambleton, Oakham, Rutland LE15 8TH 01572 756991 hambletonhall.com The ultimate in small country house hotels with elegant surroundings and spectacular lakeside views. The Michelin-starred restaurant is rated amongst England’s very best.

Stamford Garden CentreCasterton Road, Stamford PE9 4BB01780 765656stamfordgardencentre.co.ukHomemade food, sourced from its own butchery, served every day within a 100 seat Restaurant and Orangery. Also open for evening and private parties.

WHERE TO BUY

Bassingthorpe Beef01476 585274bassingthorpebeef@live.co.ukLincolnshire Angus Beef and Old Spot Pork all available from farmers markets – Lincoln Castle Square,

Classic Catering 01652 66097807850 438624info@hogroastlincolnshire.com At Classic Catering we are passionate about cooking locally produced Lincolnshire sausages, speciality burgers and locally reared succulent pork hog roasts for events large and small. Select Lincolnshire Winner 2013.

The Coach House at Doddington HallDoddington, Lincoln LN6 4RU01522 812510doddingtonhall.comStylish extension of Elizabethan Coach House with private garden. Fabulous home-cooked menus suitable for weddings, corporate and private parties. Crêpe Lucette07757 936652crepelucette.comTrained in Brittany, Crêpe Lucette offers a unique vintage crêpe experience using fresh local ingredients, add a touch of theatrical glamour to any event.

Get Fresh Mobile Catering07891 142419felicityrose72@hotmail.comMobile catering trailer, selling award winning Lincolnshire meat and jacket potatoes.

The Granary at Elms Farm CottagesHubberts Bridge, Boston PE20 3QP01205 290840thegranary@elmsfarmcottages.co.uk

Sleaford, Spalding and Stamford or George Centre in Grantham alternate Fridays.

Grasmere Farm Traditional Butchers 8-10 Market Gate, Market Deeping PE6 8DL01778 342239grasmere-farm.co.ukHand Crafted Traditional Pork products from outdoor bred pigs, reared on our farm. Locally sourced Lincoln Red Beef, lamb and chicken butchered to your requirements.

Hambleton BakeryIronmonger Street, Stamford PE9 1PL01572 812995hambletonbakery.co.ukWinners of Britain’s Best Bakery 2012 and Baker of the Year 2013 – Traditional handmade artisan breads, savouries and cakes.

Lincolnshire Co-operative Foodstores01522 512211lincolnshire.coopOur foodstores can be found all across the county, well stocked with over 100 locally sourced products in our Local Choice range.

Stamford Cupcake Company01780 48936407825 153003stamfordcupcakecompany.co.ukCupcakes and celebration cakes for all occasions. You can find us at Stamford Town Market each Friday and Saturday.

Enjoy a relaxed country wedding weekend in an early 18th century converted barn, with a vaulted roof, exposed brickwork and original beams. Conference facilities available. Select Lincolnshire Highly Commended 2014.

Grasmere Farm127 Station Road, Deeping St James PE6 8RQ01778 342344grasmere-farm.co.ukWe specialise in Hogroasts and Barbecues, from our delicious Grasmere Farm reared pork. Each event is tailor made to meet your requirements.

Hemswell CourtLancaster Green, Hemswell Cliff, Nr Gainsborough DN21 5TQ01427 668508hemswellcourt.comExclusively yours with 5*AA accommodation, catering for weddings, conferences, proms and dinner parties. Select Lincolnshire Highly Commended 2012 & 2013 and Winner 2014.

H.J’s British Food, Thorpe Tilney Farm01526 378190greatfood@hotmail.co.ukHome produced beef and locally sourced produce, hot roasts, catering for weddings, special occasions, BBQs and birthday parties. Catering units available for outside events. Enquiries welcome.

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Hog and RoosterHeritage House, 12a Cleethorpe Road, Grimsby DN31 3LB01472 470668 / 07792 871181hogandrooster.co.ukHog roast perfected, also locally sourced chicken, lamb and beef. Specialising in all your events from weddings, music festivals to corporate events.

KB Hogroasts01529 46919107967 115518kbhogroasts.co.ukSucculent spit-roasted; whole pigs, lamb or beef. Ideal for parties, wedding and corporate events. Great value for 100–2000 people. With 20 years experience. All UK covered.

Lincolnshire ShowgroundGrange de Lings, Lincoln LN2 2NA01522 524240lincolnshireshowground.co.ukAn innovative and flexible events space for business and leisure, set in 200 acres of historic showground.

Michael’s Outside Catering07879 067057ninaandmichael@tiscali.co.ukMichael your local butcher based at Coningsby with over 40 years experience. Hog Roasts to BBQs and Buffets, our catering services are tailored to meet your exact requirements.

Fold Hill Foods Ltd 01205 270500foldhill.comFold Hill have been manufacturing dog food for over 20 years. Growing a large range of the ingredients which go into producing their tasty food.

Fresh-Roots Glebe Farm, Burton Pedwardine, Sleaford NG34 0BX01529 460230fresh-roots.co.uk Farmers and producers of high quality fruits, vegetables, oils, cereals, honey, wine, soups and sauces always fresh and local.

Heart of Gold Rapeseed Oil 07732 953238heartofgoldrapeseedoil.co.ukDelicious versatile golden oil – grown and pressed on our farm near Grantham. Low in saturated fat. High in Omega 3, 6 and 9. Treat your heart.

Mr Huda’s 161 Frodingham Road, Scunthorpe DN15 7NH01724 335492mrhudas.co.uk‘We have done the hard work so you don’t have to’. Ready blended authentic curry pastes. Select Lincolnshire Highly Commended 2008.

National Events Caterers01406 330400nationaleventscaterers.co.ukAn established provider of mobile catering units across Lincolnshire and the UK. Providing local and Fair-trade produce to indoor and outdoor events, managed by friendly and trained teams.

Oaklands Hall HotelBarton Street, Laceby, Grimsby DN37 7LF01472 872248oaklandshallhotel.co.ukWe pride ourselves in making sure it is a day to remember. From the moment you arrive, your party will experience the full warmth of our hospitality, so you are free to enjoy your day.

The Olde Barn HotelToll Bar Road, Marston NG32 2HT01400 250909theoldebarnhotel.co.ukThe perfect venue for your wedding or special occasion. Select Lincolnshire Winner 2008 & 2010, Highly Commended 2007, 2008 & 2014.

This Little Piggy01673 81848101652 648362Private or corporate events, catering from 30 upwards. Mobile hog roast specialists in Lincolnshire using pork and Lincoln Red beef.

Ideal Lincs LtdGrange Offices, Girsby Grange Farm, Burgh on Bain, Market Rasen LN8 6LA01507 313855ideal-lincs.co.ukSpecialist wholesaler of Lincolnshire produce serving multiple and independent retailers, food service and restaurants. ‘Regional Produce Hub’ serving ASDA locally. Select Lincolnshire Winner 2010 & 2013, Highly Commended 2007, 2008 & 2009.

Jack Buck (Farms) Ltd01406 370219jackbuck.co.ukGrowers of a range of vegetables, notably ‘The Ugly One’ brand of celeriac. We supply wholesalers and processors.

Lincolnshire Co-operative Foodstores01522 512211lincolnshire.coopOur foodstores can be found all across the county, well stocked with over 100 locally sourced products in our Local Choice range.

Ownsworth’s Rapeseed Oil 01400 273989ownsworths.co.ukThe highest quality home grown rapeseed oil for all culinary uses including baking, roasting, dressings and marinades. Nothing added, nothing taken away. Fully traceable and GM free. Select Lincolnshire Highly Commended 2014.

The Vintage Tea Tray at Lincolnshire Lanterns07884 472117lincolnshirelantern@lincolnshirelanterns.comCatering for your special event with delicious home baked tea parties using Lincolnshire produce all served with pretty vintage china and linen.

The White Hart Hotel87 Bailgate, Lincoln LN1 3AR01522 526222whitehart-lincoln.co.ukCatering for intimate, family affairs and can also host larger functions with live music, banquet dinners and buffets.

Wholesalers and Associate MembersThe Aga ShopOuter Circle Road, Lincoln LN2 4HU01522 538745lincoln@aga-web.co.ukAga ‘the heart of the home’, visit us for demonstrations, cookware, Rayburns and refrigeration. Food tastes better from an Aga.

Batemans Brewery & Visitors Centre Salem Bridge Brewery, Wainfleet, Skegness PE24 4JE01754 880317bateman.co.uk

The Pastry Room01652 688323thepastryroom.co.ukCreate mouth-watering pastries with the only ‘Made from Scratch’ frozen pastry crumb. Use from frozen, mix and roll for quick and easy Artisan pastry.

Pipers Crisps 01652 686960piperscrisps.comHand made crisps produced in Lincolnshire using local potatoes and natural flavours from people who care. Select Lincolnshire People’s Choice Award 2012.

Pocklington’s Bakery LtdSunnyholme Bakery, Withern LN13 0LD01507 450222 pocklingtons-bakery.co.ukTraditional wholesale baker supplying the whole of Lincolnshire with breads, rolls, cakes, pastries, pies and award winning Lincolnshire Plumbread. Also Celebration cake specialists.

Scrubbys Vegetable Crisps01472 289255scrubbys.co.uk Scrubbys are at least 30% lower fat and 18% lower calories than standard fried vegetable crisps, and gluten free. Great Taste Gold Star Winner 2013.

Award winning beers both cask and bottles, supplied for pubs, that can be found in supermarkets and on their websites.

Bizzibees – Golden Bar Apiaries 01754 820369 or 830654bizzibeescatering.co.uk100% Pure Lincolnshire Honey direct from our apiary complimented by our range of honey based sauces, salad dressings and seasonal chutneys. Trade enquiries welcome.

Brewsters Brewing Company 01476 566000brewsters.co.ukNational award winning brewer, producing cask and bottled beers from locally produced malt. Supplying hospitality businesses, corporate and private parties.

Duffy’s Chocolate Ltd 07721 926706duffyschocolate.co.ukBritain’s finest chocolate maker – making award-winning chocolate in Cleethorpes. Cocoa beans are roasted and stone-ground for 50 hours and each bar hand wrapped.

L J Fairburn & Sons Ltd01507 462264ljfairburnpoultry.co.ukA British family business since 1951, producing and packing only the best Lincolnshire free range eggs of the highest quality.

Stokes Tea and Coffee 01522 523548stokes-coffee.co.ukCoffee roasters and specialists since 1902. Supplying tea, coffee and equipment to the retail, wholesale and catering trades.

Strong Vision – Creative Display Solutions1 Lincoln Road, Leasingham, Sleaford NG34 8JS 01529 304926strongvision.co.uk A revolutionary multi-purpose display system developed as a more robust alternative to traditional cardboard displays with a limited life within a busy retail environment.

A Wright & Son Nursery Road, Riverside Industrial Estate, Boston PE21 7TN01205 368032qualitylincolnshiremeat.co.ukSuppliers of Lincolnshire Quality Beef, Lamb and Pork.

EVENTS THINGS TO DO

PLACES TO STAY WHERE TO EAT

visitlincolnshire.com

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Cookery Schools, Children’s Nurseries and SchoolsLincolnshire MontessoriTop House, Caistor LN7 6RJ01472 859959lincolnshiremontessori.co.ukLincolnshire Montessori offers quality nursery care and primary education from sites in Stallingborough and Caistor.

The Manor House StablesThe Manor House, Timberland Road, Martin LN4 3QS01526 378717manorhousestables.co.ukCookery & craft courses – including how to bake bread, create jam, craft chocolate, weave willow baskets, crochet cushions and much more. Select Lincolnshire Highly Commended 2013 & 2014.

Lincoln Minster School01522 551300lincolnminsterschool.co.ukQuality, local seasonal ingredients used for healthy lunches; school dinners as you’ve never known them! Another good reason to choose Lincoln Minster. Select Lincolnshire Highly Commended 2013, Winner 2014.

Red Hen Children’s Day NurseryManor House Farm, Legbourne, Louth LN11 8LS01507 603535redhendaynursery.co.ukOfsted Outstanding in every area. Healthy environment on the farm. Delicious home cooked meals using local produce. Excellent childcare and nursery education. Select Lincolnshire Mr George Award 2009, Select Lincolnshire Winner 2013, Highly Commended 2014.

FARMSHOPS & RETAILERS Abbey Parks Farmshop 45 Bebe’s Deli 44The Chestnuts 50 Doddington Farmshop 41/42 Field Farm Free Rangers 47Four Seasons 44Greens of Lincolnshire 47Ivy’s Farmshop 51 Just Elleven 46/48Manor Farm Shop 51 Minting Park Farm Meats 48Pink Pig Farmshop 43/44 Redhill Farm Free Range Pork 44Spalding Farmshop 51/52 Stamford Garden Centre 52Uncle Henry’s Farmshop 43/44Wimberley Hall Farm Shop 52

BAKERS & FLOUR Angels Desserts 42Cogglesford Mill 45 Fenbake 51Five Sailed Windmill 46 Foster Butchers & Bakers 42 Hambleton Bakery 52 Modens Lincolnshire Plumbread 48Myers Bakery 46The Pastry Room 55 Pocklington’s Bakery 48/55 Sibsey Trade Windmill 51Stamford Cupcake Co 52 Starbuck Bakers 48 Welbournes Bakery 45

MEAT & FISH Alfred Enderby 49 Bassingthorpe Beef 52 Belleau Smokery 47 Chapman’s Seafoods 49 Elite Meats 42 Fen Farm Venison 45 Foster Butchers & Bakers 42 George Adams 51 Grasmere Butchers 52 Handson’s Butchers 45 Hirst Butchers 45 Lakings of Louth 48 Lancaster Butchers 48 Meridian Meats 48 Minting Park Farm Meats 48 Mountain’s Boston Sausage 51

Odling Brothers 45 Oslinc 48 Rectory Reserve 48 Redhill Farm Free Range Pork 44 Simons of Spilsby 48 Smiths Smokery 50 Woodlands Farm 52 A Wright & Son 55

PRESERVES, OILS, HONEY & CONFECTIONERY A Little Luxury 45 Bizzibees – Golden Bar Apiaries 54 Chocolate Drop 47 Croft Apiaries 44 Duffy’s Chocolate 54 Fred & Bex Flavoured Vinegars 51 Heart of Gold Rapeseed Oil 55 Jenny’s Jams of Lincoln 42 Mr Huda’s Spices 55 Ownsworth’s Rapeseed Oil 55 Pipers Crisps 55 Saints & Sinners 52 Scrubby’s Vegetable Crisps 55

Spire Chocolates 48

DRINKS Batemans Brewery 49/54 Brewsters Brewing 54 Fabulously Fruity Wine 50 Lincoln Tea & Coffee 42 Marron Wine, Cider & Liquers 44 Stokes Tea & Coffee 41/55

FRUIT & VEGETABLES Bomber County Produce 51 Fresh-Roots Soups 55 Jack Buck 55 Strawberry Fields 52 Vine House Farm 52 Woodlands Farm 52

CHEESE, ICE CREAM, EGGS & DAIRY Blyton Dairy Icecream 42 Cote Hill Cheese 47 Dennett Icecream 41/47 Fairburn Free Range Eggs 54 Farmer Brown’s Ice Cream 49 Goatwood Dairy 47 Lincolnshire Poacher Cheese 48 Lymn Bank Cheese 50 Primrose Free Range Eggs 48 Willingham Fayre Icecream 47

PET & BIRD FOOD Fold Hill Foods 55Vine House Farm 52

Mail Order Available

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Many of you ask us to send our brochures to friends or to former Lincolnshire residents who like to be kept posted on events ‘back home’. We’re always happy to do this, so just fill in their name and address and we will do the rest!

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Read about the exciting plans for the complete redevelopment of Lincoln Castle, improvements at Lincoln Cathedral and upcoming events in the area.

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The £20m restoration of Lincoln Castle is nearing completion after four years of construction work.

Creating a complete wall walk circuit, a new vault to house Magna Carta and opening up the prison buildings. The Castle will close January to March for final works and will open 1 April, 2015, in time to celebrate the 800th anniversary of Magna Carta and to reveal all the Castle stories from when it was built by William the Conqueror in 1068.

Exciting times for Lincoln Castle – do plan your visit for next year to see what has been achieved.

visitlincolnshire.com

LINCOLN CASTLE REVEALED

AUTUMN/WINTER 2014

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Anyone who grew up with the books of AA Milne will know that:

King John was not a good man – He had his little ways And sometimes no one spoke to him For days and days and days…

Look up the full ten verses, with its lovely rhythms, to be taken back to those feelings of sympathy and hoping that King John would get his big, red, india-rubber ball for Christmas. Those of us working on the Lincoln Castle £20m restoration and the redisplay

of Lincoln’s 1215 Magna Carta have these 13th century events in the forefront of our minds – the real events that is, rather than King John and his ‘hopeful stocking’! In reality the events leading up to Runnymede in 1215 were dark and complex, culminating after John’s death in the deciding Battle of Lincoln Fair in 1217. Next year when visitors descend to the newly built Magna Carta Vault, they will be able to see not only the document but two films, projected onto a curved 180° floor to ceiling screen, which tell both the events of 1215 and Magna Carta’s 800 year life of influence.

Telling stories will never go out of fashion, we do it in different ways but the principle is the same. So whether it’s in print, audio, film or the latest interactives – the story’s the thing. Getting the script right for the first film covering the events of 1215-17, making sure that it is accurate, clear and pacey took ages. But with the efforts of researcher Susan Payne, a team of helpful academics and Centre Screen we were at last ready to film over four days in July. Everything was gathered together: actors who looked the part, the right props and crew all present and correct.

The heatwave was an uncalled for extra that added to the discomfort of the actors already wearing thick medieval robes. They are filming the barons and bishops arriving at Runnymede when I visit. They are filmed on a white background which will have countryside inserted at a later date and they will largely be in silhouette. They file in to the shouted commands of Stevie Fylan, Assistant Director “Cloaks! 3, 2, 1, Swords! 3, 2, 1, Pray! 3, 2, 1, Sheath! 3, 2, 1”. Something always goes wrong, a sword that won’t sheath or someone on the wrong timings and they have to do it again. The camera on its dolly is wheeled back and forth, a crew member perched on it holding a wind machine. A lot of the actors are re-enacters who came with their own costumes, quite a sight to see them emerge from their cars fully cloaked! They are allowed a five minute break and there is the incongruous sight of the barons with cans of coke in hand. When back in position, Stevie regroups them like pieces on a chess board, “Bishop back two paces” before shouting at them to “Walk and talk!”. Hilary Winters, who is in charge of makeup and costumes and has worked for Centre Screen for 16 years tells me

“It’s amazing how many people it takes to film a two minute shot”. They move onto filming King John’s funeral scene and the actor under the shroud has to lie quietly for ages, so much so that it must be easily 30 minutes before someone remembers to enquire if he’s alright, “Fine thanks” comes the muffled and rather resigned reply. I meet Brian Colvin who has been a calligrapher for 58 years and is also playing the part of the chronicler. His writing with a quill is beautiful and I can only stand and admire, having very bad school memories of handwriting lessons with a dip pen, the powers that be eventually agreeing that me and ink were a very bad combination. When they break for lunch I get to see the rushes from the previous days filming. King John is played by actor Jeff Stewart (Reg Hollis on The Bill) and he looks just perfect having caught that sense of John’s paranoia. To add to the heat they had a huge roaring fire and dozens of burning candles and the studio reached a stifling 40 degrees; at one point, to lighten the moment, Jeff lifted his tunic to warm himself in front of the fire! Henry III is played by nine year old Harvey Pearce and he nicely captures his uncertainty »

LincolniaMary Powell tells the story about how we’re going to tell the story

A lot of the actors are re-enacters who came with their own costumes, quite a sight to see them emerge from their cars fully cloaked!

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King John’s funeral in 1216 Opposite: King John/Jeff Stewart

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and trying to be grown up. Susan has worked tirelessly on ensuring the accuracy of the props and knows that Henry was crowned in such haste that they had to use a circlet belonging to his mother, Queen Isabella. Helen Worsley plays the part of the redoubtable Lady Nicola de la Haye, castellan of the Castle during the Battle of Lincoln Fair. Lake Windermere has to take the part of the Brayford Pool, as it no longer resembles its 1217 self. After the Battle of Lincoln Fair many were drowned, including women and children trying to escape across the Brayford. Two boats were used, one holding the crew, but the other tiny boat had to contain actor Hannah Wood, cameraman, assistant camera and director Richard Oliver with a black cloth over his head so that he can see the monitor. Wonder what the tourists thought? Magna Carta, which has Lincolnia written twice on its reverse, together with an endorsement in a hand which has been dated to the end of the 13th century and has been translated as “Agreement between King John and the barons – for the grant of liberties of the church and kingdom of England”. It has been in the city for 800 years, probably brought back by Bishop Hugh who was present at Runnymede. For most of that time it was folded up in a drawer at the Cathedral, almost forgotten about. King John had reneged on Magna Carta within a few months and although we cannot be certain how many copies of the document were sent out across the land, it seems likely that most would have been destroyed as not being current. Forgetting it in a drawer seems to have been the saviour of Lincoln’s Magna Carta, so let’s hear it for hoarders everywhere! I hope that when you visit Magna Carta in its new home you will feel that we have done justice to this cornerstone of our civil liberties and its extraordinary story.

Lincoln Castle has had such a varied life that Magna Carta is not the only story we have to tell. Built in 1068, a gaol at the Castle is documented for the first time in the mid 12th century, but it is probably the Victorian prison, built to the ‘Separate System’ model, that is the most fascinating. It was built in 1847 and was designed to reflect new ways of thinking. Prison at this time was very much an experiment for the Victorians and was elevated to a science; punishment had formerly been disproportionate to the crime, seen purely as a deterrent. The Victorian prison system was very rational allowing the authorities for the first time to calculate a tariff for each crime. In 1850 the latest thinking is described by Charles Dickens when David Copperfield visits a separate system prison:

“As we were going through some of the magnificent passages, I inquired of Mr Creakle and his friends what were supposed to be the main advantages of this all-governing and universally over-riding system? I found them to be the perfect isolation of prisoners – so that no one man in confinement there, knew anything about another; and the reduction of prisoners to a wholesome state of mind, leading to sincere contrition and repentance.”

We are fortunate to be able to tell its story through the people who were there: the men, women and children imprisoned and the staff who worked there. We can call on an extensive archive of prison records and staff journals, but also court records and »

Forgetting it in a drawer seems to have been the saviour of Lincoln’s Magna Carta, so let’s hear it for hoarders everywhere!

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Clockwise from right: Centre Screen Director Richard Oliver takes Lady Nicola de la Haye/Helen Worsley through her scene; boat scene after the Battle of Lincoln Fair; calligrapher Brian Colvin; 40 degrees not warm enough for Jeff Stewart; murderer Joseph Travis/Craig Ralston; barons and bishops; the reverse side of Magna Carta

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newspapers of the time, so that we know for example that the separate system for a variety of reasons was soon abandoned at Lincoln. Five short films have been made that tell the stories of three men, a woman and a child who were imprisoned at Lincoln Castle. Choosing which five was probably the most challenging bit as the prisoner stories are incredibly varied and of course we all have our favourites. The prison films are being produced by interpretation specialists ISO, Helen Bates is our prison researcher and we have been helped by academics Professor Judith Rowbotham and Dr Alyson Brown. The filming was done earlier this year and I get to watch the action. First up is seven year old Carson Mullen who is to play the part of John Cook, also aged seven, who in Caythorpe in 1851 using a Lucifer match set fire to a stack of wheat. Carson arrives with his Granny, and clearly

a pro makes straight for the make-up chair. He’s been going to Saturday Theatre School since he was four and has been given a day off school to film; Carson tells me that he doesn’t like his school friends knowing what he’s doing in case it’s announced in front of school at assembly “so embarrassing!” The make-up artist’s job is to basically ‘grubby’

him up, although he is disappointed that it’s make-up mud rather than the real thing. Wearing boots, short trousers, braces and a jacket that is far too big, Carson gets into position on the green screen background looking very self-assured; his face lights up when he knows about the matches and falls

when we’re not sure we can let him light it. Director Tim Neil, on his knees to match Carson’s height, instructs him with the actions as he stands there with match in hand looking at an imaginary haystack. Smiles all round! He can hold the lighted match. The lurid green screen is apparently the best backdrop for cutting out and placing on an appropriate background. My attention is distracted by one of the props, a jarful of leeches that are required for a later sickbed scene. The props girl, who is desperately hunting down mutton chop whiskers, tells me that medical leeches are easy to come by – you just send for them online! Craig Ralston is next up, playing the part of Joseph Travis, a murderer awaiting transportation. Craig is a cheerful jolly sort but has to present the two faces of his character who was described in a local paper of the time as having “an indefinable

something about him that repels”. The camera moves up really close and Craig manages real subtlety with the slightest of facial movements. Gerard Miller plays the part of Joseph Ralph, Lincoln Castle’s very own serial escaper. Gerard tells me that years ago he and his mother had been recommended to visit the Victorian prison at Lincoln Castle, initially impressed with how in character everyone was, it was pointed out to them that they were in the wrong place and that this was the current HMP Lincoln! Back on set Gerard is put in chains, which the authorities had decreed, unsuccessfully, to prevent further escape. He is filmed going through the motions of his last and

most spectacular escape, at one point filmed through the keyhole making his key copy. Samantha Foley is playing Lucy Buxton who has murdered her own child; Samantha has just finished doing pantomime and is thrilled to be doing this more documentary style work and particularly to be playing a real person. Many women were imprisoned here for infanticide, so Lucy Buxton’s case was not at all unusual, but it was taken up by local people and the press and from it there emerged the beginnings of a greater understanding of the connection between poverty and the crime of infanticide. Not the most cheerful of subjects, but as it was the reason that many women were in prison

here, we felt that we couldn’t ignore. The actors all give understated performances that put across their particular character; mutton chop whiskers are eventually found and leeches turn out not to be the most reliable of performers. I hope these few behind the scene moments give you the sense of the effort put in by, if not a cast of thousands but certainly hundreds, all dedicated to turning Lincoln Castle into a great visitor attraction that reveals its stories.

My attention is distracted by one of the props, a jarful of leeches that are required for a later sickbed scene

Opposite: Sickbed scene; Lucy Buxton/Samantha Foley, serial escaper Joseph Ralph/Gerard Miller;

This page: The young Henry III/Harvey Pearce with William Marshall/Nigel Nevinson; John Cook/Carson Mullen in make-up; ISO Director Tim Neil with Carson; Centre Screen crew