GOOD TASTE
THE MAGAZINE FROM SELECT LINCOLNSHIRE • AUTUMN/WINTER 2014 • ISSUE 20 • FREE
A new brew
The birth of an anniversary ale
CASTLE TASTERS
Stonemasons step forward
PUMPKINS
Halloween essential
ALSO INSIDE:
Windmill restoration • Walks • The life of a Lincolnshire butcher
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@LoveFoodLincs
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GOOD TASTE
Contents
Contributors
THE MAGAZINE FROM SELECT LINCOLNSHIRE
Editor Mary Powell
Lincolnshire County Council
Deputy Editor Lydia Rusling
Lincolnshire County Council
32
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
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.
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’.
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.
Mary Powell, 01522 550612
[email protected]
Amanda Davey, 01522 550613
[email protected]
Lydia Rusling, 01522 550603
[email protected]
Jessica Marshall, 01522 550646
[email protected]
Helen Marris, 01522 550593
[email protected]
If you are interested in Select Lincolnshire
membership please contact Gillian Richardson
[email protected]
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.
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.
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.
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.
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.
26
Regulars
06 News
31 Farmers’ markets dates
31 Events
40 Map
41 Select Lincolnshire members
Features
20
04 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
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
36 Wragby walk Hugh Marrows
62 Lincolnia Mary Powell
MARY POWELL
SPRING/SUMMER 2012
GOOD TASTE
|3
RACHEL GREEN
Grand finale
And 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
Warm Lincolnshire
chocolate fondant puddings
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.
GOOD TASTE
|5
Autumn/Winter News
Winning cheese
Just heavenly
Cote 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.
Local 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”.
Service above self
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.
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”.
State of the art farm shop
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.
Big breakfast in a box
Primrose 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.
6 | GOOD TASTE
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.
AUTUMN/WINTER 2014
Select 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.
AUTUMN/WINTER 2014
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.
GOOD TASTE
|7
Autumn/Winter News
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.
Special blends
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 welcome
Manor 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!
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.
A Lincolnshire burger
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.
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.
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.
Dandy new restaurant
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.
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.
8 | GOOD TASTE
AUTUMN/WINTER 2014
AUTUMN/WINTER 2014
Super juice
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.” GOOD TASTE
|9
ERIC PHIPPS
The life of a
Lincolnshire butcher
Eric Phipps looks back
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
F
10 | GOOD TASTE
AUTUMN/WINTER 2014
AUTUMN/WINTER 2014
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
closed 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 »
As soon as I could ride a bike I had to prevent the animals from
taking wrong turnings by guarding driveways and side streets
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?
GOOD TASTE
| 11
Thanks to Lincs to the Past (lincstothepast.com) for supplying the picture above
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
12 | GOOD TASTE
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
Every piece of meat would be
‘as tender as a woman’s heart’,
‘eat like chicken & melt in
your mouth like butter’.
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
AUTUMN/WINTER 2014
AUTUMN/WINTER 2014
GOOD TASTE
| 13
Spilsby & Toynton All Saints
HUGH MARROWS
1
2
Spilsby
6
5
Spilsby to Toynton All Saints
Toynton All Saints
An easy ramble around the southern Wolds with fabulous views
S
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.
Top: Southern Wolds
Above: Spilsby East Market
14 | GOOD TASTE
START
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.
AUTUMN/WINTER 2014
N
3
Spilsby Market Place.
(By Sir John Franklin statue)
MAPS
OS Landranger 122 (Skegness) :
Explorer 274
DISTANCE
5.5 miles : 9 kilometres
TERRAIN
Town pavements, field paths and
farm tracks. Gentle gradients.
REFRESHMENTS
Deli Eleven, Market Place, Spilsby
Simon’s of Spilsby, Market Place
W
4
1 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.
S
4
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.
5
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.
6
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.
2 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.
3 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.
E
C
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
A VERY
SPECIAL
BREW
Mary Powell sets forth to produce an
ale celebrating the 800th anniversary
of Magna Carta
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
Hop varieties are like
grapes, they impart
flavour and character
not alcoholic strength
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
16 | GOOD TASTE
AUTUMN/WINTER 2014
AUTUMN/WINTER 2014
Joey Leeman and Martin Cullimore
by the fermentation vessels
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 »
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
Brewing is a 7000
year old process, the
essentials of which
have barely changed
Head Brewer, Martin Cullimore
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
18 | GOOD TASTE
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
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.
AUTUMN/WINTER 2014
Please rate out of 5 (5 denoting ‘really enjoy’)
how much you enjoy or find useful the features
in Good Taste:
Recipes: 1
2
3
4
5
Walks:
1
2
3
4
5
Business listings:
1
2
3
4
5
Local history:
1
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4
5
Updates on Lincoln Castle Revealed:
1
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News:
1
2
3
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Events listings:
1
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Articles on local businesses:
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Are there any other features you would like
to see in Good Taste?
A chance to win!
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
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If you would like to be entered into the prize draw to win
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AUTUMN/WINTER 2014
GOOD TASTE
| 19
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
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
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
Pumpkin season
Mary Powell tries to reclaim Halloween
P
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.
20 | GOOD TASTE
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
AUTUMN/WINTER 2014
AUTUMN/WINTER 2014
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! »
GOOD TASTE
| 21
RACHEL GREEN
Cotehill Blue flatbreads
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
Roasted red pepper and pumpkin soup
with caramelised pumpkin seeds
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
22 | GOOD TASTE
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.
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.
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.
AUTUMN/WINTER 2014
TO BE A PILGRIM
Lorraine Heyes looks into pilgrim ‘tourists’
Touching the shrine with these badges transformed them – in the eyes
of the pilgrim – into a secondary relic to be revered and treasured
F
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
24 | GOOD TASTE
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?
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
Asks Mary Powell
W
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
AUTUMN/WINTER 2014
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 2014
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”
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
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.
GOOD TASTE
| 25
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
Testing, Tasting
Bramley apple,
almond and honey
dessert cake
Hungry stonemasons act as Rachel’s
guinea pigs, Mary Powell looks on
• 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
W
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 »
26 | GOOD TASTE
AUTUMN/WINTER 2014
AUTUMN/WINTER 2014
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.
GOOD TASTE
| 27
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 »
Hay-roasted leg of lamb
• 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
• 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
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
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
28 | GOOD TASTE
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
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.
AUTUMN/WINTER 2014
AUTUMN/WINTER 2014
GOOD TASTE
| 29
Autumn/Winter Events
Cherry
meringue flan
• 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
Above: Filming within the castle grounds; Richard Carlton and Rachel Green
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
30 | GOOD TASTE
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.
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
AUTUMN/WINTER 2014
EVERY 1ST SATURDAY
FRIDAY 7 NOVEMBER
Market Place
Deep South with
Lincolnshire Soul
Market Rasen
Award winning market selling
local food and crafts.
THURSDAY 4 – SUNDAY 7
DECEMBER
Lincoln Christmas Market
Pink Pig
Jambalaya and Pink Pig sticky ribs.
More information at:
lincoln-christmasmarket.co.uk
SATURDAY 8
& SUNDAY 9 NOVEMBER
THURSDAY 11 DECEMBER
Woodlands Farm
woodlandsfarm.co.uk/farm-visits/
10am–3pm
Christmas Gift Fair in aid
of Leukaemia & Lymphoma
Pink Pig
Includes a Michael Buble tribute.
WEDNESDAY 1 OCTOBER
FRIDAY 14 – SUNDAY 16
NOVEMBER
SATURDAY 27 SEPTEMBER
Cookery Demo and Farm Walk
The Pink Pig Christmas Dinner
Uncle Henry’s Farm Shop
SATURDAY 13 & 20 DECEMBER
Lincolnshire Day
visitlincolnshire.com
This celebration of Lincolnshire is a
great opportunity to eat our local
produce and explore the county
Christmas Food & Craft Market
Uncle Henry’s Farm Shop
Ticketed event. 7pm–9pm.
Belton House
9.30am–4pm
THURSDAY 18 DECEMBER
The Pink Pig Christmas Dinner
SATURDAY 22 NOVEMBER
FRIDAY 3 OCTOBER
Christmas Food Tasting
Fine Dining Evening
Pink Pig
SATURDAY 22 & SUNDAY 23
NOVEMBER
SATURDAY 4 OCTOBER
Fungi-Foray and Lunch
at Hambleton Hall
Christmas Food & Craft Fair
Peaks Top Farm, New Waltham
10am–4pm
To showcase our fruity wine range.
Booking is essential.
Lincolnshire Light
Pink Pig
You can still enjoy delicious
Lincolnshire suppers, even low calorie.
SATURDAY 24 JANUARY
Burns Night
THURSDAY 9 OCTOBER
Rustic Italian
THURSDAY 27 NOVEMBER
Pink Pig
Booking advised, £17.99 a head.
Christmas Food
& Wine Evening
Uncle Henry’s Farm Shop
Ticketed event. 7pm–9pm.
SATURDAY 25
– FRIDAY 31 OCTOBER
Pumpkin Festival
FRIDAY 28 NOVEMBER
Pink Pig
Pumpkin carving and
Horrid Halloween Treats
Cheese, Wine & Canapé Tasting
SATURDAY 25 OCTOBER
SATURDAY 29 – SUNDAY 30
NOVEMBER
Pink Pig
7pm–10pm. Booking essential.
Lincolnshire Sausage Festival
The Olde Barn Hotel
Booking essential.
SATURDAY 14 FEBRUARY
Valentines
Pink Pig
Booking essential.
For details of the venues mentioned
see listings pages 41 to 57.
Lincolnshire Food and Gift Fair
Lincoln Castle
10am–4pm. Free Entrance.
The best Lincolnshire produce,
children’s entertainment and
cookery demos.
AUTUMN/WINTER 2014
Pink Pig
Includes a Gary Barlow tribute.
FRIDAY 16 JANUARY
Uncle Henry’s Farm Shop
FARMERS’
MARKETS
AUTUMN/WINTER 2014
Breakfast with Santa
Lincolnshire Showground
10am–4pm
Tickets cheaper if bought in advance.
Visit: visitlincolnshire.com
for latest information
BOSTON
GRANTHAM
LINCOLN
LOUTH
3rd Wednesday
2nd Saturday
BRIGG
GRIMSBY
2nd Friday
4th Wednesday
4th Saturday
3rd Friday
CAISTOR
HORNCASTLE
2nd Saturday
2nd Thursday
4th Saturday
1st Friday,
City Square
2nd Wednesday,
High Street
3rd Saturday,
Castle Square
4th Friday,
North Hykeham
GAINSBOROUGH
2nd Saturday
SLEAFORD
1st Saturday
SPALDING
1st Saturday
STAMFORD
Every other Friday
GOOD TASTE
| 31
SAILS AHOY!
Restorers of the world unite, says Mary Powell
N
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.
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 »
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
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).
Buildings will be refurbished, the
mill house re-opened, a new visitor
exhibition area and bake house
34 | GOOD TASTE
Volcano
pinwheels
They are called ‘Volcano
Pinwheels’ because, while
baking, the cheese erupts
through the roll rather like
lava from a volcano.
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.
GOOD TASTE
| 35
MASTERCLASS
You will need…
•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
1
2
3
4
5
6
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.
36 | 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.
AUTUMN/WINTER 2014
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.
AUTUMN/WINTER 2014
GOOD TASTE
| 37
Wragby & Langton-by-Wragby
HUGH MARROWS
Wragby
1
6
2
Langton-by-Wragby
Badgermoor
Wood
Wragby &
Langton-by-Wragby
5
Little Langley
4
3
W
A walk discovering Lincolnshire’s historic links with Magna Carta
A
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
Top: Ancient moated site
Above: St Giles, Langton-by-Wragby
38 | GOOD TASTE
E
S
START
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
N
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.
AUTUMN/WINTER 2014
Wragby Market Place
MAPS
OS Landranger 121 (Lincoln) :
Explorer 273
DISTANCE
5.5 miles : 9.0 kilometres
TERRAIN
Country roads, tracks
and field paths.
REFRESHMENTS
The Ivy Inn, Wragby
1 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.
4
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.
5
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.
6
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.
2 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.
3 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.
City of Lincoln
(See map on page 40)
WHERE TO STAY
Castle Hotel
Westgate, Lincoln LN1 3AS
01522 538801
castlehotel.net
A 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.
Cloister Refectory – Lincoln Cathedral
Lincoln Cathedral, Lincoln LN2 1PX
01522 561644
[email protected]
Relax and enjoy a selection of
freshly prepared snacks and light
meals. We are open all year and
offer a warm welcome.
The Lincoln Hotel
Eastgate, Lincoln LN2 1PN
01522 520348
thelincolnhotel.com
71 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.
Doddington Café & Restaurant
Doddington Hall, Lincoln LN6 4RU
01522 812505
doddingtonhall.com
Stylish 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 White Hart Hotel
87 Bailgate, Lincoln LN1 3AR
01522 526222
whitehart-lincoln.co.uk
50 refurbished contemporary
bedrooms with arguably the
best views of Lincoln Cathedral,
complimentary WiFi and
parking. Excellent restaurant,
brilliant cocktails!
WHERE TO EAT
Café Portico
The Terrace, Grantham Street,
Lincoln LN2 1BD
07956 653156
40 | GOOD TASTE
AUTUMN/WINTER 2014
blog.cafeportico.co.uk
Fully licensed café bar serving
a wide selection of delicious
homemade and locally sourced
food with an Italian flavour.
AUTUMN/WINTER 2014
The Electric Bar and Restaurant
The Double Tree by Hilton Lincoln,
Brayford Wharf North,
Lincoln LN1 1YW
01522 565182
electricbarandrestaurant.co.uk
The Electric Bar and Restaurant
offers fine-dining in an elegant
yet informal venue, boasting
unsurpassed views of the city.
The Green Room
The Lincoln Hotel, Eastgate,
Lincoln LN2 1PN
01522 520348
thelincolnhotel.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 Room
Ruddocks of Lincoln,
287 High Street, Lincoln LN2 1AW
01522 514113
henrystearoom.co.uk
A 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 Tearoom
3 Bailgate, Lincoln LN1 3AE
01522 511447
Have 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 Hotel
91 Bailgate, Lincoln LN1 3AR
01522 563290
whitehart-lincoln.co.uk
Superb 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 Restaurant
The Castle Hotel, Westgate,
Lincoln LN1 3AS
01522 538801
castlehotel.net
Modern 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 Restaurant
Sessions House, Lincoln College,
Monks Road, Lincoln LN2 5HQ
01522 876343
lincolncollege.ac.uk
Preparing and serving meals
to customers form an integral
part of programmes of study
for professional cookery and
hospitality students.
Stokes at the Collection
Danes Terrace, Lincoln LN2 1LP
stokes-coffee.co.uk
A 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 7AU
01522 523548
stokes-coffee.co.uk
Morning coffee, breakfast, luncheon
and afternoon teas. Popular café
in beautiful 16th century building
over-looking the River Witham.
Open everyday.
GOOD TASTE
| 41
The Tower Hotel and Tower
Restaurant
38 Westgate, Lincoln LN1 3BD
01522 529999
lincolntowerhotel.co.uk
The Tower is a 3AA Star Hotel
and 1 Rossette Restaurant, set
in the historic area of Lincoln’s
Cathedral Quarter.
R Foster & Son
111 Monks Road, Lincoln LN2 5HT
01522 523369
fostersbutchers.co.uk
Home-made pies and other
savoury pastries, fresh baked
bread and confectionery. Locally
sourced and matured quality beef,
lamb and pork.
WHERE TO BUY
Jenny’s Jams of Lincoln
01522 534405
jennysjams.co.uk
Handmade preserves from
traditional recipes using traditional
methods for maximum flavour.
Were possible local produce used.
Angels Desserts
A True Taste of Heaven
01522 500294
angelsdesserts.co.uk
Creators 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 Shop
Doddington Hall, Lincoln LN6 4RU
01522 688581
doddingtonhall.com
Beautiful 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 3AR
01522 523500
elitemeats.co.uk
Elite Meats is a quality butcher
and game dealer. We source
local produce and serve with our
expertise and butchery skills.
42 | GOOD TASTE
The Lincoln Tea and Coffee
Company 
01522 681838
thelincolnteaandcoffeecompany.
co.uk
Retail 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 Foodstores
01522 512211
lincolnshire.coop
Our foodstores can be found all
across the county, well stocked with
over 100 locally sourced products in
our Local Choice range.
Countryside North
(See map on page 40)
WHERE TO STAY
Black Swan Guest House
21 High Street, Marton,
Gainsborough DN21 5AH
01427 718878
blackswanguesthouse.co.uk
Rural located B&B offering en-suite
rooms, internet access, private
car park, licensed, easy access to
Lincoln and Gainsborough.
Dairy Barn Self Catering
33 The Green, Ingham,
Lincoln LN1 2XT
01522 730636
07747 893465
dairybarningham.co.uk
Stunning 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 Grange
Kexby, Gainsborough DN21 5PJ
01427 788265
thegrangeatkexby.co.uk
A 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.
Lincolnshire Lanes
Manor Farm, East Firsby, Market
Rasen LN8 2DB
01673 878258
lincolnshire-lanes.com
Surrounded 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 Rooms
1 Silver Street, Winteringham,
North Lincs DN15 9ND
01724 733096
winteringhamfields.co.uk
Winteringham 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 Cream
Old Hall Farm, Blyton,
Gainsborough DN21 3LA
01427 628355
blytonicecream.co.uk
Over 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 Horses
Bransby, Lincoln LN1 2PH
01427 788464
bransbyhorses.co.uk
Enjoy light lunches, snacks or
afternoon tea at the Feedroom
AUTUMN/WINTER 2014
Café before meeting Bransby’s
rescued horses. Open daily and
free admission.
Café Courtyard
Market Place, Brigg DN20 8JH
01652 657900
cafecourtyard.co.uk
Relax in beautiful surrounding
with palms, chandeliers and Lloyd
Loom seating, while enjoying light
lunches, afternoon teas and Italian
coffees.
Gainsborough Old Hall,
Chambers Café
Parnell Street, Gainsborough
DN21 2NB
01427 677348
gainsborougholdhall.com
Enjoy 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 667113
hemswell-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 5DA
01652 637412
AUTUMN/WINTER 2014
harrisons-barton.co.uk
Local produce cooked fresh by
creative and talented Chefs, full bar
offering bottled local ales, lagers,
champagne and wine list.
Hemswell Antiques Coffee Shop
Hemswell Antiques Centre, Caenby
Corner Estate, Hemswell Cliff,
Gainsborough DN21 5TJ
01427 668389
hemswell-antiques.com
Open everyday 10am–5pm. Choose
from a selection of homemade
cakes and coffees or a freshly
prepared lunch or light snack.
Hickman Hill Hotel
Cox’s Hill, Gainsborough DN21 1HH
01427 613639
hickmanhill.co.uk
Multi 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 Green
Ingham, Lincoln LN1 2XT
01522 730354
innonthegreeningham.co.uk
Award 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 8JH
01652 650416
theloftbrigg.co.uk
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 Park
Moor Lane, Thorpe on the Hill,
Lincoln LN6 9BW
01522 688868
naturalworldcentre.co.uk
Stunning 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 Park
Caistor Road, South Kelsey
LN7 6PR
01652 678822
[email protected]
Relax and enjoy a light lunch,
delicious cake and drink in
our tearoom or on the patio
overlooking beautiful open
countryside.
Pink Pig Farmshop and Restaurant
Holme Hall, Holme, Scunthorpe
DN16 3RE
01724 844466
pinkpigfarm.co.uk
Enjoy our homemade breakfasts,
lunches, coffees, cakes and teas,
made from fresh, delicious, local
produce. Take home some of our
famous sausages for your supper!
Uncle Henry’s Farm Shop 
Grayingham Grange, Grayingham,
Gainsborough DN21 4JD
01652 640308
unclehenrys.co.uk
Award 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 Hotel
9 The Green, Scotter DN21 3UD
01724 763061
whiteswanscotter.com
Situated 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 Rooms
1 Silver Street, Winteringham,
North Lincs DN15 9ND
01724 733096
winteringhamfields.co.uk
Winteringham 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.
GOOD TASTE
| 43
WHERE TO BUY
Bebe’s Deli
267 Ashby High Street, Ashby,
Scunthorpe DN16 2SD
01724 844011
Facebook – bebe’s Deli
Fresh foods, cheeses and chutneys.
Bebe’s is the home of the best fresh
scones and home baking. Warm
friendly service.
Croft Apiaries 
01673 818711
croftapiaries.co.uk
Honey 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 Foodstores
01522 512211
lincolnshire.coop
Our 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 818478
marroncider.co.uk
Artisan makers of Choc Au
Vin chocolate wine, cider and
liqueurs for retail and trade sales.
Specialising in personalised
labeling.
44 | GOOD TASTE
Pink Pig Farmshop and Restaurant 
Holme Hall, Holme, Scunthorpe
DN16 3RE
01724 844466
pinkpigfarm.co.uk
Free 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 3DT
01427 628270
redhillfarm.com
Farmers, 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 4JD
01652 640308
unclehenrys.co.uk
Award 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.
Countryside South
(See map on page 40)
WHERE TO STAY
Fulbeck Gardens Cottage
01400 273989
07966 430728
ownsworths.co.uk
4 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 Stables
The Manor House, Timberland
Road, Martin LN4 3QS
01526 378717
manorhousestables.co.uk
Lovely 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 Hotel
Stixwould Road, Woodhall Spa
LN10 6QG
01526 352411
petwood.co.uk
Fabulous food, friendly service and
a historic setting make the Petwood
a favourite for local dining and
short breaks. Select Lincolnshire
Winner 2014.
Rural Roosts Holiday Lodges
Manor Farm, Stainfield, Market
Rasen LN8 5JJ
01526 398492
ruralroosts.co.uk
Beautiful self catering pine lodges,
situated 8 miles east of Lincoln.
Fantastic base for fishing, relaxing
and exploring Lincolnshire.
Village Limits Country Pub,
Restaurant & Motel
Stixwould Road, Woodhall Spa
LN10 6UJ
01526 353312
villagelimits.co.uk
Select Lincolnshire finalists 20062013. Friendly pub with 4 star
accommodation. We serve great
fresh local food, local ale and lovely
coffee.
WHERE TO EAT
Four Seasons Garden Centre
London Road, Silk Willoughby,
Sleaford NG34 8NY
01529 304637
fourseasonsgardencentre.co.uk
A 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 6QG
01526 352411
petwood.co.uk
Fabulous food, friendly service
and a historic setting make the
Petwood a favourite for local dining
and short breaks.
AUTUMN/WINTER 2014
Village Limits Country Pub,
Restaurant & Motel
Stixwould Road, Woodhall Spa
LN10 6UJ
01526 353312
villagelimits.co.uk
Select 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 3QG
01205 821610
abbeyparks.asparagus.co.uk
Open 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 Watermill
East Road, Sleaford NG34 7EQ
01529 413671 during opening hours
01529 308102 NKDC Tourism Unit
cogglesfordwatermill.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 0JX
01529 421272
AUTUMN/WINTER 2014
fenfarmvenison.co.uk
Quality 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 7QW
01507 568222
handsonsbutchers.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 Butchers
Station Road, Woodhall Spa
LN10 6QL
01526 352321
rjhirstfamilybutchers.co.uk
hirstsheritagefoods.co.uk
Multi 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 Foodstores
01522 512211
lincolnshire.coop
Our foodstores can be found all
across the county, well stocked with
over 100 locally sourced products in
our Local Choice range.
A Little Luxury Ltd 
01529 303266
07942 930326
alittleluxury.org.uk
A family business producing
preserves in small batches using
traditional methods. We use fresh
seasonal fruit and vegetables
sourcing where possible from
within Lincolnshire.
Odling Brothers
54 High Street, Navenby,
Lincoln LN5 0ET
01522 810228
odlingbros.co.uk
Award 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 0DZ
01522 810239
welbournesbakery.com
Traditional, artisan village
bakery since 1896, specialising in
Lincolnshire plum bread. Wide
range of bread, cakes and sausage
rolls available.
Wolds
(See map on page 40)
WHERE TO STAY
Bayons by the Brook
Tealby, Market Rasen, LN8 3XT
07713 102773
[email protected]
Owned 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 0NS
01507 603193
brackenboroughhall.com
Winner: 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 Cottages
Main Street, Fulstow,
Louth LN11 0XF
01507 363268
enfieldfarmcottages.co.uk
Cottages are elegantly furnished
converted barns, retaining
original features on a working farm.
Select Lincolnshire Winner 2006,
2008, 2009, Highly Commended
2005 & 2007.
GOOD TASTE
| 45
The Grange
Torrington Lane, East Barkwith,
Market Rasen LN8 5RY
01673 858670
thegrange-lincolnshire.co.uk
A 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 Breaks
Salmonby, Horncastle LN9 6QS
01507 534101
grangefarmholidaybreaks.co.uk
Luxurious 4 star Gold Award
holiday cottages, a restful Caravan
Club CL site and peaceful course
fishing lakes. Open all year.
The Ivy Inn, Wragby
Market Place, Wragby,
Lincoln LN8 5QU
01673 858768
theivywragby.co.uk
Traditional 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 Hotel
Barton Street, Laceby,
Grimsby DN37 7LF
01472 872248
oaklandshallhotel.co.uk
Nestling in beautiful
46 | GOOD TASTE
Lincolnshire parklands, the
Oaklands is perfect for exploring
the county whilst offering the
best Lincolnshire produce.
Treetops Cottages & Spa
39 Station Road, Grasby DN38 6AP
01652 628071/07790 723602
treetopscottages.com
Three 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 Cottages
South View Lane, South
Cockerington, Louth LN11 7ED
01507 327209
west-view.co.uk
Converted barn in rural village, relax
and recharge, friendly atmosphere
offering quality and comfort.
Disabled access and also selfcatering cottages.
Wold View Bed and Breakfast
Bully Hill Top, near Tealby, Market
Rasen LN8 6JA
01673 838226 / 07976 563473
woldviewhouse.co.uk
Cosy, homely on top of the Wolds,
above pretty village of Tealby.
Locally sourced food, homecooking. Select Lincolnshire
Winner 2006, 2008, Highly
Commended 2009.
WHERE TO EAT
Alford Manor House
West Street, Alford LN13 9HT
01507 463073
alfordmanorhouse.co.uk
Enjoy 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 Cafe
28 Plough Hill, Caistor LN7 6LZ
01472 851605
28ploughhill.co.uk
Scrumptious 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 Horses
Hemingby, Horncastle LN9 5QF
01507 578280
Traditional village pub serving a
range of real ales and good quality
fairly priced bar meals. Select
Lincolnshire Highly Commended
2008. Tastes of Excellence Runnerup 2010-2011.
The Five Sailed Windmill
32 East Street, Alford LN13 9EH
01507 462136
alford-windmill.co.uk
Beautiful working windmill in
a delightful location, selling
stoneground flour, cereals,
preserves and gifts. Popular, awardwinning tea room offering cakes
and light meals
The Ivy Inn, Wragby
Market Place, Wragby,
Lincoln LN8 5QU
01673 858768
theivywragby.co.uk
Traditional 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 5JT
01790 755669
simonsbutchers.co.uk
Artisan breads, cakes, bespoke
sandwiches, delicious filled rolls,
buffets catered for. Stokes coffee
and teas. Eat in or take away.
Magpies Restaurant with Rooms
73 East Street, Horncastle LN9 6AA
01507 527004
magpiesrestaurant.co.uk
Family 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 5HU
01507 525871
myersbakery.co.uk
A traditional family bakery business
incorporating a café tearoom and
delicatessen. Famous for their
award winning Lincolnshire plum
loaves. Select Lincolnshire Highly
Commended 2013.
AUTUMN/WINTER 2014
Oaklands Hall Hotel
Barton Street, Laceby,
Grimsby DN37 7LF
01472 872248
oaklandshallhotel.co.uk
Nestling in beautiful Lincolnshire
parklands, the Oaklands is perfect
for exploring the county whilst
offering the best Lincolnshire
produce.
The Old Stables - Coffee House
Market Place, Horncastle LN9 5HB
01507 523253
theoldstables-horncastle.com
Double award winning fine
dining bistro offering locally
sourced produce that changes
with the seasons. A place to relax,
refresh, revive.
The Railway Tavern Aby
Main Road, Aby,
near Alford LN13 0DR
01507 480676
[email protected]
Award winning friendly family
run pub. Offering home cooked
extensive menu and superb real
ales too- find us on Facebook.
The Redwood
Crowders Garden Centre,
Lincoln Road, Horncastle LN9 5LZ
01507 528628
crowders.co.uk/theredwood
Licenced 52-seater restaurant,
within garden surroundings offer
vibrant food, a bespoke wine list
and great service, Available for
evening functions.
AUTUMN/WINTER 2014
The Sebastopol Inn
Church Lane, Minting,
Horncastle LN9 5RS
01507 578577
thesebastopol.com
Multi-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 Inn
Thornton Curtis, Near Ulceby,
North Lincolnshire DN39 6XW
01469 531252
thorntonhuntinn.co.uk
Family 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 Fayre
Ashgrove Farm, North Willingham,
Market Rasen LN8 3RJ
01673 838123
willinghamfayre.co.uk
We 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
01673 838226
07976 563473
woldviewhouse.co.uk
A 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 0BP
01507 480406
smokedtrout.co.uk
Delicious 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 3RH
01673 844073
specialeditionchocolate.co.uk
All 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 3PD
01673 828481
cotehill.com
Award 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.
A E Dennett & Son Ltd
24-26 Boston Road,
Spilsby PE23 5RQ
01790 752573
Established 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 Rangers
Field Farm, High Toynton,
Horncastle LN9 6NL
01507 523934
fieldfarmshop.co.uk
Farm 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 5QB
01673 857922
goatwooddairy.com
Award 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 3EH
01673 824028
Award winning Green Grocer and
Delicatessen specialising in all
that is good about Lincolnshire
produce! Select Lincolnshire Highly
Commended 2014.
GOOD TASTE
| 47
Just Elleven
11 Market Street, Spilsby PE23 5JT
01790 755669
simonsbutchers.co.uk
Artisan 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 9NB
01507 603186
lakingsoflouth.co.uk
Lakings of Louth traditional
Butchers, Bakers & Delicatessen.
Established 1908.
V T Lancaster & Son Ltd 
15/47 Queen Street, Market Rasen
LN8 3EH
01673 843440 or 842260
lancastersbutchers.co.uk
A traditional family butchers,
sourcing produce from local
farmers. Famous for Lincolnshire
sausages, pork pies, haslet, sausage
rolls, stuffed chine & potted beef.
Lincolnshire Co-operative Foodstores
01522 512211
lincolnshire.coop
Our 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 466987
lincolnshirepoachercheese.com
Award winning cheese and butter
made by hand on the farm using
48 | GOOD TASTE
milk from our own cows and
matured for about 18 months.
Available by mail order, farmers’
markets and farm shop.
Meridian Meats 
108 Eastgate, Louth LN11 9AA
01507 603357
meridianmeatsshop.co.uk
Producers of Britain’s Best Steak,
specialising in meat from traditional
breeds, sourced from our own farm
or locally to our shop in Louth.
Pocklington’s Bakery
2 Market Place, Louth LN11 9NR
01507 600180
pbl.uk.com
Traditional family bakers.
Established 1924. Crusty and
speciality breads, rolls, cakes,
pastries, pork pies and Award
Winning Lincolnshire Plumbread.
Celebration cake specialists.
Minting Park Farm Meats
Minting Park Farm, Gautby, Nr
Wragby LN8 5JP
01526 398373
07775 628259
mintingparkfarm.co.uk
Home 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 755620
modens.co.uk
Artisan 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 7PL
01507 568885
oslinc.co.uk
Ostrich farmers and speciality
low fat meat producers; ostrich,
kangaroo, springbok, wild boar etc.
Primrose Free Range Eggs
01673 858379
primrosefreerangeeggs.co.uk
A 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 6JX
Please phone or email
before visiting
01507 534071
rectoryreserve.co.uk
Pork and charcuterie from our
outdoor ‘Mangalitza’ curly coated
pigs. Born and bred in Lincolnshire.
Also piglets and weaners for sale
and breeding.
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 622880
07840 847526
spirechocolates.co.uk
Fresh, 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
3AA
01673 843483
[email protected]
Traditional family bakers. Wide
range of breads, cakes, pastries,
savouries and Lincolnshire
plumbread. Look for our speciality
and healthy bread range.
Coast
(See map on page 40)
WHERE TO STAY
Best Western North Shore Hotel
& Golf Club
North Shore Road, Skegness
PE25 1DN
01754 763298
northshorehotel.co.uk
34 Comfortable en-suite bedrooms,
many with magnificent views of the
sea and golf course. Situated next
to Skegness beach.
Caxton House
6-8 Trafalgar Avenue, Skegness
PE25 3EU
01754 764328
caxton-house.com
4 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 4LX
01472 240024
thehumberroyalhotel.co.uk
Four star hotel with a range of
rooms, some with balconies
overlooking a landscaped golf
course. Number 1 on Tripadvisor
for Grimsby.
Simons of Spilsby 
14 Market Street, Spilsby PE23 5JT
01790 754543
simonsbutchers.co.uk
Our specialities include: ready
AUTUMN/WINTER 2014
AUTUMN/WINTER 2014
WHERE TO EAT
Batemans Brewery & Visitors
Centre 
Salem Bridge Brewery, Wainfleet,
Skegness PE24 4JE
01754 882009
bateman.co.uk/visitors+centre
Open 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 Countryman
Chapel Road, Ingoldmells PE25 1ND
01754 872268
countryman-ingoldmells.co.uk
Warm and friendly village pub
serving home-made food with daily
specials. Parties catered for. Home
of Leila Cottage Brewery.
Farmer Brown’s Ice Cream
Woodrow Farm, Sutton Road,
Huttoft, Alford LN13 9RL
01507 490347
farmerbrownsicecream.co.uk
Ice cream parlour, tea room and
small farm shop set within a
working mixed farm by the seaside.
Humber Royal Hotel and Brasserie
Littlecoates Road, Grimsby
DN34 4LX
01472 240024
thehumberroyalhotel.co.uk
Four star hotel with onsite Brasserie
serving local produce all day.
Catering for up to 300. Patio area
overlooking Grimsby Golf Club.
Mermaid Inn & Field to Fork
Restaurant
Seaholme Road, Mablethorpe
LN12 2NX
01507 477473
[email protected]
Locally sourced produce, we make
into delicious handmade meals.
Bean to cup coffee and selected
teas and don’t forget our bar.
Sea Breeze Restaurant
10-12 High Street, Sutton on Sea
LN12 2EX
01507 441548
seabreeze-restaurant.co.uk
A 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 Estate
Sutton Road, Trusthorpe LN12 2PN
01507 472421
seacroftcaravanpark.com
Seacroft Holiday Estate together
with the Seacroft Bar provide both
award winning accommodation and
top quality food and drink.
Windmill Restaurant
46 High Street, Burgh le Marsh,
Skegness PE24 5JT
01754 810281
windmillrestaurant.co.uk
Freshly cooked local produce,
friendly efficient service,
homemade desserts, open
Wednesday to Sunday. See website
for menus. Select Lincolnshire
Winner 2007, 2008, 2012 & 2013.
WHERE TO BUY
Alfred Enderby Ltd 
Maclure Street, Fish Docks, Grimsby
DN31 3NE
01472 342984
alfredenderby.co.uk
100 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 4JE
01754 882009
bateman.co.uk/visitors+centre
Open 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 Ltd
01472 269871
chapmansfishcakes.co.uk
Producers of handmade gourmet
fish cakes, fish pies, fish wellingtons
and other seafood dishes, available
at Lincolnshire farmers’ markets
and farm shops.
GOOD TASTE
| 49
Fabulously Fruity Wine
Peaks Top Farm, New Waltham,
Grimsby DN36 4RS
01472 812941
peakstopfarm.com
Fabulously Fruity Wine is a unique
and delicious range of wines
produced 100% from fruit grown
on our farm.
Lincolnshire Co-operative Foodstores
01522 512211
lincolnshire.coop
Our 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 880312
postacheese.com
Producers of Skegness Blue,
Skegness Gold, Lincolnshire Brie,
Just Jane, flavoured cheeses and
Handmade chutney.
Smiths Smokery 
Nova Lodge, Sea Lane,
Friskney, Boston PE22 8SD
01754 820262
smithssmokery.co.uk
We are a small family run
business we catch and smoke the
eels, as well as smoke haddock,
salmon etc….
50 | GOOD TASTE
Fens
(See map on page 40)
WHERE TO STAY
Elms Farm Cottages
Hubberts Bridge, Boston PE20 3QP
01205 290840
elmsfarmcottages.co.uk
Nine 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 Cottages
Chapel Road, Tumby Woodside,
Boston PE22 7SP
01526 342943
the4ge.co.uk
Four 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 Cottages
Moulton Eaugate,
Spalding PE12 0SX
01406 380408 or 07743 828405
stennettsfarmcottages.co.uk
In the heart of the highly productive
South Lincolnshire Fens, superb
accommodation is offered in our
Four Star Farm Cottages.
Supreme Inns
Bicker Bar, Bicker,
Boston PE20 3AN
01205 822804
supremeinns.co.uk
Independently 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.
garden centre, offering traditional
home cooking, lunches, snacks,
local produce, plus locally grown
plants too!
friendly atmosphere, with a
‘quirkiness’. Menus change weekly,
cooked by our quality chefs, using
locally sourced produce.
Coffee Pot at Johnson Community
Hospital
Spalding Road, Pinchbeck PE11 3DT
01775 652190
hillsdepartmentstore.co.uk
Offering homemade drinks and
snacks for visitors, staff and
patients.
WHERE TO EAT
Concreation Garden Centre
and Coffee Shop
Baythorpe, Boston Road,
Swineshead PE20 3HB
01205 821349
concreationpgc.co.uk
Small family run garden centre,
offering fresh homemade delicious
soups, cakes and hearty meals
using seasonal and local produce.
Riverview Café in Hills
Department Store
18/19 Broad Street,
Spalding PE11 1TB
01775 767155
hillsdepartmentstore.co.uk
The Riverview Cafe has the finest
view in Spalding and serves
breakfasts, morning coffee,
lunchtime specials and our grand
afternoon tea.
Black Sluice Riverside Cafe
Black Sluice Lock Cottages, South
Forty Foot Bank, London Road,
Boston PE21 7RA
01205 310006
Our 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, Spalding
20 The Crescent, Spalding PE11 1AF
01775 769231
[email protected]
Browse 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 0BS
01406 363123
chestnutgardencentre.co.uk
Friendly tea rooms, farmshop and
Lime Restaurant
Boston College, Skirbeck Road,
Boston PE21 6JF
01205 313220
boston.ac.uk – look in Rochford
Campus
Enjoy an exceptional fine-dining
experience at affordable prices.
Open Tuesday to Friday lunchtimes
and Thursday evenings during
term-time.
The Poachers Country Hotel
Swineshead Road, Kirton Holme,
Boston PE20 1SQ
01205 290310
poachershotel.co.uk
Providing a warm, relaxing and
AUTUMN/WINTER 2014
Sibsey Trade Windmill
Frithville Road, Sibsey PE22 0SY
07718 320449
sibseytraderwindmill.co.uk
Working 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 Shop
Scoldhall Lane, Surfleet,
Spalding PE11 4BJ
01775 680101
spaldingfarmshop.co.uk
Everything 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.
Supreme Inns
Bicker Bar, Bicker,
Boston PE20 3AN
01205 822804
supremeinns.co.uk
Independently 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 Bridge
Station Road, Hubberts Bridge,
Boston PE20 3QR
01205 290347
thewheatsheafinn.org
Traditional 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 Lion
Donington Road, Bicker,
Boston PE20 3EF
01775 821200
redlionbicker.co.uk
A quintessential English Country
Pub, complete with real ales, fine
food and warm fires. Using all
locally sourced homemade food.
WHERE TO BUY
Bomber County Produce
Willow Farm, Coningsby Road,
Dogdyke, New York LN4 4UY
01526 342039
AUTUMN/WINTER 2014
bombercountyproduce.co.uk
Grower 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 0XL
01406 380259/07530 529723
fenbake.com
Bakers of delicious Fen Oaties,
available as gift bags, snack lines
and catering packs. We also run
Youbake cookery club.
Fred and Bex Flavoured Vinegars
07917 237127
[email protected]
Fred 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)
Butchers
25/26 The Crescent,
Spalding PE11 1AG
01775 725956
adamsandharlow.co.uk
Traditional family butchers
selling Lincolnshire reared meat,
handmade pork pies, Lincolnshire
sausage and stuffed chine.
Since 1910.
Come along and buy the tastiest
and freshest produce around.
Fresh from our farm to you.
Lincolnshire Co-operative Foodstores
01522 512211
lincolnshire.coop
Our foodstores can be found all
across the county, well stocked with
over 100 locally sourced products in
our Local Choice range.
Manor Farm Shop
Baythorpe, Swineshead, Boston
PE20 3EZ
01205 820123
manorfarmshop.co.uk
Come 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 8SH
01205 362167
bostonsausage.co.uk
Purveyors 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.
The Ivy’s Farm Shop
Villa Lane, Swineshead,
Boston PE20 3NG
01205 820001
[email protected]
GOOD TASTE
| 51
Saints and Sinners
01775 724580
saintsandsinnerspreserves.co.uk
A 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 Shop
Scoldhall Lane, Surfleet,
Spalding PE11 4BJ
01775 680101
spaldingfarmshop.co.uk
Award 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 Fields
01205 480490
strawberryfieldsorganics.co.uk
Family 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 Farm
Deeping St Nicholas,
Spalding PE11 3DG
01775 630208
vinehousefarm-farmshop.co.uk
We offer a range of home grown
and locally grown vegetables and
52 | GOOD TASTE
other locally sourced foods. We
specialise in Wild Bird Food and
accessories.
Wimberley Hall Farm Shop
Wimberley Hall Farm, Stonegate,
Weston, Spalding PE12 6HR
01406 372702
wimberleyhall.co.uk
A 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 2AF
01205 724778
woodlandsfarm.co.uk
Organic 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 Hotel
Toll Bar Road, Marston,
Grantham NG32 2HT
01400 250909
theoldebarnhotel.co.uk
101 Bedroom converted farmstead
with leisure facilities, bar and
restaurant. Select Lincolnshire
Winner 2008 & 2010, Highly
Commended 2007, 2009 & 2014.
WHERE TO EAT
Belton House (The National Trust)
Grantham NG32 2LS
01476 566116
nationaltrust.org.uk/belton-house
Superb 17th century English
country house with delightful
gardens, parkland, Stables
Restaurant, Ride Play Café, gift and
garden shops.
Hambleton Hall Hotel and Restaurant
Hambleton, 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 Centre
Casterton Road, Stamford PE9 4BB
01780 765656
stamfordgardencentre.co.uk
Homemade 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 Beef
01476 585274
[email protected]
Lincolnshire Angus Beef and Old
Spot Pork all available from farmers
markets – Lincoln Castle Square,
Sleaford, Spalding and Stamford
or George Centre in Grantham
alternate Fridays. Grasmere Farm
Traditional Butchers 
8-10 Market Gate, Market Deeping
PE6 8DL
01778 342239
grasmere-farm.co.uk
Hand 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 Bakery
Ironmonger Street,
Stamford PE9 1PL
01572 812995
hambletonbakery.co.uk
Winners of Britain’s Best Bakery
2012 and Baker of the Year 2013
– Traditional handmade artisan
breads, savouries and cakes.
Lincolnshire Co-operative Foodstores
01522 512211
lincolnshire.coop
Our foodstores can be found all
across the county, well stocked with
over 100 locally sourced products in
our Local Choice range.
Stamford Cupcake Company
01780 489364
07825 153003
stamfordcupcakecompany.co.uk
Cupcakes and celebration cakes
for all occasions. You can find us at
Stamford Town Market each Friday
and Saturday.
AUTUMN/WINTER 2014
Stamford Garden Centre
Casterton Road, Stamford PE9 4BB
01780 765656
stamfordgardencentre.co.uk
Locally sourced butchery featuring
Walk Farm beef, Braunston
lamb and pork, Clipsham game
and award winning homemade
sausages and pies.
Bowser Brothers
07767 252209
bowserbros.com
Delicious spit rotary cooked
whole hogs, large joints of pork,
beef, turkey. Perfect crackling.
Locally sourced. 5 Star Hygiene
Rating from January 2010, reawarded 2012.
Caterers &
Function Venues
Caistor Arts & Heritage Centre
28 Plough Hill, Caistor LN7 6LZ
01472 851605
[email protected]
Stunning venue for private
functions and meetings with a
fully equipped meeting room. We
can also provide outside catering
services including buffets and
celebration cakes.
Batemans Brewery
& Visitors Centre 
Salem Bridge Brewery, Wainfleet,
Skegness PE24 4JE
01754 882009
bateman.co.uk/visitors+centre
Open 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 - Catering
Outside Caterer, Private
and Corporate
01754 820369 or 830654
bizzibeescatering.co.uk
Intimate dinner parties to country
house weddings and marquees,
meeting your specific needs.
A bespoke service using our
own apiaries Lincolnshire honey
and products.
AUTUMN/WINTER 2014
Charbecue Catering Company
01529 304236
charbecuecatering.com
Catering 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 Ltd
0113 2876387
cgcevents.co.uk
Outside 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.
Classic Catering
01652 660978
07850 438624
[email protected]
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 Hall
Doddington, Lincoln LN6 4RU
01522 812510
doddingtonhall.com
Stylish extension of Elizabethan
Coach House with private garden.
Fabulous home-cooked menus
suitable for weddings, corporate
and private parties.
Crêpe Lucette
07757 936652
crepelucette.com
Trained 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 Catering
07891 142419
[email protected]
Mobile catering trailer, selling award
winning Lincolnshire meat and
jacket potatoes.
The Granary at Elms Farm Cottages
Hubberts Bridge, Boston PE20 3QP
01205 290840
[email protected]
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 Farm
127 Station Road, Deeping St James
PE6 8RQ
01778 342344
grasmere-farm.co.uk
We specialise in Hogroasts and
Barbecues, from our delicious
Grasmere Farm reared pork. Each
event is tailor made to meet your
requirements.
Hemswell Court
Lancaster Green, Hemswell Cliff,
Nr Gainsborough DN21 5TQ
01427 668508
hemswellcourt.com
Exclusively 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 Farm
01526 378190
[email protected]
Home 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.
GOOD TASTE
| 53
Hog and Rooster
Heritage House, 12a Cleethorpe
Road, Grimsby DN31 3LB
01472 470668 / 07792 871181
hogandrooster.co.uk
Hog roast perfected, also locally
sourced chicken, lamb and beef.
Specialising in all your events
from weddings, music festivals to
corporate events.
KB Hogroasts
01529 469191
07967 115518
kbhogroasts.co.uk
Succulent 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 Showground
Grange de Lings, Lincoln LN2 2NA
01522 524240
lincolnshireshowground.co.uk
An innovative and flexible
events space for business
and leisure, set in 200 acres
of historic showground.
Michael’s Outside Catering
07879 067057
[email protected]
Michael 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.
54 | GOOD TASTE
National Events Caterers
01406 330400
nationaleventscaterers.co.uk
An 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 Hotel
Barton Street, Laceby, Grimsby
DN37 7LF
01472 872248
oaklandshallhotel.co.uk
We 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 Hotel
Toll Bar Road, Marston NG32 2HT
01400 250909
theoldebarnhotel.co.uk
The perfect venue for your
wedding or special occasion.
Select Lincolnshire Winner 2008
& 2010, Highly Commended 2007,
2008 & 2014.
This Little Piggy
01673 818481
01652 648362
Private or corporate events,
catering from 30 upwards. Mobile
hog roast specialists in Lincolnshire
using pork and Lincoln Red beef.
The Vintage Tea Tray
at Lincolnshire Lanterns
07884 472117
lincolnshirelantern@
lincolnshirelanterns.com
Catering for your special event
with delicious home baked tea
parties using Lincolnshire produce
all served with pretty vintage china
and linen.
The White Hart Hotel
87 Bailgate, Lincoln LN1 3AR
01522 526222
whitehart-lincoln.co.uk
Catering for intimate, family affairs
and can also host larger functions
with live music, banquet dinners
and buffets.
Wholesalers
and Associate
Members
The Aga Shop
Outer Circle Road, Lincoln LN2 4HU
01522 538745
[email protected]
Aga ‘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 4JE
01754 880317
bateman.co.uk
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 830654
bizzibeescatering.co.uk
100% 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 566000
brewsters.co.uk
National award winning brewer,
producing cask and bottled
beers from locally produced malt.
Supplying hospitality businesses,
corporate and private parties.
Duffy’s Chocolate Ltd 
07721 926706
duffyschocolate.co.uk
Britain’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 Ltd
01507 462264
ljfairburnpoultry.co.uk
A British family business since 1951,
producing and packing only the
best Lincolnshire free range eggs of
the highest quality.
AUTUMN/WINTER 2014
Fold Hill Foods Ltd 
01205 270500
foldhill.com
Fold 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 0BX
01529 460230
fresh-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 953238
heartofgoldrapeseedoil.co.uk
Delicious 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 7NH
01724 335492
mrhudas.co.uk
‘We have done the hard work
so you don’t have to’. Ready
blended authentic curry pastes.
Select Lincolnshire Highly
Commended 2008.
AUTUMN/WINTER 2014
Ideal Lincs Ltd
Grange Offices, Girsby Grange
Farm, Burgh on Bain, Market Rasen
LN8 6LA
01507 313855
ideal-lincs.co.uk
Specialist 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) Ltd
01406 370219
jackbuck.co.uk
Growers of a range of vegetables,
notably ‘The Ugly One’ brand of
celeriac. We supply wholesalers and
processors.
Lincolnshire Co-operative Foodstores
01522 512211
lincolnshire.coop
Our 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 273989
ownsworths.co.uk
The 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 Pastry Room
01652 688323
thepastryroom.co.uk
Create 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 686960
piperscrisps.com
Hand 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 Ltd
Sunnyholme Bakery,
Withern LN13 0LD
01507 450222 pocklingtons-bakery.co.uk
Traditional wholesale baker
supplying the whole of Lincolnshire
with breads, rolls, cakes, pastries,
pies and award winning Lincolnshire
Plumbread. Also Celebration cake
specialists.
Stokes Tea and Coffee 
01522 523548
stokes-coffee.co.uk
Coffee roasters and specialists since
1902. Supplying tea, coffee and
equipment to the retail, wholesale
and catering trades.
Strong Vision – Creative Display
Solutions
1 Lincoln Road, Leasingham,
Sleaford NG34 8JS
01529 304926
strongvision.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 7TN
01205 368032
qualitylincolnshiremeat.co.uk
Suppliers of Lincolnshire Quality
Beef, Lamb and Pork.
Scrubbys Vegetable Crisps
01472 289255
scrubbys.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.
GOOD TASTE
| 55
Cookery Schools,
Children’s
Nurseries and
Schools
Lincolnshire Montessori
Top House, Caistor LN7 6RJ
01472 859959
lincolnshiremontessori.co.uk
Lincolnshire Montessori offers
quality nursery care and
primary education from sites in
Stallingborough and Caistor.
The Manor House Stables
The Manor House, Timberland
Road, Martin LN4 3QS
01526 378717
manorhousestables.co.uk
Cookery & 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 School
01522 551300
lincolnminsterschool.co.uk
Quality, 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 Nursery
Manor House Farm, Legbourne,
Louth LN11 8LS
01507 603535
redhendaynursery.co.uk
Ofsted 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.
Keep up to date with news, events
and offers from Select Lincolnshire:
Sourcing your produce
BAKERS & FLOUR
FARMSHOPS & RETAILERS
EVENTS
THINGS TO DO
PLACES TO STAY
WHERE TO EAT
visitlincolnshire.com
Abbey Parks Farmshop Bebe’s Deli
The Chestnuts
Doddington Farmshop
Field Farm Free Rangers
Four Seasons
Greens of Lincolnshire
Ivy’s Farmshop Just Elleven
Manor Farm Shop
Minting Park Farm Meats
Pink Pig Farmshop
Redhill Farm Free Range Pork
Spalding Farmshop
Stamford Garden Centre
Uncle Henry’s Farmshop
Wimberley Hall Farm Shop
Follow: @LoveFoodLincs
Like: LoveFoodSelectLincolnshire GoodTasteMagazine
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Angels Desserts
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Cogglesford Mill
45
Fenbake
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Five Sailed Windmill
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Foster Butchers & Bakers
42
Hambleton Bakery
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Modens Lincolnshire Plumbread 48
Myers Bakery
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The Pastry Room
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Pocklington’s Bakery
48/55
Sibsey Trade Windmill
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Stamford Cupcake Co
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Starbuck Bakers
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Welbournes Bakery
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MEAT & FISH
Alfred Enderby
Bassingthorpe Beef
Belleau Smokery
Chapman’s Seafoods
Elite Meats
Fen Farm Venison
Foster Butchers & Bakers
George Adams
Grasmere Butchers Handson’s Butchers
Hirst Butchers
Lakings of Louth
Lancaster Butchers
Meridian Meats
Minting Park Farm Meats
Mountain’s Boston Sausage
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Odling Brothers
Oslinc
Rectory Reserve
Redhill Farm Free Range Pork
Simons of Spilsby
Smiths Smokery
Woodlands Farm
A Wright & Son
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Bomber County Produce
Fresh-Roots Soups
Jack Buck
Strawberry Fields
Vine House Farm
Woodlands Farm
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CHEESE, ICE CREAM,
EGGS & DAIRY
PRESERVES, OILS,
HONEY & CONFECTIONERY
A Little Luxury
Bizzibees – Golden Bar Apiaries
Chocolate Drop
Croft Apiaries
Duffy’s Chocolate
Fred & Bex Flavoured Vinegars Heart of Gold Rapeseed Oil
Jenny’s Jams of Lincoln
Mr Huda’s Spices
Ownsworth’s Rapeseed Oil
Pipers Crisps
Saints & Sinners
Scrubby’s Vegetable Crisps
Spire Chocolates
FRUIT & VEGETABLES
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Blyton Dairy Icecream
Cote Hill Cheese
Dennett Icecream
Fairburn Free Range Eggs
Farmer Brown’s Ice Cream
Goatwood Dairy
Lincolnshire Poacher Cheese
Lymn Bank Cheese
Primrose Free Range Eggs
Willingham Fayre Icecream
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PET & BIRD FOOD
Fold Hill Foods
Vine House Farm
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DRINKS
Batemans Brewery
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Brewsters Brewing
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Fabulously Fruity Wine
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Lincoln Tea & Coffee
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Marron Wine, Cider & Liquers
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Stokes Tea & Coffee
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 Mail Order Available
Visit: selectlincolnshire.com
56 | GOOD TASTE
AUTUMN/WINTER 2014
AUTUMN/WINTER 2014
GOOD TASTE
| 57
58 | GOOD TASTE
AUTUMN/WINTER 2014
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GOOD TASTE
| 59
Historic
Lincoln
Newsletter
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LINCOLN
CASTLE
REVEALED
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to do this, so just fill in their name and address and we will do the rest!
(Mr/Mrs/Ms) Initial Read about the exciting plans for the complete
redevelopment of Lincoln Castle, improvements at
Lincoln Cathedral and upcoming events in the area.
If you would like to receive a free copy of the newsletter four times a year,
please fill in your name and address below or send your details to
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The £20m restoration of Lincoln Castle
is nearing completion after four years of
construction work.
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Post to: Lincolnshire County Council, Communities, Freepost RRZK-BRXK-URAX,
Communities, County Offices, Newland, Lincoln, LN1 1YQ
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been achieved.
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at: lincolnshire.gov.uk/waterways
Or we can email an electronic version,
please email: [email protected]
(Mr/Mrs/Ms) Initial (Mr/Mrs/Ms) Initial 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.
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60 | GOOD TASTE
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To receive the final paper copy of the LWP newsletter, before we go
fully electronic, please return this slip to: Lincolnshire County Council,
Freepost RRZK-BRXK-URAX, Communities, County Offices, Newland,
Lincoln LN1 1YQ or telephone: 01522 782332.
AUTUMN/WINTER 2014
AUTUMN/WINTER 2014
GOOD TASTE
| 61
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!
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 »
Lincolnia
Mary Powell tells the story about how we’re going to tell the story
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
62 | GOOD TASTE
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.
AUTUMN/WINTER 2014
King John’s funeral in 1216
Opposite: King John/Jeff Stewart
AUTUMN/WINTER 2014
GOOD TASTE
| 63
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
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.
64 | GOOD TASTE
Forgetting it in a drawer seems to have been the saviour of
Lincoln’s Magna Carta, so let’s hear it for hoarders everywhere!
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 »
GOOD TASTE
| 65
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
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
66 | GOOD TASTE
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’
My attention is distracted by
one of the props, a jarful of
leeches that are required for
a later sickbed scene
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
AUTUMN/WINTER 2014
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
AUTUMN/WINTER 2014
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.
GOOD TASTE
| 67

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