The Food

We believe that British Food is best and intend to prove it.

Our food is sourced from as many local and regional producers as possible, including butchers, growers of fruit and vegetables, dairy producers, cheese makers and brewers. Ingredients that cannot be sourced locally such as coffee, tea and chocolate are bought through Co-operative, Fairtrade and Organic organisations wherever possible.

We aim to provide seasonally fresh food throughout the year, handle it thoughtfully and with restraint and to interfere with the natural flavours and textures as little as possible. We grow some of our own herbs and leaves, apples and soft fruit in the grounds of the restaurant and source as much fresh produce from local small producers as we can. All of our meat is reared and butchered locally, before being traditionally hung for up to four weeks. Most of our seafood is sourced through the docks at Grimsby and delivered fresh to order. The fruit and vegetables we don't grow ourselves come from withtin the Isle of Axholme, often being grown by smallholders and our mushrooms are from a dedicated mushroom farm in Ealand. Our beers are provided by Tom Wood's brewery, which is one of Lincolnshire's finest brewers. Our extensive wine list is provided by the excellent Steep Hill Wines of Lincoln, which we regularly show off at our popular, seasonal wine tastings.

Sample Recipe: Bouillabaisse (makes 4-6 servings)

1 Flat Fish, eg Dover Sole, filleted and skinned

1 White Round Fish, eg sea bass, filleted, skinned and pin boned

1 Whole extra fish, eg gilt headed bream, filleted skinned and boned

Bones and trimmings from above fish, washed to remove all blood and organs

Lobster, Crab or uncooked prawn shells

1kg vine tomatoes

1/2 bottle white wine

1 bunch each of Tarragon, Chervil, Chives, Parsley, stalks removed

1 Onion, roughly sliced

1 Bulb Fennel, roughly sliced

1 Clove Garlic, peeled

Seasonings (salt, sugar, black pepper,lemon juice)

In an oven tray, place the shellfish bodies in a single layer, toss with oil and roast at 250C for 20 mins, turning often until well colured and smoking

In a Stock pot, place the washed fish bodies and cover with cold water. Bring to the boil, skimming to remove any foam or oil that rises. When it boils, reduce the heat and simmer gently for exactly 20mins. After this time, remove to an ice bath and cool, stirring often for about 30 mins. Remove the bodies and discard. Allow to settle again, then ladle the stock through a fine sieve or chinois, leaving the sediment in the pan to be dicarded.

In a clean Pan, Place the lobster/shellfish bodies, the wine and the cleared fish stock. Return to a simmer and allow to simmer for at least 30mins, and up to 3 hours, skimming regularly. Meanwhile, roast the tomatoes in the hot oven until well cooked through, but not burnt onto the oven tray (about 15 mins)

Crush the lobster bodies in the pan (eg with a potato masher), skim and pass through a sieve into a clean pan. Add the tomatoes (minus the vines), the raw fennel and onion. Boil to reduce, stirring and skimming every 15mins for about 1 hour. Add the herbs and grate in the garlic using the finest mesh on a cheese grater. Simmer for about 2 mins. Using a stick blender, blend the tomatoes, onion, herbs,garlic and stock. Taste and season appropriately.

Pass the sauce through a course sieve and then a fine one. Chill and reserve until needed.

To complete: reheat some of the sauce in a pan on the hob. Add the fish in raw fillets, and allow to gently poach in the sauce. When cooked, the fillets will flake slightly. Portion into bowls, sprinkle with plenty of chopped chives, drizzle with olive oil and serve with some home made bread.