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Valentine’s at the White Hart Hotel

Treat that special someone in your life to an evening to remember with a delectable four course dining experience at our Grille – Restaurant and Bar.

Enjoy a champagne cocktail each on arrival before tucking into our four-course menu. You’ll also receive a bottle of house wine to share, to complement your meal – all for just £80 per couple.

To start we have designed four delicious entrees; try the creamed goat’s cheese with honey, red onion marmalade, figs and focaccia or the chicken liver parfait with spiced orange and apricot chutney, aged balsamic and brioche.

For the main event, our Lincolnshire chicken with leek mash, pancetta crisp and mushroom fricassee is highly recommended. Traditionalists will love our 8oz sirloin steak with hand cut chips, mushroom, tomato, watercress and red wine jus.

To finish, indulge with our chocolate trio to share; chocolate torte, cherry and chocolate roulade, chocolate brownie and sea salted ice cream. Delicious! Alternatively, if you prefer something more savoury, try our selection of local cheese and biscuits with plum loaf, grapes, celery and crackers.

Round off your perfect evening with a selection of chocolate truffles and your choice of tea or coffee.

To view the full menu available on Tuesday 14th February, click here. To experience this amazing menu please call the hotel on 01522 563 290.

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Our Expert Guide to Making the Perfect Cocktail

Cocktails don’t have to be complicated. Essentially there are three elements to any cocktail; spirit, sweet and sour. But there is a reason for a recipe; you should be able to taste all the ingredients. This is referred to as ratio; 2:1:1 are the magic numbers. Two parts alcohol, one part sweet (syrup or triple sec) and one part sour (lemon or lime). However, there is one ingredient that is overlooked and is key to making a great cocktail. Ice.

Never overlook the quality of your ice. It needs to be large and deeply chilled (so it sticks to your finger). Ice can make or break a cocktail; it isn’t just to chill your drink, but to dilute it. Once the corners of the ice is rounded, the cocktail is ready.

 

The Equipment

You’ll need a few basic tools: a shaker, strainer, bar spoon and jigger. For homemade cocktails you can use the following kitchen items:

Measure/Jigger – Egg cup
Cocktail shaker – Thermos flask
Muddler – Small rolling pin/End of a wooden spoon
Juicer – Squeeze by hand
Mixing spoon – Long teaspoon/Fork handle
Strainer – Tea strainer

Presentation is key so a selection of glasses is essential. Traditional cocktail glasses are used for daiquiris and martinis –or any drink without ice. But long drinks like Long Island Iced Tea are served in a high ball glass.  A low ball glass is perfect for whiskey based drinks.

 

The Ingredients

It really depends on your spirit of choice. To save money, you could plan to make just two or three cocktails for your party and then buy what you need. However, a basic ‘cocktail bar’ would consist of:

  • Spirits – vodka, rum, gin, tequila, whiskey, brandy.
  • Liquors – triple sec, coffee liqueur, maraschino liqueur, crème de cassis and crème de cacao.
  • Bitters – Vermouth, Campari, angostura bitters.
  • Mixers – Grenadine, coke, sugar syrup, tonic, lemonade, fruit juice.
  • Garnishes – the following are the absolute essentials; lemons, limes, oranges and maraschino cherries.

 

Our Top Tips

  • Start with your mixer – then top it up with the alcohol. If you make a mistake it is far easier to throw away the cheaper juice than the expensive booze.
  • Do you know when to shake or stir? Citrus based cocktails are shaken and boozy drinks are stirred.
  • Do you know how to shake? Don’t be too vigorous or you’ll dilute the cocktail. Less is more. Shake in a circular motion so the contents are blended.
  • Follow a recipe – that way you’ll make the right amount and it’ll taste how it should.

 

In addition to our traditional cocktail menu our Bartender’s Choice cocktail menu is a selection of 12 exciting and unusual drinks. The ‘Original’ Lincoln Spice is made using Green Mark Vodka, Elderflower Cordial, Vanilla Syrup, Lime Juice, Honey and Fresh Chilli – for an unforgettable kick. For an indulgent drink that is perfect for the festive season our Banoffee Cheesecake cocktail is highly recommended: Thunder Toffee Vodka, Créme De Banana, Cream, Mascarpone Cheese, Banana, Chocolate…you might not need dessert afterwards!

At Room bar we cater extensively for all tastes. We offer a virgin cocktail menu which is just as exciting as our alcoholic options. Try our Ginger and Apple Mojito or Mixed Berry Blast. You won’t feel like you’re missing out!

To view the Room bar menu click here.

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New Lunch menu at Grille

The brand new lunch and Super 7 menus have launched at Grille – restaurant and bar.  Our Super 7 menu offers amazing choices at fantastic savings. The menus have been developed by Head Chef, Myles Mumby and his team; inspired by warming winter dishes, the new menu is a delicious mix of traditional and modern.

Myles has devised the Grille’s new lunch and Super 7 menus using fresh seasonal and local Lincolnshire produce. Our Super 7 menu offers exceptional value to our diners who can choose two courses for £10.50 or three courses for just £12.95.

To start we recommend the Lincolnshire ploughman’s; Red Hill Farm pork pie, haslet, Lincolnshire poacher cheese and plum chutney. This dish is supported by Select Lincolnshire, which guarantees the ingredients are locally sourced. Classic choices such as prawn cocktail, chicken liver parfait and homemade soup of the day also feature of this varied and mouth-watering starter menu.

For the main event, indulge in Fosters of Lincoln sausage and mash served with onion gravy and a panache of fresh seasonal vegetables. For a truly warming and filling meal, opt for the Steak & Batemans ale pie. Accompanied by hand cut chips and a panache of fresh seasonal vegetables. Favourites like homemade beef burger and rump steak sandwich remain on the menu, which caters for all tastes. We’re excited by our vegetarian options which include Swiss chard and mushroom lasagne served with Beurre Blanc sauce and a rocket salad and a butternut squash, sweet potato and bean stew accompanied by pilaf rice and toasted almonds.

If you have room for dessert then you’re in for a real treat! Chocolate brownie, ginger parkin and dark chocolate and truffle torte are set to be firm favourites.  For those with a taste for something different; then the rhubarb brûlée, served with cranberry and pistachio biscotti, is highly recommended.

At our Grille Bar & Restaurant, we’re firm believers that the ‘enjoyment of good, fresh and healthy food should not be restricted by dietary requirements.’ We welcome vegetarian and vegan diners plus those with food allergies and intolerances with open arms! Gluten and dairy free menus are also available.

The new Grille lunch and Super 7 menus are available from 5th October 2016. To view the full menu please click here.

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New a la carte menu at Grille

Our Head Chef, Myles Mumby has devised the Grille’s new a la Carte menu with supreme skill and creativity, using fresh seasonal and local Lincolnshire produce.

The a la Carte offering has an entirely refreshed starter menu. We’re excited by the new additions, which includes the Alfred Enderby smoked haddock risotto served with a poached egg, saffron and chives and home smoked duck breast served with pear chutney, rocket, hazelnuts and aged balsamic. Meanwhile, the beetroot cured salmon and prawn & crab linguine provide a contemporary seafood twist to our starters.

The main event features slow cooked short rib of beef, served with a potato and bacon rosti and the showstopper; our signature Grille surf and turf for two. This Grille specialty includes two 10oz fillet steaks served with scallops and king prawns – the perfect sharing dish. The Red Hill farm slow roasted pork belly was born from Myles’ passion for locally-sourced produce. Complemented with a cassoulet of beans, cabbage and pancetta, this is a wonderfully warming plate that’s perfect for the colder weather.

To finish, indulge your sweet tooth with a ginger parkin; a gingerbread cake traditionally made with oatmeal and black treacle. The parkin is served with a baby toffee apple, honeycomb pieces and vanilla ice cream – truly scrumptious! The apple and calvados crumble and warm cherry & almond tart continue the hearty winter warmer theme of our desserts– ideal to round off deliciously satisfying meal this winter.

At our Grille Bar & Restaurant, we’re firm believers that the ‘enjoyment of good, fresh and healthy food should not be restricted by dietary requirements.’ We welcome vegetarian and vegan diners plus those with food allergies and intolerances with open arms! Gluten and diary free menus are also available.

The new Grille menu is available from 5th October 2016. View the full menu on our website.

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How to plan the perfect Christmas Party

It’s the most magical time of the year but can also be pretty hectic at times. Make sure your festive gathering goes without a glitch with our top tips for planning the perfect Christmas party:

  1. Send out your invites early – people’s diaries get booked up so quickly over the festive season so whether you’re planning a low key dinner or glamorous party, give your guests plenty of notice. We’d recommend aiming for at least four weeks before the event. There are so many ways to send out invitations, from text and email to a phone call or by post. For larger ‘dos, you can’t go wrong with a beautiful handwritten invite – it’ll stand out to your guests and adds a personal touch.
  1. Know your limits – don’t be too overly ambitious with your menu. If you’re hosting a dinner party with several courses, or providing tasty canapes for a cocktail party, stick to what you know or do a practice run! Even better, take the hassle out of cooking altogether and let the professionals take care of it – at The White Hart Hotel, we have three course Christmas party menus for both lunch and dinner. With dishes including traditional roast breast of Lincolnshire turkey and succulent grilled supreme of salmon, you can relax in the knowledge that your food will be delicious and you can spend more time with your guests instead of hidden away in the kitchen.
  1. Make a note of dietary requirements – from allergies and intolerances to vegetarian and vegan, make sure you check in with each of your guests to establish any special dietary requirements in advance. The last thing you want is to present a dish your guests can’t eat! We’re able to prepare meals to cater to a number of dietary requirements without compromising on taste – another reason to book your Christmas party with us!
  1. Plan, plan, plan – make a list of any decorations you need, an itinerary of when food will be served and any party activities or games. It’s good to have a rough idea of your timings to keep everything running smoothly. Give yourself at least one hour before your guests arrive to make sure everything is set up as you’d like it.
  1. Think about drinks – Don’t fall into the trap of playing bartender all night, you want to be able to spend time with your guests! Cocktail parties in particular can be time-consuming if you’re busy mixing a range of drinks. One option is to set up a self-service area to allow your guests to prepare their own drinks but for a truly sophisticated occasion, our expert team from Room Bar can help you host the ultimate festive cocktail party. Take a look at our cocktail menu for inspiration.
  1. Set the scene – Decorations are the perfect way to get your guests into the Christmas spirit – keep your colour scheme to a maximum of three complementary shades. Festive colours span far beyond the realm of classic red, green and gold – icy blues, white and silver are a stylish alternative.
  1. Let’s face the music – whether it’s background music for dinner or a disco to get everyone dancing, make sure you include the Christmas classics on your playlist. Bear in mind your guests may tire of an exclusively Christmas-themed music selection, so make sure you throw in other popular hits to keep the party atmosphere alive!
  1. Organise a Secret Santa – this is a great idea for office parties or small gatherings where your guests know each other. Be sure to let your guests know the budget so no-one overspends; £5 -£10 should be enough to get a little something special. It’s a lovely way to spread some festive cheer!
  1. Confirm the dress code – is your party a formal affair or more of a casual get together? Let your guests know the dress code when you invite them so no-one is left feeling over or under-dressed.
  1. Be a social butterfly – make time to chat to each of your guests. Introduce them to each other to facilitate conversation and stop anyone being left on the side lines. Then all that’s left for you to do is relax and enjoy yourself – it is a party after all!

People have been enjoying festive dinners and parties at our hotel for years and we’d be more than happy to help you play the perfect host with our range of Christmas party packages. We’re able to cater for parties with up to 100 guests, from a table in our Grille – Bar & Restaurant to private dining and after dinner dancing in one of our four event suites. Whatever your needs, we’d be more than happy to celebrate the festive season with you. Call our Christmas Coordinator on 01522 563 299. Take a look at our website for more Christmas information and pricing.

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Top Tips on Accessing the Best Rates

Want to get the best deals, book the most cost-effective rates and benefit from a host of complimentary extras at the White Hart hotel? Here’s how:

Book direct as early as you can

The most inexpensive way to book your stay is to do it through our website where we feature our best rates on every available room and suite. You won’t find these rates elsewhere and when you do book you’ll also get the added benefit of heaps of flexibility – you don’t need to pay a penny until you arrive and you can cancel at any time up to 24 hours in advance. Plus, because our handy booking system allows you to secure your room up to 365 days in advance you can act early and access the cheapest rates a year before your stay.

Stay on a Sunday

The best value night of the week is usually a Sunday. Plus, our ‘Sunday Night Delight’ offer means you can get breakfast and dinner for two along with your room for just £120.

Join our network

Like us on Facebook and follow us on Twitter to get news of special offers and discounts. We like to run exclusive competitions for our social media followers so make sure you keep an eye out to be in with the chance of winning some fantastic prizes.

Subscribe to our mailing list

Joining our mailing list won’t cost you a penny and yet it might help you make a massive saving on your stay! Our exclusive email only goes out to people who have signed up here and features special offers each month, such as 10% off dining at our award-winning Grille Restaurant & Bar and discount accommodation deals.

Give us a ring

Want to confirm you’ve found the best deal? Give us a call on 01522 526 222 and we’ll run through the particulars of your stay with you to guarantee that you’re making the most of your money. We can even add in a few extras, like a box of chocolates for those of you with a sweet tooth, or facilitate a late check out.

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Chef Profile – Myles Mumby

Meet our new chef, Myles Mumby….

How long have you been a Chef?
I’ve been a chef for fourteen years now.

How would you summarise your career highlights?
One of my favourite memories is winning an AA Rosette for the cooking I have been doing here at the White Hart. It was a wonderful moment and a great highlight to my career so far. 

What inspired you to become a Chef?
I watched my step mum cook a lot when I was younger, which was probably the first thing that got me interested in cooking as a career and inspired me to give it a try. Then I got a job as a pot washer and I watched the chefs building their dishes, using their creative talents and honing their craft in the kitchen– their skills really encouraged me to pursue cookery further.

What’s your signature dish?
I don’t have a signature dish but a key theme running through all of my cooking is that I like to use vibrant ingredients to give each dish that wow factor. 

Who’s your favourite celebrity Chef?
When I was training to be a chef I looked up to Marco Pierre White. Now I’d say that I admire Gordon Ramsay for all of his achievements and his focus on creating the very best food with ingredients that are fresh and in season. 

What’s the next ‘big thing’ in food?
I think being able to cater to every diner’s requirements is the next big thing, especially with the rise of ‘clean eating’ and the emphasis on unrefined, natural ingredients. It’s important for today’s chefs to be able to rustle something up for vegans, dairy-free and gluten-free diners.

 What three things couldn’t you do without in your kitchen?
My Rational oven, a serrated knife and coffee! 

Will you be introducing any new dishes to Grille?
Yes, we will. We’ll be using more local produce, like Alfred Enderby smoked haddock which will be served with saffron risotto and poached hens eggs, and adding to the menu in line with the changing seasons. 

What was your favourite dish growing up?
My favourite dish was also the first dish I ever made: Spanish tortilla.

…and now?
I think my palette has changed a bit now and I really enjoy the simplicity of lamb served with asparagus and jersey royal potatoes. They come together to make the perfect understated dish when everything is in season and fresh.

What is your most challenging dish to make?
Swiss Chard Lasagne can be tricky. Pieces of chard are used in place of traditional lasagne sheets, which means they have to be cut to size and layered up perfectly to stand up firmly and not collapse. 

What is the best thing about being a Chef in your opinion?
The positive feedback from people who’ve enjoyed eating what I’ve made is always a good feeling.

Finally, what’s your favourite dish on the menu and why?
The Duo of Red Hill Pork because it uses local produce and it was the dish that won The White Hart its AA rosette.