Summer has finally arrived at the White Hart Hotel

Experience the freshest new summer menu in Lincoln

The time has come to dust off your favourite sunglasses and bask in the glorious British sunshine. (Or at least we hope!)

Either way, the White Hart Hotel has you covered come rain or shine, thanks to our new summer menu.

Using the finest ingredients and the innovative imagination of our head chef, Myles Mumby, we have a scintillating selection of dishes which celebrate the joyous tastes of summer cooking.

Pair our new menu with a glass of prosecco, a sweet cocktail, pint of lager or another refreshing tipple, and you have all the ingredients you need for a truly unforgettable experience in the heart of historic Lincoln.

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Summer food at its finest

The new summer menu is all about combining local produce and elevating them to create beautiful dishes which encapsulate the true British summertime.

In comparison to the hearty feel of our winter menu, these new starters, mains and desserts are lighter and packed with even more flavours.

For starters, you can choose from a number of feel-good classics like our English pea soup with Red Hill Farm ham hock bonbons, goats cheese cheesecake and the Prawn & Alfred Enderby smoked salmon mousse.

If the sun is shining, we highly recommend the pan-fried seabass served with potato noisette, samphire, garlic and parsley hollandaise or mouth-watering asparagus tart with sunset blue cheese, red onion marmalade, candied beetroot and carrot top vierge.

When it’s a miserable rainy day, the rolled chicken breast with red pepper sauce, Mediterranean vegetables, grilled chorizo and baby courgettes is the ideal way to transport yourself to a quiet coastal town in sunny Spain.

Or for an authentic dose of summer, we have some of Lincolnshire’s finest cuts of meat waiting to be grilled, including ribeye and sirloin steaks, Bluefin tuna steak, Tomahawk steak (ideal for sharing!) and the Red Hill Farm pork cutlet. All of these are served with your choice of two sides.

And if you can squeeze one more course in, we have some scrumptious desserts on our summer menu to help finish your meal on the sweetest of notes. From a refreshing selection of ice creams and strawberry soup to our rich olive oil and pistachio sponge and chocolate praline truffle dishes, there’s something to please all tastes.

Hungry yet?

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Locally sourced produce

Here at the White Hart Hotel, we pride ourselves on delivering quality food. However, the only way to achieve this is by using the freshest ingredients.

As a “true yellowbelly”, head chef Myles Mumby has used his wealth of experience and connections with the local community to source the very best local produce available.

This includes seafood suppliers from the world-renowned seaport in Grimsby and Red Hill Farm’s lovely free-range meats.

We also use some of the county’s top local farmers to provide us with the juiciest organic vegetables and freshest dairy products to help ensure our summer food is bursting with flavour.

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Go the extra mile

Our award-winning restaurant and hotel are conveniently located next to some of the best attractions in the city centre, such as Lincoln Cathedral and Lincoln Castle.

So, why not make a weekend of it?

Not only do we serve the most delicious local summer food, but we have various luxury rooms and executive suites for you to retreat in as well.

We can even take care of the little (but very wonderful) things like having a bottle of champagne on ice or a bouquet of flowers waiting upon arrival.

If you’re on the hunt to do something different this Easter holiday, you could always tie your stay in with our devilishly delightful Easter Sunday chocolate afternoon tea. For only £14.95 per person, you’ll be treated to a selection of sandwiches, chocolate cakes, scones, teas and coffees.

To check availability or to make a booking to taste our new summer menu, simply call +44 (0) 1522 526 222 or email info@whitehart-lincoln.co.uk.

You can also find out more details about all of our incredible dining offers we have available here.

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