WHITE HART HOTEL IS AWARDED BEST RESTAURANT IN LINCOLN

The White Hart Hotel is delighted to have won the prestigious Select Lincolnshire Food, Drink and Hospitality Awards in the Best Venue and Best Restaurant categories.

The multi-award winning White Hart Hotel added to last year’s Hotel of the Year award having been shortlisted in three categories and went on to scoop the two top prizes at this year’s event. The awards, now in their third year, recognise the very best in Lincolnshire’s food, drink and hospitality industries.

Ian Robinson, White Hart Hotel general manager, said: ‘This is fantastic recognition of the great work we do at the White Hart Hotel and to have added to last year’s Hotel of the Year award is a massive achievement.

‘Winning Restaurant of the Year and Venue of the Year is a tremendous honour. We’re very proud that we’ve won awards two years in a row and would like to thank all the staff and team who have helped us achieve our goal of becoming Lincoln’s leading venue. We work hard to ensure all our customers experience unparalleled service and enjoy excellent food, so it’s great to get recognition for that with these two prestigious awards.’

This year saw the White Hart Hotel reopen the newly refurbished Grille restaurant in the heart of historic Lincoln’s Cathedral Quarter, serving high-quality local produce with views of Lincoln Cathedral.

www.whitehart-lincoln.co.uk

 

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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.

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.

 

Meet Mike House, Head Chef @ Grille

 

Mike House has been Head Chef at White Hart Hotel’s restaurant ‘Grille’ for over six years. He began working in the industry at 16 after earning an apprenticeship at Carlton House, Bournemouth; at the time the only 5* family owned hotel in Europe.

Mike went on to work in Gibraltar where he catered for the Duke of Edinburgh and featured in his own TV series ‘House and Home’ and ‘Michael’s House Guest’. Upon returning the UK, Mike worked alongside Raymond Blanc at Le Petit Blanc (now Blanc Brasserie) where he was instrumental in expanding the chain.

Mike places enormous value on high quality, locally sourced ingredients which is reflected throughout his menu. The menu is regularly changed and constantly improved upon, with daily specials and seasonal dishes readily available. Mike’s personal favourite is Beef Wellington, a classic that is fast becoming his signature dish. Currently served at Grille alongside dauphinoise potatoes, French beans and Madeira sauce, this has been Mike’s speciality for over 35 years.

Grille prides itself on its extensive use of local produce and suppliers, which undoubtedly plays a significant role in the success and popularity of the restaurant with both local diners and hotel guests. Grille’s outstanding menu is perfectly complemented by its excellent wine list, which is detailed in our recent Wine & Food Pairing blog.

The success of the Grille relies greatly upon the hard work of the staff; Mike commented, “It’s a real team effort at the White Hart, the team all help devise the menus and we make sure that all waiting staff sample the dishes so they are knowledgeable about what they are serving”.

If you would like to browse Grille’s menus or make a reservation, please visit our website.

 

*Some of the above information has been taken from Bailgate Independent’s article on Head Chef Mike House