Merry Christmas

All the team at the White Hart Hotel would like to wish our customers a very Merry Christmas and Happy New Year.

It’s been an exciting year for us here at the White Hart, and we’re proud to have served you all throughout.

This year saw us refurbish and reopen the Grille restaurant, which looks fantastic with our new décor and has been praised for our sumptuous menu bursting with local ingredients and products. So much so in fact, that we were delighted to win Restaurant of the Year at the Select Lincolnshire Food, Drink and Hospitality Awards.

It’s not the only prestigious accolade we received either after scooping the Best Venue category as well. At the time, our general manager Ian Robinson said, ‘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 after winning Hotel of the Year in 2016 and we’d 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 prestigious awards.’

We’ve been lucky enough to host a variety of weddings through 2017 as well. It’s always a huge pleasure for us to see so many bright futures begin at our historic hotel.

It’s not over yet though, we have even more planned for next year as we continue to strive for excellence with our menus, both for food and cocktails, service, and more.

So, we’ll look forward to seeing you in 2018 but before that, have a fantastic Christmas full of fun and happiness, followed by a wonderful New Year.

From all the team at the White Hart Hotel.

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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

 

New Restaurant. New Menu

It’s an exciting time here at The White Hart. Not only have we just undergone a stylish refurbishment of our Grille Restaurant, but we’ve also launched an entirely new menu to go with it! What better way to enjoy the best seasonal local produce than in our contemporary, sophisticated setting?

A mix of classic favourites and something a little different, we’ve also ensured there is a selection of vegetarian and vegan options available. (We can also cater for other dietary requirements – please speak to your server.) All of our menus have had a refresh – we’ve new evening à la carte, lunch, kids and Sunday lunch offerings. We can’t wait for you to come and sample the delights.

Discover what’s new…

On our à la carte menu, you’ll find a choice of five starters, before you move on to one of our delicious mains – there’s eight of them. Try our locally-sourced Red Hill Farm pork tenderloin (served with honey carrot puree, black pudding croquette, tender steam broccoli and pork jus). There’s also the mouth-wateringly good Grilled Tofu (suitable for vegans) served with smoked aubergine caviar, cherry tomatoes and asparagus. Finish off with a sweet treat… who could resist a classic carrot cake? Enjoy it with apple blossom, chocolate soil, orange sorbet and cream cheese. If strawberries are your favourite fruit, you’ll adore this taste explosion: poached strawberries, strawberry gel, prosecco jelly, black pepper tuille and sweetened cream… truly heaven on a plate.

Our lunch menu provides a fantastic selection of dishes plus super savings thanks to our new 5 of Harts offer. Look out for the dishes with the 5 of Harts symbol to get two courses for £11.95 or three for £14.45. To start, there’s soup of the day, local smoked salmon, pea risotto and more. The main event includes the supreme Fosters of Lincolnshire sausages (accompanied by wholegrain mustard mash, of course) and classic battered haddock; served with mushy peas, hand cut chips and tartar sauce. Round it all off with a summery Eton Mess or raspberry crème brûlée.

We have a special menu for the kids (specifically, under 11s). Treat them to a main and pudding for just £6.50. Dishes include penne pasta, chicken goujons & chips and sausage & mash. For dessert, they can choose from strawberry Eton Mess or a selection of scrummy ice creams.

View the full menus on our website and reserve your table by calling us on +44 (0)1522 563 290 or email restaurant@whitehart-lincoln.co.uk.

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.

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.

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

 

Wine and Food Pairing – Just in time for Christmas

Need some help planning the perfect drinks menu for your Christmas lunch? Here are our top six tips for wine and food pairing this Noel:

What are you having for Christmas lunch? Choose a fruity and oaked white wine that will complement a turkey that contains little fat over a strong, overpowering red. If you’re having a richer main meal that includes duck or goose liver opt for a sweet wine like a Pino Noir that will balance the high fat content. Creamy dishes, like the Baked Supreme of Salmon wrapped in puff pastry featured on our Christmas menu, will match a glass of Saddle Creek Semillon Chardonnay; it’s a medium to full bodied white wine that will complement and cut through the rich flavour of salmon.

Nothing says celebration like the delicate bouquet and effervescence of a smooth Champagne that sounds as delicious as it tastes. If you’re stuck for ideas on what to serve with festive canapés then Champagne is your go-to wine. Of course mulled wine is also a fantastic seasonal option that will put everyone in the holiday mood (just remember to use heatproof glasses!).

The general rule of thumb is to serve a wine with a greater sweetness than the food on the menu.

Also choose a wine with a high tannin level for textured dishes like chewy steak.

The wine that best complements your main meal might not suit the sweetness of your dessert or cheese course. It’s the season of extravagance and overindulgence so why not invest in a selection of wines to see you through the entire meal over a single aperitif? To match a decadent dessert like Christmas pudding you can either; (1) opt for a wine that’s equally as intense or (2) go in the opposite direction and select a lighter wine for contrast. A sweet, or even a sparkling, Muscat is ideal for Christmas pudding and mince pies.

For those who aren’t drinking why not serve Virgin Cocktails? The White Hart drinks menu at Bar Room includes a selection of non-alcoholic drinks too so that everyone can join in with the festive fun.