We’ve just launched our Spring Menu here in our Grimsby Pub, The Pig & Whistle.
The menu is packed full of locally sourced and seasonal Lincolnshire ingredients from in and around the fields and waters of the county. Some of our dishes are inspired by pub classics, and others by the ingredients which are grown and produced locally and readily available for us to harvest on a daily basis.
Alfred Enderby Smoked Haddock, Leek & Potato Chowder & Poached Egg (gf)
Starters include a Monkfish Scampi which is served with cockles and whelks, charred cucumber and lemon mayonnaise. Our fish is sourced from Grimsby Docks and our seafood suppliers include;
Premier Seafoods (or otherwise known as King Crab) – headed up by Nathan Godley and his wife Julie. Nathan delivers our fish supply straight to our kitchen doors here at Healing Manor, and is a Healing village man himself. Nathan sources his fish from the docks each morning and for those wanting to see what he has on offer, Premier Seafoods boasts a shop on 3 Riby Street, Grimsby, where you can pop in and buy fish direct from Nathan and his team.
Alfred Enderby, supply smoked haddock and smoked salmon for The Pig and Whistle. They’re one of the oldest smokehouses left in the UK and the oldest on in Grimsby. Trust us when we say they do the best smoked fish!
Oscar Cleve delivers our daily supply of our haddock that’s used to create our award-winning fish and chips. Our Chef Patron Steven Bennett has cooked with Oscar Cleve’s haddock throughout his 23 year career as a chef.
Pork & Ham Terrine with Pickled Vegetables, Branston Pickled Butter & Malted loaf (gf)
Another starter from our Spring Menu served in The Pig & Whistle is our Pork & Ham Terrine. Made from a rare breed pig, which is farmed by a young boy in Winteringham, the terrine is pared with pickled vegetables, dehydrated olive crumb and malted loaf.
Our vegetables are grow in Lincolnshire and specialist herbs, edible flowers and vegetables are produced by Graham Stark and his two sons at Coven Garden in Covenham.
Butter is churned on a daily basis for our Grimsby Pub, The Pig and Whistle and whipped with a small amount of Branston Pickle to add a sharp flavour through this light and creamy butter.
Mains include; Chicken Kiev, Braised Lamb Shank, Herb Crusted Halibut, Roasted Duck Breast, Fish & Chips and we’ve even brought back our Chicken, Ham & Leek Pie.
For those fancying something a little bit lighter, our Super Food Salad which can be served on it’s own or with the addition of; Pan Fried Chicken, Halloumi or Poached Salmon is packed with delicious flavours and healthy textures of greens, quinoa, broccoli, beetroot, broad beans, walnuts, hummus and served with a Scaman’s free range egg.
Desserts are not to be missed, and include;
Apple Tart which is served in a gluten free pastry case, and dressed with dehydrated apples, thyme and clotted cream.
Magnum, a homemade magnum ice cream, poached rhubarb, rhubarb pastel and rhubarb wanna cotta.
Lemon & Poppy Seed Sponge with lemon curd, meringue and lemon ice cream.
Tiramisu which is made from Stokes of Lincoln Coffee and served with biscotti.
Dark Chocolate & Bailey’s Delice which is served with beurre noisette crumb, white chocolate sauce & vanilla ice cream.
Mille Feuille which is served with raspberry, white chocolate and pistachio.
To view the full Spring Menu click here and to book your table and sample our new spring menu
T. (01472) 884544 or E. firstname.lastname@example.org