We take great pride in the locally sourced and seasonal ingredients that go into each and every single dish we serve here at Healing Manor Hotel and in our pub The Pig & Whistle on our new Autumn Menu.

Venison Scotch Egg Pig and Whistle Autumn Menu Launch

Venison & Pork Scotch egg is our take on one of our most popular starters for autumn. The venison adds a rich flavour to this pub classic and is served with a sweet fig and onion marmalade to compliment.

Pig and Whistle Autumn Menu Launch Lamb and ScallopsScallops and Lamb Pig and Whistle Autumn Menu Launch

The Pig & Whistle and Healing Manor are located on the edge of Grimsby and the Lincolnshire Wolds. This dish encompasses the best of the sea and land, with a  flavoursome combination of King Scallops from Premier Seafood and Lamb. The lamb adds a little earthiness to the sweet scallops and textures of carrot help to combine the two flavours and break up the soft textures of scallop and lamb.

This dish features ‘carrot bark’ and is made by roasting whole carrots in an oven and removing the skin whole. The skin is then laid out on baking paper and dehydrated to create a crisp-like texture. Delicate morsels of samphire are added to the dish to season as their salty taste pairs perfectly with the meat and fish.

Pig and Whistle Autumn Menu Launch Salt Baked Beetroot Pig and Whistle Autumn Menu Launch

Salt Baked Beetroot from our Autumn Menu.

This dish is a homage to all of the ingredients we have locally. Beetroot is sourced from Coven Garden just outside Louth and is served in various textures. Pickled beetroot is thinly sliced and salt bake beetroot is served in chunks. The dish is finished with pickled walnuts, whipped goats cheese and watercress. Walnuts are picked and pickled from walnut trees located in the grounds here at Healing Manor and a combination or nasturtiums and edible flowers are picked from our gardens.

Salted Beetroot Pig Cheek Scampi Pig and Whistle Autumn Menu Launch

Other starters from our Autumn Menu include Cod Cheek Scampi served with pickled clams and tartar sauce. All of our fish is delivered each morning, fresh from Grimsby Docks and companies including; Oscar Cleve, Premier Seafoods or Alfred Enderby.

A pub classic is our duck-liver pâté served with cherry and Lincolnshire Plumb Bread and our potted beef with Yorkshire pudding and onion gravy is back on the menu for winter.Steven Bennett The Lincolnshire Chef Pig and Whistle Autumn Menu Launch Steven Bennett The Lincolnshire Chef

Whilst we still have a wide selection of dishes to choose from, we’ve changed to way our menu is presented. We now offer an a la carte menu and a pub/bar menu. The a la carte features all of the seasonal dishes which we change according to produce being available seasonally and locally and our pub/bar menu features some seasonal dishes and all of the classics such as; beef bourgeon, fish and chips, burgers, steaks, our famous superfood salad and some lighter bites and sharers.

Venison Pig and Whistle Autumn Menu Launch

Featuring on our a la carte menu is local venison loin served with a venison ragu, butternut squash, brambles, chestnut & calovo nero.

Lamb is a delicious flavour combination of lamb rump & shepherds pie, peas, baby gem, goats cheese & mint.

Pork is served two ways; belly pork & stick braised pigs cheek with carrot purée, charred hispi cabbage, roost potato, crackling, cider jus.

Pig and Whistle Autumn Menu Launch Pig and Whistle Autumn Menu Launch Pig and Whistle Autumn Menu Launch

Our featured fish dish is hake which is served with brown crab risotto, shellfish bisque, pickled samphire, chive oil & sea herbs.

Pig and Whistle Autumn Menu Launch Textures of Rhubarb Pig and Whistle Autumn Menu Launch Pig and Whistle Autumn Menu Launch

Our dessert menu is packed full of sweet and delicious wintery flavours in an array of textures with;

Millie Fuille – coffee, walnut, dark chocolate

Baked Alaska to share – pistachio, cherry, white chocolate

Textures of Rhubarb – rhubarb, parkin, cumin, nougatine

Treacle Tart – marmalade, orange, honeycomb

Black Forest – cherry, chocolate, hazlenut

White Chocolate & Passionfruit Cheese Cake – passion fruit sorbet, caramelised white chocolate.

Whilst all of our desserts, ice creams and sorbets are made in house with locally sourced and seasonal Lincolnshire ingredients, our cheese board boasts a selection of Lincolnshire cheeses. Cheeses include Lincolnshire Poacher, Yellow Belly and Cote Hill which are all accompanies with crackers, Branston pickled butter, frozen grapes and chutney.

Pig and Whistle Autumn Menu Launch Mille Feuille Pig and Whistle Autumn Menu Launch