Here at Healing Manor & The Pig & Whistle, we change our menus with the seasons to make use of the locally grown and produced ingredients we have here in Lincolnshire. Our late ‘Winter Menu’ celebrates the ingredients available to us throughout January through to March.
We’ve adapted more dishes to gluten free ingredients, meaning 75% of the menu is already gluten free, and more dishes can be adapted to be served gluten free. We’ve also add more vegetarian options and will be launching a late winter vegan menu too.
Cauliflower is an ingredient we work with a lot. It’s super versatile and can be cooked in so many ways. For decades it’s been a beige staple on a Sunday Roast, but it’s now become a feature on many dishes. This appetiser has cauliflower as the main star of the dishes and it’s served as a; caramelised puree, couscous, crudities and beer battered in a Docks Beer homemade batter. Textures of Cauliflower is accompanied with toasted almonds, truffle oil and seasonal herbs and flowers from our grower – Coven Garden.
Dish development is some of the most important time we spend in the kitchen. It’s not just about making flavours work together, but it’s about finding the best technique and skill to showcase the ingredients in their best light. Whilst some mushrooms are foraged, others are sourced from our local growers. This dish which is vegetarian and gluten free can also be made vegan. King Oyster Mushroom is served with mushroom ketchup, crispy oyster mushrooms, sage & sesame seeds.
For anyone that dines with us in The Pig & Whistle most of our menus feature the humble scotch egg. On our Winter Menu is a delicious hearty and gamey flavour combination….
Venison & Black Pudding Scotch Egg is served with celeriac purée & remoulade and a Henderson’s Relish Gel. We use Henderson’s instead of Lea Perrins, because Steve’s Dad is from Yorkshire and brings it in the tray loads throughout the year!
Smoked Salmon is sourced from Alfred Enderby and other fish comes from Nathan at Premier Seafoods. Smoked Salmon & Prawn Roll is served with spring onion, apple gel, apple matchstick & freshly grated apple, watercress oil, cucumber, yoghurt & celery.
Hack Hock Terrine
Served with Coven Garden confit beetroot, fried Scamans Egg, sweet, sour & crispy onions & pineapple gel.
This hearty starter is packed full of flavour, but is delicately constructed and dressed. Lincoln Red Beef Pastrami is served with pickled & smoked cucumber, Lincolnshire Poacher, wholegrain mustard mayonnaise, pickled mustard seeds and dill. It’s served as one of our gluten free appetisers.
Diners who have tried this dish, say that they can’t get enough of the pigs cheek burger which is served on the side!
Pork Belly is served with a pigs cheek burger, apple stew, sage & onion purée, pork scratching & a delicious sweet and rich cider sauce.
Hake from Premier Seafoods is served ‘two ways’
Herb & parmesan crusted pan fried hack is served hot, whilst cured hake is served cold. This dish is accompanied with cauliflower velouté, confit egg yolk, beef & potato hash, artichoke purée & horseradish.
Local Duck is served with a hammock bon bon, pak choi, marmalade, pickled pear & heritage carrot. Whilst elements of this dish aren’t gluten free, it can be adapted.
Banana Mousse is served with almond sponge and an almond doughnut, milk chocolate ganache, caramelised chocolate soil & vanilla ice cream.
January through to March is the best time of the year to enjoy rhubarb. It’s ‘force’ grown under dark pots, and Yorkshire has it in abundance. This whole dish revolves around the incredible flavours and textures you can create with this pinky-green stick.
Baked Alaska with roasted, pickled & glass Yorkshire forced rhubarb & crème patisserie.
Over the seasons, our Pastry Team have been playing with various well known chocolate bars and putting their twist on them, to form a dish on our dessert menu.
Lion Bar is served with yuzu marshmallow & mango.
Créme Brülée, butterscotch pear, pear sorbet & pear crisp.
To see our full late winter menu click here, or to book your table T. (01472) 884544 or E. reception@healingmanorhotel.co.uk.
Please note that our A la Carte menu is served Monday – Saturday from 5pm – 9.30pm. On a Sunday we serve a traditional Sunday Lunch menu from 12pm – 4pm and then our Specials Menu from 5pm – 8pm where you can enjoy 2 courses each for £35 per couple or 3 courses each for £45 per couple.
