Alongside safely re-opening here at Healing Manor Hotel and The Pig & Whistle, we have launched a delicious new summer menu.
With a focus on sustainable, seasonal and local sourcing as well as a conscious effort to work with independent and family run local businesses, our menus, as always are designed around the ingredient which are available to us locally.
To book your table E. email@example.com or T. (01472) 884544.
To see the full summer menu, click here…
Scotch egg is one of the staple dishes on our Pig & Whistle appetiser menu, throughout the year. Our summer-edition is made with flaked smoked salmon, sourced from Grimsby’s traditional fish smoker – Alfred Enderby. It is served with salt and vinegar puffed potatoes, a delicious and moorish puffed potato starch which is seasoned with dehydrated vinegar powder and sea salt. It is complimented with tarragon emulsion and Lincolnshire-sourced asparagus.
Scallops, Lamb & Carrot
A regular ingredient to our appetiser menu, this season scallops are served with pulled lamb shoulder, textures of carrot, lamb jus and garden herbs. A nod to soft and turf.
Served as vegetarian and gluten free, this dish can also be adapted to suit a vegan diet. Classically served with compressed watermelon, feta, yoghurt and pomegranate. If you are opting for a vegan version, we can replace the feta with vegan cheese and dress with oil, removing the yoghurt.
Salt Marsh Lamb.
With the rich seasoning as a result of salt marsh grazing, this delicious cut of meat is served with pulled lamb shoulder, rosti, French bean puree, lemon, olive, anchovy, mint oil and crispy shallot. It’s rich in flavour, but light enough to save room for a dessert!
With a focus on sustainability and responsible sourcing, we also ensure that we apply this ethos to the fish which we serve. We work with local fish merchants in Grimsby, who work with responsible supplier around the English and Scottish coastlines. Plaice is available throughout the summer months. Traditionally is heads for the deeper waters come the winter, it heads close to the coast, come late spring and summer.
Served with roasted fennel, asparagus, buttermilk mashed potato and grenobloise butter.
Surf and Turf
Fillet of Lincolnshire beef is served with garlic king prawn, langoustine scampi, cumin squash puree, French beans, truffle oil, pommes maxim.
Al fresco dining on The Terrace.
Joining us on a warm day, enjoy food and drinks in the serenity of our newly furnished Terrace. Laden with safely spaced hand-crafted Italian marble tables and quirky gold accent chairs, enjoy views over the grounds and delicious food. We will be launching a snack menu, if you’re joining us for ‘just drinks;.
Please note that booking is highly recommended all throughout the week. This isn’t just to guarantee your table, but it’s also to ensure that we can provide the correct amount of staff to accommodate all of our bookings with a prompt, safe and friendly service.
Passionfruit Eton Mess.
Lincolnshire elderflower cream, mango sorbet and passionfruit is served with micro basic from out kitchen gardens.
Carmel and Dark Chocolate Tart – Served with hazelnut ice cream, hazelnut crumb and sugar tuile.
A delicious summer pallet. Mandarin Bavarois is served with textures of strawberry, cinnamon wafer and garden mint.
Please refer to our new Booking Terms, Conditions and Safety notes, which are now in place for your safety when visiting us here at Healing Manor Hotel.