< Previous50 LINCOLNSHIRE TODAY FOOD & DINING Warmer days welcome the end of spring, and these dishes are all about cool, fresh feelings as we prepare for the barbecue season ahead. Eggs Florentine with Watercress Prep time: 5 mins Cook time: 5 mins Serves 2 You’ll need: * Hollandaise sauce * 4 eggs * 2 English muffins * Butter * 80g Watercress * Black pepper What to do: 1. In a pan of boiling water, poach the eggs to your preference. 2. Meanwhile, slice each muffin in half and toast. Spread with a little butter. 3. Assemble the muffins on plates, topping with the watercress and eventually, a poached egg on each muffin slice. Drizzle with Hollandaise and cracked black pepper. Recipe courtesy of www.thewatercresscompany.com © stock.adobe.com/Pixel-ShotFOOD & DINING LINCOLNSHIRE TODAY 51 Sticky tofu You’ll need: 210g rice 12 oz. extra-firm silken tofu 4 tbsp. oil, divided 1 tsp. Chinese five-spice powder Salt 1 small cucumber (thinly sliced) 1 1/2 tbsp. rice vinegar 8 oz. shiitake mushrooms (stemmed and cut into 1/4-inch pieces) 4 tbsp. cup soy sauce 1 tbsp. dark brown sugar 2 tsp. chili garlic sauce To serve Sliced spring onions, sesame seeds, and fresh coriander What to do: Pre-heat oven to 220°C. Cook rice per package directions. Gently pat tofu dry with paper towels. Break into small pieces and scatter onto a baking sheet. Drizzle with 2 tablespoons oil, then season with five-spice powder and 1/4 teaspoon salt; gently toss to combine. Roast 10 minutes. Meanwhile, in bowl, toss cucumber with vinegar and 1/4 teaspoon salt. Set aside. In medium bowl, toss mushrooms with remaining oil and 1/4 teaspoon salt, scatter over tofu, then gently mix to combine. Continue roasting until golden brown and crisp, 8 to 10 minutes more. In same bowl, whisk together soy sauce, sugar, and chili garlic sauce. Pour over tofu mixture and roast 2 minutes. Serve tofu and mushrooms over rice along with cucumber, spring onions, sesame seeds, and coriander. © stock.adobe.com/anna_shepulova bowl52 LINCOLNSHIRE TODAY FOOD & DINING Woolliss & Son Butchers –– AWARD-WINNING LINCOLNSHIRE BUTCHERS –– LOOKING FOR A TOP QUALITY BUTCHERS IN LINCOLNSHIRE? Look no further, we have a proven track record when it comes to providing top quality cuts of meat and home made pastries at a competitive price. We are proud of our locally sourced produce and our 5 star hygiene rating. 29-31 Mercer Row, Louth LN11 9JG. T: 01507 603230 E: orders@woolliss-butchers.co.uk W: woolliss-butchers.co.uk Serves: 4 Preparation time: 25 minutes Cooking time: 15 minutes You’ll need: 4 chicken breasts cut into bite sized chunks 8 small shallots, peeled and halved (or quartered if they are large) 2tbsp olive oil 4tsp honey 1tsp cumin 2 garlic cloves crushed 1 butterhead lettuce, shredded 1 avocado 1⁄2 cucumber 12 cherry tomatoes 1⁄2 lemon 4 flatbreads or large wraps What to do: Put the chicken chunks and shallots into a bowl and drizzle with half the oil, honey, cumin and garlic. Toss well and leave to marinate for 20 minutes. Meanwhile, if you’re using wooden kebab sticks soak them in water and light the BBQ. Shred the lettuce, slice the avocado and cucumber and halve the tomatoes. Make the dressing by combining the lemon juice with the remaining oil and season. Thread the meat and shallots onto 8 kebab sticks and when the BBQ is ready to use, cook them for 10-15 minutes turning frequently. When the chicken is almost cooked, heat the flatbreads on both sides on the BBQ. To serve toss the salad in the dressing then pile on top of the flatbreads and top with 2 kebabs. Give the kebabs an extra squeeze of lemon juice and serve. Note: If it’s not barbecue weather the kebabs can be cooked on a griddle or in a frying pan or grilled. Chicken Shashlik SaladTo promote your services call Angie Cooper on 01472 310302 or email: a.cooper@blmgroup.co.uk Click’em Inn Swinhope, Nr Binbrook, Market Rasen, LN8 6BS Tel: 01472 398253 Web: www.clickem-inn.co.uk The Click’em Inn is a family-owned freehouse, established for over 30 years in its current incarnation. Steeped in history, the inn is open 6 days a week, Tuesday- Sunday, offering a wide choice of drinks, including six real ales available at any time, with a regularly changing selection of personally recommended guest ales. The Kitchen is open Tuesday-Sunday for evening dining, plus lunchtimes Friday-Sunday. The menu varies from day-to-day with the chef’s specials, alongside regular meals. LINCOLNSHIRE TODAY 53 Paysan Breton Cream Cheese Breakfast Wraps Serves: 2 Preparation time: 5 minutes Cooking time: 10 minutes You’ll need: 2 eggs 4 rashers of smoked streaky bacon 2 flatbreads 135g Paysan Breton French Sea Salt cream cheese 2 tbsp harissa Salt and black pepper, to taste Few sprigs of fresh dill What to do: Put a small pan of water on to boil. Once boiling add the eggs, turn down to a fast simmer and cook for 6 minutes. Drain and rinse in cold water, then peel off the shells and slice in half. Meanwhile cook the bacon in a dry frying pan, or the oven, until nice and crisp. Warm the flatbreads in a griddle pan. Spread each one generously with the cream cheese, then swirl through the harissa. Top with the bacon and the halved eggs. Sprinkle with sea salt and pepper, and the dill leaves and enjoy straight away. Recipe courtesy of www.paysanbreton.co.uk54 LINCOLNSHIRE TODAY FOOD & DINING W ith summer on the way, they’ve also created a brand new outside area with bespoke tables and wooden pergolas to enjoy a meal outdoors in the warmer months. We were greeted by friendly and attentive staff on arrival and shown to the restaurant. The menus change regularly to include seasonal food and there’s always a wide range of options on hand. I chose to start with the marinated heritage beetroots, whipped goats’ cheese, pickled walnut and lemon and cream, which I can certainly recommend as a wonderfully presented and light dish ideal for cleansing the palate for the meal ahead. Packed with flavour, it doesn’t overwhelm, and the lemon, cream and dill really elevate the experience to a whole new level. My partner opted to start with a traditional Helpringham black pudding with curried pickled ketchup, which he said gave the deep and complex flavours of the black pudding a really noticeably kick. A little granny smith apple and chive on the side gave it a deliciously fresh crunch as well. Our appetites well and truly worked up, we looked forward to star of the show – the main course. There’s a lot on offer but I couldn’t quite resist the pan roasted chicken breast with piccolo parsnip, black cabbage, parmesan croquette and wild mushroom butter sauce. The chicken was wonderfully succulent and the flavours really worked well together, but it was the parmesan croquettes that really surprised me, and in a good way. It’s an elegant touch that makes it stand out to me even days later. Naturally, my partner couldn’t help but order the slow cooked beef rib with braised hispi cabbage, sour cream, crispy onion, Lincolnshire poacher, smoked emulsion and hand cut chips. The sour cream and onion was a new experience for him in conjunction with beef, but it’s one he says he would love to try again. The beef melted in the mouth and the locally sourced food really showed off the county’s excellence. The chips deserve a special mention too, being some of the best around. We were both very satisfied with our mains, especially my partner who felt he’d struck gold with his, and with the hearty portion sizes, it was hard to find room for dessert. We persevered, however, and I went with the Mascarpone panna cotta with masala- soaked sponge and espresso ice cream. The combination of flavours was again a winner for me, and the espresso really gives it that “coffee and ice cream” feel. My partner couldn’t resist having a dark chocolate cremeux with ginger shortbread and caramelised banana. Rich and indulgent, it would have been too much for me but he couldn’t stop singing the praises of the chocolate over gingerbread making for a truly delicious finish. It’s hard, even impossible, to fault the Queens Head. It’s a beautiful location and the work done to the pub and restaurant, and outside, show the commitment the owners have to it. The food is delicious, the staff friendly and full of smiles, and head chef Barry Livingston isn’t afraid to take traditional flavours and combine them in wonderful ways. We cannot advise our readers enough to go and check it out, especially if the weather is good and you can eat outside under the beautiful new pergolas. The Queens Head To find out more, check the full menu, or to book a table visit www.thequeensheadpub.com or call 01529 300750 The Queens Head pub and restaurant in Kirkby-la-Thorpe has always been an impressive place, but its most recent large-scale refurb has transformed the look and feel, providing for a large open bar area and a comfortable, stylish new aesthetic to the whole restaurant. ORDER FORM Yes, I would like to subscribe to Lincolnshire Today magazine for the next 12 months, with the first 3 issues only being £1. 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A gift Subscription is the perfect present that lasts all year round!56 LINCOLNSHIRE TODAY SOCIAL SCENE Gambling on a good cause The Cross Keys Inn, located in Grasby on the Lincolnshire Wolds, hosted a Casino night last month to raise funds for “Andy’s Man Club” a suicide prevention charity offering free to attend peer to peer support groups. Thomas Soulby, the landlord and head chef commented, “In total we’ve raised £1000+ for our chosen charity Andy’s Man Club. We couldn’t thank all who attended enough!”LINCOLNSHIRE TODAY 57 SOCIAL SCENE58 LINCOLNSHIRE TODAY FAMILY BUSINESS T hrough their blend of heritage and entrepreneurial spirit, family businesses have played a pivotal role in shaping communities, industries, and the national economy across generations. With their roots planted firmly in their loving bonds and shared values, their personalised touch resonates deeply with customers, encouraging loyalty and trust even in the face of economic uncertainty. However, their journey is not without its challenges, and it is in navigating these obstacles that the true resilience of family businesses shines through. Central to the resilience of family businesses is their unwavering commitment to cultivating strong relationships with both employees and customers. Known for putting worker satisfaction and internal cohesion first, they champion loyalty and dedication that can easily outmatch a large chain or megacorporation. This symbiotic relationship equally attracts long-term and returning customers, and brings a sense of shared purpose and community within the organisation. During times of economic hardship, this mutual support system becomes particularly vital, providing a solid foundation with which the business can weather the worst, and even emerge stronger than before. One of the defining bonuses of keeping it in the family lies in an ability to respond swiftly to changeable markets. Unlike their corporate counterparts, family businesses often boast streamlined decision-making processes. The flexibility of planning and working on equal terms with a trusted group of people enables them to pivot effectively in response to changing economic landscapes, seizing opportunities, and working around risks with more ease and fewer bureaucratic blockages. Such a naturally close-knit community brings a more unified long- term perspective, rooted in stability and continuity. By prioritising their values, workplaces like these not only weather short-term fluctuations, but also lay the foundation for sustainable growth and generational success. In a strong institution based on compatibility and closeness, there’s a willingness to embrace innovation and take calculated risks, traits which are essential for long-term growth. From exploring new revenue streams to investing in sustainable practices, these enterprises demonstrate a commitment to both economic viability and social responsibility. Diversifying their offerings and embracing emerging needs, it’s little wonder that scrappy small businesses, with strong bonds of leadership, often become leaders of reinvention in their respective industries. Through their emphasis on ethical practices, and community engagement with a genuine vested interest in its outcome, family businesses break away from the harsher aspects of the big business landscape, and long-term sustainability. Putting integrity and transparency first, they set a positive example for the broader business community, promoting a more ethical and people-friendly approach. Active engagement in local initiatives and causes countering the homogenising impacts of corporate globalisation, which can wash out the varied heritages and cultures that make British communities strong and vibrant. Long-term perspectives in businesses with future generations in mind lead to responsible decision-making, with a focus on building relationships and considering each type of impact business activities have on future generations, for better or worse. Embracing this future-stewardship The power of family businesses Family businesses are symbols of tradition in the British economy, but stand apart in their unique freedoms to adapt to shifting economies, go above and beyond the stereotypically ‘done thing’, and thus disrupt some more harmful parts of the big business landscape. © stock.adobe.com/KzenonLINCOLNSHIRE TODAY 59 FAMILY BUSINESS Duckworth Motor Group, Lincolnshire’s Land Rover Franchise since 1980 Duckworth Motor Group has a remarkable history intertwined with engineering. In 1952 James Duckworth, a skilled engineer, relocated to Lincolnshire, laying the foundation for the family’s legacy. Martin Duckworth, James’s son, an avid engineer, developed a fascination with motor vehicles and at the age of 12, he worked part-time at a Lincoln garage, nurturing his passion. In 1962, Martin and James established their own village garage. Driven by Martin’s love for Land Rover, the Duckworth’s sought an official Land Rover franchise. After years of effort, their perseverance paid off in 1980. The family renovated a derelict workshop, which is still the Market Rasen branch today, to accommodate a showroom and workshop. In 2002, Ben Duckworth, Martin’s son, joined the business, bringing with him a Land Rover apprenticeship and HND in Motor Manufacturing. Ben took over in 2007, opened a flagship JLR showroom in Boston in 2017, and a showroom at Kirton, Boston, specialising in Isuzu vehicles and used-approved vehicles. Today, the group thrives with over 150 staff across three sites. Their success is fuelled by an unwavering dedication to customer satisfaction and a loyal clientele. With a passion for Land Rover and a commitment to engineering excellence, Duckworth Motor Group is the place to go for Land Rover in Lincolnshire. Get in touch to discuss your new or used vehicle needs on 01673 842101 (Market Rasen), or 01205 722110 (Boston), or pop in to see us at either dealership location. further distinguishes family businesses as agents of positive change, promoting balanced business practices and driving revolutionary growth that benefits both society and the economy. However, the journey of any business towards its future is never without its obstacles, and tackling them requires a great deal of pragmatism and foresight. The close ties that bind familial enterprises together can sometimes give rise to conflicts and tensions within the workplace, posing a threat to everyday harmony and productivity. Striking a balance between familial dynamics and professional conduct requires open communication, empathy, and a willingness to seek outside perspectives when necessary. The latter may be more critical than anything else, particularly when employing staff from outside the family unit. The potential for nepotism is a persistent issue for many family businesses, with the potential to undermine meritocracy and erode trust both within and outside the organization. Recognising and addressing these issues requires a commitment to fairness, transparency, and accountability, ensuring that talent is recognized and rewarded based on merit, rather than the natural biases which are important to recognise and examine. But by valuing universal inclusion and meritocracy, family businesses will be sure to build and keep the diverse and talented © stock.adobe.com/Drazen 61 ÁNext >