The Lincolnite tries: The White Hart’s autumn/winter menu

The menu runs until the end of February 2023

The autumn/winter menu at The White Hart Hotel runs until the end of February 2023. | Photo: Steve Smailes for The Lincolnite

The White Hart Hotel is striving to give customers a taste of the county with its autumn/winter menu containing an array of flavours and combinations.

The iconic Bailgate hotel was bought by Coleby-based businessman Andrew Long last year and the latest menu takes inspiration from the autumn season and the “best in what the county has to offer”.

The menu is inspired by local cuisine and reflects what makes Lincolnshire’s produce so well renowned, and will run until the end of February 2023.

Loin of venison with wild mushroom pithier, which is also served with hispi cabbage, parsnip puree, and red wine syrup. | Photo: Steve Smailes for The Lincolnite

Amongst the starters on offer are a selection of seafood dishes, including pan seared scallops with celeriac textures and a bacon crumb. There is also the local choice of Lincolnshire beef tartare with a subtly smoked egg yolk and straw potatoes.

The goat’s curd salad and wild garlic agnolotti provide starter options for vegetarians.

The goat’s curd salad with peas, broad beans, ratte potato, pickled walnuts, and basil emulsion. | Photo: Steve Smailes for The Lincolnite

In both the starters and mains the accompaniments, sauces, and finishing touches really brought the dishes alive, including in the corn fed chicken. This dish is served with sweetcorn puree, wild mushroom, polenta, and tarragon jus.

The mains also include a roast leg of rabbit and a Lincolnshire beef dish with bone marrow fondant, celeriac puree, and a Bordelais jus.

The desserts include peach and apricot cake with honey madeleine, apricot compote, vanilla ganache, and Greek yoghurt sorbet. | Photo: Steve Smailes for The Lincolnite

The desserts are also something the hotel prides itself on, including coffee chocolate mousse and peach, and apricot cake with honey madeleine, apricot compote, vanilla ganache, and Greek yoghurt sorbet.

There is also a dessert called milk and honey, which contains milk mousse, orange honey gel, milk ice cream, honeycomb and milk snow. For cheese lovers, there is also a Lincolnshire cheese board complete with county-made plum bread.

Junior sous chef Gareth Lightfoot told The Lincolnite that they were trying to stay as seasonal as possible with a contemporary menu, with a French influence, with everything locally sourced where possible.

He added that the menu was a combined effort of their kitchen team of 10, including him, head chef Chris Punter and sous chef Matt Porada, as “we like everyone to have their own input”.

Head Chef Chris Punter said: “This year we’ve created a choice for our diners that balances elegant fine dining with a sense of warmth and familiarity. We hope that our passion for a sumptuous dining experience and a sense of comfort shines through.”

One of many tasty dishes on the menu. | Photo: Steve Smailes for The Lincolnite

In addition, the hotel has also launched a Sunday Lunch menu full of warming, delicious classics, including a topside of beef or roast loin of pork, as well as a creamy mushroom risotto as an alternative option.

There is also an afternoon tea option including a selection of sandwiches, pairs with a fruit scone with a strawberry jam and Rodda’s clotted cream.

Afternoon tea should be a pleasure and the restaurant now offers an amazing selection of fancies, feasts and fantastic treats that will not only make your afternoon special, but also reflects the seasonal elegance of Autumn.

Customers can enjoy an extra course on the hotel in January and February. If you select and enjoy three courses for dinner, you get the cheapest course on a complimentary basis. This offer is subject to availability, but excludes February 10, 11, 14, 17 and 18.

Book a table by calling 01522 563290 or by visiting the dining page online here.