When Winteringham Fields were contacted to be a part of the Hairy Biker’s Food Tour, proprietor Colin McGurran was very pleased to be involved.

As one of the best restaurants in Lincolnshire, Colin and his team pride themselves on using the best available produce which for the most part is from Lincolnshire itself. When choosing his dish to rival the Hairy Bikers in the cook off, Colin wanted to make sure he was showing the best of Lincolnshire produce and so chose to create a Lincolnshire Haslet beignet with rhubarb puree and sage foam. The ingredients were all from the village of Winteringham where the prestigious restaurant is based, the Haslet from the local butcher and the rhubarb and sage from the Winteringham Fields gardens.

Although the dish was not victorious against the Bikers’ Lincolnshire favourite of steak and kidney pudding, Colin enjoyed having the Bikers in the kitchen for the day.

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