The Wedgwood Restaurant
Only a short distance from the hustle and bustle of Lincoln city centre, the fortunate diner can escape into the tranquil oasis of a quintessential English country house to enjoy a culinary treat created by Head Chef, Dan Wallis.
The highest quality fresh produce is used in a Modern European style A La Carte menu complemented by a carefully selected wine list.
As well as our A La Carte menu, we now have a residents Table d’Hote menu available from Monday night to Thursday. Residents who have booked Dinner, Bed and Breakfast and wish to eat off the A La Carte menu, can offset their dinner allowance to the A La Carte menu.
We are proud to be members of Taste of Lincolnshire, and whenever possible, we source our
supplies from producers within the county. For example our vegetables are supplied by Abbey Park Farms, growers from just outside of Boston.
Our pork and sauages are supplied by Peter Lundgren from his herd of Heritage Gloucestershire Old Spot pigs at White Home Farm, Branston Fen near Bardney. Peter is also supplying us with his home grown Pink Fir Apple Potatoes while they are still in season.
Our cheeseboard is made up of award winning Lincolnshire cheeses such as Cote Hill Blue and Yellow Belly, made by Michael and Mary Davenport and Lincolnshire Poacher, hand made by the Jones Brothers on their farm in the heart of the Lincolnshire Wolds.
Our bread is baked daily by our chefs using stoneground organic flour from Mount Pleasant Windmill at Kirton-in-Lindsey.
These are just a few examples of the local producers we use.
Private Dining
Anything from ten to forty people can be seated in the Sibthorpe Room for private lunch or dinner celebrations such a birthdays, anniversaries, christenings, retirement parties and society dinners. This room also provides the ideal environment for a funeral buffet.
