A WARM and welcoming environment greets all who enter The Chequers in Woolsthorpe.
Coming out of the winter cold we are greeted by roaring fires and a subtle Christmassy feel.
The pub offers customers a full and varied menu, with the option of a limited three-course discount menu, while pub classics such as fish and chips are just £7 if you visit between 6pm and 7pm.
For a starter I ordered pigeon breast in a plum compote. Having never tried pigeon before I was unsure what to expect.
It was an impressive sight on arrival, a series of beautiful small cuts of breast, each red in the centre and cooked on the outside. It was absolutely delicious but I’ll never look at a pigeon the same again.
My wife ordered pumpkin soup - something she too had never tried before - and thoroughly enjoyed it.
My main course was char-grilled rib-eye steak and chips which was the most expensive main meal on the menu at £18.
The chips were crispy and the steak well-cooked but I did find the char-grill taste a little overpowering. While the pigeon starter impressed in appearance and taste, the steak didn’t match and I felt it was a little over-priced.
My wife ordered sausage and mash in a caramelised onion gravy. The gravy had quite a sweet taste which us northern types eyed with suspicion but actually worked well.
She thoroughly enjoyed the meal and the sausages were delicious.
In order to give you readers the full report, we did, of course, take up the offer of a dessert.
I ordered apple and blackcurrant crumble and custard which was beautiful.
The custard was thinner than I expected but perfect while the fruit was soft and succulent and the crumble spot on.
My wife ordered chocolate fondant, which she informs me is quite difficult to get right, but was very impressed by the dish.
The outside of the chocolate fondant had a light crunch to it while the chocolate inside flowed out once broken into.
The dessert was well complemented by a scoop of ice-cream.
All in all, an excellent experience, thoroughly recommended.
Review by Neil Graham
l Read more about The Chequers on page 26.