The pub area has a proper local atmosphere with a good range of guest ales and an extensive wine menu – always a big thing for Sally! The pub was reasonably busy which shouldn’t come as a big surprise as the village of Aslackby is actually quite large and Bourne and Sleaford are not too far away.
“A Taste of the Fens” was a speciality evening designed to show off the best of seasonal Lincolnshire’s food.
Great care had been taken with Sally’s starter - a “farmer’s favourite fry up” with everything from Lincolnshire sausage, black pudding, fried bread, bacon, tomato, mushroom, topped off with a quail’s egg and homemade tomato ketchup on the side. It was cooked to perfection and all consumed without me getting anywhere near her plate. I did offer to share my pigeon breasts, which were a treat (easily overcooked) – they were tender and presented with a beetroot puree and caramelised onions.
So far so good, flawlessly cooked and well presented food which set the standard for the whole meal.
From a selection of 5 mains the partridge with caramelised butternut squash, garlic potatoes and green herb sauce closely beat the game pie for Sally. For me it was easy to select the seared fillet of red Lincolnshire Beef with spinach and shallot confit, wild mushroom potato cake and red wine jus. The chef knows his beef!
Sally managed a couple of glasses of a reasonable red house red – I was driving and made do with a half pint of bitter before the meal.
Pudding choices were plum pudding which was fruity and sweet, served with cream and I had the seasonal crumble which was a good blend of fruits under a crunchy topping and if anything the crumble was marginally better than the ones I cook at home.
The menu was all inclusive @ £25 per head (quite a bit more than the pub’s standard menu) – not cheap but for such an imaginative and extensive menu represented good value. Not to mention it was Sally’s treat so an unqualified success in my eyes – here’s to my wonderful spouse!
There were a couple of small hiccups during the evening with service, but I understand from the local villagers that these have since been ironed out.
Whether you attend a special evening as we did or just take time for a meal in the bar or restaurant, two things make a visit to the Robin Hood a must; first and foremost the cooking, the chef demonstrates his commitment to food quality and local produce (eat your heart out chain pub/restaurants with the freezers stocked with pre cooked food and a microwave) together with the unhurried pace of the meal.
Have you had a good meal out recently? Let us know where and when.
