A Gastrono-Geeks Guide...: The Chequers, Gedney Dyke

When I heard of a new fine dining restaurant opening it's doors in Lincolnshire a mere 6 miles from my home I couldn't turn down the opportunity to try it out for myself so initially we decided to go to celebrate the passing of a mile stone in my post graduate degree, and we enjoyed it so much we decided to go again a few months later for my brothers birthday. Therefore I will include all of the photos I have taken in both visits but only talk of the one which I tried!

Outside of the pub

The pub itself is lovely, set in a little village with modern interior, and a beautiful fireplace by the bar area. Their aim is to provide quality cuisine using the finest local produce, for example the pork used in my main course is from the Dingley Dell farm in Suffolk and the asparagus for the soup from C Wright and Sons a local farm just behind the pub (which seems to make it all the more delicious!).

Homemade crisps and balsamic foam

On both occasions we were offered warm brown or white bread with proper butter (!) and some homemade crisps, with this deliciously addictive balsamic vinegar foam. We all also ordered a starter and I opted for the fillet of Cornish mackerel with a Waldorf and caviar salad the first time, and the brown shrimp, leek and chive risotto on my second visit.

Mackerel and Waldorf salad

The Waldorf salad with the earthy walnuts mixed with the sharp, sweet apple, and the crunch of celery and the creamy homemade mayonnaise are just like a match made in heaven! Especially coupled with the salty fish and caviar. I loved this dish...and it was a great start to the meal definitely.

Brown shrimp risotto

On my second visit I opted for the brown shrimp risotto (my mother actually had this starter on our first visit and after a sample of it I couldn't resist!). It was balanced perfectly, extremely rich and creamy, and packed full of locally sourced brown shrimps - an ingredient which is fast becoming one of my favourites!

For main course I actually opted for the same main course both times. Now I'm usually one to go for something completely different, but this choice is a real testament to how much I absolutely loved this plate of food. The description stated it was Dingley dell pork fillet wrapped in parma ham, served with black pudding, creamed cabbage, apple, shallot and cider juices.

Dingley dell pork dish

This is a dish full of flavour, and the combinations are so well thought out and absolutely perfectly executed. The pork is so tender, and cooked to perfection. The gravy is just simply incredible, and the black pudding (served as a puree) matches the sweet apple and creamy cabbage perfectly. I could rave about this dish all day and all night and it still wouldn't cover how excellent it is...and you get a great sized portion too - which is always a huge benefit!

Next it was time to order our dessert and I opted for two very different ones during my two visits. The first was a rhubarb mousse with rhubarb jelly, poached rhubarb, custard ice cream, shortbread, meringue and candied pistachios (what a mouthful!!)...and secondly I went for take on banoffee, with caramelised banana, shortbread, banana ice cream, toffee syrup, and candied walnuts.

Flavours of Rhubarb

As well as looking beautiful on the plate this was a tasty dessert too although it did feel a little disjointed with the components tasting delicious individually and not necessarily suited! The pistachios were a revelation though and I'd eat a whole bucket load if I could and I really loved the use of different textures on the plate!

Banoffee!!

This time I felt the dessert was much better - possibly because the concept of banoffee is so well loved (by myself especially) and goes perfectly together! Again it was a dish of many parts and components but it was brilliantly executed and looked as pretty as a picture!

I think the chequers is an excellent restaurant, and an absolute asset to our area. I believe it has recently been recommended within the Michelin guide and I feel this is fully deserved, not only due to its food quality, but also the values it holds regarding using local suppliers. However, taking into account my experiences in Michelin starred restaurants in the past, I do feel there are a few tiny areas that The Chequers could improve upon to make it an absolutely incredible place worthy of it's first star. Things such as changing the menu frequently (there were only a few new dishes on our second visit, and also the prestarter was the same both times)...also at times the service felt a little forced, and not second nature as I have previously felt within some of the more established restaurants around the country. On a more positive note however the food quality and innovation is excellent and it really is an excellent place to visit for a special occasion.

Other Starters: