This month, we introduce Spring dishes to celebrate a fresh new season for Lincolnshire food from pubs and fine dining restaurants across the county...

Salad on a bed of Pea Jelly, with Quail’s Eggs, Radish and Cherry Tomatoes with Beetroot Coulis at Kenwick Park Hotel, Louth. Warm Salad of Chorizo, Black Pudding and New Potatoes at The Red Lion, Caythorpe. Scallops at The Finch Hatton at Ewerby. Seared Scallops with Shallots, home made Black Pudding and Apples at the Green Room, Lincoln Hotel, Eastgate.

Assiette of Beetroot and Horseradish at Hambleton Hall, Hambleton. Amuse Bouche of Salmon at Forest Pines Hotel, Brigg. Chicken Tagliatelle at The George of Stamford. Spring Salad of Beetroot and Chicken Livers with Brioche at Washingborough Hall Hotel, Lincoln.

Roast Rump of Spring Lamb on Dauphinoise Potatoes with Rosemary & Redcurrant Jus at The Petwood Hotel, Woodhall Spa. Breast of Gressingham Duck with Barnsdale’s garden grown Bok Choi, Carrots, Spring Onions, Hoi Sin and Honey Dressing at Barnsdale Lodge, Rutland. Poacher Platter at The Mill, Boston. Lobster at The Tollemache Inn, Buckminster.