{"id":1294,"date":"2023-02-10T10:07:41","date_gmt":"2023-02-10T10:07:41","guid":{"rendered":"https:\/\/www.pridemagazines.co.uk\/lincolnshire\/?p=1294"},"modified":"2023-02-10T10:07:41","modified_gmt":"2023-02-10T10:07:41","slug":"dining-out-at-the-brownlow-arms","status":"publish","type":"post","link":"https:\/\/www.pridemagazines.co.uk\/lincolnshire\/food-and-drink\/dining-out-at-the-brownlow-arms\/02-2023","title":{"rendered":"Dining Out at The Brownlow Arms"},"content":{"rendered":"

It\u2019s one of the most consistently excellent, comfortable and satisfying dining experiences in Lincolnshire, promising good old-fashioned country hospitality. No wonder, then, our readers voted The Brownlow Arms their favourite restaurant in our 2022 Good Food Awards…<\/strong><\/h3>\n
\"Saddle
Saddle of Belton Park Venison.<\/figcaption><\/figure>\n

Some Things Never Change. Some things should… but others really shouldn\u2019t, and\u00a0 definitely falling into the latter category is The Brownlow Arms at Hough on the Hill. Since 1979, Paul & Lorraine Willoughby have been custodians of the 17th century country inn, formerly owned by Lord Brownlow, at Hough on the Hill. Paul initially purchased the property with his<\/p>\n

parents before he became sole owner in 1983. Together they renovated The Brownlow before selling it in 1999, and then returning in 2003 to a run down premises which lead to them giving the Brownlow another make-over.<\/p>\n

Their long-term custodianship of the place underwrites The Brownlow Arms\u2019 rock solid reputation for consistency and quality; it\u2019s one of those \u2018can\u2019t go wrong\u2019 dining options. So what do you do when you\u2019ve acquired a reputation over 43 years for excellence, two AA\u2008rosettes for your dining, an award from Hardens, one from the Good Food Guide, and the title Restaurant of the Year as voted for by Lincolnshire Pride\u2019s readers?<\/p>\n

You could increase the number of covers? No. You could increase the complexity of the food? No. You could just hike up the prices? No, no and no. Instead, Paul and Lorraine, along with chefs Matt, David and Lizzy have opted to reduce the number of covers a little to ensure the team has the headroom to work to the best of their ability.<\/p>\n

They\u2019ve ceased to offer lunchtime dining, enabling the staff to concentrate on the quality and consistency of their evening menu, and they\u2019ve ensured they all work well together. This has created a happy, close-knit team which is reflected in the quality of the excellent dining experience.<\/p>\n

Sous Chef David Newton points out \u2013 whilst treating our saddle of venison to a few spoonfuls of its silken red wine jus \u2013 that a good sauce takes time. If they were juggling prep for evening service with lunchtime covers, compromise would be needed, and the team doesn\u2019t really do compromise; rather, it does quality. What\u2019s nice, too, is a single menu, with six starters, and six main courses plus two steaks.<\/p>\n

Speaking as someone who can\u2019t abide complicated or extensive menus, or different menus according to the time of day or day of the week, plus specials boards and promotions, I find it refreshing.\u00a0In the half dozen or so options per course, the chefs are confident you\u2019ll find something you\u2019ll love, and they\u2019re confident that they\u2019ll be able to have the time and practice to perfect every single dish.<\/p>\n

The Brownlow Arms limits its number of covers to 64 on a Saturday evening, and to 90 for Sunday lunch service. This does mean that booking is more essential than ever, but it also means you\u2019re likely to experience a team able to really flex their creative talents. Sauces, ice creams, sorbets are all made in house, but bread comes from the nearby Hambleton Bakery, whose artisan dough-wranglers have the expertise and commitment to produce the best bread in the district.<\/p>\n

Puddings, meanwhile, are created by dedicated pastry chef Lizzy Goodwin. Chefs David and Matt reckon that desserts are more intricate and time-consuming than starters or main courses.\u00a0Lizzy, fortunately, has the methodical character, precision and patience to produce some absolutely stunning puddings and we reckon she\u2019s probably one of the best \u2013 if not the best \u2013 chefs in the whole county in the respect of producing desserts.\u00a0And again, Lizzy is also given the time and headroom she needs to create some really great puddings, as well as the restaurants\u2019 petit fours, too.\u00a0Ingredients are sourced locally when there\u2019s no concession to quality. Fruit and veg is sourced from Donington farm, Peterborough Game provides game from estates like\u00a0Belton, and butchery is from Owen Taylor.<\/p>\n

The Brownlow Arms\u2019 wine list, too, is beautifully curated with 15 reds, 15 whites, half a dozen sparkling options plus ros\u00e9 and dessert wines and bin ends.<\/p>\n

Popular both with those who live reasonably close to the restaurant as well as those from a little further afield, Paul and Lorraine also maintain six nicely styled bedrooms for guests who wish to stay over.\u00a0Paul says that the number of repeat customers they have is really satisfying and that since 1979, the offspring of their customers have also become regular diners.<\/p>\n

\u00a0\u201cWe love living in the village and we\u2019re delighted to have had the opportunity to get to know so many customers over the years,\u201d says Paul. \u201cDining out is all about creating a warm, welcoming experience. We want to create a place that\u2019s comfortable, friendly, and that consistently offers the very best experience to our guests.\u201d<\/p>\n

\"Pan
Pan fried sea trout.<\/figcaption><\/figure>\n

On the Menu<\/strong><\/h3>\n

Starters<\/strong><\/p>\n

Steak tartare, cornichons, capers, toasted Hambleton bread, \u00a313.75.<\/p>\n

Pan fried scallops, pea pur\u00e9e, fresh peas, basil and lemon emulsion, \u00a314.75.<\/p>\n

Moules Mariniere, white wine, shallot and garlic, cream sauce), \u00a310.95.<\/p>\n

Brownlow twice baked Lincolnshire poacher cheese souffl\u00e9, creamed leeks, crispy onion, \u00a312.95<\/p>\n

Main Courses<\/strong><\/p>\n

Belton park saddle of venison, carrot puree, tender stem broccoli, mini venison cottage pie, red wine jus, pickled silver skin onions, \u00a329.95.<\/p>\n

Pan fried sea trout, sauteed peas and baby gem, Champagne beurre blanc, caviar, \u00a326.95.<\/p>\n

Seafood linguine (mussels, prawns, scallops) rocket and parmesan, chilli oil, \u00a326.50.<\/p>\n

Churchill farm chicken Kiev, hassle back potatoes, watercress sauce, \u00a324.95.<\/p>\n

Dessert<\/strong><\/p>\n

White chocolate and Baileys bread and butter pudding, cre\u0300me Anglaise, \u00a39.95<\/p>\n

Dark chocolate fondant, \u00a39.95.<\/p>\n

Assiette of lemon Lemon posset with cre\u0300me Chantilly, lemon and pistachio parfait, white chocolate and lemon blondie, lemon curd \u00a39.95.<\/p>\n

 <\/p>\n

Brownlow Arms, Grantham Road, Hough on the Hill, NG32 2AZ.<\/strong><\/em><\/p>\n

Call 01400 250234 or see www.thebrownlowarms.com.<\/strong><\/em><\/p>\n

\"The
The Brownlow Arms, Hough on the Hill.<\/figcaption><\/figure>\n","protected":false},"excerpt":{"rendered":"

It\u2019s one of the most consistently excellent, comfortable and satisfying dining experiences in Lincolnshire, promising good old-fashioned country hospitality. No…<\/p>\n","protected":false},"author":2,"featured_media":1295,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[16],"tags":[353,352,63,146,354,27,64,57],"class_list":["post-1294","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food-and-drink","tag-arms","tag-brownlow","tag-dining","tag-grantham","tag-hough-on-the-hill","tag-lincolnshire","tag-pub","tag-restaurant"],"acf":false,"post_mailing_queue_ids":[],"_links":{"self":[{"href":"https:\/\/www.pridemagazines.co.uk\/lincolnshire\/wp-json\/wp\/v2\/posts\/1294","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.pridemagazines.co.uk\/lincolnshire\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.pridemagazines.co.uk\/lincolnshire\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.pridemagazines.co.uk\/lincolnshire\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.pridemagazines.co.uk\/lincolnshire\/wp-json\/wp\/v2\/comments?post=1294"}],"version-history":[{"count":1,"href":"https:\/\/www.pridemagazines.co.uk\/lincolnshire\/wp-json\/wp\/v2\/posts\/1294\/revisions"}],"predecessor-version":[{"id":1299,"href":"https:\/\/www.pridemagazines.co.uk\/lincolnshire\/wp-json\/wp\/v2\/posts\/1294\/revisions\/1299"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.pridemagazines.co.uk\/lincolnshire\/wp-json\/wp\/v2\/media\/1295"}],"wp:attachment":[{"href":"https:\/\/www.pridemagazines.co.uk\/lincolnshire\/wp-json\/wp\/v2\/media?parent=1294"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.pridemagazines.co.uk\/lincolnshire\/wp-json\/wp\/v2\/categories?post=1294"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.pridemagazines.co.uk\/lincolnshire\/wp-json\/wp\/v2\/tags?post=1294"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}