Posts tagged #lighthouse

Gin . . . where to begin with gin!!

The gin phenomenon has taken us all by storm . . . in our trade, drinks are just as influenced by modern trends and fashion as food . . . so where did it all begin?

Many believe Gin to be a thoroughly British liquor . . . but it’s a kinda combo of efforts, like all good things, don’t you think?

In the 11th Century some lovely Italian Monks are believed to have been the first to use the all important Juniper berries as a flavouring in their distillations.  But then it is finally thought to have been in Holland in 1550 that the spirit we now know as Gin was first distilled for medicinal purposes.  The English got hold of it whilst fighting the Spanish and were said to take a dram of “Dutch Courage” to calm their nerves and warm them up before going into battle.

Meanwhile some 600 years on, the sheer number of different types of gin available is mind-boggling . . . the driest of London Drys, the most aromatic of Botanicals and the truly Citrusy Mediterraneans, never mind the Rhubarb and Custard, Strawberry and Vanilla, Violet, Rose Petal and even Liquorice varietals are on offer.

We have tried to keep it local and the fabulous Two Birds from Market Harborough is our brand. But we cannot resist the Italian Malfy range and more recently have taken on Toby’s Moonshine.  Toby is my brother, who has a rather fabulous wine and booze shop, Cheers, on Steep Hill in Lincoln next door to my Mum’s pub, The Wig and Mitre . . . yes, we are keeping it in the family!!!  

Anyway, back to his Moonshine: he distils it from scratch, that is, it starts life as water, which he distils with his mash and creates the alcohol base, which he then distils on further with his own blend of aromatics, coriander, juniper and citrus to produce the final product . . . what a clever chap he is, for it is delish!!

I guess the question is what will happen when the next new thing catches on, will it be Rum tum tum?? But for now, gin, this time-honoured classic, is enjoying the revolution and we are happy to oblige!

And yes, we have also embraced the rather clever Fever Tree mixers . . . our tipples lists are really worth a look and even a sample!

 Ciao for now,

 Sarah x

Posted on April 26, 2019 .


In our quest to keep it local . . . and these days I feel more and more impassioned when it comes to all things eco, pure and good . . . good for us and good for generations to come if we can reduce our carbon footprint.

So, how happy are we to be using the fabulous milk from Kingarth Dairy, just around the corner in Burton Overy. The Barbour family have farmed and milked cows in Burton Overy for over 100 years.

They say, “from grass to glass in three hours”, and it certainly seems that way, non-homogenised, super creamy and from beautiful, happy, pedigree Holstein cows, grazing in the fields just around the corner from our front doorstep. Happy cows mean happy milk and rather amazing cream too. Our Cappuccinos have never been so good . . . and our Floater Coffees have taken on a whole new level of delicious indulgence . . . sorry to the skinny lovers, but this is really too good to miss. The pasteurisation process is extended and at lower temperatures the good bacteria in the milk is retained and therefore is a more healthy option, even if it’s not semi-skimmed!

The benefits are also apparent in the cooking, Carbonara and Panna Cotta are a must with the improved quality of our dairy products. We love supporting our local community especially when the benefits to our food are so apparent too!

Come and see for yourself, but take a detour through the fields and say hello to the Happy Cows at Kingarth Dairy too!

A presto

Sarah x

And now for the shipping news

Lighthouse_Shipping News.jpg

If you've ever listened to the shipping news, you'll know that things can change wildly from hour to hour at sea. Clear blue skies with a light breeze one moment, heavy gales and horizontal rain the next.

It seems things are almost as changeable when it comes to the fruit of the sea too; stunning whitebait one day, succulent sea trout the next, the great thing is, we love it, we can't always plan in advance, but when our fresh seafood arrives, the chefs get going.

Here's the catch though, the Lighthouse menu's change so regularly, we don't always manage to get them online before they're gone again. If you have your tastebuds set on something in particular, please do call us to check it's still on the menu, we'd hate you to get here, only to find that particular net was empty.

Posted on April 30, 2013 .