Menu - Sessions

Another top notch performance by the Sessions team, coolly steered by tutor Andrew Brooks. If the students don't realise it now, they will in a few years, that... read more Another top notch performance by the Sessions team, coolly steered by tutor Andrew Brooks. If the students don't realise it now, they will in a few years, that they have one of the best and most knowledgeable tutors for many a mile. I began with the slow cooked egg while my wife opted for the carrot and coriander soup. The slow cooked egg was atop my favourite starter, a crispy slice of black pudding. Beautiful. For mains, I chose the Steak Diane while my wife chose the Lincolnshire Poacher soufflé. My Steak Diane was cooked perfectly by a 2nd year student and she did a fine job it was the best SD I've ever had. The sauce was spot on. We finished with the chocolate fondant and again, these were cooked to perfection, the chocolate oozing out, the cream topping dripping into the lava.

Sessions is run by Lincoln College allowing catering and hospitality students the chance to run a high standard restaurant service for members of the public. Re... read more Sessions is run by Lincoln College allowing catering and hospitality students the chance to run a high standard restaurant service for members of the public. Really enjoyed the imaginative Puerto Rico themed tasting menu. All the flavours worked well together and the food was superbly presented, and we were served by a very friendly and helpful waiter. Definitely recommend. DE MALLORCA: A Sweet bread accompanied by chilli butter and salted butter. FRIED PLANTAIN WITH MOJO DE AJO AND PIQUE: Fried Banana (not plantain), with a garlic dipping and hot sauce. COCONUT SEAFOOD STEW: Inspired by my love for the sea, a coconut stew containing cod, crab, plaice and shrimp. REFRESHING MOJITO SORBET: A pallet cleanser containing rum and mint, frozen for a refreshing experience. AREAS CON GRADULES PAIRED WITH SLOW COOKED PERNIL: A hearty rice dish containing nutritious peas with a slow cooked joint of pork, braised over 8 hours. PINA COLADA PANA COTTA: Last but not least, a delicious mousse-like dessert, flavoured with coconut rum and topped with delicious fruits, and miniature Maraschino cherries.