The Pig and Whistle at Healing Manor Hotel Awarded 2 Rosettes by AA inspector

Taking over just over a year ago, owners Steven Bennett and Charlotte Hay alongside their team have transformed Healing Manor and The Pig and Whistle into a local dining delight.

The Pig and Whistle pub serves locally sourced ingredients with a modern twist. It Offers a bar and a la carte menu, is family and dog-friendly and serves food seven days a week.

The kitchen led by Steven Bennett, who is a huge ambassador for the ingredients grown and sourced locally, Steven says “Whilst we’ve been working towards a two-rosette status, we wanted to ensure that our customer service and food were consistent and the best we can offer. As a chef, it’s easy to get wrapped up by the creativity of dishes, but here at the Pig and Whistle we serve as combination of pub classics, including steaks, burgers, fish and chips and salads, and then come the evening Monday – Saturday, we also serve our A la Carte menu, which showcases some of the best seasonal ingredients we have here on our door step in Grimsby and Lincolnshire. For anyone wanting to join us on a Sunday, we serve a traditional Sunday Roast and a special’s menu in the evening.”

The kitchen team pride themselves on the ingredients they source and serve. Fish is delivered daily from Premier Seafoods, Oscar Cleve and Alfred Enderby, all based on Grimsby Docks. Steven and his team are also working with the likes of Seafish to ensure their fish offering is sustainable, local and seasonal.

Meats are supplied by Scartho butcher Swales, who source meats locally. Speciality meats on the menu include Lincoln Russet who rear Lincoln Red, with their herd just outside of Louth. Mince creates the juicy burgers, featured on the Pig & Whistle’s bar menu.

Vegetables are sourced from in and around the county and include working with the likes of Coven Garden near Louth and Taylors Fruit and Veg in Cleethorpes. The duo are currently in the process of launching their Meet the Suppliers Campaign online, to introduce the faces and families behind the ingredients served at Healing Manor Hotel and the Pig & Whistle.

The hotel and pub also utilise the 36 acres of grounds with Charlotte’s Mum, Linda Hay maintaining the edible flower and herb beds, and the kitchen team foraging from onsite woodland, which boasts pear, apple and walnut trees.

New to the kitchen team is Head Development Chef John Greenley, who is working alongside Mark Harvey and his existing team to offer something unique to the area. John says “great food doesn’t have to be pretentious, and the Pig and Whistle offers a relaxed ambience with great service and food. Rather than dousing ingredients in spice and flavourings, the menu has been designed to showcase the ingredients we use. We offer a great range of allergen-friendly dishes too, with around 75% of the menu gluten free, and a vegan menu available. Even simple classic dishes, like our fish and chips are cooked with local ingreidents. The haddock is supplied by Oscar Cleve, beer batter is made with Docks Beer, and potatoes and peas are sourced from Lincolnshire too. We take responsibility for the food we serve and the supply chain behind each product.”