Wednesday, 30 April 2014


Along the Lincolnshire Coast from Cleethorpes in the North, right down to Boston in the South, there is an exciting new FREE programme to help coastal businesses thrive and prosper.

The Greater Lincolnshire Coastal Business Development Programme works in two parts:

1. Click to Prosper: Boost your profits through better use of IT, the web, social media and online sales

We offer FREE training and guidance on the best way to use IT for businesses on our Click to Prosper training and business support programme.

BarcodeYou'll firstly attend a FREE two day workshop spread over two weeks in a local coastal venue. We'll cover a range of IT and web-related topics - for example:
  • How to minimise IT and website costs
  • Using online sales to grow your business
  • Reviewing where social media opportunities such as Trip Advisor, Facebook or Twitter can boost your business
  • Getting found on Google
  • Mobile IT for business
2. Retail Rejuvenation: gain customers, improve profits and (for tourist businesses) how to extend your season

Our FREE Retail Rejuvenation 1-day workshop and 1-day diagnostic programme for retailers will help you move your retail business to the next level.

With our experienced Retail Development Specialist, (Corin Birchall of Kerching Retail), you will explore the latest retail thinking, opportunities and challenges.

The workshops cover a range of areas where retailers can boost turnover and profits including:  
  • Merchandising and DisplayShopping bags image
  • Seasonal Promotions, including digital display
  • Store Atmosphere
  • Pricing
  • Outstanding customer service 
After the training, you will receive a full store assessment report with key findings and recommendations on your retail outlet.

You will also have access to a comprehensive retail guide, and we will help you produce an individual action plan to develop your retail business.

  • Grant Scheme: financial help to support your business development
You will then have the option of applying for a grant of up to £1000 to help implement your action plan.


In the digital age that we live in, we were thrilled to receive two lovely hand written letters from Good Taste magazine readers telling us how much they are enjoying the magazine.

Sally Betts said "Thank you for the lovely magazine, always gratefully received."

Pam Cooper said "It is without question the best county magazine I have ever read and it gets passes around among my family."

If you have not seen the latest copy of Good Taste Magazine, you can catch up online here.

And we always welcome your feedback, so please let us know what you think and what you'd like to see in editions coming up.


The Redwood cafe and restaurant are looking for a Chef De Partie who is committed and passionate about a quality fresh food and dining service experience to join our small team. We are looking for a friendly, approachable team player who has experience of working in a busy kitchen environment. This role will be under the general control of the Head Chef. Daytime working hours with only occasional evening shifts.

Personal Qualities
- Previous experience of managing the preparation and presentation of meals.
- A flexible and willing attitude
- A knowledge of health and safety standards
- Experience working with fresh produce

Job Specification
- Monitor and manage product yields and manage waste
- Co-ordinate and create special food items as assigned by the Head Chef
- Control food costs by assisting the Head Chef
- Help and assist the Head Chef with the ordering of food products and supplies

Please contact Bex on 01507 528628 or email for further details.

The Redwood cafe and restaurant are situated on the site of Crowders Garden Centre on the outskirts of Horncastle, Lincolnshire.

Thursday, 24 April 2014


You’re invited to join us on the Thursday 15 May to find out the results of the membership survey.

Through the survey we asked you what support and services you need from Select Lincolnshire for Food in the future.

The results will help shape the future of the project, and we’d welcome your feedback. Results will be shared with all members after the meeting as well.

Date: Thursday 15 May 2014

Time: 10am

Venue: University of Lincoln Business School

Book: email

Please note that places are limited.


'4000 Years in 2000 Seconds' is part of the Lincoln Inspired Festival and will be held on Friday 9th May at 3pm until 4pm.

Join an in depth, witty whirlwind of food history with Waitrose Kitchen editor, Masterchef judge and author of the acclaimed A History of Food in 100 Recipes, William Sitwell. He will also be braving incisive questions from the Inspired audience.

William Sitwell

It will take place in the Room Upstairs in the Drill Hall. Tickets cost £4 (£2 concessions) and will be chaired by Siren FM's Alex Lewczuk.

Don't miss out on this extraordinary event!


Find out how an understanding of psychology can enhance your business at the University of Lincoln, David Chiddick Building on Tuesday 13th May!

Leading academics from the University of Lincoln's School of Psychology will present a series of free bite-size lectures, examining how the latest psychological research is being used by business and government to inform and affect the everyday decisions we make as individuals, employees and consumers.

Speakers and topics will include:

  • Dr David Ellis: What are they really thinking? Using sociometric sensors to measure 'invisible' social behaviour.
  • Dr Frenja Ziegler: You won't regret this! Using psychology to make better decisions.
  • Dr Roger Bretherton: The Psychology of Employee Engagement: How to get people to love what they do.

To book your place, please email with your name, company and contact details. (Places are limited to two per company) or call 01522 837465.

Wednesday, 23 April 2014


Free for Select Lincolnshire for Food members

The next Member Meeting will be:
Tuesday 27 May 
Venue - Uncle Henrys - Grayingham Grange Farm, Grayingham, Gainsborough, Lincolnshire, DN21 4JD.
10am – 12noon.
A chance for businesses to engage with Select Lincolnshire to ensure they make the most of the member benefits. There will also be the opportunity to pose questions and hear about upcoming projects that businesses can get involved in.

For more information or to book please email

Tuesday, 22 April 2014


If you are a Select Lincolnshire for Food member, and have a tasty county recipe that you’d like to share – send it to

Using this blog, we want to help our members reach new customers and share some delicious recipes using their home grown products.

When sending your recipe, please remember to:
  • Email it over to Loryn Good.
  • Include step by step instructions and measurements
  • Don’t forget to include your lovely pictures
Once we receive your recipes we will post them on this blog and use them in Twitter and Facebook too.

Tuesday, 15 April 2014


Photo Credit: Flickr
This recipe is from the archive of The Cottage Museum in Woodhall Spa. I was kindly invited by Patricia Duke-Cox, a member of the hard working team of volunteers at the Museum, to come along and research their archive of Cookery Books and associated ephemera. Well I accepted the invitation eagerly; it really doesn't get any better for me than the opportunity to look through wonderful old cookery books, recipes and menus. I am very interested in traditional regional cooking and especially Lincolnshire recipes and I feel it is immensely important to preserve not only the recipes, but also the methods of cooking them and equally the family and social history that goes with it.

There were some terrific old menus, my favourite is for a Complimentary Dinner given in honour of Lieut. Colonel Sir Archibald G. Weigall on his Appointment as Governor of South Australia. The dinner was hosted at The Bull Hotel in Horncastle on April 6th 1920.

I also found in the archive a Souvenir Programme for Horncastle, Woodhall Spa and Rural District War Weapons Week – For King and Empire dated April 1941. This event was in aid of the War Savings Campaign. I would love to hear from anyone who remembers this taking place. It appears from the programme to have engaged many members of the community and I should think it was an enormous morale booster. There was a special day for the Royal Air Force, the Army, Ladies and Tradesman, Civil Defence, Farmer’s, Schools and finally the Royal Navy.

Along with the menus and old cookery books, was a collection of memories, historical information and recipes from a kind museum donor with family connections to Woodhall Spa. There is a reference to the Monument of The Duke of Wellington which can be found on Waterloo Road which runs down the side of the grounds of The Petwood Hotel, off Stixwould Road. It was erected in commemoration of the Battle of Waterloo by Colonel B Elmhirst of West Ashby Manor. He also arranged for acorns to be planted near to the monument in 1815, in the year of the battle. They have since grown into fine oak trees. It is said that the bust of Wellington had to face in the direction of West Ashby where his roots lay.

The following recipe from the same donor is for Good Friday Buns. These are similar to Hot Cross Buns, but there is no mention in this recipe of putting the symbolic cross on top. I believe it is only right to follow the original recipe as it was intended and there is something very simple and understated about these Good Friday Buns, but equally delicious.

Cottage Museum Good Friday Buns

(I have preserved the style of the recipe, but given some extra help and advice at the end)

Put 1/4lb of Butter into 2lb of flour and a pinch of salt

Mix one wineglass of thick fresh yeast with 1 ½ pints of warm milk.

Mix with flour ‘til it forms a light batter

Stand in warm place to rise.

When risen work in ½lb Sugar, 1/2 lb Currants, half a nutmeg and ½ oz powdered mace.

Knead these well into the dough.

Make into buns

Bake for 15 - 20mins.

Like many old recipes there are not many instructions, such as oven temperatures and a wineglass of thick fresh yeast might be a bit tricky these days.

I would use strong, white bread flour, sieve it with the salt and then rub the butter in.

If you manage to get hold of any fresh yeast about 30g should do it. Then I what I do is put my yeast crumbled up in a bowl, then put my milk in a pan and heat the milk to just blood temperature, put your finger in to test and it should feel only very slightly warm, if it’s too hot let it cool down a bit. When it is the correct temperature pour it on to your fresh yeast, add a pinch of sugar to get it going, whisk it with a balloon whisk, cling film and leave it for ten minutes to start bubbling and “waking” up. If you put your milk on too hot it will kill the yeast.

Once you have mixed your yeast and flour, cover your bowl with either greased cling film or a damp cloth and leave it to rise. If you use dried yeast in a sachet, use two 7g sachets. Mix your flour and salt together, then rub in the butter, make a little well in the middle, put in your dried yeast and then pour in the just warm milk and mix all together. You don’t need to premix your yeast with the milk beforehand, so it cuts out a process.

When your dough has risen and you have worked in your fruit and spices and lightly kneaded together, divide the dough into buns, put them on a greased and lined baking trays, cover with greased clingfilm and leave to prove for about another half hour or so until they have risen up again.

I leave a gap of about a half inch when putting them on my baking tray and they should be touching when they have “proved” sufficiently. I do this as once they have baked they will be all joined together in a proper batch.

Pre heat your oven if it is fan to 220c to begin with. Take off the clingfilm and bake for five minutes to kill of the yeast and get them rising well, then turn down to 180c and bake for another 10mins. Every oven is different so you need to keep a close eye on them. With fruit and sugar having been added they can burn really easily. They should be a nice golden brown colour and when you tap the bottom they should sound hollow. When you are happy that they are baked get them out of the oven and cool on cooling racks. Enjoy with a bit of butter on.

Perhaps this recipe will become one of your family’s traditional Easter dishes. By baking this old recipe for Good Friday you will be connecting in a real way with our local food history.

If you would like to contact The Cottage Museum in Woodhall Spa please don’t hesitate to do so on 01526 353775 or for more information please visit

Sadie Hirst is an award winning baker and member of the British Society of Baking. With her Husband Russell they a have a multi award winning butchers shop in Woodhall Spa. She is a keen collector of cookery books and is especially interested in historic local recipes and regional specialities. For all of Sadie’s previous recipes please visit

The Cottage Museum has been established for over 25 years and is independently run by volunteers. It can be found on Iddesleigh Road , in a rare Victorian Corrugated Iron Bungalow. They have a new Community Archive which is available for anyone who wishes to do any research and they have over 6000 photographic images. You would just need to email them on or call to arrange an appointment. In addition to their permanent and temporary exhibitions, this year will see a new initiative named the “Combined Wartime Woodhall Committee and Cottage Museum partnership.” This project is asking the community for their memories, knowledge, letters, medals and memorabilia of Woodhall’s fallen 1914-45. With all the material received an exhibition will be created and open to the public from July 1st until October 2014. If you would like to get involved they would be delighted to hear from you. They open from this Good Friday the 18th April and then every day until October and Saturdays and Sundays in November. A lot of hard work and dedication is put into running this gem of a museum by committed volunteers and it is vital for people to visit and support them to preserve this treasure trove of local history and learning resources, so please go along for an enjoyable day out.


On the 26th June 2014, The Journal of Neighbourhood Revitalization is staging a one day conference called ‘Rural Revitalization’ at Bristol, which will focus on the range of issues that face the future development of rural towns and communities.

120 delegates are expected at the event, together with up to 20 speakers and 20 exhibitors. Currently, speakers are confirmed from Local Authorities, Local Development Companies and Consultancies.

This will a great opportunity to listen to a range of key speakers on Rural Development and also learn and share good practice.

We will also be launching a new exciting Journal at the Conference called the ‘Journal of Rural Revitalization’ which will become a focus for the development and promotion of good practice and research in rural development. All proceedings of the day will feature in the Journal.

Details of the Conference and Journal can be found on the Twitter Feeds and

The cost to attend as a delegate for the day is £200 plus VAT but we are currently offering a free place for every one that you book at the full price and hope that you will take up this offer. The cost to have a display stand at the event is £500 plus VAT. All who participate at the event will receive a free Annual E-subscription to the Journal of Rural Revitalization. There are also some speaker slots available.

There are also 20 spaces available for students at a reduced rate of £70 plus VAT.

If you wish to attend as a delegate, a speaker, take a display space or submit a paper to the Conference and Journal please email

Monday, 14 April 2014


Woodlands Organic Farm have been featured in a prominent column discussing the merits of their Vegetable Boxes.

The piece (found here), was written by Sam Pidoux, a local lecturer from the University of Lincoln who explains her struggle to get her coveted '5 a day'. The article champions Woodlands Organic Farm for their wonderful Vegetable boxes, which are filled with various vegetables to tantalize your taste buds and pique your culinary fantasies.
A Woodlands Organic Farm Vegetable Box

This is a great example of how influential PR and media relations can be for your business, as it has clearly promoted Woodlands Organic Farm in a positive light and has really showcased a great idea; who knew we could get locally sourced vegetables delivered to our front doors?

Andrew Dennis in action!

Let us know about your news and we can use it in this blog and in local, regional and national PR.

Contact Charlotte Goy with your stories! email or call 01522 846925

Friday, 11 April 2014


There are some fabulous events coming your way so don't forget to put them in your diary!

Open Farm Sunday

When: 8th June

Where: Your local farm!

What: Open Farm Sunday is a fantastic project which has seen hundreds of farmers across the UK opening up their farm for one Sunday each year since 2006! Each event is unique with its own activities - based around the farm’s own individual story. Activities during the day may include a farm walk, nature trail, tractor and trailer rides, pond dipping, activities for children, a mini farmers market or picnics.

Why: It is a fantastic opportunity for everyone, young and old, to discover at first hand what it means to be a farmer.

The Lincolnshire Show

When: 18th - 19th June

Where: Lincolnshire Showground

What: The Show has evolved into a one stop event for families, schools and couples looking for a fun, educational and entertaining day celebrating all that’s great about Lincolnshire. The Show’s roots will always be in agriculture, but now shopping, delicious food, attractions and rides all have a place in the 200 acre Showground. The main attractions for 2014 include the amazing RAF Falcons, Broke FMX, a motocross bike athletics group jumping 35 feet in the air pulling unbelievable acrobatic stunts and Jive Pony, a group of riders performing gymnastics on horseback – not forgetting the legendary Sheep Show in the Countryside Area! See us in the Select Lincolnshire Food Court!

Why: Come and sell directly to hundreds and thousands of shoppers directly at THE agricultural event, showcasing everything Lincolnshire. Most notably, a dedicated food court with quality, award winning food and drink. Take the opportunity to network with fellow producers and consumers alike, and find our Select Lincolnshire for Food display! An event not to be missed!

Photo Credit: Harrogate Specialty Food Show

When: 22nd - 23rd June

Where: Yorkshire Event Centre, Harrogate

What: Speciality Food Show, Harrogate brings together over 150 exhibitors each year from the UK and overseas. Every year it features greattastelive!, the Guild of Fine Food's live, interactive theatre of teach-ins and workshops.

Why: At this year’s Harrogate Speciality Food Show we have secured a Select Lincolnshire members only area! The Guild of Fine Food is offering preferential rates to any business who have not exhibited at the Harrogate show before, and you will find the rates attached along with a floor plan highlighting the Select Lincolnshire area. It would be great to showcase all that Lincolnshire has to offer the buyers with a united and supportive front! (This area can be extended depending on interest).

Find out more here!

Lincolnshire Day 2013

When: 1st October

Where: City Square, Lincoln

What: Stall holders will once again be invited to Lincolnshire Day in City Square.

Why: Book your place in one of the city's busiest areas and show what produce Lincolnshire has to be proud of! The opportunity to sell to the Lincoln public in a vibrant and active area. Email Gillian at to register your interest as places are they are limited.  Minimal pitch charge.

Sausage Festival 2013

Event: Sausage Festival

When: 25th October

Where: Lincoln Castle and Castle Hill, Lincoln

What: During the festival there will be sausage making demonstrations and lots of stalls selling all types of produce - and of course there will be an abundance of Lincolnshire Sausages on offer for people to buy and eat on the day or to take away and enjoy at home. Local chefs will be demonstrating a range of recipes to provide inspiration for teatime treats. Alongside the food based fun will be a wealth of family entertainment.

Why: Supported by Select Lincolnshire and Lincoln Colonia Rotary, this free event spreads throughout the grounds of Lincoln Castle and spilling into Castle Square is the perfect opportunity to warm up with some tasty local food and drink so come along between 10am and 4pm.


The National Agronomy Centre Open Days are back again covering the main themes of Yield, Environment and Soil!

Date: Thursday 3rd July 2014
Time: 10.30am- 4.00pm
Venue: Caythorpe, Lincolnshire, Southern Barn Farm, The Heath, Leadenham, Lincoln, LN5 0QG

FREE and open to all, booking essential.

The NIAC initiative promotes best practice for profitable, sustainable and efficient arable crop production with open access to research and practical information. The NAC open days are free to attend and are a mix of indoor exhibits, seminars and field based demonstrations, providing impartial information on a range of policy and agronomy issues, including variety and fungicides and weed management.

Farming in 2020 - are you ready?

In addition to NIAB TAG, the NFU and the CFE, a range of other organisations and industry experts will be on hand including PGRO, AHDB-HGCA, ADAS,IBERS, JHI and TMAF with others to be announced.

Find out more on their website.


Are you planning a commemoration event for the First World War centenary? 

2014 mark one hundred years since the devastating events of the First World War and to commemorate the event, the Imperial War Museums (IWM) have created a website where you can advertise events in you local area.

The four year project is taking place across the world with nations, communities and individuals of all ages coming together to mark, commemorate and remember the lives of those who lived, fought and dies in the First World War.
Photo Credit: Barry Skeates, Flickr

The IWM says, "Through the First World War Centenary Programme, a vibrant global programme of cultural events and activities, and online resources, we are connecting current and future generations with the lives, stories and impact of the First World War."

You can add your centenary event to for free here.

Tuesday, 8 April 2014


STOP PRESS: Next date announced Saturday 24th, Sunday 25th and Monday 26th May at Hildreds in Skegness.  Tasty local fresh foods to taste.  Batemans are already booked.

Business was booming for Select Lincolnshire for Food’s Pop-Up Shop during Discover Lincolnshire Weekend  Saturday 22 and 23 March 2014.

Taking place at Skegness’s Hildreds Shopping Centre, thousands of customers flocked to the fully functioning shop over the two days.

Selling directly to customers was Mountain’s Boston Sausage; Spire Chocolates of Louth; Sweet Heat Chilli from Horncastle; Cote Hill Cheese from Market Rasen; Spilsby’s Moden Plumbread and Ownsworth’s Rape Seed Oil of Fulbeck.

Gillian Richardson, Business Development Manager for Select Lincolnshire for Food said the Pop-Up Shop has exceeded all expectations, and that plans are in place to organise more. “I’m extremely grateful to Hildreds Shopping Centre for giving us the opportunity to create a Pop-Up Select Lincolnshire Shop”, she said. “It has given smaller Lincolnshire businesses the chance to sell directly to the public.

“For the customers, the Pop-Up Shop helped them discover new locally produced artisan food. As well as meet the producers who lovingly crafted it.

“The Pop-Up Shop is one example of the business support package that Select Lincolnshire for Food is offering its members. And because it was so successful, we already have plans in the diary to do another one at Hildreds Shopping Centre during the three day Bank Holiday Weekend at the end of May [Saturday 24 to Monday 26).

Mary Davenport, of Cote Hill Cheese, said: “I’ve been a dairy farmer for forty years and diversified to make cheese nine years ago and this saved our business. Our cheese sells nationally, but I’m finding out local’s haven’t heard of us and it’s nice to make people aware and seek out local customers.” [Quote taken from: Skegness Standard]

If you are interested in taking part in the next Select Lincolnshire Pop-Up Shop at Hildreds Shopping Centre during Saturday 24 and Monday 26 May, please contact

For a full article on the success of the event, read it on the Skegness Standard Website.

Monday, 7 April 2014



Lincolnshire business leader welcomes online guides to help dispel health and safety myths for local small firms

A new survey has revealed the lengths some small firms mistakenly go to trying to comply with health and safety. One business completed a risk assessment for using a tape measure and another introduced written guidelines for walking up stairs.

These bizarre and unnecessary actions were uncovered by the Health and Safety Executive (HSE), which is encouraging small and medium sized employers in the East Midlands to use its free online tools and guidance, specifically designed to help them get their risk management right.

The H&S ABC provides simple information to help small firms save time, effort and money by identifying the things they really do and don’t need to do.

Simon Beardsley, chief executive at the Lincolnshire Chamber of Commerce, said he was sure the new resource would be put to good use by their members.

He said: “I welcome the news that HSE has launched a free online toolkit that will be available 24/7.

“Our members have told us that knowing where to turn for accurate advice on health and safety issues can be a real challenge. There is so much hearsay. But this free toolkit will dispel all the myths and confusion, and act as a hub of information for businesses.”

HSE’s survey shows how myths about health and safety could cause unnecessary confusion and flagged some of the most absurd things employers had been advised to do.

One in five people (22 per cent) surveyed believed they weren’t capable of managing health and safety themselves and needed to hire a specialist consultant. Eleven per cent believed that a qualified electrician must test electrical appliances, such as kettles and toasters, every year – another persistent myth.

Nearly a third of small businesses surveyed classed themselves as ‘hopeful-have-a-go’s’ when it came to health and safety - aware they have to take some action but unsure where to start or if what they are doing is correct.

HSE’s small business lead Kate Haire said:

“Health and safety is all about taking reasonable steps to manage serious risks of ill-health and injury in the workplace. If something sounds completely unreasonable, more often than not it will be totally unnecessary too.

“What’s great about H&S ABC is that it contains all the information smaller businesses need to know to manage health and safety sensibly and comply with the law. It highlights the real risks in a workplace and how to put reasonable precautions in place.

“We have worked with some key industry partners who have regular contact with SMEs to make them aware of the benefits of using the free online tools and guidance HSE has to offer. We hope employers will realise health and safety does not have to be complicated or cost lots of money.”

Access the Online guide here:


Summer is coming and Lincoln restaurants and cafés are making a bid to serve food and drink out-of-doors later in the evenings.

Owners and managers of premises in the city’s upper High Street have applied to Lincolnshire County Council to extend their pavement café licences so that they can keep their tables and chairs outside until 9pm.

Businesses are keen to enhance the continental ambience and vibrancy of the evening economy and they are asking customers to support them by signing a petition backing their request.

Those behind the move include Pizza Express, Craft, Slug & Lettuce, Walkabout, Churchills, Café Nero, Carluccio’s and The Appletree.

Currently, eateries and bars operating pavement-style cafes can only do so until 4pm, when they have to take in their tables and chairs to make way for delivery vehicles visiting the area.

However, businesses have carried out a survey which has shown that most deliveries actually take place before 10am.

Lincoln BIG Chief Executive Matt Corrigan said: “Traders also point out that this area will work in the same way, if not better, than the Brayford Waterfront, where both deliveries and pavement cafes are permitted to operate all day long.

“Businesses are hoping that they will get a “yes” from Lincolnshire County Council in time for them to make the most of the Summer sunshine and a busy period on the tourism and
events front.”


Lincolnshire Chamber of Commerce can help you apply and receive a Start Up Business Loan. The scheme itself is funded by the Government, and helps Lincolnshire entrepreneurs get access to loans and business mentors.

Start Up Loans is helping to kick start an entire generation of entrepreneurs, encouraging thousands to be their own boss. With a Start Up Loan you’ll not only be given support in the loan application process, but you’ll also be assigned a business mentor who can help you develop your business ideas into a feasible business plan - which will help increase your chances of success.

Once your loan is approved, the Lincolnshire Chamber will find you a mentor to help guide you through the entrepreneurial journey.

What’s the benefit?
Borrow between £5,000 and £10,000 to kick-start your business, and be assured that the repayments will be low and controlled*.

As well as this you will also be given a whole year of one-to-one advice from a business mentor.

Business criteria
To be eligible for this funding, you must be over 18 years old, and a start up business with less than 12 months of trading under your belt.
Get Involved

If you have a question, would like more information, or want to active your Start Up Loan application call the Lincolnshire Chamber of Commerce on 10522 846930, email or call the Start Up Loan Business Advisor Carol Braton on 07782 106641.

*Participating in the Start Up Loan programme does not guarantee the funding will be awarded. Applications will be assessed in relation to a number of factors including perceived risk, business viability and individual need. You will be required to pay back the loan within four years at a fixed rate of interest of 6%.

Boston Visitor Economy Partnership Meeting (BVEP)

Header: Boston Visitor Economy Partnership Meeting (BVEP)
Sub header: Promoting your business online
Date: Thursday 17 April
Location: Boston College, Enterprise Zone. Report to main reception.
Time: 10am - 12.00
FREE to all businesses.

All Boston area businesses are invited to attend this meeting to hear about opportunities available to promote Boston and your business online and in print. Businesses are frequently telling us that online promotion of Boston is really important. At this meeting you will hear from:
  • Janine Williams, manager of the Lincolnshire tourism website Free listings are available for all relevant businesses and Janine will explain the benefits of the website and how you can make the most of it for your business.
  • Jason from Flying Saucer. Jason has developed the Pescod Square website and are opening up the website to list other shopping and leisure experiences in Boston. They will also be producing a locally distributed 'newspaper'. Pescod Square would like other area businesses to work with them on these marketing activities to promote all Boston has to offer.

 Bookings: To reserve your place email Emma Tatlow

Saturday, 5 April 2014


“If you go down to the woods today then you may not see any bears having a picnic, but you might come across some of their favourite food” says Doddington Hall’s head gardener David Logan! Wild Garlic is a big favourite of the European Brown Bear, giving it its name Allium ursinum, from the Latin for bear, ursus. The Wild Garlic season is very nearly upon us, and will make even the most level-headed of foodie roar with pleasure...

Across Europe and Asia, this member of the garlic family will carpet broadleaved woodland floors, filling the air with a delicate smell of garlic. Now, some of you may not like the sound of that at all, but to me it is a magical smell and the sight is as beautiful as bluebells. It is a real herald of spring and a sign that evenings are drawing out and the weather is turning warmer.

Wild Garlic in bloom

Stinking Jenny, Bear Leek and Ramsoms are just a handful of the many names that Wild Garlic has picked up over the years. The fact that it has so many names must be partly to do with humans’ historical usage of it in cooking. Imagine a time before salt, sugar and spices were readily available.  A few wild garlic leaves would really lift your simple stew.

Nowadays it is still popular in cooking, and indeed the chefs at Doddington will feature it in their spring menus. I like it in pesto (substituted for the basil) or it’s yummy chopped up in mashed potato and is fantastic on salads. It has a mild garlic flavour and can be used in much the same way as chives. All parts of the plant can be eaten but you must watch out not to get it confused with poisonous Lily of the Valley.

Wild Garlic grows in private ancient woods near Doddington, and small batches will be available from the Doddington Hall Farm Shop. It will also be featuring on the spring menus in the Restaurant and Cafe.

Friday, 4 April 2014


The Pink Pig Deli is one year old on Saturday and to celebrate, they are throwing a huge celebration party.

There will be free tasters, a glass of wine and the chance to win a Lincolnshire Poacher Hamper.

They even have a mini ice cream parlour set up in the shop, regardless of the weather outside! The mini ice cream parlour stocks beautiful homemade ice cream from Willingham Fayre near Market Rasen. Pop in a flake, add hundreds and thousands or pour over their wicked chocolate sauce and you’ll be in heaven!

So pop along to the Pink Pig Deli in Holme, Scunthorpe and join in their first birthday celebrations!


Twenty thousand small businesses are set to receive up to £2,000 of support from firms like Duncan & Toplis thanks to a new Government scheme.

Duncan & Toplis, a leading firm of chartered accountants and business advisers, and its sister company Queensgate Management (East Midlands) LLP are listed on the Enterprise Nation Marketplace website and will be offering strategic advice and guidance as part of the Growth Vouchers programme.

Qualifying businesses can use their voucher to help pay for assistance with their finances to allow them to grow.

Duncan & Toplis and Queensgate Management can offer advice and consultancy on raising finance and managing cashflow.

The advice could be used to develop a financial strategy for growth, raise additional finance, secure new investors or improve a company’s financial management skills.

The Enterprise Nation Marketplace is part of the Government’s £30m Growth Vouchers programme, which launched on 27th January 2014. The aim of the programme is to test how best to help small businesses grow through the use of subsidised business advice.

Businesses looking for advice can apply online and some will be selected to receive a voucher for up to £2,000 to help pay for in-depth strategic advice and business support in one of five specialist areas:
  • raising finance and managing cashflow 
  • recruiting and developing staff 
  • improving leadership and management skills 
  • marketing, attracting and keeping customers 
  • making the most of digital technology 
“The margin between success and failure for a small business can be very narrow, and timely, expert advice can make a crucial difference,” said Damon Brain, a Partner at Duncan & Toplis.

“We know that our clients find our strategic business advice extremely beneficial, but sometimes small businesses can’t afford the best advice without some assistance.

“That’s why we applaud this new scheme as it will give a real helping hand to the entrepreneurs and SMEs that are the backbone of British business.”

Small businesses which receive a voucher have to match the amount with their own funds before finding a Growth Voucher adviser to work with.

Growth Vouchers cannot be used to subsidise practical advice on how to tackle specific tasks relating to running a business, but should be spent on strategic advice that will lead to growth.

If you would like to talk to Duncan & Toplis about the Growth Vouchers programme, contact Damon Brain by emailing or by calling 01522 507000.