Mark, previously head chef at Newark’s Cafe Bleu, has developed exciting and innovative new menus for Reform, including al a carte, set lunch, Sunday lunch and a bar menu for less formal dining. The menus have been created using a combination of classic dishes alongside some new creations.
“I have created entirely new menus for Reform, focusing on a modern European theme. Every dish on the menu features fresh, seasonal ingredients, with local produce used wherever it meets my standards. My hand-picked team consists of top chefs from around the region, and together, we aim to deliver a consistent, excellent standard of food in both the restaurant and bar area.
“Our aim is to become a destination restaurant for the people of Lincoln and the county as a whole, as well a fantastic place for hotel guests to eat. We pride ourselves on excellent customer service and creating an ambience that complements the food we create.
“Our menus always reflect the seasons, so we only use ingredients when they are at their best. Supporting the local economy and reducing food miles is a big part of our ethos, and we are already sourcing many of our ingredients from the local area.”