“Little details help our bar stand out” – Bar & Kitchen

“Little details help our bar stand out”

What makes Lincoln’s No.Thirty8, The Tower special, by Billy Frost, Head Chef and Finn Dillon, Operations Manager…

“We need to stand out – No.Thirty8 is in a busy part of Lincoln with around 20 restaurants within a 10-minute walk,” says Billy. “Our focus on quality, affordable dishes means people know if they come here, they’ll get a good meal.

Billy Frost, Head Chef at No.Thirty8, The Tower in Lincoln

“A mix of casual fine dining dishes and our bar meals menu provide our customers with lots of options. Buying locally and seasonally is important. We use Gelston Lamb which is fantastic. I’d recommend visiting your local suppliers. That’s what I did with Gelston. Get samples, taste it and talk to the suppliers – they know their product best. Cheese is another brilliant local ingredient. We use Dambuster Cheddar in our burgers, Lincolnshire Poacher in a soufflé.”

Waitress at No.Thirty8, The Tower in Lincoln

Our versatile set menu

“To cut waste a couple of years ago, we introduced a weekly table d’hôte menu on weekday lunchtimes. It’s good for using up leftovers – for example if we’ve taken the breast off a chicken for an à la carte dish, we’ll then use the wings and legs to make a terrine for the set menu. I’ve found it’s a great way to challenge young chefs too. We recently had some cod left from a function so I challenged my team for new dish ideas.”

Chef dishing up plate of food at No.Thirty8, The Tower in Lincoln
“Since the cost of living crisis, we’ve expanded the table d’hôte to Monday to Thursday, lunchtimes and evenings… and haven’t had a slow day since Christmas. Around 40% of our bookings are for this menu now”
- Billy Frost, Head Chef at No.Thirty8, The Tower
Finn Dillon and bartender at No.Thirty8, The Tower in Lincoln

Finn on drinks

“Little details help our bar stand out,” says Finn. “I like to experiment with the drinks menu to add an element of surprise for our customers.”

The inspiration behind the drinks

Finn explains how he puts together a new drink: “I take a popular cocktail like a Mojito or Martini and experiment with it.

“I look at how I can push it in different directions. I was making a pot of Earl Grey tea the other day and wondered if you could use the leaves in a cocktail – that’s how our new Martini came about.”

“We always use fresh coffee in our espresso Martinis and add hazelnut liqueur to give a nutty flavour.

“We stock a local pale ale – Ossett White Rat – and Lincoln Gin which are both really popular. Customers like the local touch.”

On No.Thirty8’s bar

Earl Grey Martini

Earl Grey Martini

We try to use local ingredients in our drinks as well as the food. For this Martini we’ve used Lincoln Gin and Earl Grey tea from a nearby supplier. I’ve added cardamom for subtle spice and honey for a little sweetness.

Strawberry and Basil Mojito

Strawberry and Basil Mojito

The inspiration for this came from an amazing strawberry and basil jam we were sent by a supplier who just moved to France. We add a spoonful of it to our normal Mojito mix. The basil adds a pepperiness that complements the mint. Perfect for summer.

Guava Negroni

Guava Negroni

One of my favourite cocktails is a Negroni, so I like to find ways to push it a bit further. For our summer menu, we’ve made this guava version. The fruit has a great bitterness that lends itself well to Campari. We make a guava-infused rum and add it to the drink.

Save Article