Make a winning bid at Restaurant Auction House

Barbara Young visits Michelin star chef Gareth Bartram’s new dining venue in Louth.

Having previously dined at the renowned Michelin-starred fine dining restaurant Winteringham Fields, I was very much looking forward to experiencing an innovative concept from its former head chef Gareth Bartram, who recently launched his new venture, Restaurant Auction House in Louth.

Situated in the Cornmarket, the restaurant’s concept is top-notch dining in a relaxed and informal setting with a contemporary menu featuring a selection of “snacks”, “small and large” plates, plus “sides” and “afters” allowing diners to make their selection to suit both their individual tastes and hunger levels.

Since taking the premises over in the spring, chef/patron Gareth and his wife Lucy have sympathetically refurbished the interior to retain many charming original characteristics while also adding works from local artists.

The restaurant, a combination of rustic and romantic, is open Wednesday to Saturday, both lunchtimes and evenings, and offers just 24 covers split over two levels, making it an easy, welcoming and relaxing experience rather than anything too formal.

Gareth, who spent a decade at Winteringham Fields and took part in Great British Menu in 2021, says: “Our main aspiration for Restaurant Auction House was to break down the barrier of fine dining and create something that was still an experience in flavour, using the best produce, suppliers and unforgettable service, while making it available for all types of budgets so everyone can have access to a culinary world previously only enjoyed by a select few.”

The seasonal à la carte menu, which features the best of fresh produce, changes regularly and is designed for guests to create their own dining experience.

There is also a superb Chef’s Selection tasting menu, featuring six dishes which have been carefully crafted by Gareth to offer a “taste of the best” in a well balanced way – or you can simply pop in and sample a couple of snacks with a drink, or share the small plates between your table.

“This is the kind of food I love to eat; it’s simple, humble and absolutely delicious, enjoyed in a cosy, relaxed way with good conversation and great tunes!” says Gareth.

“I have eaten and worked in many places, and sometimes it’s not always comfortable or welcoming and you feel like you can’t have a proper conversation and are whispering in quiet voices – I just didn’t want that for Restaurant Auction House.

“Our menu is constantly evolving. It can change from one day to the next, depending on what our suppliers have available. This is the style of food I have been working on for many years and I find comfort in knowing that I have put my creations together in a way that complement each other, taking guests on a journey through the menu.”

EATING EXPERIENCE
Having opted to try the Chef’s Selection, we began with a trio of “snacks” featuring a collection of elegantly presented dishes that more than followed through on taste.

The duo of fresh Lindisfarne Oysters with a fruity Sriracha sauce and spring onions, served raw or breaded, were succulent and indulgent, while the minced pork taco, with fennel, lemon and herb emulsion topped with puffed pork crumb also impressed.

My favourite was the deeply delicious barbecued lamb belly skewers with yoghurt and shredded mint, delicately flavoured but so easy to devour!

Top marks too for the home-made chargrilled flatbreads served with individual dishes of Romesco sauce and whipped smoked cod’s roe emulsion – a perfect accompaniment to every dish.

Then on to the selection of “small plates” including Heritage tomatoes, which had been blanched and peeled, served with dehydrated tomatoes, watermelon, Ponzu dressing and Furikake, a Japanese seasoning which boosted the flavours even further.

Another delicate dish was the Salmon Crudo, served with citrus soy, pickled kohlrabi and gooseberries, followed by an outstanding dish of barbecued leeks, combined with Lincolnshire Poacher cheese sauce, topped with herb pesto and breadcrumbs.

Our main course “large plates” featured a contemporary take on traditional favourites, with the delicate pan-seared plaice, served alongside a smoked eel, dill and smoked roe sauce with fresh cucumber, while the perfectly cooked rump of lamb sits alongside salsa verde, lovage and minty lamb sauce, with a generous wedge of grated potato rosti side dish.

Having indulged in this succession of well crafted dishes, we did think twice about whether to continue on our mission to explore the menu further and add a finishing touch with something sweet, however it didn’t take much for the friendly waiting team to persuade us!

The milk chocolate mousse, with hazelnut and passion fruit gel and cocoa nib tuille was a triumph, while the delicate English strawberries, crème fraîche with lime and basil mousse, topped with coconut meringue proved the perfect end to a memorable meal.

Restaurant Auction House has only been open a couple of months, but it is already proving popular with both locals and food lovers from near and far. If you enjoy outstanding food featuring fresh quality ingredients and a creative menu of innovative dishes, this relaxed venue is the ideal choice for a special occasion, romantic date, get-together with friends, or simply treat yourself!

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