Sessions - Lincoln

We enjoyed another three course lunch at Sessions. We began with a cocktail each, a Negroni and a Espresso Martini, both of which we excellent. The starter we chose, a mousse from Lincolnshire blue cheese was the dish of the day for me. The sharpness of the blue was at exactly the right level. My wife chose the Masala mackerel for mains while I opted for the boeuf bourguignon. The dish was rich, with succulent pieces of beef and a delicious red wine sauce. We both had apple and blackcurrant crumble for dessert. Portion sizes were perfect and the students worked hard at getting their heads around everything. Well done to Josh for great service to us. Two 3 course meals and two cocktails, £35.

Another top notch performance by the Sessions team, coolly steered by tutor Andrew Brooks. If the students don't realise it now, they will in a few years, that they have one of the best and most knowledgeable tutors for many a mile. I began with the slow cooked egg while my wife opted for the carrot and coriander soup. The slow cooked egg was atop my favourite starter, a crispy slice of black pudding. Beautiful. For mains, I chose the Steak Diane while my wife chose the Lincolnshire Poacher soufflé. My Steak Diane was cooked perfectly by a 2nd year student and she did a fine job it was the best SD I've ever had. The sauce was spot on. We finished with the chocolate fondant and again, these were cooked to perfection, the chocolate oozing out, the cream topping dripping into the lava.

Sessions is run by Lincoln College allowing catering and hospitality students the chance to run a high standard restaurant service for members of the public. Really enjoyed the imaginative Puerto Rico themed tasting menu. All the flavours worked well together and the food was superbly presented, and we were served by a very friendly and helpful waiter. Definitely recommend. DE MALLORCA: A Sweet bread accompanied by chilli butter and salted butter. FRIED PLANTAIN WITH MOJO DE AJO AND PIQUE: Fried Banana (not plantain), with a garlic dipping and hot sauce. COCONUT SEAFOOD STEW: Inspired by my love for the sea, a coconut stew containing cod, crab, plaice and shrimp. REFRESHING MOJITO SORBET: A pallet cleanser containing rum and mint, frozen for a refreshing experience. AREAS CON GRADULES PAIRED WITH SLOW COOKED PERNIL: A hearty rice dish containing nutritious peas with a slow cooked joint of pork, braised over 8 hours. PINA COLADA PANA COTTA: Last but not least, a delicious mousse-like dessert, flavoured with coconut rum and topped with delicious fruits, and miniature Maraschino cherries.

An excellent Christmas lunch prepared and served by the catering students. We had the salmon for starters, followed by the sea bass, and the sauce for the bass was exceptional. Vegetables were beautifully cooked, al dente. My Christmas pud was great and my wife raves about her poached pear. The new manager on the floor seems to be effective as the coaching of the wait staff was great to see. We have an obligation to support this restaurant they’re young people hoping to get into the hospitality industry and we have to give them opportunities to practice. Tremendous value for money, as always.

I was completely impressed by the quality of the food at this restaurant! The dishes are crafted by some young individuals who are just starting their careers in the food and hospitality industry. The restaurant is located in the old city court building. I can't think of anything to improve upon - I wish I could cook at this level and I'm 60 years old! Congratulations to the staff for their hard work, and thank you to Mrs. Shannon for the quick tour. Overall, it was fantastic - at £18 for a 4-course meal, it's the best value in Lincoln. Plus, you also get a couple of chef's specials included in the meal.