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Advocate Arms, Market Rasen

The Advocate Arms Hotel

  • 2 Queen St,
    Market Rasen,
    Lincolnshire,
    LN8 3EH
  • info@advocatearms.co.uk
  • 01673 842364

The Advocate Arms Hotel is an 18th-century restaurant with boutique rooms in the centre of Market Rasen. The main restaurant serves up modern British food, with some inventive combinations and plenty to satisfy traditionalists.

In the kitchen, Head Chef Josh Kelly oversees a young, but very talented brigade of chefs who are committed to serving you great quality, fresh, seasonal fayre at any time of day.

On the a la carte menu you’ll find delights such as smoked duck breast, with whipped goat’s cheese and balsamic figs, followed by roast partridge, haggis croquette, sautéed mushrooms and flambé plums or grilled Torbay sole, crushed violet potatoes, baby leeks and sauce grenoble. There are steaks too (Josh has a butchery background and often puts these skills to good use in the kitchen), served with traditional accompaniments and a choice of sauces including a blue cheese veloute. For afters, homemade desserts such as raspberry and limoncello parfait with pistachio, marzipan and raspberry jelly are sure to satisfy.

Name: Joshua Kelly
Restaurant: Advocate arms

Advocate Arms Chef Josh Kelly

Q1. Starter or dessert?

Dessert as I find it allows more scope for creativity and flair.

Q2. What’s your favourite dish on your menu to cook?

Plaice stuffed with crayfish mousaline, confit potatoes, sauce vierge and cucumber sala.

Q3. Can’t fail comfort food?

I like a traditional steak and ale pie, when made right with good ingredients.

Q4. When did you realise you wanted to be a chef?

When I was in school working a weekend job and loved the atmosphere within the kitchen.

Q5. What formal qualifications do you have and where did you get them?

I gained my NVQ Level 2 at Grimsby Institute, NVQ Level 3 with HIT Training for Management and Leadership, Emergency First Aider and Health and Hygiene Level 2 with Limes Training in Lincoln.

Q6. What was your first job in catering?

As a kitchen porter in a small country pub in Rothwell.

Q7. Favourite kitchen equipment or gadget?

Sous-vide – (food is vacuum-sealed in a plastic pouch placed in a water bath for longer than normal cooking times at very precise temperature much lower than normally used).

Q8. What do you think is the most interesting food trend at the moment?

Super foods – healthy foods that allow you to do something interesting and different for customers.

Q9. Favourite cook books and/or food writer?

Great British Chefs  – www.greatbritishchefs.com.

Q10. All-time most memorable meal?

Lamb Wellington at the Kingham Plough near Cheltenham, or Veal in the Eifel Tower Restaurant Las Vegas.

Q11. If you could eat at any restaurant in the world where would it be?

Daniel Clifford’s Midsummer House in Cambridge.

Q12. What one piece of advice would you give a student/trainee chef?

Work in aspects of food enabling a wider range of knowledge.

Name: Scott Dunn
Restaurant: The Advocate Arms

Advocate Arms Front of House Scott Dunn

Q1. Starter or dessert?

A1. Usually both! I prefer savoury over sweet, however I’m partial to most things chocolatey and love a good cheese-board.

Q2. What’s your favourite dish on your menu?

A2. I think the best dish we have featured this year would be Belly Pork with Scallops; main course. Stunning flavour combinations.

Q3. Can’t fail comfort food?

A3. Sunday Roast (although doesn’t have to be on a Sunday).

Q4. When did you decide on a career in hospitality?

A4. In my last year of school (year 11) I loved Food Technology and therefore thought I wanted to be a chef. However after doing two years of college and a weekend job in a hotel I decided FOH (Front of House) was where I wanted to be. I’ve dabbled in kitchens here and there since then but still prefer to be ‘the face’.

Q5. What formal qualifications do you have and where did you get them? 

A5. NVQ Level 2 multi skilled and BTEC ND in hospitality supervision – both gained at Lincoln College.

Q6. What was your first job in the industry?

A6. Very first job was pot wash in a restaurant in Gainsborough, this was very brief as I got the weekend job in a hotel in Lincoln, where I later completed a Trainee Management programme.

Q7. Can you cook?

A7. Yes but it doesn’t happen often and when it does it’s nothing fancy!  

Q8. What do you think is the most interesting industry trend at the moment?

A8. I’m a big fan of Gins and so I love the fact that they are ‘back in’ with so many new flavours and accompaniments to try. 

Q9. Favourite aspect of your job?

A9. Making people happy. This industry revolves around people and when everyone’s happy it makes our lives more enjoyable.

Q10. All-time most memorable meal?

A10. French Restaurant in Morocco – may sound a little odd but it was just after I had proposed to my girlfriend (now fiancée) and we had the most amazing ribeye steaks with a lovely bottle of Bordeaux. 

Q11. If you could eat at any restaurant in the world where would it be?

A11. Honest answer is there are so many places I would love to try but I doubt I’ll have chance to get round them all.  Always fancied trying the Fat Duck and will one day! I’ve had a couple of friends who have been and raved about it.

Q12. What one piece of advice would you give a student/trainee? 

A12. Don’t be afraid to get stuck in! Customers love to see people train and they will forgive you if you make an innocent / honest mistake. 

About us

The Advocate Arms Hotel is an 18th-century restaurant with boutique rooms in the centre of Market Rasen. The main restaurant serves up modern British food, with some inventive combinations and plenty to satisfy traditionalists.

In the kitchen, Head Chef Josh Kelly oversees a young, but very talented brigade of chefs who are committed to serving you great quality, fresh, seasonal fayre at any time of day.

On the a la carte menu you’ll find delights such as smoked duck breast, with whipped goat’s cheese and balsamic figs, followed by roast partridge, haggis croquette, sautéed mushrooms and flambé plums or grilled Torbay sole, crushed violet potatoes, baby leeks and sauce grenoble. There are steaks too (Josh has a butchery background and often puts these skills to good use in the kitchen), served with traditional accompaniments and a choice of sauces including a blue cheese veloute. For afters, homemade desserts such as raspberry and limoncello parfait with pistachio, marzipan and raspberry jelly are sure to satisfy.

The Chef

Name: Joshua Kelly
Restaurant: Advocate arms

Advocate Arms Chef Josh Kelly

Q1. Starter or dessert?

Dessert as I find it allows more scope for creativity and flair.

Q2. What’s your favourite dish on your menu to cook?

Plaice stuffed with crayfish mousaline, confit potatoes, sauce vierge and cucumber sala.

Q3. Can’t fail comfort food?

I like a traditional steak and ale pie, when made right with good ingredients.

Q4. When did you realise you wanted to be a chef?

When I was in school working a weekend job and loved the atmosphere within the kitchen.

Q5. What formal qualifications do you have and where did you get them?

I gained my NVQ Level 2 at Grimsby Institute, NVQ Level 3 with HIT Training for Management and Leadership, Emergency First Aider and Health and Hygiene Level 2 with Limes Training in Lincoln.

Q6. What was your first job in catering?

As a kitchen porter in a small country pub in Rothwell.

Q7. Favourite kitchen equipment or gadget?

Sous-vide – (food is vacuum-sealed in a plastic pouch placed in a water bath for longer than normal cooking times at very precise temperature much lower than normally used).

Q8. What do you think is the most interesting food trend at the moment?

Super foods – healthy foods that allow you to do something interesting and different for customers.

Q9. Favourite cook books and/or food writer?

Great British Chefs  – www.greatbritishchefs.com.

Q10. All-time most memorable meal?

Lamb Wellington at the Kingham Plough near Cheltenham, or Veal in the Eifel Tower Restaurant Las Vegas.

Q11. If you could eat at any restaurant in the world where would it be?

Daniel Clifford’s Midsummer House in Cambridge.

Q12. What one piece of advice would you give a student/trainee chef?

Work in aspects of food enabling a wider range of knowledge.

Front of House

Name: Scott Dunn
Restaurant: The Advocate Arms

Advocate Arms Front of House Scott Dunn

Q1. Starter or dessert?

A1. Usually both! I prefer savoury over sweet, however I’m partial to most things chocolatey and love a good cheese-board.

Q2. What’s your favourite dish on your menu?

A2. I think the best dish we have featured this year would be Belly Pork with Scallops; main course. Stunning flavour combinations.

Q3. Can’t fail comfort food?

A3. Sunday Roast (although doesn’t have to be on a Sunday).

Q4. When did you decide on a career in hospitality?

A4. In my last year of school (year 11) I loved Food Technology and therefore thought I wanted to be a chef. However after doing two years of college and a weekend job in a hotel I decided FOH (Front of House) was where I wanted to be. I’ve dabbled in kitchens here and there since then but still prefer to be ‘the face’.

Q5. What formal qualifications do you have and where did you get them? 

A5. NVQ Level 2 multi skilled and BTEC ND in hospitality supervision – both gained at Lincoln College.

Q6. What was your first job in the industry?

A6. Very first job was pot wash in a restaurant in Gainsborough, this was very brief as I got the weekend job in a hotel in Lincoln, where I later completed a Trainee Management programme.

Q7. Can you cook?

A7. Yes but it doesn’t happen often and when it does it’s nothing fancy!  

Q8. What do you think is the most interesting industry trend at the moment?

A8. I’m a big fan of Gins and so I love the fact that they are ‘back in’ with so many new flavours and accompaniments to try. 

Q9. Favourite aspect of your job?

A9. Making people happy. This industry revolves around people and when everyone’s happy it makes our lives more enjoyable.

Q10. All-time most memorable meal?

A10. French Restaurant in Morocco – may sound a little odd but it was just after I had proposed to my girlfriend (now fiancée) and we had the most amazing ribeye steaks with a lovely bottle of Bordeaux. 

Q11. If you could eat at any restaurant in the world where would it be?

A11. Honest answer is there are so many places I would love to try but I doubt I’ll have chance to get round them all.  Always fancied trying the Fat Duck and will one day! I’ve had a couple of friends who have been and raved about it.

Q12. What one piece of advice would you give a student/trainee? 

A12. Don’t be afraid to get stuck in! Customers love to see people train and they will forgive you if you make an innocent / honest mistake. 

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