The little restaurant hoping to build a big reputation in the heart of Louth

When you have worked your way through every role in a professional kitchen until you have reached head chef/MD, there is really nowhere else to go apart from launching your own restaurant.

That is exactly what Gareth Bartram, former head chef of the Michelin-starred Winteringham Fields, has done. And he and his wife, Lucy, are excited for the future they are aiming to build at Restaurant Auction House, in Cornmarket, Louth.

Gareth said: “We’ve been open just over two months and so far, so good. We’re doing lunches and dinners, Wednesday through to Saturday, providing snacks, small plates and tasting menus, and we’ve already received some great reviews.”

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The chef patron now of his own domain, Gareth said: “I had a great time at the Winteringham Fields and learned such a lot. I’d been there just under ten years and worked my way through the ranks up to being the MD for the past three years, looking after the whole place when Colin [McGurran, chef patron and owner] was away. The only next logical step was to go it alone.”

Having grown up in the Grimsby and Cleethorpes area, Gareth was keen to find premises locally that he could put his stamp on. While looking, without success, the former Louth auction house, which was latterly a café, came up.

Being grade two-listed has meant the couple are restricted in what they can do to the place. The frontage has to be preserved and changes that are sensitive to the building’s history have taken place inside, with a new bar area created.

“The changes are very much in keeping with the building and the feel of the place,” said Gareth. “It has got great character.

“We have 24 seats so it’s really small. It’s intimate dining but it doesn’t feel like you are on top of one another. People start to talk among themselves and it’s a really nice atmosphere.”

With Lucy front of house and Gareth cooking, the pair have “a great team” of about six people helping out. “Going forwards, we just want happy guests and a happy team,” he said.

The plan is to continue with the Wednesday to Saturday opening, with the introduction of four-course Sunday lunches in the run-up to the Christmas period. “Guests walking away happy and wanting to return, that’s my main goal,” said Gareth.

“Any future accolades will hopefully come. I’m not wishing for a Michelin star but I’m not going to turn my nose up if one does come along.”