Lambs At The Market
Mansfield, Nottinghamshire
Opened in the winter of 2007, Lambs at the Market is a family run restaurant housed in a wonderful grade 2 listed building. The building has been fully renovated mainly by proprietor Ted Dubowski and the help of local tradesmen. The building was designed by local architect Watson Fothergill in 1877 and was used as the tavern joined to the cattle market in the late 19th into 20th century. The building provides the perfect ambience for a laid back dining experience. Soft lighting and easy listening music lends itself to the relaxing atmosphere. Lambs at the Market serves a modern British menu, Head Chef and joint owner Troy Lamb is a big advocate of local produce, at present using two local farms (Broad nook farm in Selston and Bates farm in Pleasley) to source meat. Also seasonal use of Welbeck estate. Vegetables come from Maxeys farm in Kirlington and Bensons farm Lincoln. All cheeses are sourced from a local supplier which is based in Mansfield providing the restaurant with only British locally sourced cheese. Local ingredients means seasonality and freshness is guaranteed. The Lambs menu is prepared in?house daily including freshly made bread and desserts. Troy changes the menu daily depending on availability of ingredients offering varied traditional and modern British food.
