retiredmartin

September 2026. North Hykeham. Lincolnshire.

Friday was a perfect day, and not in a corny Lou Reed charity single way.

I drove down to see Dad, who despite advancing dementia was as chatty as he’s been for many months, was eating well, and had somehow acquired the Russian resident’s hat.

I stayed a couple of hours, decided I couldn’t face a night in Waterbeach despite the lure of Chung Hwa and the Sun’s 1st birthday, and headed home.

After an extraordinary Summer that’s lasted to the end of September it’s easy to forget how difficult night driving is as you approach middle age, and I opted to park up just off the A1 near Lincoln.

There’s a Travelodge and a Best Western at the North Hykeham roundabout, but I parked up for free behind the McDonalds and car showrooms.

Sound a bit grim, a bit spooky ?

Well, it’s not glamorous, but I knew that a dull mile up the road (in the dark) lay the glamour tick (the “banter entry” per Simon) in the new Good Beer Guide.

I’m fortunate that among my readers are folk who know stuff and can add and subtract, so Dick can probably confirm the Poacher Brewery tap opens four (4) days a week.

And before anyone says it, I will. They can open when they like, sell what they like, use AI anyway they like. Any slight issue I have is with the inclusion in a book of a place that visitors will struggle to, er, visit.

Poachers reminds me of a house on the A10 in Waterbeach, the garden converted into a pleasant seating area for the village’s families and dogs to visit on Friday nights.

(The Real) Mark made some excellent points about the appeal of brewery taps;

“I think the principal attraction of freshly minted Taprooms in previously unpubbed locations is the opportunity for inexperienced pubbers, and chronic wallflowers like myself to create our own ‘local’ space away from the baggage of decades (often centuries) established pubs, where it can be a bit harder to fit in amongst the locals.“

In truth, I never quite felt at home, a bit Billy No Mates appropriately picking Billy Boy.

It’s a superbly rich and chewy pint (VERY GOOD), but I’m more interested in the nuts with the disclaimer.

“Hellishly hot, our signature peanut is made using a unique blend of some of the world’s hottest chilli’s. Trinidad Moruga Scorpion & Carolina Reaper are just two of the peppers that make our Devil’s Nuts some of the hottest peanuts you can get your hands on. Must be respected, approach with caution“.

“You can try the Devil’s nuts” says the local.

All eyes turn to watch me squirm. I give away nothing. Honestly, Lincs folk can’t take the heat.