The Pink Geranium started life as two cottages sometime in the 16th Century. In 1942 Marjorie Barnes started a tearoom, initially serving servicemen and women during and after the Second World War. The Pink Geranium became synonymous with the finer points in life and to this day it remains a special place in the heart of Melbourn.

The Pink Geranium became famous when Prince Charles named it as his favourite restaurant. In 1987 Steven and Sally Saunders bought The Pink Geranium and continued the traditions of the previous incumbents by enhancing its reputation with their own unique style.

In 1991 The Pink Geranium suffered a devastating fire and it took nine months to restore the restaurant to its former glory. Since then The Pink Geranium has been acknowledged as "One of Britain's finest" by national press and food guides alike. Egon Ronay quotes it as "one of Britain's prettiest restaurants". The Pink Geranium has been the subject of many features in magazines such as Homes & Garden, Country Homes & Interiors, The Cambridgeshire Journal, and appeared in Vogue Magazine and The Mail on Sunday's YOU Magazine.

It has also has been voted "Prettiest Restaurant in East Anglia" by The East Anglia Business Journal. In 2002, for the third consecutive year, the restaurant was awarded 3 AA rosettes, putting The Pink Geranium within the top 10% of restaurants in the country, according to the 'AA Best Restaurant Guide'.

So The Pink Geranium lives on, albeit with a somewhat refined décor and jazz has replaced the classical music of hitherto. Modern British cooking produces a range of dishes to suit all tastes and pockets.

From the well-priced lunch menu to the five course tasting menu, quality and flavour shine through. Couple this with the new owner's attention to detail and warm friendly welcome, and become aware that quality eating has seldom been so enjoyable.

Their food could be described as being the sort that you really want to eat, tempting but familiar with a slight twist, typical starters might be cauliflower soup with herb creme frâiche; marinated salmon,watercress salad, shallot dressing or salad of poached egg, smoked bacon and garlic crouton.

Followed by rib eye steak, stacking potatoes, oven dried plum tomato wild mushroom cream; duck leg confit, crushed new potatoes, confit carrot or haddock fillet, egg noodles sesame wilted vegetable.

Leave room for their puddings, as how could you possibly resist sticky toffee pudding, butterscotch sauce; lemon pannacotta, strawberry mousse or Cropwell Bishop stilton with celery and grapes.

An extensive wine list caters for all preferences and pockets and the staff members are always happy to advise and surprise.