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Winteringham Fields is a 16th century manor house set in a quiet rural village in North Lincolnshire. It was one of only five restaurants in Britain in 2006 to meet the Good Food Guide criteria of being 'highly individual and displaying impressive artistry'. It is in good company: the others were Gordon Ramsay in London, Le Manoir aux Quat' Saisons, Great Milton, Oxford, and The Fat Duck in Bray, Berks. It is also one of the most individual and secret places you could wish to stumble across, with an ambience and cuisine to rival Europe's finest. It has won many accolades including Best Chef and Restaurateur's Restaurant of the Year.

It is owned by Colin and Bex McGurran. Colin is a trained chef, having studied catering at Bournemouth College and worked at the Two Michelin Starred Domaines Haute de Loire restaurant in France.

"The food will evolve under our chef's expert guidance and we will continue to use the finest local produce from Yorkshire and Lincolnshire, including vegetables from our own gardens. We will also upgrade the bedrooms, to make a night at Winteringham Fields a truly unforgettable experience," explained Mr McGurran.

The wine list has been given a complete overhaul by award-winning North Yorkshire wine merchants Bon Coeur Fine Wines. Simon Kershaw of Bon Coeur commented: "We have created a bespoke, personal and competitively-priced list which will complement the restaurant's excellent food."

A typical menu could include dishes such as confit pork cheeks with chicory chutney, quail's egg and Soubise sauce, or East Coast John Dory with lettuce velouté, Iberico ham and cress salad to start.

Followed by mains like: paper-fried bream with puy lentils, langoustine crepés and artichoke barigoule; rolled saddle of Lincolnshire lamb with sauce paloise, confit vegetables, lamb hotpot, garlic purée and lamb jus for two; Label Anglais chicken cannelloni with ragoût of asparagus and liver, feves and crispy chicken wings, or fillet of Scottish beef with caramelised butternut squash, smoked pommes puree and cigar of ox cheeks.

The desserts are justifiably renowned, what an impossible task to choose between: blackberry frangipane with pineapple and basil sorbet; classical vanilla crème brûlée with red fruit and brandy snaps; dark chocolate coolant with parsnip ice cream, or praline and chocolate feuilletine with vanilla ice cream.

However, the restaurant is very always adaptable, and if you have had a favourite dish when you have eaten there before, then give the chef a little warning and he will make it for you specially. This demonstrates a real understanding of hospitality.

Details about Winteringham Fields's private dining room, bedrooms, menu and wine list can be viewed on their Website.