Winteringham Fields

Winteringham Fields is a 16th century manor house set in a quiet rural village in North Lincolnshire. It was one of only four restaurants in Britain to meet the Good Food Guide 2006's criteria of being 'highly individual and displaying impressive artistry'. It is in good company: the others are Gordon Ramsay in London, Le Manoir aux Quat' Saisons, Great Milton, Oxford, and The Fat Duck in Bray, Berks. All scored nine points out of 10. No-one scored 10.

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 five AA rosettes and two Michelin stars and has won many accolades including Best Chef and Restaurateur's Restaurant of the Year.

It is owned by Colin and Bex McGurran. Germain Schwab, the previous owner of this legendary restaurant with rooms, knows that he has left it in good hands, he commented in 2005: "I am extremely impressed with what Colin has already achieved at Winteringham Fields in such a short time. I believe he has the enthusiasm, passion and commitment to take Winteringham on to the next level".

Colin McGurran himself 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 10 bedrooms, to make a night at Winteringham Fields a truly unforgettable experience," explained Mr McGurran. "Ultimately it is our aim to achieve the coveted Michelin three stars".

The wine list has been given a complete overhaul by award-winning North Yorkshire wine merchants Playford Ros. Simon Kershaw of Playford Ros 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 ravioli of poached egg yolk on pan-fried veal sweetbreads with summer truffle, Madeira jus or breast of squab pigeon and truffle polenta, walnuts with balsamic dressing, heart of celery to start.

Followed by mains like: fillet of red mullet with a Mediterranean vegetable tartlet, pan-fried squid and saffron dressing; rolled rack of new season lamb with braised shoulder, lovage potato and wild mushrooms; local rabbit, pastilla of its leg with Moroccan spices, étuvée of fennel and lemon or poached line caught turbot and fresh tagliatelle, fish velouté with lavender and Oscetra caviar.

The desserts are justifiably renowned, what an impossible task to choose between: liquorice soufflé coated in orange powder, clementine sorbet; classical vanilla crème brûlée with red fruit compote and brandy snaps; orange chocolate coulant, dark chocolate tart, wattle seed ice cream and hazelnut crackling or nougatine bowl of marinated raspberries, poached meringue and lime sorbet.

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.