Winteringham Fields

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 10 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 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 Oscietra 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.