The restaurant, which has been led by Head Chef Colin McGurran since 2005, prides itself on sourcing ingredients locally; fish is sourced each day from the nearby Grimsby, while meat and vegetables are sourced either from local farms or from Winteringham’s own small farm.

Winteringham Fields has drawn some of the best cooking talent in the UK in its time (Great British Chef Robert Thompson is a former Head Chef) and in McGurran has found a chef well worthy of keeping up that tradition.

The ‘surprise menus’ reflect McGurran’s emphasis on nature, with seasonal ingredients treated with the utmost respect by a chef deeply attuned to flavour. There are flashes of McGurran’s imagination at play, too, his signature dish of ‘quail in the woods’ being a prime example.

The converted barnhouse also boasts rooms dripping in five-star luxury and with scenic views of the pastoral landscape. A night’s stay in the Lord Fitz Hugh suite is sure to make the food taste that little bit better.