Winteringham Fields provides a welcome respite from the demands of today's high-pressure world, situated as it is in the quiet village of Winteringham; it boasts ten individually-designed luxury en suite rooms, which are named after former owners, residents or local dignitaries. The 16th Century Manor house with log fires, oak beams and soft sofas has now become a destination restaurant, and has received many accolades for his style of cooking making use of fresh local produce.

The Lord Fitz Hugh room recalls the nobleman who was 'given' the village of Winteringham back in the 14th Century by the King. It features a huge four-poster bed and an unexpected beamed bathroom. The Burkill Suite in the Courtyard has a spacious lounge, attractive bedroom and sumptious bathroom. Other rooms in the main house are named for Thomas Westoby, Gilbert de Gant and Robert Marmiam. Adjoining the Burkill Suite in the Courtyard are the Henry Kirke White and the Richard de Rivars rooms.

'The Cottage' and 'The Dovecote' are about two minutes from the main house. The Cottage represents the ultimate in seclusion: a self-contained unit with large double bedroom, bathroom, lounge and kitchen. The Dovecote has a large en suite double bedroom and small lounge area on the first floor. On the ground floor there's a small en suite double and breakfast kitchen with tea and coffee making facilities.

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.

Their 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, they are always extremely adaptable, and if you have had a favourite dish when you have eaten there before, then give them a little warning and they will make it for you specially - this demonstrates a real understanding of hospitality.

Details on their bedrooms, private dining room, menu and wine list, can be viewed on their Website.