Winteringham Fields

This 16th-century former farmhouse sits in a sleepy village close to the Humber Estuary. It’s an area rich in agriculture, so it’s no surprise to find local ingredients to the fore on the surprise tasting menu, be they from regional producers, nearby farms or the long-standing owners’ smallholding where they rear animals and grow veg. The chef's personality shines through in the full-flavoured dishes, from nods to his Yorkshire roots to refined takes on his favourite foods, like chicken tacos and lamb kebab. Sumptuous bedrooms mix classic character with modern comforts.

Immersive Dining Experience

• Winteringham Fields offers a unique dining experience where the kitchen comes to your table, allowing guests to engage with the culinary process and enjoy a theatrical presentation of their meals.

Seasonal and Locally Sourced Ingredients

• The restaurant prides itself on using ingredients that are sourced locally and seasonally, ensuring that the food reflects the natural flavors of the region, with many items coming from nearby farms and the kitchen garden.

Boutique Accommodation

• In addition to fine dining, Winteringham Fields features sumptuously furnished boutique rooms, providing guests with the option to stay overnight and enjoy a complete culinary retreat.

Signature Ingredients

• Halibut: A standout dish at Winteringham Fields, the halibut is often paired with kohlrabi and clams, showcasing the restaurant's commitment to fresh, local seafood. Sourced from the nearby salted sea, this fish is celebrated for its delicate flavor and flaky texture.
• Kohlrabi: This unique vegetable adds a crunchy texture and subtle sweetness to dishes, often featured alongside halibut. Grown in the restaurant's kitchen garden, it reflects the seasonal and local sourcing philosophy.
• Clams: Sourced from local waters, clams are used to enhance the umami profile of dishes, particularly in seafood preparations. Their freshness is crucial for achieving the restaurant's high culinary standards.
• Locally sourced meats: The restaurant prides itself on using meats sourced from local farmers, ensuring quality and sustainability. This includes various cuts that are prepared with respect to traditional cooking methods while incorporating modern techniques.
• Seasonal vegetables and herbs: The menu frequently changes to reflect the seasons, utilizing vegetables and herbs from the kitchen garden. This not only supports local agriculture but also ensures that each dish is vibrant and full of flavor, embodying the essence of fine dining in a rustic setting.

Lunch Tasting Menu

• Wednesday to Friday: £85pp
• Saturday: £99pp

A La Carte 3-Course Menu

• £69pp

Sommelier Wine Pairing

• £80pp