The traditional image of Lincolnshire is of vast stretches of re-claimed flat Fenland now used for producing enormous quantities of vegetables for freezing and canning. The fresh stuff is there, too, and restaurants make the most of it. Like Norfolk, Lincolnshire benefits from the pollution-free waters of the Wash, which are particularly good for cockles and mussels. The county also has an enviable reputation for its pork and pork products: look out for stuffed chine - a famous delicacy still produced and sold in the area.
Top-drawer modern French cooking in effortlessly luxurious surroundings is still the order of the day and there's a real dedication to using home-grown and local produce wherever possible
2008/9 winner of the House of Townend Best Restaurant category in the Lincolnshire Life Taste of Excellence Cuisine Awards and winner in the Tastes of Lincolnshire Restaurant Awards
One of Lincolnshire's gems, The Magpies is set in a 200 year old building. Chef Andrew Gilbert makes good use of local produce for a menu that is full of creative twists and unexpected touches while front of house is masterminded by his partner Caroline Ingall with her dream team of staff
A delightful 18th Century Gastro pub set amidst the quaint fenland village of Gedney Dyke, The Chequers is an award winning dining pub with a superb seasonal a la carte menu and well kept real ales
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