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Hotels in Winteringham

Winteringham Fields
Silver Street

DN15 9ND | View map

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Our restaurant is justifiably world-renowned. You will always enjoy discreet and understated service from attentive, knowledgeable staff and a range of superb dishes to satisfy the most discerning palate.

Local produce is featured very strongly in our menus. Fresh fish is delivered daily from Grimsby, game in season from local shoots, and vegetables and herbs grown in Winteringham Fields own gardens, plus an abundance of fresh fruit from around the world.

It is our aim to offer a place where discerning patrons know they will always find the best of everything, presented with that extra touch of thoughtfulness and flair, by staff able to anticipate each guests unspoken wish.


Number of Rooms: 10
Number Ensuite: 10
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Credit Cards Accepted
Room Service
Disabled Access
Open All Year
TV in Rooms

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Sample Menu:



Poêlée de ris de veau, endive caramélisée, œuf de caille, sauce Soubise

Pan roasted veal sweetbreads, caramelised chicory, quail’s egg, Soubise sauce

Risotto de homard, Parmesan et bisque de homard

Roasted native lobster risotto, sauteed morels, Parmesan cheese tuille, lobster bisque

Terrine de canard de Gressingham au abricots

Pressed terrine of Gressingham duck, marinated apricots

Rouget de Cornouailles a la Niçoise, émulsion de safran

Cornish red mullet, Niçoise style, saffron emulsion

Coquilles St Jacques, velouté de laitue, jambon Ibérien

Roasted sea scallops, lettuce velouté, Iberico ham, cress salad


Flétan cuit à la vapeur de bière, ragout de cèpes, betterave et Raifort, velouté au caviar

Beer steamed Halibut, ceps ragout, Jewish relish, caviar velouté

Filet de loup de Mer, ravioli de crustacés, Bouillabaisse, orange confite

Fillet of Sea Bass, shellfish ravioli, Bouillabaisse, confit orange

Côtelette d’agneau, sauce Paloise, légumes de saison, purée à l’ail, jus d’agneau

(pour deux personnes)

Rack of lamb, sauce Paloise, seasonal vegetables, garlic purée, lamb jus (for two)

Poêlée de perdrix, gnocchi à la noix, choux braisé, sauce au gibier

Pan roasted local Partridge breast, walnut gnocchi,

braised Savoy cabbage, game sauce

Filet de boeuf, pommes mousseline, salsifis, foie de veau, sauce Périgourdine

Fillet of beef, pommes mousseline, salsify, calves liver, sauce Périgourdine


Crème brulée à la vanille, fruits rouges et biscuits à tulipe

Classical vanilla crème brulée with red fruit and brandy snaps

Suggested dessert wine: Glass of Louis Roederer Champagne £12.50

Coulant de chocolat noir, glace au panais

Dark chocolate coulant, parsnip ice cream

Suggested dessert wine: Elysium Black Muscat 2007, Andrew Quady, California £10.50

Tarte frangipanée à l'ananas, sorbet à l'ananas et basilique, mousse de noix de coco

Caramelised pineapple frangipane with pineapple and basil sorbet, coconut foam

Suggested dessert wine: Weltevrede Golden Muscat 2006, Robertson, South Africa £7.50

Palette de sorbets maison

Palette of house made sorbets of your choice

Suggested dessert wine: ‘Essensia’ Orange Muscat 2006, Andrew Quady, California £10.00

Praline et feuilletine au chocolat, glace à la vanille

Praline and chocolate feuilletine with vanilla ice cream

Suggested dessert wine: Muscat de Beaumes-de-Venise 2006, domaine de Durban, Rhone Valley £8.00

Tarte Tatin à la pomme, caramel salé, glace à la fève de Tonka

Apple tarte tatin, salted caramel, Tonka bean ice cream

Suggested dessert wine: Passito dei Pantelleria 2007, Pantelleria, Italy £10.00

Assiette de desserts en miniatures (supplément £8.50)

Assiette of Winteringham Fields desserts (Supplement £8.50)

A selection of our desserts in miniature

Suggested wine: Elysium Black Muscat 2007, Andrew Quady, California £10.50

Plateau de fromages (Supplément £8.00)

The ‘Winteringham Fields’ cheese trolley (Supplement £8.00)

Suggested wine: 10year Pineau des Charentes Ruby - France £6.50

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