Washingborough Hall Hotel

The story

Washingborough Hall Hotel Lincoln | Modern British Dining with Two AA Rosettes

The kitchen and local provenance

Head Chef Mark Cheseldine has guided the kitchen at Washingborough Hall Hotel in Lincoln since 2015, steering a modern British menu that prioritises regional produce. The team curates a seasonal programme that changes monthly, drawing on fresh ingredients from nearby farms and fisheries. That commitment to local sourcing earned the restaurant two AA Rosettes for culinary excellence in 2026. Guests regularly order the twice baked mozzarella soufflé with slow roast cherry tomato ragout or the pan fried aged ribeye served with triple cooked chips and Colston Basset Stilton.

The Georgian house and dining rooms

Built around 1730 for the Fairfax Family, this Grade II listed manor sits within three acres of mature gardens just outside Lincoln. Owners Edward and Lucy Herring acquired the property in 2008 and restored its original elegance, adding the bright Winston Room orangery in 2015. Evening service takes place under crisp white table linen with views across the secluded rear lawn. Log fires burn in the adjoining lounge area during cooler months, while the private Burland meeting room retains its historic architectural features for intimate gatherings.

Seasonal plates and finishing touches

The bistro and main dinner offerings highlight familiar flavours refined through careful technique. Diners frequently request the smoked haddock and mature cheddar fishcake paired with spring onion salad, or the Venison Wellington noted for its precise pastry work. Sweet courses rely on seasonal fruit rather than heavy creams, making the summer berry pavlova a reliable favourite. A curated wine list featuring selections from Europe and beyond complements the straightforward approach to British cooking.