The Garden Kitchen at Stamford Garden Centre

Once just a sheep farm, Stamford Garden Centre is now a model of sustainable diversification. Masterminded by James Lamb, this garden centre doesn't just boast a lovely restaurant, but also serves the wider rural community by promoting and selling produce from other farms.

In the centre's restaurant, The Garden Kitchen, vegetables from their organic allotment, herbs from their herb garden and locally sourced meat from their integrated butchery are used to create splendid homemade breakfasts, lunches and evening meals. Combine this set up with the arrival of new head chef Andrew West (previously of Jim's Yard and The Red Lion - both with Michelin accolades), and you can understand why their reputation is growing as steadily as those rows of plants outside.

Their fine-dining evenings showcase the best in local, seasonal produce, taking place on the first and third Fridays of the month. Try the wild mushroom fricassée on toasted brioche to start, followed by monkfish in prosciutto with a bacon cassoulet and crispy leeks. They also make their own cakes and desserts, such as blackberry tart with a citrus creme fraiche. If it's just a snack you're after, grab a made-to-order panini and a freshly ground coffee.

Whether it's an evening meal, a quick bite to eat while browsing or a buffet for a private function, The Garden Kitchen at Stamford Garden Centre is as fresh as it gets.