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Colin McGurran Profile

Colin McGurran is Chef Patron of Winteringham Fields, a 4AA Rosette restaurant that sits in some of North Lincolnshire’s most stunning scenery. Famous for its seven and nine course ‘Menu Surprise’ tasting menus which give the merest of tantalising hints as to what to expect, yet never fail to impress. 

Described as ‘one of the great chefs in the UK’, by Tom Aikens, Colin continues to live by this ‘field to fork’ ethos which has extended to turning the eight acres surrounding his restaurant into a fully functioning farm.

Colin and his wife Bex encourage all of their staff to take an active involvement in the cultivation and harvesting the produce they will later cook with. Whether it is helping to raise the sheep, pigs and chickens which are used to supply meat and dairy products, or the vegetables and herbs to accompany them, Colin is a firm believer that the more invested his staff are in the production of the produce they will use the more care they will put into cooking it.

For Colin, Winteringham Fields is a culmination of a career spent in some of the world’s finest locations. This has included working at the 2-Michelin-starred Domained Haut de Loire in France and later as Banqueting Manager to the UAE Royal Family in Abu Dhabi.

Colin is a regular on television shows such as, Saturday Kitchen, Ramsay’s Best Restaurant and Great British Menu, where he has appeared on several occasions winning in 2012 with his Quail in the Woods starter which was created from over 50 ingredients, and later in 2014 for his Homage to the Dickin medal dessert. He also released a cook book in 2015. Titled ‘A Table at the Fields’ it features recipes and advice on getting to know your produce. In 2018, Colin's hard work and dedication paid off when Winteringham Fields was awarded a Michelin Star. 

It is difficult not to be impressed by Colin’s career and culinary ethos. For more information on Winteringham Fields and to see sample menus follow this link, or click here to visit Colin’s shop to purchase the same tableware that Colin uses to showcase his own gastronomic masterpieces.

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