Acclaimed restaurant in a farm barn has been operating without planning permission

A "unique dining experience" in the middle of a vegetable field has ruffled feathers in a rural village - as the restaurant has been operating without planning permission for months. Groobarbs Field Kitchen in High Legh, near Lymm, has been winning rave reviews from diners since opening in August last year.

It was launched by vegetable farm owners David and Becky Fryer to showcase their produce in a large communal dining hall with a true "field to fork" menu. But it has been created inside a converted agricultural storage barn at the farm that does not have planning permission to operate as a restaurant.

Now, the owners say they are registering a retrospective planning application for a restaurant on the site with Cheshire East Council. High Legh Parish Council say they have yet to see the retrospective plans.

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Parish councillors say they have registered "concerns" about the planning situation with Cheshire East Council. A spokesman for Cheshire East said they are "investigating" the matter.

Glowing praise has been heaped on the venue since it first opened in August as Groobarbs Field Kitchen after a £350,000 investment by the owners. It holds a 5 star rating on Tripadvisor, where recent reviews have hailed the "unique dining experience" and one said: "Highly recommend this place, a beautiful barn conversion that still has that rustic vibe."

The restaurant is open for lunch and dinner sittings every Friday, Saturday and Sunday inside the large farm barn which boasts stunning views over the six-acre market gardens. They offer a five course set-menu priced at £29.50 for lunch and £33.50 for dinner, and everyone dines at the same time