'I ate Sunday roast in the farm barn restaurant with rolling countryside views'

Nestled in the midst of a huge vegetable farm is one of the region's quirkiest new additions to the dining scene. Groobarbs Field Kitchen is a restaurant quite unlike any other, based in a huge barn on a farm in High Legh surrounded by the growing fruit and veg crops like kale, cauliflowers and rhubarb.

Inside the barn are large trestle tables where diners eat together, en masse, at either a lunchtime sitting at 1pm, or evening at 7pm. Open every Friday, Saturday and Sunday, the Field Kitchen invites guests to enjoy a five-course set menu for £29.50 per person at lunch or £33.50 each at dinner.

The menus change at every sitting, depending on the vegetables that are available on that day. But on a Sunday you can expect to be served up a hearty three-course feast with Sunday roast - with the option to go completely veggie or opt with the more traditional meat roast.

Read more: The adorable miniature railway through fairy woods that kids love

The true field-to-fork restaurant opened last year after a £350,000 investment by the Fryer family who own the farm, which is near Lymm, close to Junction 20 of the M6 in Cheshire. And it is quite an extraordinary place, a beautifully-converted barn right at the heart of a six acre market garden.

Every dish is inspired by the Groobarbs' own harvest - in a bid to give guests "true seasonal dining" using only ingredients freshly picked from the farm alongside locally-bred meats and artisan produce. The restaurant is the brainchild of farmer and owner David Fryer and wife Becky and situated in the middle of one their fields, where they grow produce for their Groobarbs vegetable deliveries company.

Heading up the kitchen and responsible for the weekly rotating menu is local chef Mark