Clarkes

Having moved to a new location that overlooks St John's Square in Peterborough, this foodie paradise is once again wowing diners throughout the land with its blend of innovative, exciting and challenging dishes. Here, titular head chef Lee Clarke takes cooking to another level, creating a special kind of dining experience that's not just reserved for special occasions thanks to the reasonable prices.

The menus - which span a set lunchtime offering, an evening à la carte and a tasting menu - very much cater for people who want to explore a variety of foods. Try a starter like the pan-fried local mackerel with apple and horseradish, a main such as the venison Wellington with textures of cauliflower, and finish with a board of six local artisan cheeses (a selection that, Lee tells me, easily competes with the best that France has to offer) and you'll have a good idea of what Clarkes is all about. The restaurant has won awards for its sustainability practices in sourcing the fi nest local ingredients, and has also received a favourable mention in the Michelin Guide 2013.

Clarkes also boasts a wine list of 110 varieties sourced from around the world, and the bar's selection of cocktails bolsters the already impressive range of liquors to complement what is always sure to be a fine meal