Autumn pub dining doesn't get much better than this. The Wheatsheaf is a late Georgian building which has bestowed travellers with shelter and great food throughout its history.

Come rain or shine the inn has, for centuries, welcomed those requiring refreshment on their path from Newark to Norwich, or Sleaford to Spalding.

After all, there's nothing better to soothe the soul than a hearty plate of high quality pub food, and that's exactly what you'll find at The Wheatsheaf.

Bridging the gap between pub and restaurant, Head Chef Paul Spooner has his culinary genre down to a fine art.

With a menu boasting a perfect combination of classic and contemporary cuisine, these are classic dishes, which have been adapted to satisfy Lincolnshire's discerning pub restaurant diners.

What's more, the restaurant's proximity to suppliers of local produce lends to its regional appeal.

Sourcing fresh fruit and vegetables from neighbouring Abbey Parks Farm, and meat from Dunham butchers in Boston, The Wheatsheaf really makes the most of local ingredients.

Meanwhile, the recently refurbished interior has a comfortable, modern theme with contemporary creams, and fashionable leather and oak furnishings, suiting both lunchtime and evening dining.

"The restaurant has a fantastic ambience which hits you from the moment you walk through the door," says Paul. "That theme continues with attentive and friendly service too."

An à la carte restaurant menu is complemented by daily specials and Chef's Recommendations which change on a day-to-day basis.

During our visit, we enjoyed Fillet Steak set on Truffle Mash, with Wilted Spinach, topped with a Parmesan Basket and Mushroom Ragu, which was both succulent and satisfying.

An alternative was the scrumptious Sea Bass with a Lemon Butter Cream which, Paul tells us, has been particularly popular of late.

Another favourite amongst fish fans is the restaurant's offering of Smoked Haddock on a Bed of Asparagus and topped with a Soft Poached Egg and a Burre Blanc.

To follow, a British Bread and Butter Pudding, or a creamy Lemon Cheesecake are sure to surpass diners' sweet expectations, either of which make the perfect accompaniment to a mouthwatering main course.

Additionally, the venue prides itself on its vast selection of fine wines and real ales - this year has seen the introduction of new local beers in a bid to add variety to its repertoire of refreshments, continuing its support for other local businesses within the county.

"We strive to use local produce as far as we possibly can," says Paul. "We understand that today's diners want to know that their food is fresh and local, because those characteristics go hand-in-hand with quality."

Today's full-blown restaurants are facing tough competition from pub restaurants that offer quality dining, like The Wheatsheaf, and it's easy to see why.

A country inn which is effective in its execution of 'Best of British' cuisine, further enhanced by an elegant English interior is well-loved and well respected, particularly by Lincolnshire diners... and Swineshead's Wheatsheaf is precisely that!