Louth’s Kenwick Park Hotel relaunches its revamped restaurant this month and we were only too delighted to discover that Head Chef Stuart Taylor is keen to give local diners the chance to request their favourite dishes.

Whilst most chefs are amiable and appreciative of their diners’ suggestions, Kenwick Park Hotel near Louth’s Head Chef of nearly 10 years Stuart Taylor is going a little further than most. To coincide with the hotel’s newly revamped restaurant, the chef is inviting diners to win a meal for two and a tase of life in the kitchen by suggesting their favourite meals, the winning dish from which will permanently appear on the menu, with its creator credited.

It’s certainly a unique move, but then Kenwick Park is a somewhat unique venue, not least for the fact that it invites diners to enjoy the company of (bread) mice and hedgehogs, the quirky signature of pastry chef Tracey Cox, who decided that it would liven up an otherwise dull bread board. The brigade of five chefs is enthusiastic and thrives in a youthful, creative environment, but each member is quite serious when it comes to creating an excellent dining experience. With just 35 covers in the main dining room and six starters, main courses and desserts, there’s a more than healthy ratio of chefs to diners and a sufficiently limited menu to ensure that each dish has been honed to perfection.

A choice of two dining rooms affords the opportunity to enjoy table d’hôte dining in the Keepers’ Bar 80 seater room whilst the Fairways Restaurant with its formal dress code is limited to 35, with a single seating policy and additional adjacent private dining rooms available upon request.

Stuart has created a range of à la carte dishes which preview this month for the Spring/Summer season, with three meat options, two fish dishes and a vegetarian choice. As part of the new menu a range of special options is also anticipated but for now there’s sure to be something which appeals to most diners’ tastes.

All of the bread and sauces are produced in-house, whilst ices are either prepared in house or supplied by Dennetts ices from nearby Spilsby. Louth is renowned for its suppliers of quality food, and Stuart is only too keen to make the most of local names like Fairburns, who supply the restauant’s sausages and bacon, Pettits who supply steaks for the hotel’s bar meals, Doncasters who provide the finest lamb & Lincoln Red beef, and M&J Seafood of Grimsby. Vegetables arrive at the restaurant courtesy of Abbey Parks.