Please note: The Gourmet Society discount only applied to the a la carte/main menu. The specials and bar menu are excluded from the offer.

Fresh homemade cuisine is always the order of the day at the Haven Restaurant Supreme Inns in Bicker, Boston, Lincolnshire. This award-winning restaurant boasts a talented team of experienced chefs specialised in fine British and European cooking.

For breakfast, lunch or dinner, the Haven Restaurant in Bicker is a top spot for enjoying delicious classic meals featuring the best seasonal produce sourced from quality local Lincolnshire farms. The à la carte evening menu is particularly tempting. Starters feature the likes of homemade soup of the day topped with herb croutons, seared king scallops with chorizo and Lincolnshire black pudding, duo of melon with cured Spanish jamon and raspberry vinaigrette, cream goat's cheese, thyme and red onion tart served with rocket and shallot salad and ham hock and green peppercorn terrine with pineapple and chilli chutney.

The tantalising main courses at the Haven Restaurant continue to tempt palates. Think locally-sourced fillet steak served with homemade onion rings, roasted peppers, shallots, cherry tomato and homemade chips or salad. Other delectable options include soft brown sugar and organic honey belly of pork with thyme roasted new potatoes, crispy crackling, balsamic red wine reduction and seasonal vegetables or the slow braised lamb shank with roasted winter vegetables, creamy mash, rosemary jus and seasonal vegetables.

Seafood lovers have choices such as crab crusted baked salmon with tartar sauce, crushed new potatoes, soft green herb and mustard dressing or the pan-fried fillet of seabass with cured ham, creamed garlic potato cake and white wine sauce. Vegetarian palates are catered for with the wild mushroom cannelloni in a creamy sauce served with a leafy salad. Last but certainly not least are the delicious desserts featuring tasty treats ranging from poached Belgian chocolate cake with honeycomb ice cream through to coconut and mango panacotta with fresh fruit and coulis.