Boy, were we in for a treat when we were kindly invited along to The Barn at Bridge Trafford. I left feeling desperate to return having enjoyed what I can only describe as a wonderful dining experience. This is not just about the food (albeit absolutely superb), I'm talking about the ever surprising surroundings, the attentive staff, the whole ambiance of the place and the immense thought that has gone into creating such a splendid venue from a shippon!

A table in the reception area sums up immediately the style of The Barn and provides a taste of what's in store. One of the table legs is replaced with a stack of books - nothing is quite as it should be! From the red cow that stands guard outside the toilet to the bright turquoise library area, The Barn in places is flamboyant almost to the point of outrageous! That said, the décor is very tasteful contemporary style, just with a little twist!

The man behind The Barn is Sam Sharter who many of you will remember from The Netherton Hall in Frodsham, which he ran very successfully for 10 years. Prior to this Sam started working life as an engineer, then one day, as a regular customer at The Parkgate Hotel Sam was approached to manage the hotel, bar and restaurant! This was a sink or swim opportunity and luckily 'doggy paddle' was his forte. That was 27 years ago and now the business has become a passion.

In August '06 sam bought Sandfield Farm and exactly 2 years later the renovation and extension of the old milking parlour and shippon was complete and The Barn opened it's doors. Most of his excellent kitchen and 'front of house' staff moved with him from The Netherton to The Barn with the exception of head chef, Nicholas Walton. Who's C.V boasts The Dorchester in London, Welsh Chef of the year and acolyte to Marco Pierre White and Anton Mosimann no less.

The Barn offers it's customers variety with an à la carte menu which changes on average every 3 weeks in keeping with the season and local produce available. Customers can also enjoy The Barn's beautiful surroundings over lunch with a selection of lighter bites, sandwiches and an extensive range of teas and coffees to choose from; or you are very welcome also to call in for a coffee or a drink from the bar.

We enjoyed an aperitif in the bar area whilst we perused the menu as a pianist tinkled the ivories on a baby grand at the foot of the staircase.

Once seated in the restaurant, we soaked in the surroundings as our first course promptly arrived, accompanied by complimentary sun-dried tomato bread and dipping balsamic vinegar and olive oil.

Tuna ribbons, avocado, spicy raddish salad and a lemon marmalade dressing was my choice. Wonderfully light and refreshing it left my taste buds tingling. Chris's choice of Monkfish Carpaccio with hierloon tomatoes, couscous and rosemary and almond oil dressing, and was equally a good choice with a good variety of textures and superb visual impression.

The two main course dishes were extremely good. Rump of Welsh Lamb chunks sat on braised belly of lamb with a miniature copper pan housing a deliciously rich lamb cottage pie, watercress dauphinoise potato and sauce souibouisse, excellent.

Honey spiced salmon arrived on a black granite platter and tasted every bit as good as it looked. Accompanied by a mildly curried polenta patty, summer nage - tiny chopped pieces of courgette, carrot and celery and a lemon sauce, divine.

We both agreed that although the portions aren't huge, we actually found it to be a plus to finish the main course, waiting for and wanting the next course, there is the option of a side portion of potatoes and vegetables for larger appetites. The artistic impression and flavours within all of the dishes were superb, so to have missed dessert would have been sacrilege!

Green tea lemon panna cotta caught my eye with pineapple and dark chocolate sauce and marshmallow ice cream. A wonderful combination of textures and bitter sweet flavours.

Artisan Cheshire Cheese was an amazing platter of four Cheshire cheeses served with a good selection of biscuits and rather unusual for a cheese board, malt loaf, which was wonderful topped with red Cheshire. In addition to a fan of apple, celery and chutney there was also a shot glass of apple juice and pickled grapes which tasted like mulled wine.

Even the coffee arrived beautifully presented complete with triangles of delicious fudge, it was the first time I've felt the urge to even photograph the coffee!!

From the extensive wine list we chose Spanish Rioja Vega Crianza which was described as 'a complex wine, rich in aromas and flavours and we certainly weren't disappointed.

The Barn is proving very popular, with a constant clientele of new as well as regular customers. One client regularly flies over from Manchester in his helicopter and lands on the lawn! The Barn welcomes corporate events, with free wireless internet access, private spaces for intimate meetings and larger open areas for presentations and conferences. With views across beautiful open countryside it is a stunning setting and is a chic, romantic destination for a wedding with a difference.

Where stunningly chic meets enjoyably comfortable.

Sandfield Farm, Chester Road, Bridge Trafford, Chester, CH2 4JR

01244 303100
www.thebarncheshire.co.uk