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About
Nestled on a sprawling thousand-acre farmland at the highest point in North Norfolk, the farmhouse comprises an open-kitchen restaurant, a lounge & bar area plus five King-size bedrooms. A short stroll from the restaurant leads to a reeded pond, where guests can enjoy waterside drinks during the summer months.
Co-founders Luke Wasserman, Johnnie Crowe and Toby Neill, who operate London sites Nest & Restaurant St. Barts, bring their produce-driven cooking to the Norfolk countryside. Local boy & Head Chef Grant Cotton, who has worked at the group’s London sites for the last 5 years & has run their Burnham Overy Staithe Pop-up for the last two years, leads the line in the kitchen. From the cures & breads to the butters & ice creams, everything is made in-house using local British produce.
“If you’re seeking a peaceful retreat with delicious food, stunning views and a touch of homely charm, Nest Farmhouse is the place to be.” – London On The Inside
“The boys agreed their sharing sirloin was the best steak that ever passed their lips. My monkfish was magical. The staff are faultless.” – The Daily Telegraph
“Everything from the bread and butter to the ice-cream is made in-house. The open kitchen restaurant showcases a seasonal selection of Norfolks finest produce..(and) you can expect far-reaching vistas of those famously big East Anglian skies from the five luxurious guest bedrooms.” – The Guardian
