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.
“Once again, the emphasis is on seasonal dishes and local ingredients, such as a Wells crab with barbecued green beans, or a particularly delicious monkfish dish served in a fragrant curried lobster sauce and a crisp fennel bhaji, or a genius dessert of a donut stuffed with rhubarb and elderflower custard—all best enjoyed on the barn’s veranda, with the sun is beaming down across the glittering lake and lawns of wildflowers beyond. (The clapboard exterior and spacious porches lend it a delightfully middle-of-nowhere feel—you’d be forgiven for thinking you’d temporarily stepped into an unusually lush corner of the Australian outback.)” – Vogue.com
“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
