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.
“We’ve had a great year with the opening of Nest in Shoreditch and receiving a Green Michelin Star for sustainability at Restaurant St. Barts. After two years of running our pop-up in Burnham Overy, we’re thrilled to have opened up Nest Farmhouse in Norfolk on a working estate—with incredible produce and producers right on our doorstep. We look forward to welcoming our guests in the best way we know—with considered food and wine, now in this idyllic setting.”
Executive Chef Johnnie Crowe
