Dine with us

On The Menu

Executive Chef Elliot Ketley, who helped Sculthorpe Mill earn and retain its Michelin Bib Gourmand, heads up the kitchen here. His food – rooted in modern British gastropub cooking with Mediterranean influences – makes the most of Norfolk’s incredible local produce.

The bar menu keeps things casual and coastal and come summer, the garden kitchen comes into its own, serving up Norfolk Black chickens, lightly brined and cooked on the rotisserie, perfect for a beach picnic just down the lane.

The standout wine list curated by Ed Thaw, founder of London’s Leroy, leans European, with a Mediterranean slant.