Step inside our inn and choose from our two complementary areas: the ground floor is a traditional country pub offering informal dining  , whilst upstairs provides sophisticated restaurant food.

Menus are changed daily to reflect fresh and seasonal produce and all our meat and fish are locally sourced, to reflect our Modern British style of cooking 

Our chefs have also the expertise needed to offer tailored menus to guests with dietary requirements.

We have an excellent selection of cask ales and a wide range of wines. The owning family has been in the wine business since 1817, and their personally recommended list offers a choice from both old and new worlds to suit every taste.

SAMPLE MENU 

STARTERS

Homemade ham hock terrine wrapped in cured bacon & grain mustard served with pickled cauliflower, gerkins & rye bread toast 

goats cheese, spinach & toasted cashew nut samosa served with roasted aubergine biriani & a coriander, poppy seed & mint dip

Pan seared king scallops with pineapple & red pepper salsa, tempura of cauliflower, red curry butter & crispy seaweed

Slow roasted crispy duck served with spring onion & cucumber salad, hoi sin sauce, toasted sesame seeds & crispy won ton cracker

MAINS

3 Bone roasted rack of lamb with a minted pea & pistachio crust, served with rosemary roasted potato slice, spring cabbage & a red currant & port wine sauce

Monkfish & king prawn rosemary skewer, with spiced vegetable jambalaya, with fresh lime & coriander & a mojito dressing

Whole dressed cromer crab, served with green herb creme fraiche, granary bread & buttered new potatoes

Spiced roasted vegetable jambalaya, served with warm marinated haloumi & garlic crisp bread

DESSERTS

Summer Eton Mess ~ Sparkling wine summer fruit jelly with sweet whipped Yorkshire cream & crushed meringue

Mars bar fondue, with sweet bits 'n' pieces to dip

Creme catalane & homemade biscuits