“It is important to us to cook seasonally because, in our view, produce tastes better in its normal season and doesn’t require as much unnatural assistance. It is important to us that we obtain as much of our produce locally as possible, as the shorter the journey it has to travel, the better the produce, especially vegetables, tastes. It also keeps the money in the local economy and our relationship with suppliers closer.

“Our menu changes every four to six weeks, in line with our seasons. We buy our fish from inshore dayboats that catch their fish seasonally. The chefs forage for some produce at different times of year, such as nettles, crab apples, and damsons.”

Asparagus mousse with Norfolk crab.

An ambitious menu of big-hearted, multifaceted dishes served in a beautiful old Victorian savings bank that is beautifully decorated, incredibly comfy and bright, and full of artwork that mirrors the beauty and range of the cooking.

“Now this is a pub to spend some time in. A handsome, big-boned townhouse just off the main shopping drag which combines the warmth and hospitality of the traditional tavern with the serious cooking chops of the Tavern 2.0.” –Tracey MacLeod, The Independent