Strattons Hotel

“In embracing local produce we are sometimes dealing with very small suppliers. These micro industries may only specialize in one or two different products or supply in extremely small quantities. To work with a supplier and the regionality of our foods, the kitchen has invested in and is constantly researching where we can source produce from and how we can use it on the menu. This leads to a greater respect and appreciation for the achievements of our farmers, dairies, fishermen, and microbreweries.”

Norfolk asparagus with soft-boiled quails’ eggs, wild garlic aïoli, pickled mustard seeds, and caramelized almonds; Jacob rare-breed lamb rump with lamb neck and caper croquette, sautéed spring vegetables, salted anchovies, and wild garlic oil; and pan-fried sea trout with salt-baked new potatoes, griddled purple sprouting broccoli, and green sauce.

Since opening in 1990 they have put local sustainable sourcing at the heart of everything they do, as well as harvesting rainwater to make themselves more or less independent there and eschewing commercial waste collection to recycle almost everything. The whole business is used to showcase local skill and trade, with sculptures in the grounds made from recycled agricultural iron restating the environmental message and illustrating how waste can be used creatively. And get this: Director Vanessa Scott co-wrote Norfolk’s Own Cookbook: Everything Stops for Tea to raise both the profile of Norfolk food and over £100,000 for Marie Curie Cancer Care. Inspirational.