Wyken Vineyards

“We try hard to keep to our ten-mile radius rule, with wild game from the estate, hogget from our flock of Shetland lambs, salads from our garden, onions, potatoes, and asparagus from the farm, and, of course, wines from our vineyard. Being a community, everyone and everything from staff, farm, garden, shop, restaurant, farmers’ market, to our special customers matter deeply to us. We grow what we can and we source from local growers. We started the weekly farmers’ market on the farm, which also benefits the restaurant, and we benefit from our ancient woodlands, which supply wild venison year-round and pheasant and partridge in season.”

Asparagus: picked just before service, served either with olive oil and Parmesan or hen’s egg and hollandaise; wild venison lightly pan-smoked over Wyken vine prunings and Cromer crab; and wild garlic risotto (wild garlic from local woods).

Matching wonderful British food to marvellous British booze for longer than anyone can remember, they are committed not just to the Slow Food movement here but to a slow mood movement, too. They don’t take tables larger than eight because it disrupts the feeling of the restaurant, nor do they do weddings or corporate events... they are faithful to a loyal clientele that, in return, is faithful to them.