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Rooms are available tonight from £249.

🎉 Our hotel doors open Monday 17th May! >



Pan-roasted Orkney scallop, leek velouté, crispy chicken skin and herb emulsion

Wild mushroom tart – mushroom ragu, onion marmalade, mushroom powder, shaved raw mushroom and a mushroom jus

Haddenham ham hock terrine, piccalilli, smoked butter, pickled mustard seeds
potato bread and pork scratchings


Pan roasted stone bass with watercress, fava beans and smoked pancetta,
grilled English asparagus, sea herbs and potato galette


Suffolk lamb rack with leg of lamb shepherd’s pie, smoked goats curd,
roasted carrots, black garlic emulsion and pommes fondant


Spinach, red pepper and feta pithivier, romano red pepper purée,
grilled baby artichokes and smoked aubergine


Retired Norfolk dairy cow delmonico steak, roasted Roscoff stuffed with
beef cheek ragu, pommes anna and broccoli



Pistachio and strawberry layered cake, pistachio ice cream, candied pistachio and strawberry coulis

Chocolate Blood Orange – Dark and milk chocolate bavaroiswith blood orange fluid gel centre encased in white chocolate, Feuilletine pastry and a blood orange sorbet

Selection of local British cheese with chutney and crackers

Petit fours

Our Team of Chefs can create vegan alternatives for the seasonal menu but we kindly ask that you give the kitchen a minimum of 48 hours notice to ensure that dishes are prepared to the highest standard. contact:

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