The food style is modern British using the best local, fresh ingredients - organic where ever possible. Includes vegetables, salad leaves, and herbs from our own gardens. Everything is made daily on site enabling us to cater for all dietary requirements including coeliac, vegetarians, diabetics, vegans and allergies.
Our guiding principle is quite simply to source and prepare the fabulous seasonal produce on our doorstep, real food with true flavours. The unique geography and climate of the Brecks, it is the driest part of Britain, yields some interesting crops from asparagus to blueberries. We have a great number of small producers supplying us with their foods, fabulous local cheese makers, microbreweries, arable farms, organic and free-range animal production and not forgetting the food from the wild, blackberries, wild mushrooms, sloes, horseradish, wild garlic, venison & game.
Qualifikation und Erfahrung des Chefkochs
Sam Bryant, Head Chef
My passion for cooking was inevitable as I have always loved food; but it wasn't until a teenager that I really started to appreciate ingredients and how I could use them to assemble dishes. My influences have come from eating out and chefs like Mark Hix, Fergus Henderson, Jason Atherton and Hugh Fearnley Wittingstall.
I have always found it interesting to forage for and produce my own ingredients at home â€“ growing herbs and vegetables, keeping chickens for fresh eggs and picking wild blackberries, apples and sloes.
I was particularly keen to work at Strattons as they source everything locally as part of their environmental commitment. Norfolk has such a rich culture of quality ingredients and luckily has land, sea and river resources. Getting to know the suppliers and forging good relationships with them is vital to what we cook in the kitchens at the hotel, visiting local farms gaining knowledge of the products and production methods allow the whole team to provide our diners with good information; this methodology creates a truly unique visitor experience.