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Strattons Restaurant


4 Ash Close, PE37 7NH Swaffham, UK

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Restaurant description

Good food has always been a vital ingredient of Stratton's delivery and an important connection with its rural location. The restaurant has won many awards and accolades for it delicious food and the pursuit of only the best ethical and purest local ingredients served in a contemporary English style.

The restaurant at Strattons is situated in the semi-basement, an area referred to as 'The Rustic' from the Palladian fashion for decorating the lower ground floor facade with rusticated stone. The specially commissioned large canvasses of birch trees by East Anglian artist Debbie Boon, reflect the Brecks landscape, which also provides us with great local ingredients.

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Restaurant details

Cost: GBP 13-21

Cuisine type

  • British
  • Modern


  • Children friendly
  • Terrace available
  • Bar available
  • Appropriate for business meals
  • Free WIFI


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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.

Executive chef experience and qualifications

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 – 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.

Practical information


Monday Tuesday Wednesday Thursday Friday Saturday Sunday

Group, meeting & private party facilities:

Maximum people for drinks: 40
Maximum people for sit-down meals: 40
Request proposal from restaurant to host event

Language Spoken:

  • English

Payment options:

  • American Express
  • Visa
  • MasterCard
  • Cash


  • Private Parking

GPS Settings:

Latitude: 52.64904
Longitude: 0.6870857

How to arrive by public transportation:

We recommend travelling to Downham Market or King's Lynn. Both stations are along the same line from London Kings Cross, and both are approximately 15 to 20 minutes from Swaffham by car. Most travellers prefer Downham Market as it is smaller and easier to travel to and from. Always check train times are up to date by either calling National Railway Enquiries on 08457 484950 OR online at www.nationalrail.co.uk.


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