firstname.lastname@example.org | 01760 723845
Open daily from 6.30pm
12 - 2.30pm
Lunch on other days by arrangement
Father's day, Mother's day, & Easter Sunday lunch Parties & groups welcome any time, any day just call
for more information
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.
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.
Our restaurant staff are passionate, enthusiastic and knowledgeable and most importantly want to share this with the guests.
Charlie Cousens, Hotel Manager
I first discovered my passion for Stratton's style when I stayed as a guest two years ago, it was immediately a place I knew I wanted to return to, great food, fantastic atmosphere and honest values; although at the time I think I had no idea my return would be slightly more permanent than a weekend away!
I began at the hotel working as Restaurant Manager in 2010 and was promoted to Hotel Manager 18 months later. The hotel has such great focus on it's guests and their experience; not only in our hotel but over their entire stay with us and I thoroughly enjoy being a part of that package. We are very lucky to have such a fantastic restaurant at the hotel which is enjoyed by both resident and non resident diners. The menu offers local, seasonal and carefully planned dishes which can all be altered to suit dietary requirements.
If you would like any further information, recipes, or have any questions please feel free to e-mail email@example.com
or follow us on twitter@eatatstrattons
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.
Andrew Chapman, Sous Chef
When I first came to Stratton's my previous experience had come from a chain restaurant background so my knowledge and understanding of cooking was somewhat raw.
Working with Sam and Stevo as part of the Strattons team I have learnt so much and discovered a different way of thinking when approaching seasonal ingredients. Recently I have been experimenting with (and devising my own) bread recipes, as I think it is great to experiment with such great taste & texture whilst using such few basic ingredients.