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 The restaurant 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.
Front of House knowledge of the provenance of our raw ingredients is part of our ethos. Staff are trained in supplier information, visiting the farms and gardens that supply the restaurant, tasting the foods and wines we serve to help you make an informed choice. Recipes and supplier information are freely available for you to take a taste of the Brecks back with you.
Our guiding principle is quite simple 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.
The restaurant is a place to relax so there is no dress code.
 WE CARE ABOUT FOOD
As we make everything on the premises from the breakfast chocolate bread through to the after dinner chocolates and petites fours we know all our ingredients. If you have any dietary concerns please let us know. We always cater well for vegetarians and our menu is wholesome using local and organic products wherever possible.
CHEESE
The few Norfolk Cheeses-traditionally Norfolk has not been a cheese making county-are supplemented with cheeses from the British Isles supplied by The Neals Yard Dairy in Covent Garden. We are totally committed to the British cheese making industry.
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Ferndale Norfolk Farmhouse Cheeses
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Local cheeses made on farm with raw milk from cows grazing in beautiful North Norfolk countryside. 'Norfolk Dapple' is a hard clothbound cheese matured to develop distinctive dappled rind. 'Norfolk Tawny' is a washed rind cheese, bathed in true Norfolk strong dark ale. Also growing delicious potatoes and seasonal vegetables.
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Poppylot Farm Dairy
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The producer of high quality award-winning ewes’ milk cheeses. The delicious brie-style Norfolk White Lady and the flavoursome Wissington hard cheese. Hand-made on the farm from the milk of 54 British Friesland dairy ewes.
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J F Temple & Son Ltd
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Farmhouse cheeses, hand made from the milk of our own cows. Fully traceable from grass meadows to you. A range of flavours and textures for your cheeseboard and cooking, including soft veined Binham Blue, crumbly Walsingham, Melton Mozarella, creamy Wighton and the flavoured Gouda type Warhans.
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Food is traveling further than ever before, often hundreds of miles from where it was produced to where it is consumed. Family farms, local abattoirs, processing plants, local food distribution systems and small shops are all disappearing, unable to compete in today's global market.
 Over-centralization of food has meant the loss of local distinctiveness, traditional varieties, craft production, and a sense of belonging to the community.
Access to fresh and seasonal food is difficult in many communities, leading to poor diets with serious implications for long-term health. In addition, money leaks out from local economies as it is siphoned off by distant food businesses.
Supporting local producers and suppliers who create with integrity is a fundamental of Stratton’s environmental policy.
If you would like any information on our suppliers, please ask any member of staff who will be able to provide you with a buyer’s directory. If you are staying, we are happy to store your produce in line with our environmental health responsibilities.
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