enquiries@strattonshotel.com | 01760 723845
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Strattons has some fab special deals running mid week over 2012, from only £62.50 per person per night.
Just choose your date on our online booking and we'll show you the best available rate
Just choose your date on our online booking and we'll show you the best available rate
The Rustic
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.
Food style: 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, Restaurant ManagerI 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!
From the age of 14 I worked in the industry and gained experience through management roles around Norfolk.
Joining Strattons has been a fantastic opportunity and it is great to work in such a positive and dynamic team. I am really excited to be working with Head Chef Sam Bryant to push the restaurant forward and make sure the message really gets out about what we are doing for both local residents and guests travelling from further afield. The new dinner menu that we have on offer really does cater for all pockets and tastes so anyone can come over and give us a try, not to mention our Sunday lunches which have been going down a treat!
Sam Bryant, Head ChefMy 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 ChefWhen 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.
Harry Corder, Commis ChefFood has always been such an important part of my childhood and growing up that I always knew I wanted to be a chef. Ever since dining here at Strattons I knew I wanted to work here and be part of the team. What I most enjoy about working here is the use of all local produce and the ever-changing menu. Working with Sam and Andrew has really developed my passion for food and cooking even further.
I take a lot of inspiration from the Roux brothers as I share their love for pastry and deserts, hopefully my knowledge and passion for cooking will allow me to travel the world and maybe one day own my own patisserie.
