Restaurant

Afterfive eatery

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.

Afterfive at Strattons is situated in the converted barn to the right as you enter the grounds.

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 and game.

Opening times & menus

Afterfive menu available daily from 5.00pm – 8pm – Afterfive menu

Please note due to current Covid-19 government guidelines we are re-locating Afterfive into our converted barn to the right of the hotel, although not in the main hotel building it is still located on our site.  Please also note we do not have on-site parking – more info

New Year’s Eve 2020 – click here for the menu

Afternoon tea

October/November menu

Available daily from 12.30pm – 3.30pm, pre booked with at least 24hrs notice.  Inline with government guidelines we cannot accept tables of more than 6.

Daniel Freear has been working at Strattons since summer 2015 and was promoted to Head Chef in April 2017 for his commitment and skill creating delicious food with local seasonal ingredients. Dan is a regular at the East Anglian Game Fair and Food Festivals demonstrating his take on fresh, local and seasonal produce. Daniel was inspired by his tutor Peter Wilson when he started as a professional cookery student at the College of West Anglia. In his spare time Daniel is a keen snooker player and has two Labradors, he loves eating out in Norfolk, with many favourites including the Ship at Brancaster. If Daniel wasn’t a chef he would most likely be a butcher.

Tasha

Front of house manager

Kat

Duty manager

Amy

Duty Manager

Duty Manager

  • Jules Hetherton, Head Chef at Strattons Hotel restaurant
    Jules Hetherton, Head Chef
    Jules was born in Norwich but grew up in Africa. When she returned to Norwich she trained at City College Norwich and won the EDP Food Awards ‘Young Chef of the Future’ in the year she graduated. At college she met Richard Hughes and continued her training with him at The Lavender House, Brundall, also working at Le Manoir aux Quat Saisons topically, under Benoit Blin who was head pastry chef and The Connaught in London. When Jules is not working she loves the gym and running, competing in half marathons and a vital member of Strattons running team! She loves nothing more than curling up with her cats ‘Coco and Pops’ and a good book.
  • Chef
    Daniel Freear, Sous Chef
    Daniel Freear has been working at Strattons since summer 2015 and recently demonstrated wild game recipes at the East Anglian Game Fair. Daniel was inspired by his tutor Peter Wilson when he started as a professional cookery student at the College of West Anglia. Cooking fresh, local ingredients with simplicity and style is Daniel’s passion, his favourite gadget, a pasta machine which he received from his dad for his 18th birthday! His favourite dish to cook is crab tortellini with chilli, lime and chargrilled fennel. In his spare time Daniel is a keen snooker player and has two Labradors, he loves eating out in Norfolk, with many favourites including the Ship at Brancaster. If Daniel wasn’t a chef he would most likely be a butcher.
  • Lizzy Ostler, Commis Chef
    Lizzy Ostler, is a Level 2 NVQ Professional Cookery student at City College Norwich and has worked in the restaurant at Strattons since October 2014. Recently Lizzy,17 was placed third in the ‘Cook South Africa! Young Chef of the Year competition’. She achieved this honour in the national final of the student chef competition which was held at Westminster Kingsway College. Lizzy is inspired by her family, as well as her mentors Jules, Vanessa and Daniel. On her days off you might find Lizzy on Wells key eating fish and chips with family and enjoying the sun set or watching Wimbledon with freshly baked chocolate chip scones and homemade strawberry jam! Living on a family farm means Lizzy loves animals and has two pet pigs!
  • Tasha
    Front of House Manager
  • Kat
    Duty Manager
  • Aime
    Duty Manager