Our Food Philosophy

Here at Congham Hall, we are blessed with the most beautiful grounds – including our renowned Herb Garden, plentiful apple orchards and a kitchen garden that supplies the restaurant tables with a variety of seasonal vegetables and salads. It is this unique privilege that informs our culinary approach.

We are delighted to hold 2 AA rosettes for our food quality. Our philosophy is based on the premise that taste is everything and simplicity is the key. That’s not to say our kitchen doesn’t create delicious dishes with complex flavours – but never at the expense of using fresh, locally sourced, seasonal ingredients.

Locally Sourced Produce

The hotel’s kitchen garden is harvested daily for vegetables and salads such as turnips, chard and baby carrots, rocket, mizuna and radishes, while culinary herbs are picked by the gardeners twice a day to meet the chefs’ needs for flavouring and garnishing and in the creation of aromatic oils and vinegars.

Our aim is to celebrate the provenance of our food by setting a target to source 80 per cent of our ingredients from within a 20-mile radius – so long as they’re the best available.

Congham Hall’s Location

With its proximity to some of the best game-hunting and meat suppliers in north Norfolk and such a short distance from the coast – means we can take advantage of the abundance of local, yet varied, produce. We work closely with superior local suppliers to bring the best flavours to our tables: rare-breed pork from the Fruit Pig Company, venison from Holkham, Cromer crab and oysters from Brancaster