The chefs use only seasonal produce, sourced locally - game when it's in season, perhaps from the nearby Sandringham estate, or fish, fresh that day from the fishing fleet at King's Lynn, and local specialities include Cromer crab, Norfolk pheasant or King's Lynn shrimps.
We also smoke our own fish, make our own honey and preserves and grow most of the speciality fruit and vegetables we use, such as globe artichokes, yellow courgettes, nasturtium flowers and salad leaves, ensuring an intensity of flavour rarely found in shop-bought produce.
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