"The stylish Gunton Arms is set on the edge of the 1000-acre Gunton Park estate, and the roaming deer herds set the scene for the rich and atmospheric bar and restaurant inside; in the Elk Room, with flagstone floors, leather banquettes and walls hung with antlers, the main event is an open fire where steaks, ribs and chops are cooked."
"Under executive chef Stuart Tattersall (who worked with Mark Hix before decamping to Norfolk) the menu here is hearty, traditional and delicious; venison from the estate figures strongly on the menu with stews and sausages, but so too does other local meat - South Creake pork belly with Bramley apple and pea shoots, or juicy ribs of Blickling beef with goose fat potatoes, or the local Cromer crab simply served with chilli, garlic and coriander and pasta."
Norfolk is one of the UK's foodiest counties, where homegrown produce, freshly caught seafood and locally reared meat take centre stage. Cromer crab, regional cheeses and microbreweries are local highlights. The Gunton Arms sits on the Gunton Park estate with an Elk Room featuring flagstone floors, leather banquettes and an open fire for cooking steaks, ribs and chops. The menu under Stuart Tattersall emphasizes hearty, traditional dishes, including estate venison, South Creake pork belly, Blickling beef ribs and Cromer crab with chilli, garlic and coriander. A walled garden supplies produce for desserts, and 16 cosy rooms enable overnight stays.
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