Congham Hall’s beautiful grounds, herb garden, plentiful orchard and kitchen garden, supplies the restaurant with varieties of seasonal vegetables and salads.
Our food 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 sources, seasonal ingredients. Locally Sourced Produce – The hotel’s kitchen garden is harvested daily for vegetables and salads such as turnips, chard and baby carrotts, rocket, mizuna and radishes, while culinary herbs are picked by the gardeners twice a day to meet the chef’s 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 percent 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.