Food & Drink

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Food is prepared to order using the freshest local produce either from our own kitchen garden or sourced from nearby friendly farmers, fishermen in North Norfolk and local traders. When in season game, pheasant, partridge in particular, is sourced from the local shoot.

The menu changes regularly and is created around the best seasonal pickings on offer.

There is a range of menus so you will always find something to tickle your fancy. See sample menus below - 

Opening Times

Breakfast

Monday to Friday 7.15am to 9.30am
Saturday & Sunday 8am to 9.30am

Lunch

Monday to Saturday 12noon to 2.30pm
Sunday 12noon to 3pm

Afternoon Tea

Monday to Saturday 2.30pm to 4.30pm

Dinner

Monday to Saturday 6.30pm to 9.30pm
Sunday 6.30pm to 8.30pm

WINE LIST

Great care and delight has been taken in selecting a wine list to complement our menus. You are sure to find a moreish wine to set off our delicious food. Whether you like bold merlots, subtle pinots, classy Chablis or fresh Sauvignon, you are destined to enjoy exploring our list.

WINE LIST

Meet The Chef

Sherwin Jacobs - Executive Chef

Sherwin loves being a chef as it gives him the freedom to express and develop his foodie ideas through his passion of food. His menu simply promotes his appetite for fresh, local, wholesome and tempting to the taste buds dishes. Farm to table is his ethos in bringing the best produce to The Farmhouse at Redcoats menu. He is a treasure to behold.

Sherwin grew up on a farm in South Africa. His Mum was a home economics teacher, which meant that food was central to his way of life. Each day would start by preparing from scratch the food for the day, which is a routine he still works with today. He began cooking with his Mum at a very young age and his Grandfather instilled in him a great respect for food. He reared cattle, sheep and chickens on the family farm and has great admiration for farmers. Now being a chef allows him to work with farmers and local suppliers on a daily basis. He feels it is a way of continuing the family tradition, albeit from behind the stove rather than behind the wheel of a tractor.