Come together at our table to enjoy an unforgettable culinary experience; be it a hearty Farmhouse breakfast, the perfect Sunday roast, or a delicious celebratory dinner.
Join us in our welcoming Orangery or for those seeking a more intimate setting, we offer three private dining rooms providing a memorable backdrop to your celebrations: The Old Kitchen which accommodates 8-10 guests, The Oak Room suitable for 10-13 guests, and The Victorian Room which can host 14-16 guests.
Our commitment is not just to taste but also to the planet. We take pride in sourcing produce from local farmers, securing game from top local shoots, and procuring the freshest seafood from North Norfolk fishermen. Additionally, our own organic no-dig garden, nestled on the grounds, supplies us with fresh fruits and vegetables that go straight into our dishes. Given the garden's proximity, just a stone's throw from the kitchen, our homegrown produce proudly claims a journey of zero miles.
Under the guidance of our Executive Chef, Sherwin Jacobs, and our experienced kitchen team, every dish we serve tells a unique story. The outcome is a seasonally inspired menu that's always evolving, yet consistently satisfying.
Proudly, we're members of The Sustainable Restaurant Association and have been recognised with 2AA rosettes. Furthermore, we offer vegetarian and vegan menus, and allergen-specific menus are available upon request.
Few places do private dining quite like The Farmhouse. Food is best when shared with your loved ones, which is why we have 3 private dining rooms to create unforgettable eating experiences with your family and friends. The Old Kitchen, The Oak Room and The Victorian Room are all steeped in history, with old beams and inglenook fireplaces providing the perfect backdrop to break bread.
The Old Kitchen 8 - 10 diners: The best parties always happen in the kitchen, and ours is at the heart of the Farmhouse. The gigantic dresser drips with cups, cutlery and jars befitting an old farmhouse kitchen and the open fire is surrounded by gleaming copper pots. It is the perfect room to gather together over the delights of our afternoon tea, or with family enjoying our Sunday Roast.
The Oak Room 10 - 13 diners: The Farmhouse was the hunting ground for King Henry VIII and by candlelight it is easy to imagine the historic gatherings playing out underneath the antler chandelier. The Oak Room provides a memorable backdrop for any occasion, be that popping Nyetimber to celebrate that milestone birthday or indulging with friends in a 5-course tasting menu, paired with a wine flight curated by our specialist wine team.
The Victorian Room 14-16 diners: Being the largest of our private dining rooms, it is the ideal space to gather for our Farm-to fork dining for up to 16 people. Why not end the night with one of our Flat White Martinis or our Farmhouse Cheese board coupled with a glass from our extensive range of Ports or digestives.
Pre-orders and deposits are required for private dining please contact
firstname.lastname@example.org for menus.
Come join us at the Farmhouse for Afternoon Tea. Enjoy sweet and savoury treats all lovingly made in our kitchen, whilst introducing yourself to some of our rare teas such as Lapsang Souchong to Genmaicha Popcorn tea from our kitchen dresser. For a special treat pair with a glass of Nyetimber Demi-Sec which is the perfect companion to all our afternoon tea delights.
Stuck on ideas for what to get that special somebody for a birthday, special occasion, thank you? Why not treat them to an ACI e-gift card so they can use it for their afternoon tea booking.
Sherwin loves being a chef as it gives him the freedom to express and develop his foodie ideas through his passion for 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.