Farm to Fork at the Farmhouse
Food is prepared to order using the finest local produce either from our own kitchen garden or sourced from nearby farmers, fishermen in North Norfolk and local traders. When in season, game, pheasant and partridge in particular, are sourced from the local shoot. The conservatory dining offers somewhere special to enjoy lunch or dinner.
Boasting 3 private dining rooms, all with their own unique features and open fireplace, The Farmhouse can host your bespoke requirements culminating in an unforgetable experience. A must try is Sherwin Jacobs, Executive Chef, 6 course seasonal taster menu paired with wine. The private dining rooms can accommodate -
The Old Kitchen - 8 diners
The Oak Room - 8 to 12 diners
The Victorian Room - 16-22 diners
Pre-order and deposits required for private dining, please contact firstname.lastname@example.org for menus.
Delicious home made delights and a speciality range of craft tea. The Farmhouse at Redcoats really is the perfect place to enjoy afternoon tea and catch up with friends.
The 2 Bars
The Farmhouse bar where you can enjoy a drop of real ale or a glass of wine in the charming surroundings of The Farmhouse or The Cowshed bar & lounge in the newly renovated listed barns across the courtyard which specialises in whisky, gin and cocktails.
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.