Stoke Mill

Stoke Mill brings centuries of Norfolk heritage to the table, housed within a 700-year-old former mustard mill on the edge of Norwich.

Airy and bustling yet unmistakably refined, it is the domain of award-winning chef Andy Rudd, whose kitchen champions fresh, locally sourced organic ingredients. The result is modern fine dining rooted in place, with a menu that evolves to the seasons and the chef’s inspirations.

The cooking marries classical technique with contemporary clarity. Early signals of intent arrive with a twice-baked Norfolk Dapple soufflé cloaked in parmesan cream, or duck liver parfait with truffle butter and sweet wine jelly. There is theatre too, as dishes are cooked before your eyes, bringing a sense of intimacy and anticipation to the experience.

From slow-braised comfort to the sizzle of the grill, the plates are poised and generous. Think 12-hour braised beef with silky pomme purée and red wine jus, or a pan roasted chicken breast with potato terrine. The sea is well represented by pan-fried sea bass with brown shrimp beurre blanc, while vegetarians find depth in a saffron Milanese risotto or smoky BBQ harissa aubergine.

To finish, classics charm: raspberry Bakewell tart, or apple tart Tatin with vanilla ice cream and caramel, perhaps with a glass of Muscat de Frontignan from Château de Stony. Make a date with Stoke Mill, where heritage hums and plates sing; book a table and let the old mill set new wheels turning.