In more than a decade since, the welcoming foodie pub, operated in tandem between Braka and husband and wife team head chef Stuart and Simone Tattersall, has top notch gastropub service down to a fine art.
Local and seasonal produce are central to the pub’s ethos and why wouldn’t it be? Especially given the Gunton Arms calls the 1,000-acre historic deer park that surrounds the 150-year-old namesake Gunton Hall, near Cromer in Norfolk, home.
Both Stuart and Simone are proud to say they have retained a Michelin Bib Gourmand for the past six years and were the highest new entry in the Good Pub Guide 2012.
Being a stone’s throw from the feted fishing town of Cromer, it makes sense that the Gunton’s offer is anchored in good seafood, including mussels and Cromer crab caught by local fishermen.
However, the pub’s catch of the day is meat cooked and served from the gastropub’s Elk Room Fire, where 10oz sirloin steaks, Blythburgh pork chops, Gunton red deer rump and venison sausages with mash and onion gravy are cooked and served.
All steaks and chops are cooked on an open fire and served with goose fat roast potatoes and Bramley apple, Béarnaise sauce or quince jelly.
Bar snacks are inspired by the pub’s location, served all day, and include spicy wild boar sausages with a chilli jam, Blythburgh pork crackling with Bramley apple sauce and Gunton venison sausage roll.