In 2011, art dealer Ivor Braka opened the Gunton Arms after buying it in 2009 with a view to launch a top gastropub with a traditional and warm pubby feel.
Local and seasonal produce are central to the pub’s ethos and why wouldn’t it be? Especially since the Gunton Arms is situated in the 1,000 acre historic deer park that surrounds the 150 year-old Gunton Hall, near Cromer in Norfolk.
The welcoming foodie pub is operated in partnership with Ivor along with head chef Suart Tattersall and his wife Simone.
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 so close to the famous coastal fishing town of Cromer, it makes sense to make good use of the seafood, including mussels and Cromer crab caught by local fishermen.
And seafood is a big part of the pub’s menu, which features Ling fish fingers with chips and mushy peas; wild seabass fillet with spinach and King’s Lynn brown shrimps.
Yet, the main attraction is the 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 served all day and are inspired by the pub’s location and include spicy wild boar sausages with a chilli jam, Blythburgh pork crackling with Bramley apple sauce and Gunton venison sausage roll.
A good selection of wines are served by the glass, while the range extending into by-the-bottle only is prices from around £20 and upwards to more than £100.