The team behind a Michelin-starred London restaurant have transformed a cattle shed into a produce-driven dining destination.
Nest Farmhouse has launched at Docking Lodge Farm in west Norfolk, which is located on a sprawling thousand-acre working estate.
Executive chef Johnnie Crowe and business partners Luke Wasserman and Toby Neill also run Nest and Restaurant St Barts in London.
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The latter holds a coveted Michelin Star for culinary excellence and, new for 2024, a Michelin Green Star for its focus on sustainability.
The head chef of Nest Farmhouse is Grant Cotton, 34, who has worked at the trio's restaurants in the capital.
He is returning to his Norfolk roots as he was born in King's Lynn and has family here.
Mr Cotton said: "I wanted to get out of London and the boys were keen to continue working with me - Johnnie and Luke also have family in Norfolk.
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"At Nest Farmhouse, customers can expect a modern and seasonal menu with a focus on great produce sourced both locally and from across the British Isles."
Dishes on the sample menu include a twice-baked Baron Bigod souffle with creamed leeks and crispy shallots and the Farmhouse Sharer for two with a T-Bone pork chop and homemade sauerkraut.
The drinks on offer include wines, classic cocktails, local beers and ciders.
The restaurant features floor-to-ceiling windows, an open kitchen and a veranda, with around 35 covers inside and 35 outside.
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There are also six bedrooms upstairs, with dogs allowed in two of them, which will be available to book soon.
Asked if he is aiming for a Michelin Star, Mr Cotton added: "We want to establish ourselves first before thinking about that, perhaps in the future."
The restaurant is open for dinner from 6pm to 9pm from Wednesday to Saturday, with lunches also available on Friday and Saturday from 12noon to 2.30pm.
Two or three-course roast dinners are served on Sundays from 12noon to 4.30pm.
Book a table at nestfarmhouse.co.uk
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