News from The Lodge

Keep up to date with everything happening at The Lodge.

Fish and chips – it’s a classic, but when it’s perfectly cooked it’s unbeatable. In fact, fish dishes are one of the most popular food choices at The Lodge and along with the traditional, we also have whole tail scampi, an amazing grilled, spice red mullet fillet and pan-fried fillet of black bream on the menu at the moment. We’re now serving our food menu all day, so when you’re feeling hungry pop in and treat yourself – after all, a…

A pint, please

At The Lodge, we know a thing or two about pouring a good pint (well our regulars think so!) but we never rest on our laurels and recently some of our team members headed south to a beer and cellar management training course. During the day we heard from Greene King’s expert team about the latest techniques and additions to their range, and of course we’ve been incorporating all that we’ve learned back at The Lodge. Most of our guests are…

Home-smoked breast of Gressingham duck

The Lodge’s head chef, Nicholas Parker shares a new way to enjoy duck… Autumn is the perfect season to enjoy game, and duck is an incredibly versatile meat that lends itself to strong flavours. This recipe is delicious and takes it in a new direction with Indian spices and an amazing mango coulis – don’t be tempted to use store-bought as an alternative, this is an unmissable part of this…

Summer’s eve

The seasons seem to be all over the place at the moment – with the hottest September day on record, followed by a few autumnal moments, but we’re hanging onto the last golden rays. Inspired on one summery afternoon, we headed to Old Hunstanton beach with some friends and a range of The Lodge’s superb gins to let the moment linger a little longer. Gin is enjoying…

News from The Lodge

Keep up to date with everything happening at The Lodge.

All-day food now available

A pint, please

Home-smoked breast of Gressingham duck

Summer’s eve