Food & Drink

Toast a decade of Chestnut with Eastern Gold, a beer brewed with Barsham Brewery . This golden ale boasts a rich hue, long-lasting flavour and balanced notes of British hops with subtle citrus. A true tribute to our region! As a collection of pubs in an area renowned for its agricultural heritage and fields of award-winning malt, marking our anniversary with a limited-edition beer was an exciting prospect. Alas, we didn’t have any brewing equipment and only elementary knowled

Summer dining across Chestnut's pubs with rooms.

Last Monday Team Chestnut headed over to Oxfordshire for Sapling 's annual Tree Planting Party. Over 2000 trees were planted throughout the day, alongside cocktail masterclasses, a talk from Earth Shot prize winner Notpla and plenty of tipple tasting! It was so inspiring to be surrounded by these forward-thinking actors in our industry. Among the saplings were 3 different tree species, native to the Oxfordshire floodplain we were planting in. The trees should help reduce the

It's Food Waste Action Week this week and we have been looking at all of the little ways we can make our fruit, veg' and pennies go further. Making the absolute most of the ingredients in our dishes has never been more important. The cost of food has risen exponentially in recent years and we are all aware of the importance of reducing the amount of food we send to landfill. Each stage in the production of our food, from farm to fork, draws resources from the planet and produ

Last year a number of Chestnut chefs took a trip to Fen Farm Dairy, a key supplier of Chestnut dairy products. The team were transported to the delicate ecosystems of the Waveney River Valley and the Fen Farm team showcased the care that is put into their beloved herd and land. MEET JONNY CRICKMORE, DIRECTOR AND FARM MANAGER Jonny is the third generation of the Crickmore family to run Fen Farm. He has been working on the farm since the age of four, when he would sneak out of

Written by Charlie Branwhite, guest to our Field to Fork dinner and Sandy Paws Stay As a couple whose passions and hobbies encompass all traditional aspects of country life, we advocate eating and swapping to game at every opportunity. So when we got invited to a Game Dinner at The Feathers celebrating all things “field to fork”, we couldn’t have been more excited! We arrived at picturesque Holt on a chilly November night, with our mouths already watering in anticipation of

Written by Lily, a guest at the Supper Club and ESG Executive at Chestnut On the evening of Thursday 17th November, the conservatory of The Black Lion was adorned with fresh, natural foliage and welcomed in guests for our second Sapling Supper Club. The theme of the evening was centred on zero-waste cooking and sustainable spirits. Twenty-five guests sat comfortably around a large banquet-style table, surrounded by foraged greenery and the flicker of candlelit. Ed Faulkner –

Robert Hall, Head Gamekeeper at Houghton Hall Estate, North Norfolk Game is the quintessential British ingredient, steeped in tradition. An ingredient that has a tendency to divide opinion. However, there is a new breed of game enthusiasts bringing it to the forefront of modern cookery. Why? Because it is both environmentally and economically sound, whilst being healthy and delicious. Nowhere is the commitment to this sustainable food source more apparent than the Houghton E

In an area renowned for its top-quality agricultural soil, sea air and unique micro-climate, the fourth-generation family brewery, Barsham Brewery, is producing some of the best malting barley in the world, used as the base malt for all their Norfolk beer. Several team members from each of our Norfolk properties, The Feathers , The Globe and The Wiveton Bell , recently took a short drive to the estate to have a tour and discover more about what makes Barsham’s such a special

On a sunny August morning, Steve and Aaron, The Packhorse Inn ’s Head and Sous Chefs, visited edible plant growers, Nurtured In Norfolk , for a Taste Tour. From the nursery to the greenhouses and production rooms, the chefs learnt about the process behind the colourful produce that they love to use in their dishes back in the kitchen at The Packhorse. The chefs across our Chestnut kitchens pair Nurtured in Norfolk herbs and flowers to compliment and enhance the flavours in th