Provenance

30 years ago, if someone had said people would come to a pub and drink tea, you wouldn’t have believed them. How times change.

From scenic walks and hidden gems to attractions and seasonal experiences, our Spring Guide is packed with inspiration.

When our founder announced off-handedly that he had popped to The Globe for a pint with Jeremy Clarkson there was only one explanation.

We are proud to work with some of the best producers in our region, our Norfolk Heroes menu pays homage to some of our favourites! ​ From locally sourced, line-caught fish to estate game, we explore the very best of the Norfolk coastline. The menu served weekly at our three north Norfolk coastal pubs; The Wiveton Bell , The Feathers in Holt and The Globe in Wells-Next-The-Sea. The menu focuses on three producers within a 20 mile radius of our Norfolk pubs, but often much cl

A BRIEF HISTORY East Anglia was involved on a larger scale than most people know in World War Two. So much so that in 1940, after the Dunkirk evacuation, Germany was setting their invasion sights on Great Britain for Operation 'Sealion'. Britain had established some of its most formidable defences all over the East Anglian coastline: barbed wire, land/sea mines, steel traps (steel implements in the sand) and hundreds of pillboxes that you often still see near coastal roads to

Wanting to create your own beer is all well and good, but little can be done if you don't have a brewery to make the magic happen. This is where Barsham Brewery come in to our 10th Anniversary creation; 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, so they were our to

Amongst many talents, including fashion photography and successfully running the kitchen at The Eight Bells in Saffron Walden, David also has a passion for brewing his own beer. Over ten years ago he was invited on a vineyard tour in Carcassonne and, although grapes didn't take his fancy, he became interested in the fermentation process and creating alcohol from what could be considered as a bland crop. So, with that, he went to a local DIY shop and bought a basic brewing ki

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

In late April, Peter Graham Wines invited four of our team members to the isolated yet alluring village of Cairanne, nestled within the Rhone Valley, located in the Southern region of France. We stayed at Domaine Boutinot, amidst the vineyards, winery and barrel cellar. With stretching views across to the aptly named church of Notre Dame de la Vigne et du Rosaire (church of the vine and the rosary). We were accompanied by Wine Buyer and Account Director for Peter Graham Wines

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

At Chestnut, our chefs always keep locality and provenance in mind. That's why a team away day at Houghton Estate in North Norfolk made for a great backdrop to learn more about sustainable farming and then get creative in the kitchen. Nowhere is the commitment to sustainable food sources more apparent than the 5000 acre estate where Head Game Keeper, Robert Hall, takes the lead. You can read more about his fascinating story here . After Robert took our chefs, team members and

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

If you have visited one of our pubs recently, you may have seen our brand new in-house magazine, In a Nutshell , greeting you at the entrance, or perhaps propped up on the bar. We wanted to create something specifically for our guests which is informative and fun, giving a closer glimpse at our portfolio of pubs and our teams that run them. It's a chance to introduce you to Chestnut while showcasing why East Anglia is our much loved home, through its people, places and local

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

'Local, Seasonal and Honest' an ethos that echoes our own. Having worked with Saffron Ice Cream for a number of years, we can safely say their award-winning, artisan products make them one of our sweetest suppliers, and one we are proud to have complimenting dishes on our menus. Recently, we gathered some of our Chestnut chefs (known to have a sweet tooth) and headed over to the Saffron Ice Cream farm in Saffron Walden. The passionate team at Saffron met our equally enthused

Introducing the newest addition to the Chestnut family, our very own packhorse. Standing pride of place at The Packhorse Inn , in Moulton near Newmarket, the willow sculpture has been handcrafted by local artist, Helen Colletta. We sat down with Helen to ask her a little more about her art, her unique method and the inspiration behind it. What would you describe your profession as? A Willow Sculptor Are you able to tell us more about your background and life before willow scu

'A poet is, before anything else, a person who is passionately in love with language.' - W. H. Auden Being proud of our location, heritage and it's residents, both past and present, is an integral part of why Chestnut exists. Hailing from Diss, found in the border of Norfolk and Suffolk, Chestnut's founder Philip has stated how he wanted to locate his business in East Anglia, where he was proud to grow up and have many wonderful memories as a child. Today, on World Poetry Day