Summer is just around the corner, and we’ve pulled together the ultimate guide to what’s on across the region – all within easy reach of the pub, naturally. 

OFFERS AND PROMOTIONS EXCLUSIVE TO ABOUT TIME LOYALTY MEMBERS Time is precious and we love that you choose to spend some of it with us. The mor e  time  you give us, the more we will give you back. That means more vouchers, more money off great food and drink, more  time  to explore our pubs, and more  time   to spend with the people who make you happy. So, this summer, pull up a chair on the terrace, order a chilled drink and tuck into one of our many offers available thr

On Saturday 25th March we invited guests to join us at three of our pubs for an evening of environmental activism and candlelit suppers as part of the Earth Hour global initiative. Earth Hour was founded by the WWF, and focus' on promoting reduced energy consumption and pledging commitment to fighting climate change. Each year millions of people across the globe unite for Earth Hour to show that they care about the future of our planet, by switching off for one hour. For our

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 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

INTRODUCTION TO LILY My name is Lily and I am the Environment, Social, Governance Executive at Chestnut and a keen climate activist in my spare time. I am so excited by this role as it really means I use my passion for sustainability and my 8 years experience in the hospitality industry to move forward in making Chestnut as eco-conscious as possible. THE PLAN This year the Great British Beach Clean Week ran from Friday 16th - Sunday 25th September, inviting people up and down

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

'If food waste was a country, it’d be the third biggest contributor of greenhouse gases after China and USA.' - Wrap Food waste is a global issue and something we have great awareness of at Chestnut. We are conscious of the produce we use in our kitchens; where we source it, how it is grown or reared, and the impact our choices have on our environment and community. We actively seek ways to improve and make our contribution to much needed change in our industry. Even the sma

In 2013 Chestnut was small, with big ambition, to showcase East Anglia as a vastly under-rated and undiscovered region. The vision was and remains to create accessible, welcoming and unique environments for our guests, all with their own character and soul. We want our team to be proud of where they work and the region they represent. To watch with subtitles click HERE Despite our continued growth Chestnut still remains “small” but with bigger ambition. We have been able to