•

•

Good food is a core ingredient of the Crown and Castle. Part of the reason is that co-proprietor, Ruth Watson, is an award-winning food writer and a long-time contributor to Sainsbury’s Magazine and BBC Good Food. She has also written three best-selling books, The Really Helpful Cookbook, Fat Girl Slim and Something for the Weekend.

No wonder, then, that so much time and energy are devoted to sourcing wonderful local produce, and creating menus which offer interesting but not stupidly elaborate food. In the summer, you may find simple dishes such as dressed Cromer crab salad; Orford lobster with garlic butter; Snape asparagus with hollandaise sauce; or locally grown loganberries with Jersey cream, on the menu. In winter, it may be Suffolk pheasant with lentil ragout and wilted greens; slow-roast Gloucester Old Spot pork belly with mussels and shellfish broth; or hot bitter chocolate mousse.

Our restaurant, the Trinity, has a relaxed but lively ambience. Most importantly, it neither looks nor feels like a typical hotel restaurant. With 2 AA rosettes, a Michelin bib gourmand, and good write-ups in all the major guides, guests often cite the food as a major reason for staying with us. Our wine list has also won many plaudits in the guides, not least for the reasonable pricing structure.

•

•

•