Strattons

Follow

Excerpt from Eat Slow Britain by Alastair Sawday and Anna Colquhoun:

“Our parents grew up in the war years and taught us not to waste a thing, which is how we’ve run Strattons since the start. High quality and care for the environment can go hand in hand without compromises,” says Vanessa Scott, owner of what is considered to be one of the country’s greenest hotels.

Indeed, this Palladian-style villa, built around a medieval malting house, exudes style: spectacular artwork; individually designed bedrooms; a candlelit cellar with an extravagant air in pink, black, cream and gold; Floss, the seal-point Siamese, slinking between cowhide-clad armchairs …

Chef Simon Linacre-Marshall applies his classical French training to ingredients for which the Brecks, the central area of Norfolk, is renowned: griddled asparagus with hollandaise, wild mushroom risotto with beetroot carpaccio and truffle, rabbit and partridge terrine with damson jelly, venison with sour cherry sauce, lavender ice cream with honey and blueberry cheesecake. He enjoys the challenge of keeping it local, seasonal and to a large extent organic, knowing that Vanessa and Les will not tolerate rogue ingredients …

Strattons Hotel & Restaurant, Norfolk, England