The Pub
Enjoying fine food and wine should be an adventure, a voyage of discovery, and it is this philosophy that makes The Walpole Arms more than just another pub restaurant.
As a traditional village pub, we always welcome those who come to drink a pint of locally brewed ale in the oak-beamed 18th century bar or to enjoy the garden on a summer's evening.
Alternatively our 40 seater restaurant with its own private bar will more than reward those seeking a more formal dining experience. With an open mind and a respect for real quality allow us to share our passion for some of the best food and wine to be found in East Anglia.
The Restaurant
A successful restaurant depends on strong relationships with both customer and suppliers. We expect our customers to appreciate the highest quality ingredients and therefore we choose suppliers who will offer us produce grown and selected with genuine care.
Here in Norfolk we have some of the best fruit and vegetables, seafood and game in the country. All the food at The Walpole Arms is freshly bought and freshly prepared; wherever possible it is both local and seasonal, often on the recommendation of our fishmonger or game supplier. If mussels are on the menu it is because the mussels at Morston are at their best; if we are serving venison we know exactly how it has been reared, slaughtered and hung at nearby Gunton Hall.
The Chefs
From superb ingredients our team of chefs headed by Andy Parle create a meal that is more than the sum of its parts. Andy is without doubt one of the region's finest chefs. After working at David Adlard's Michelin starred restaurant in Norwich, Andy furthered his craft at some of London's most renowned restaurants - Terence Conran's Le Pont de la Tour, Alastair Little's Frith Street Restaurant and The Canteen in Chelsea - before returning to Norfolk.
At the Walpole Arms we aim to create a mood to excite your senses, where food, drink and the perfect setting come together to create a truly memorable occasion.
Menus
The menus at The Walpole Arms change on a daily basis. At lunchtime a snack menu is available in the bar in addition to the three-course à la carte menu.
On Saturdays a special Brunch menu is served from midday, and on Sundays there is always a delicious roast or two.
All the menus reflect what is best and freshest on the day. In summer there is a strong Mediterranean influence, whereas winter menus usually contain warming dishes from northern Europe.
Awards
After just a few months at the helm of The Walpole we were delighted to be voted by the Eastern Daily Press the ‘Norfolk Country Pub of the Year’.
In 2002 Les Routiers chose The Walpole Arms as their ‘Dining Pub of East Anglia’ and in 2004, for the second year running, the Michelin Guide awarded us a coveted ‘Bib Gourmand’ - there are less than 30 pubs in Britain with this rating.
“A charming friendly part 18th Century Inn” said the guide “The seasonal British menu draws intelligently on global ideas”
Other things people have said about us are:
“Another good food pub ... whose arrival is good news” (Jay Rayner, The Observer)
“There is obviously a pudding wizard in the kitchen..” (Mary Norwak, The Norfolk Journal)
“Andrew Parle concocts a daily menu with ambition and artistry” (Simon Dunford, EDP Food & Drink)
“The Walpole Arms is a superlative experience. It deserves to succeed and gain international acclaim” (John Henderson, Norfolk Lifestyle Magazine)
“I wish it were my local” (John Welch, EDP Eating Out)
The Owners
We are Richard Bryan and Keith Reeves, both long-term residents of Norfolk with our families. We brought together our respective talents in 2001 when we took over The Walpole Arms in Itteringham in the heart of the beautiful north Norfolk countryside. Richard's lifetime passion for food has largely been channelled into broadcasting: for more than ten years he has produced the BBC's Masterchef programme, and has travelled the country in search of great British cooking. Keith is a highly respected wine merchant, supplying trade and private customers throughout the East Anglia region. With his knowledge and flair he has created a comprehensive yet eclectic wine list to complement your food. |
