Broad House Hotel

Fine Dining

Our elegant and sophisticated dining room ­ Trafford's Restaurant ­ at Broad House Hotel is open for dinner seven days a week and for Sunday Lunches. Our experienced team is dedicated to offering diners a memorable culinary experience with fine quality food and wines and a top class service.

Our modern classic British-style menu celebrates the superb quality local Norfolk seasonal produce that is available on our doorstep from the finest suppliers, farmers and growers in the vicinity, as well as from our own vegetable and herb gardens.

For example, a selection of starters in the restaurant might include a soup course such as Cream of romanesco (cauliflower) with dapple crisp, followed by a Ham hock terrine with pea mousse and apple chutney, Chicken liver parfait with toasted brioche and Madeira dressing, or Crab cakes with avocado ice cream and dressed leaves.

For main course, diners might move on to something like Fillet of sea bream on cream leeks and sauté potatoes served with a tarragon butter sauce, Slow roast belly of Swannington pork, dauphinoise potatoes, apple and parsnip cream, Breasts of Gressingham duck on potato rosti, braised red cabbage with an orange and Madeira jus, Braised brisket of Norfolk beef on garlic mash with braised vegetables and served with the cooking liquor, Local partridge with fondant potato, braised red cabbage, redcurrant and port jus, or Field mushroom with onion marmalade and feta cheese on roasted vegetable cous-cous and Béarnaise sauce. Our Sunday lunch menu would include a roast such as Roast rib of beef with Yorkshire pudding, roast potatoes and garden vegetables.

Or, if puddings are your thing, then head chef Steve has concocted some mouth-watering delights such as Hot chocolate fondant with Baileys and banana ice cream, Prune and almond tart with fresh bay custard sauce, Local apple with apple soufflé on cinnamon crumble and bay leaf crème anglaise, Meringue Roulade with Coffee Cream and poached fruit, Caramel mousse with caramelised oranges, or a Selection of Norfolk cheese with biscuits and chutney, and all finished off with our hand-made petit fours and coffee.

To accompany your meal, our experienced staff can help you chose the best wine from the Broad House Hotel cellars, which are supplied by independent local wine merchant Bijou Bottles who place great emphasis on working with small growers and rising stars of the regions.

A four-course evening meal costs £39 per head (Sun to Thur) and £45 (Fri and Sat), whilst a three-course Sunday lunch, costs £21.00 (prices are inclusive of VAT).

For restaurant bookings, please click here to send us your enquiry and we will contact you as quickly as possible or please call us on 01603 783567.

If you have special dietary requirements, please talk to our restaurant manager.

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