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Nest Farmhouse

Norfolk, Docking - Modern British - Restaurant with Rooms - £££

Destination rural dining from seasoned London restaurateurs

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Very Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

The team behind Nest and Restaurant St Barts in east London landed in west Norfolk in 2024 – taking over a cowshed on a working farm near Docking, to be precise. They smartened up the place to make the most of rural big-window views and created a contemporary-meets-country setting for the notable cooking of Norfolk-born chef Grant Cotton – a longstanding member of the Nest/St Barts team. In summer, when this inland spot lures peace-seekers, there’s plenty of outdoor space for lingering with a glass of local Cobble Hill fizz or, perhaps, daytime coffee and cake. The restaurant carte is restrained (a few starters, desserts and sides bookend five main-course options) and there are specials on a chalkboard. But what comes out of the open kitchen bursts with flair and ambition. The richness of a luxuriously smooth smoked mussel parfait is offset by a gherkin relish, a pair of crumbed sardines are stuffed with smoked cod’s roe to delicious effect, and a seared ...

The team behind Nest and Restaurant St Barts in east London landed in west Norfolk in 2024 – taking over a cowshed on a working farm near Docking, to be precise. They smartened up the place to make the most of rural big-window views and created a contemporary-meets-country setting for the notable cooking of Norfolk-born chef Grant Cotton – a longstanding member of the Nest/St Barts team.

In summer, when this inland spot lures peace-seekers, there’s plenty of outdoor space for lingering with a glass of local Cobble Hill fizz or, perhaps, daytime coffee and cake. The restaurant carte is restrained (a few starters, desserts and sides bookend five main-course options) and there are specials on a chalkboard. But what comes out of the open kitchen bursts with flair and ambition.

The richness of a luxuriously smooth smoked mussel parfait is offset by a gherkin relish, a pair of crumbed sardines are stuffed with smoked cod’s roe to delicious effect, and a seared hand-dived scallop, roasted in its shell, is as sweet-savoury as its accompanying cauliflower purée, capers and golden raisins. A generous pork chop stood out among the mains on a winter visit, not only for the rendered fat around the tender meat, but also for the deliciously smoky apple purée and the strands of pickled savoy cabbage. The result was balanced and hearty, but refined too. Ditto a tranche of seared cod, which sank plumply into a tumbled bed of greens. The char on some pieces of kale amplified the flavours, while a simple white wine sauce anchored everything. Don’t miss the garlicky potatoes, eccentric in shape and with just the right crisp/fluff ratio.

Puddings stay reassuringly familiar: choose a simple fruit crumble with a little jug of custard, or a coffee crème brûlée that’s perfectly smooth under its snappy top. Otherwise, enjoy a foray into Suffolk for Baron Bigod cheese, served with Lincolnshire Cote Hill Blue and some fruit loaf.

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VENUE DETAILS

Docking Lodge Farm, Fakenham Road
Docking
Norfolk
PE31 8FPGB

07487 553194

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OTHER INFORMATION

Accommodation, Separate bar, Counter seating, Wheelchair access, Parking, Family friendly, Dog friendly

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