Norfolk Restaurant Week at Thompson Hall Retreat

Please book Here – Thompson Hall Retreat

We’re delighted to be taking part in Norfolk Restaurant Week, inviting you to join us at Thompson Hall Retreat for a dining experience that is a little different.

Set in the heart of the Brecks, backing onto Thetford Forest, Thompson Hall Retreat is reached by following an unmade track across the fields and through the canopy of the old beech woodland known as King Edward VIII Wood. From the moment you arrive, you’ll feel a world away from the everyday.

For Norfolk Restaurant Week, we’re celebrating the Norfolk countryside, local produce, fire cooking and the natural surroundings that make Thompson Hall Retreat so special.

Foraged & Fire

We’ll be taking the dining experience into the forest for our– Foraged & Fire outdoor dining experience.

Here, our dishes are cooked over an open fire, bringing a real sense of theatre and flavour to your evening. You’ll be able to shelter beneath our gazebo, relax around the campfire and enjoy a glass of wine as the woodland surrounds you.

It’s dining at its most natural — fire, forest, local produce and good food.

You’ll be amongst the trees and immersed in nature, so please come prepared with sensible footwear and cosy, warm clothing.

Whether you’re joining us for lunch in the Botanical Bistro or an evening around the fire, Norfolk Restaurant Week is an opportunity to experience Thompson Hall Retreat in a different way.

We’re looking forward to welcoming you, getting back to nature and sharing our love of local food, fire cooking and the Norfolk countryside with you.

Menu

Starters

  • Breckland Brie cooked over the coals, served with toasted balsamic walnuts, grapes, balsamic glaze and fresh herbs.
  • Norfolk Wild Garlic Creamy Mushrooms — with vegan and dairy-free options available.
  • Spicy Pork Belly Bites marinated in chilli and hoisin, served on leaves with Asian slaw, sesame seeds and spring onions.
  • Local Smoked Mackerel Pâté — our mackerel is smoked just a few villages away.
  • Homemade Pea & Nettle Soup, finished with garlic croutons, with a vegan option available.

All starters are served with local toasted sourdough, brushed with olive oil and wild garlic, or gluten-free sourdough.

Mains

  • Bunnings Kiln-Smoked Salmon, warmed over the coals and served with tarragon cream and mustard sauce, wilted lemon greens and wild garlic sautéed potatoes.
  • Barnard’s British Beef Double Patty Smash Burger, with Folgate bacon, cheese and homemade burger relish, served with hand-cut chips from Bootiful Buckets and smoked BBQ beans.
  • Wild Garlic Mushroom Burger — grilled Portobello mushroom in wild garlic butter, topped with Brie, served in a black sesame seeded bun with wild garlic mayonnaise, hand-cut chips and smoked BBQ beans.
  • Skillet-Fired Homemade Beef Ragu Lasagne, made with fresh pasta and finished with a mature cheese sauce, served with hand-cut chips and salad.
  • Skillet-Fired Ratatouille Lasagne, made with fresh pasta and finished with a mature cheese sauce, served with hand-cut chips and salad.
  • Local Steak & Mushroom Pie, with slow-cooked beef in Guinness and beef gravy, topped with puff pastry and served with hand-cut triple-cooked chips or wholegrain mustard mash and house peas.

Desserts

  • Norfolk Apple & Blackberry Crumble with custard, with a vegan and dairy-free option available.
  • Homemade Chocolate Brownie, warmed over the fire and served with red berry coulis and cream.
  • Lemon Posset with homemade shortbread.
  • Homemade Sticky Toffee Pudding, served with thick sticky toffee sauce and cream.

Dietary Information

We are happy to accommodate a range of dietary requirements, and suitable alternatives are available for some dishes. Please let us know about any allergies or dietary requirements when booking so that we can advise you appropriately.

Allergen guide: C – Celery | G – Cereals containing gluten | Cr – Crustaceans | E – Eggs | F – Fish | L – Lupin | M – Milk | Mo – Molluscs | Mu – Mustard | TN – Tree Nuts | P – Peanuts | SE – Sesame Seeds | SO – Soybeans | SU – Sulphur Dioxide/Sulphites | GF – Gluten Free | DF – Dairy Free | VG – Vegan

Please note that while we take every care with dietary requirements, our kitchen handles a range of allergens.