At Hyll House, we believe in life’s simple pleasures — good food, good company, and time well spent.
Whether you’re gathering with friends, pausing after a walk along the North Norfolk coast, or settling in for the evening, everything here is designed to feel relaxed, welcoming, and beautifully unforced. Our open kitchen, dining room, and friendly bar invites you to immerse yourself in the theatre of cooking, conversation, and cocktails.
Our menus are shaped by the seasons and by the exceptional producers who surround us. Over the years, we’ve built close relationships with local farmers, fishermen, growers, and makers whose passion for quality mirrors our own.
We are proud to serve oysters from Cyril & Ben Southerland in Brancaster, alongside the finest crab, mussels, and samphire from A&M Frary of Wells-next-the-Sea. Lamb from the Sandringham Estate and organically reared venison from Houghton Estate reflect the richness of the Norfolk countryside, while locally sourced game arrives from nearby shoots and gamekeepers throughout the season.
Danns Farm, fourth-generation dairy farmers have a herd of pedigree Holstein-Friesians, who produce milk, cream, and wonderfully indulgent ice cream which you will find on our dessert menu. Fen Farm’s Baron Bigod — one of Britain’s great soft cheeses — remains a particular favourite.
We also celebrate those fleeting seasonal moments: asparagus from Hall Farm in West Rudham, Sharrington strawberries and raspberries grown by Simon Turner, and the wild ingredients we forage ourselves — elderflower, samphire, wild garlic, blackberries, and coastal herbs.
Beyond Norfolk, we are happy to seek out great quality producers and after a tasting at the vineyard in Kent, Chapeldown just had to be part of our wine list!
At Hyll House, every ingredient and individual touch tells a story of place, season, and the people behind it.