Narborough Hall’s farm to table restaurant Moss is looking ahead to building on its successful first few months with the launch of a new seasonal menu.
Moss, which opened in July, and prides itself on using the freshest garden products, will be featuring cooking over open fires from October and through the winter months.
The talent behind the restaurant is head chef Shane Wagg, who has worked in several professional kitchens across West Norfolk in his career.
Shane said that his cooking celebrates the seasonality at the heart of English cooking. He said: “It has always been the role of a good English cook to harvest, prepare and preserve the amazing produce from our gardens, woodland, hedgerows and farmland.”
He bases his menu on garden grown ingredients and top quality Breckland produce. He collects trout from a source within walking distance and gathers nettles from the stream bank and lemony sorrel leaves from the kitchen garden, which accompany the fish.
He uses beef from Sandringham Estate and Breckland game, such as rabbit.Shane, together with his sous chef, Alex Innes, are now using seasonal fruits, such as blackberries, damson, mulberries and sloes to flavour ice creams, custards and jelly.
From next month Shane and his team will be seen cooking over open hearths. The menu will feature charred, succulent meat as well as slow hearth-cooked stews and fire-sweetened squash and vegetables from the garden.
Moss is open Wednesday to Saturday for lunch and afternoon tea 11am-4pm and dinner from 5.30pm. It is also open on Sundays for traditional lunches from noon to 4pm. To book, call 01760 339923.