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Nest Farmhouse to open in Docking as award-winning Restaurant St Barts team come to West Norfolk





A new farmhouse restaurant is set to open its doors in West Norfolk as a team of award-winning chefs come to the area.

Nest Farmhouse will open in Docking in late May, becoming the latest venture from the creative team behind London-based Restaurant St Barts and Nest.

Co-founders Luke Wasserman, Toby Neill and Johnnie Crowe, who have previously achieved Michelin-starred success in the capital, will set up shop at Docking Lodge Farm, a working estate.

Executive chef Johnnie Crowe and head chef Grant Cotton
Executive chef Johnnie Crowe and head chef Grant Cotton

The estate's potatoes, parsnips, carrots and barley will play a central role in the team’s culinary philosophy as they look to implement a “literal farm-to-plate approach”.

Housed in a restored cattle shed, the restaurant is expected to blend modern and traditional design elements.

It features floor-to-ceiling glass windows and an open kitchen, while the menu remains true to Nest’s commitment to using local and foraged ingredients from the North Norfolk coastline and sustainably-reared produce.

Produce at the new Nest Farmhouse in Docking
Produce at the new Nest Farmhouse in Docking

Executive chef Johnnie Crowe and head chef Grant Cotton have set out to craft a menu of refined dishes that highlight “the excellence of British produce sourced from small-scale farmers and trusted suppliers”.

A short stroll from the restaurant leads to a reeded pond, where guests can enjoy waterside drinks during the summer months.

Co-founder Luke will curate a focused and thoughtful drinks menu, including wines, cocktails and locally brewed beers.

The interiors of the space, from furniture to crockery and glassware, have been selected from independent designers and artists from around the area.

A farmhouse sharer from the menu
A farmhouse sharer from the menu

On the opening, Johnnie said: “We’ve had a great year with the opening of Nest in Shoreditch and receiving a Green Michelin Star at Restaurant St. Barts alongside retaining our Michelin Star, making us the only restaurant in London to hold both.

“After two years of running our pop-up in Burnham Overy, we’re thrilled for our move to Norfolk and to open within a working estate – with incredible produce and producers right on our doorstep.

“We look forward to welcoming our guests in the best way we know – with considered food and wine, now in this idyllic setting."

Executive chef Johnnie Crowe and head chef Grant Cotton
Executive chef Johnnie Crowe and head chef Grant Cotton
Fresh produce will be used at the Docking site
Fresh produce will be used at the Docking site
Negroni will be on offer
Negroni will be on offer
Game faggot and carrot, and scallop and parsley
Game faggot and carrot, and scallop and parsley
Some of the food that will be on offer at the farmhouse
Some of the food that will be on offer at the farmhouse
Executive chef Johnnie Crowe and head chef Grant Cotton
Executive chef Johnnie Crowe and head chef Grant Cotton

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