A brand new menu was launched at the weekend at Norfolk Lavender in Heacham when Debbie Harrison and her team took over the venue.
With head chef Liam Nicol, Debbie has introduced new breakfasts, snacks and afternoon teas including the very tempting Champagne Cream tea alongside restaurant favourites all of which feature local produce and flavours.
Debbie said: “The staff worked really hard to get everything ready for this weekend; we only had a few days to get everything done and that included decorating, but with their efforts everything was completed on time and we were able to launch a full menu on our opening day.”
Liam uses his late mother-in-law’s recipe for lavender scones and he has devised a delicious lavender cake to keep with the theme of ‘all things lavender’ at the Heacham site.
He said; “The whole team is really excited about the future and we are ready for the season ahead. It was gratifying on Sunday to serve over seventy roast lunches without a hitch.”