Refurbished South Creake pub set for opening next week
“A country pub but with a little bit more” is how managing director Teresa Haughey has described the Ostrich Inn, South Creake, writes JENNY BEAKE.
Perched on the green on Fakenham Road with newly-refurbished guest rooms the Ostrich Inn is due to open its doors on Tuesday.
Their comprehensive website promises a journey for making memories and sampling wonderfully fresh local produce on the coastline of North Norfolk.
And lived up to these expectations they certainly did. A warm welcome with friendly, efficient and attentive staff. With a selection of mini burgers and nibbles and a refreshing drink on arrival it is a great place for locals and tourists alike.
Teresa and her team worked effortlessly throughout the evening in providing a delicious three course meal. Executive chef Jes Paskins greeted us, and has created a diverse and tasty menu and I can recommend his Thai inspired shell on prawns, a subtle build up of flavour with extra spice.
Supporting the local community is important to the new proprietors having hired local people from the village.
As Teresa told me “Service is just as important as the food and we want the locals to be proud and feel comfortable.”
Fakenham-based builders Grocott & Murfit along with sister company Arcadia Home and Living have thoughtfully redesigned the building that has been closed for a number of years.
Teresa showed me a selection of the guest rooms and The Ostrich Suite cottage. Special touches such as the naming of the rooms after herbs, with a matching colour scheme, called Lavender, Basil and Oregano. The Mint room has a calming atmosphere where traditional meets modern. The old style telephone adds a unique touch. The Natural Soap Company, Wells, were over the moon to provide their guest amenities custom labeled for The Ostrich in each room and smell good enough to eat.
Other local suppliers such as Mrs Temples popular Binham Blue cheese and Norfolk County Lakenham Creamery supply a delicious selection for the Artisan Cheese Board and choice of ice cream flavours. The main menu has firm favourites such as Cromer Crab, Local Lodge Farm’s rib eye steak and Papworth’s Sandringham Royal Sausages.
Continuing local links with staffing, local producers and suppliers is important in building a long lasting relationship with the community.
There are three main areas of The Ostrich: the bar where dogs are welcome along with their walkers, the Chef’s Table where guests can watch the talented chefs work their magic, and the Restaurant which is a more intimate space.
The design means there remains a connection throughout these areas and feeling of being part of the atmosphere as a whole.
A sign of a good restaurant is when you see dishes go past and you get food envy.
Certainly the table behind us, who happened to be a local clergyman, had chosen well with the Ostrich Burger. With that in mind I wish Teresa and her team a wing and a prayer when they open.