The story
Mark Poynton at Caistor Hall delivers a refined Norfolk cuisine just outside Norwich. The chef brings thirty years of kitchen mentorship to his craft near the city. His approach leans toward French classics while drawing steady inspiration from mentors like Daniel Clifford. The kitchen’s precise execution has secured a Michelin star and three AA Rosettes.
The dining room sits inside a historic country house surrounded by farmland and ancient Roman pathways. Natural light fills the space where Warings Furniture supplied custom tables and woven fabrics. These pieces echo the quiet tones of the surrounding garden borders. Guests settle into chairs designed to complement the building’s original architecture without competing for attention.
Lunch offers three or six courses while dinner presents an eight-course progression that unfolds over roughly three hours. Menus shift with the seasons and feature ingredients sourced directly from local farms and dairies. This foundation supports a consistently excellent regional cooking programme that adapts to weekly harvests. You will taste Bungay butter from Fen Farm Dairy alongside Binham Blue cheese made by Mrs Temple.
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