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Richard Hughes is on a culinary mission to promote Norfolk produce & encourages his patrons to have fun, whether they are involved in one of his cookery courses, dining at his luxurious Opitz
Room chef’s table just feet from the stove, or simply enjoying dinner à deux in his 16th-century thatched restaurant. Local suppliers have their own hall of fame in the bar, & meals come
complete with a plethora of appetisers & tasters – plus homemade chocolates to finish. The results are richly complex, but there’s a gusty undercurrent to proceedings: a combo of warm Cley
Smokehouse salmon, Cromer crab & orange dressing is served with a treacle loaf, while slow-cooked belly & tenderloin of pork come with black pudding, roasted root vegetables & Dijon
mustard. To conclude, banana & custard with coconut pannacotta, rum & Muscovado jelly might fit the very reasonable bill.
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