Hyll House is a restaurant, bar and terrace on Fakenham Road in Docking, on the North Norfolk coast, with a seasonal menu built around local producers and an open kitchen looking onto the dining room.
All-day menus span breakfast, sandwiches, light lunches and an a la carte in the evening. For breakfast, enjoy croissants, muesli and cooked options along with a range of smoothies, juices, coffees and teas. Sandwiches and snacks are available from midday, spanning a crab sandwich, fried courgette and mozzarella ciabatta, and a classic chip butty.
For evening dining, choose from the a la carte. Starters might include a prawn and smoked salmon vol-au-vent with Champagne sauce, while mains lean towards a chicken, leek and mushroom pie, or shoulder of pork with a roast apple and cider jus. For dessert, think custard tart with poached strawberries, and carrot cake madeleines.
The restaurant works with local producers wherever possible. For example, oysters come from Cyril & Ben Sutherland in Brancaster, and crab, mussels and samphire from A&M Frary of Wells-next-the-Sea. Lamb is sourced from the Sandringham Estate, with organically reared venison from Houghton Estate and game arriving from nearby shoots and gamekeepers through the season. Milk, cream and ice cream come from Danns Farm, fourth-generation dairy farmers with a herd of pedigree Holstein-Friesians, and the cheese board features Fen Farm's Baron Bigod. Seasonal produce includes asparagus from Hall Farm in Rudham and strawberries and raspberries grown by Simon Turner in Sharrington, alongside foraged elderflower, samphire, wild garlic, blackberries and coastal herbs. The wine list includes Chapeldown, from a vineyard in Kent.
The dining room and bar are open plan, opening onto a veranda and a pond terrace with views toward the North Norfolk coast.