Stuart Tattersall cooks using local ingredients and seasonal produce. Venison from the Gunton estate and beef from the local herd at Blickling are cooked over the open fire in the Elk Room. The Gunton Arms also utilises fresh seafood, mussels, and the renowned Cromer crab and lobster caught by local fishermen.
The orchard was planted around 1860 by William Allan, who was head gardener at Gunton for 60 years and is buried on the estate. Julie now oversees the orchard and Walled Garden, growing organic produce for both the Gunton Arms and the Suffield Arms. We also produce our own Gunton Park apple juice from the orchard.
The Gunton Arms is often frequented by a mixture of locals, diners, families and those visiting overnight from out of town. It is really important to us that each of our guests has an enjoyable experience. As such the pub does not lend itself to group bookings or weddings.
