Restaurant with a story

Step behind the scenes at The Ingham Swan. Here we’ll share with you a taste of news behind the stove, on our farm and in our intimate restaurant.

Hand-picked straight from the soil...


Our kitchen cooks locally-inspired seasonal dishes using the very best fresh ingredients hand-picked from Our Farm.  Right now delicious rich, red raspberries are ready as well as gooseberries and sweet, young rhubarb.  The strawberries are still going strong too (though our good friends on the Farm say the strawberries would prefer slightly cooler weather and would enjoy some evening showers of rain). Pastry Chef, Sebastian, is using them in a wonderful Norfolk Strawberry & Custard Gateaux – inspired by a visit to Provence.

The asparagus has now finished and the beds need lots of sunshine through till the autumn to nourish the roots ready for picking next year.  But baby-leaf spinach and “peppery” rocket are picking well and courgettes will be ready very soon. If you like to bake as much as we do, can we recommend Norfolk’s Own Cookbook – Everything Stops for Tea put together by Mary Kemp, Melinda Raker and Vanessa Scot with all proceeds going to Marie Curie Cancer Care, supporting their wonderful nurses.  You’ll find recipes from chefs, producers and retailers across Norfolk (including The Ingham Swan and The Wildebeest), all packed with incredible Norfolk ingredients.  Available now online for just £20 + £5 p&p, it features 192 pages of wonderful teatime recipes forcakes and tarts, cheesecakes, savoury quiches and so much more.