New lease of life for Norfolk pub

Sarah BrealeyThe head chef of a top Norfolk gastropub is taking on a new challenge as he sets up his own business.Sarah Brealey

The head chef of a top Norfolk gastropub is taking on a new challenge as he sets up his own business.

Daniel Smith, who has been head chef at the Wildebeest Arms, in Stoke Holy Cross, has moved to the Swan in Ingham, near Stalham.

The picturesque thatched pub, which dates from the 14th century, will be turned into a dining destination serving gourmet dishes, bread baked twice daily, and home-made ice-cream.

Mr Smith has taken over the pub with his business partner Gregory Adjemian, who works in IT, but it will still remain as a Woodforde's pub serving its local real ales.

The pub is currently having a major refurbishment with new d�cor, furniture and contemporary art. It also has five en-suite bedrooms for people who want to stay overnight.

There will be bar meals and more luxurious dishes, such as Cromer crab and feta salad with avocado pur�e, crispy crab cake and pink grapefruit, or roast East Anglian lamb rump with fondant potato, braised baby leeks and roast celeriac.

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Mr Smith, who grew up in Great Yarmouth, was at the Wildebeest Arms for 10 years and previously worked at Galton Blackiston's Morston Hall in north Norfolk and Le Gavroche in London. He says he will be cooking at every service, so diners will know that they are getting the benefit of his skills.

Mr Smith said: 'The Ingham Swan is fundamentally going to be a great place to eat, drink and stay. Upholding our Norfolk roots is important, and using the finest produce from independent local suppliers is the key to producing dishes dedicated to seasonality.'

The new head chef of the Wildebeest Arms is Eden Derrick, who has been working at One Up restaurant at the Mad Moose, part of the same Animal Inns chain as the Wildebeest.

The Ingham Swan will be opening on April 19. It will be open seven days a week, but advance booking is recommended if you want to eat.

To book a table call 01692 581099 or email

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