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Good Food Guide favourite, The Duck Inn, reopens

PUBLISHED: 15:04 30 January 2018 | UPDATED: 15:04 30 January 2018

Heritage carrots with caraway caramel at The Duck Inn, Stanhoe.

Heritage carrots with caraway caramel at The Duck Inn, Stanhoe.


The Duck at Stanhoe has a brand new look and interesting new menu following refurbishment of its restaurant and kitchen.

Inside the new-look Duck Inn at Stanhoe.Inside the new-look Duck Inn at Stanhoe.

A multi award-winning Norfolk pub has reopened following a programme of refurbishment.

The Duck Inn at Stanhoe has seen its kitchen completely overhauled, and the restaurant area refreshed, while chef patron Ben Handley and his team have been busy in the kitchen tweaking classic dishes and coming up with new, exciting dishes, using locally sourced produce.

New plates include flavours of smoked haddock chowder, and Nordic-inspired textures of heritage carrot with White Lady cheese, caraway caramel and leek ash, plus scorched cuttlefish with black ink, saffron aioli and fennel.

Local tradespeople, headed by Keith at Elgood’s Brewery, finished the work on the popular pub, which has been decorated sympathetically to make the most of the building, with the walls covered in works by local artists including Judy Polito and Kate Heiss.

A new dish of torched cuttlefish at The Duck Inn, Stanhoe.A new dish of torched cuttlefish at The Duck Inn, Stanhoe.

Ben says: “This refurbishment has given us the time to step back and get together as a team to plan a way forward for our menu as we enter the new year.

“Last year was incredible for us. We entered the Michelin Guide, became the Norfolk Food Hero, were named ‘one to watch’ in the Top 50 Gastro Pubs, and were the Good Food Guide’s Restaurant of the Year for the East of England. It’s going to be hard to top that in 2018.

“We have the most incredible team of wonderful, passionate people at The Duck Inn, and together we want a menu that reflects the best of Norfolk. We want to celebrate flavours, using our cooking techniques to bring the best out of the ingredients rather than adding to them, and our local suppliers are the very best at providing us with truly world class produce.”

Ben and his wife Sarah also run The Hunworth Bell near Holt, which they took over last summer.

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