Hoste Arms, Norfolk Restaurants, Coastal Restaurants, Hotels with Restaurants

Dine

Join us for a relaxed breakfast in the conservatory, a light lunch with a chilled glass of wine, or enjoy our fabulous seasonal and local food and fine wines in one of our restaurants.

BREAKFAST
Breakfast to non-residents £9.75
Served between 7.30 am -

10.30 am (subject to availability)

MORNING COFFEE
from 7.00 am

AFTERNOON TEA
served 3.00 pm - 5.30 pm

AFTERNOON CREAM TEAS
available 9.00 am - 12.00 noon
and 3.00 pm - 5.30 pm

LUNCH
available 12.00 noon - 2.00 pm

DINNER
available 6.00 pm - 9.00 pm

"The biggest Aga in the world."

The Hoste Arms kitchen is 'host' to the 'biggest Aga in the world!'. It was designed specifically for The Hoste Arms kitchen by Paul Whittome, Andrew McPherson and CEO of Aga`s commercial division; Falcon, Tim Smith. It has several features that are unique including built-in smokers and high temperature planchas.

Aaron Smith, Executive Chef

"I came to The Hoste Arms in 2001 as Chef de Partie. Since that time I have worked as Head of Pastry for one year, then back into the main kitchen as Junior Sous. I finally realised my ambition in May 2008 when I was appointed Executive Chef.

"In my time at The Hoste, I worked closely with the late Paul Whittome on his books, assisting in writing the recipe sections. This has afforded me the opportunity to travel to some of the world’s finest restaurants. I believe that you can see this experience in the imaginative menus, which I base on fine local produce.

I have recently compiled a new cookery book in memory of Paul, 'A Hoste of Recipes', the profits of which go directly to the Paul Whittome Memorial Fund.

Come and sample my menus and see for yourself!"

Aaron Smith

Gemma Arnold, Senior Sous Chef

"I am passionate about food. I relish working closely with local suppliers and always insist on using only the best quality produce. I'm a local girl and was born in Norfolk in 1982. I've worked at The Hoste Arms for quite a few years now. Prior to that I worked at Fishes Restaurant for the respected Matthew and Caroline Owsley-Brown.

I was thrilled when promoted to the position of Senior Sous Chef and I work very closely with Head Chef, Aaron Smith, coming up with new recipes and new menus. I am extremely committed to my job and tend to spend many hours in the kitchen ensuring that what is produced is always of the highest quality and standard.

I recently collaborated on a new cookery book for The Hoste Arms – ‘A Hoste of Recipes’ with Aaron, and have also enjoyed success in local cookery competitions. I love the challenge that every day brings."

Gemma Arnold