There are three eating areas at The White Horse. The Bar is informal and bustling, the conservatory light and airy and for the evenings and a little more intimacy, the “Long Room”.

Our head chef, Duncan Philp, runs two menus from the White Horse kitchen. A constantly changing A la Carte menu runs lunch and supper and is complimented, at lunchtime, by a short snack menu of old favourites.

WE pride ourselves on supporting and being supported by local suppliers. Lobster, crab and mussel fishermen as the seasons dictate; butchers, graziers and Norfolk estates for meat and game; soft fruit, salads, asparagus and free range eggs from local small holders; increasingly, cheeses from within the county. Rod and line caught mackerel and sea bass find their way to our door through the summertime.

Bread is baked daily in our own kitchen and all our delicious desserts are homemade.

We serve four real ales all from the region including one from the local micro brewery run by former restaurateur, Peter Yetman and two from one of our favourite suppliers, Adnams of Southwold.

Adnams are also responsible for the wine list which extends to sixty bins, half of which are available by the glass.