Ragstone Goats Cheese, Olive Tapenade, Beignet, Pickled Beetroot
Hand Dived Scallops, Dingley Dell Pork, Granny Smith Apple
Duck Liver Parfait, Plum Chutney, Toasted Brioche
Salt Cod, Soft Quails Egg, Chorizo, Roasted Red Pepper
Dapple Cheddar Cheese Soufflé, Spinach, Cream Sauce
Smoked Salmon Mousse, Celeriac and Horseradish, Rye Bread


Halibut with Flavours of Paella, Saffron, Mussels, Prawns, Squid, Chorizo
12 Hour Beef Cheek, Mustard, Onions, Spinach, Carrots
Wild Norfolk Sea Bass, Crab Cake, Samphire, Courgettes, Beurre Blanc
Paddocks Fillet, Mushroom, Onions, Spinach, Triple Cooked Chips
Wild Mushrooms, Bungay Brie, Quails Egg, Spinach, Leek Butter

Here at Stoke Mill we pride ourselves with cooking the freshest possible ingredients from the local area. Not all food items are listed on the menu. If you have any allergies or dietary requirements please ask for the Duty Manager to provide full listings.

This menu is available for lunch and dinner Wednesday to Saturday