BRASTED’S RE­VIEW

On an idyl­lic, warm sum­mer’s evening with the sun start­ing to sink in the sky, Brasted’s feels like a pretty won­der­ful place to en­joy ex­traor­di­nar­ily good food and ex­em­plary ser­vice

EDP Norfolk - - Inside -

NES­TLED AMONG a com­plex of pretty barns, down a tree lined drive­way off a wind­ing Nor­folk coun­try lane there is a def­i­nite sense of get­ting away from it all, of al­low­ing your­self to be swept up in the at­mos­phere of a very spe­cial din­ing ex­pe­ri­ence when you ar­rive at Brasted’s.

From the mo­ment you walk in, it is im­pos­si­ble not to feel wel­come – the res­tau­rant has an al­most leg­endary rep­u­ta­tion for de­liv­er­ing ex­cel­lent cus­tomer ser­vice and it is not hard to see why.

We are shown to an invit­ing sofa and there is a gen­tle hub­bub in the bar and it is clear that many of the cus­tomers are reg­u­lars as staff come over for a chat with hand­shakes and smiles aplenty, in be­tween tak­ing or­ders and of­fer­ing ad­vice.

Brasted’s of­fers the whole gas­tro­nomic pack­age, from the imag­i­na­tive set menu com­plete with lovely lit­tle sur­prise com­ple­men­tary ad­di­tions to the at­ten­tive but not in­tru­sive (al­ways a tricky thing to bal­ance) ser­vice.

With our wine – the wine and cock­tail list is ex­cel­lent – come the canapés; mini br­uschet­tas and a ten­der slice of pi­geon with rasp­berry sauce. A de­li­cious start.

There is no hurry here. No rush for you to or­der and then to frog­march you to your table, ev­ery­thing is done at a re­lax­ing pace.

While the res­tau­rant is very tra­di­tional in its style from its ex­posed brick, deep red walls and old beams to the pi­anist ac­com­pa­ny­ing pro­ceed­ings – any fears that it might feel stuffy are quickly al­layed. If any­thing it is quite the op­po­site, with a great, light hearted at­mos­phere.

Ser­vice at our table starts with a lit­tle amuse bouche – a tasty morsel of hake with a dill crumb served in a mush­room broth. It is de­li­ciously salty, and the del­i­cate hake works per­fectly with the strong, deep flavour of the mush­room.

Amuse bouche: A tasty morsel of hake with a dill crumb served in a mush­room broth

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