Our luxury hotel breakfast: what makes it so good?

We take breakfast seriously at The Norfolk Mead. In our most recent hotel blog article, we will take you through the elements we include in ours … the most important meal of the day!

Our lead offering is our Full English Breakfast: Grilled smoked Norfolk bacon, Mr Hewitt’s Norfolk pork sausages, grilled local field mushroom, grilled tomatoes, black pudding and baked beans served with either fried, scrambled or poached free range egg.

For those really looking for a luxury break, we offer Champagne breakfast with prosecco and buck’s fizz options. This proves really popular for guests staying in our Suite rooms. In Chanterelle, our bridal suite, we can serve Champagne breakfast on the private balcony overlooking our riverside water meadow.

A popular alternative option is our Grilled Lowestoft kipper with lemon, parsley and butter. This has shown a recent surge in popularity. With the known health benefits of eating smoked herring, as an oily fish, high in Omega 3, as well as herring being recognised as sustainable by the Marine Conservation Society, and a nostalgic revival in the demand for traditional ingredients, we hope this trend continues. 

As an independent and boutique Norfolk Hotel, the majority of our Full English Breakfast ingredients are sourced in our village, Coltishall, in the Norfolk Broads National Park. Hewitt and Grant is our local butcher, and our guests often ask for Mr Hewitt’s Norfolk pork sausages by name. We also use our village greengrocer, Top of the Crop, for our mushrooms and tomatoes. Local supplier Broadland Eggs house their hens in new enriched colonies to the highest welfare standards. Our herring is landed in our local port Lowestoft, under an hour away from the Hotel. Our smoked salmon is locally smoked, we use local jams and honey, and we also home make our muesli, granola and marmalade in house.   

Find out more about our great restaurant and view our Hotel menus on the Dine page of our website. 

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