Charlie Roadley-Battin visits The Oaksmere Restaurant…
Situated only a couple of miles from the market town of Diss, you will find The Oaksmere nestled in its own 17-acre estate, approached by an enchanting long tree-lined drive, and although practically on my doorstep, I have to say that it has been a while since my last visit, and wow what a pleasant surprise!
Dating back to 1574, this stunning listed building has recently been sympathetically and elegantly refurbished, with rich designs, vibrant colours, subtle lighting and attractive art, making the combo of old and contemporary spot on.
We could have opted for the very stylish à la carte restaurant, but decided to eat in the main bar, which is the most traditional part of the building, with heavy timbers, quarry-tiled floors, large open fireplace and the renowned floodlit well!
We were warmly greeted by Mills, the assistant manager who showed us to our pretty table. After ordering our favourite tipples, Alan Dann the head chef came and introduced himself and then kindly showed us around the hotel and the newly opened butchery – yes they now boast their own butchery with all meat being very local including Angus Longhorn cross beef and Blythburgh pork.
It was so refreshing talking to Alan, who is one of those rare chefs that has been involved from start to finish, even down to the design of the kitchens!Buy Now