Stuart Tattersall cooks using local ingredients and seasonal produce. Venison from the Gunton estate and beef from the local herd at Blickling are cooked over the open fire in the Elk Room. The Gunton Arms also utilises fresh seafood, mussels, and the renowned Cromer crab and lobster caught by local fishermen.
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The Gunton Arms is often frequented by a mixture of locals, diners, families and those visiting overnight from out of town. It is really important to us that each of our guests has an enjoyable experience. As such the pub does not lend itself to group bookings or weddings.
