The good pub guide review
Its location in a grand country house set in a 1,000-acre deer park is just one of several factors that makes this place unique. Walls adorned with quality art by the likes of Lucien Freud, Frank Auerbach and Paula Rego (the owner is an art dealer) adds to the enjoyment of staying or dining here. A large entrance hall leads to the simply furnished bar with dark pubby chairs and tables on a wooden floor, a log fire, a long settle beside a pool table, and high stools against the mahogany counter where they serve Adnams Broadside and Southwold, Woodfordes Wherry and a guest beer on handpump, 19 wines by the glass, 16 malt whiskies and two ciders; staff are chatty and helpful. Heavy curtains line an open doorway into a dining room, where vast elk antlers hang above a big log fire (they often cook over this) and there are straightforward chairs around scrubbed tables on stone tiles. A lounge, with comfortable old leather armchairs and a sofa on a fine rug in front of yet another log fire, has genuine antiques and standard lamps. The restaurant is more formal with candles and napery, and there are also two homely sitting rooms for hotel residents. Many of the walls are painted dark red and hung with assorted artwork and big mirrors; background music, darts, TV and board games. The 12 lovely bedrooms have many original fittings and views over Gunton Park, but no TV.
The good pub guide food review
Robust food using Estate produce includes sandwiches (until 5pm), prawn and local crab salad with cucumber noodles and saffron aioli, pork belly with apple and peashoots, their own venison sausages with mash and onion gravy, chicken, bacon and leek pie, slow-roast lamb shoulder with bubble and squeak, shellfish with pickled samphire and sea purslane salad, well-hung steaks or pork chops cooked over the open fire (not Sunday) with béarnaise sauce, cod fillet with purple sprouting broccoli and garlic pesto, and puddings such as chocolate truffle torte with griottine cherries and prune, armagnac and almond tart with clotted cream.