Meadowsweet finds itself in a lovingly restored grade II-listed Georgian building in Holt, Norfolk. At the helm are chef-owner Greg Anderson (formerly of the also Michelin-starred Morston Hall) and his partner Rebecca Williams, with the latter heading up the front of house. The tasting menu here celebrates seasonality with elegant dishes using the finest local British produce. The interiors, meanwhile, are chock-full of charmingly cosy touches, such as the discreet drawers under each table that house the cutlery. Dining here wouldn't be complete without staying the night, and the three surprisingly expansive rooms provide the setting for just that.
Although the menu changes extremely often here, you can get a feel for what to expect from previous iterations. As such, you'll likely start with an array of house snacks, such as beetroot with Baron Bigod, chicken liver with black cherry, squid with cod's roe, Doddington cheese with sherry and smoked ham and a Brancaster oyster with jalapeno and citrus. Next will likely come something simple from the sea, such as a Scottish langoustine with Bumbu and finger lime, followed by something a little earthier, such as Perigord truffle cestini with morel and celeriac.
After this, you might see cod with cabbage and apple or some heartier Hindolveston lamb with wild garlic and artichoke. Typically a Courtyard Dairy cheese plate is available for a supplement, before desserts. These might be a citrus vacherin with orange blossom and yoghurt, or perhaps forced Yorkshire rhubarb with ginger and sweet cicely.
Regardless of what the menu is on your visit, it changes daily, so you'll never eat the same thing twice. Sustainability is also a priority here, so the produce all comes from small regenerative farms, the fish is line caught on small boats and the cheese comes from independent farmers.