Maids Head Hotel Logo
Maids Head Hotel Logo
The historic Maids Head will continue to stay open for those travelling for work related purposes and will fully reopen on Wednesday, 2nd December

Following the latest Government guidelines we are pleased to announce that we will be staying open throughout November to support local businesses. We are happy to take bookings for those employees who are required to travel for work related purposes. Call 01603 272007 or email reservations at [email protected]
We will fully reopen on Wednesday, 2nd December following the latest Government Guidelines
Rest assured we have put into place all the Government's COVID-19 Secure health and safety measures to ensure the well being of all our guests and staff and have been awarded the Good to Go mark. We are continuously updating our risk assessments as the Government guidelines change.

Read our blog post nowRead our Covid -19 Risk Assessment

WinePress Restaurant launches new A La Carte Menu

Locally caught cod with squid ink crisp Locally caught cod with squid ink crisp

Following last autumn’s refurbishment of the Maids Head Hotel’s Wine Press Restaurant, Head Chef Marcin ‘Magic’ Pomierny, semi-finalist in the National Chef of the Year competition 2018 and 2019, has created a new A La Carte Menu to complement the contemporary look of the AA Two Rosette restaurant, featuring the finest of local seasonal produce.

Wine Press Restaurant

Wine Press Restaurant

The three-course menu, which will change with the seasons, also features an amuse bouche and a pre-dessert as part of the offer. Diners can opt for three or two course meals.

Marcin 'Magic' Pomierny

Marcin ‘Magic’ Pomierny

“I have been inspired by our new look Wine Press Restaurant to design a menu which will complement the diners’ surroundings,” said Magic. “Local produce includes cod, halibut and game, Cromer crab, Eleveden Estate venison and Norfolk mussels, all given a contemporary twist. We have fully tested the menu in house and look forward to getting feedback from our guests.”

Amuse Bouche

Amuse Bouche

Menu examples:

Starters

Hand dived scallop, tempura Cromer crab beignet, dashi broth, pear and yuzu.

Local game terrine, beetroot chutney, blackberry, pistachio, parsley mayonnaise and brioche.

Mains

Black garlic glazed Dingley Dell pork fillet, carrot, radish, herb panisse and red wine jus.

Locally caught cod, baby turnip & leek, squid ink crisp, dill emulsion and white wine cream.

Hazelnut gnocchi, pickled smoked golden beetroot, hazelnut mayonnaise, confit fennel, beetroot cracker and goat’s cheese.

Desserts

Chocolate fondant, passion fruit, mango and coconut.

Mille-feuille of coffee, milk chocolate, Pedro Ximenez sherry and mascarpone.

To celebrate Valentine’s Day, Magic has created a seven course Taster Menu accompanied by four carefully selected wines. The special menu will be available on Friday 14 February and Saturday 15 February.

The Maids Head Hotel is in Tombland, Norwich, NR3 1LB, for more information about dining at the hotel call 01603 209955,www.maidsheadhotel.co.uk

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