A historic pub & restaurant in Hunstanton, Norfolk
The perfect place for a classic pub lunch or an exceptional restaurant meal in north Norfolk, our kitchen – run by Gabe Lea – sources from the best suppliers to create menus that please the palate.
Kitchen Open Times:
Monday - Friday
Lunch - 12noon to 2:30pm
Dinner - 5pm to 8:30pm
Saturday
12noon to 9pm
Sunday
12noon to 5pm
Celebrating Holme-next-the-Sea’s history
Complex fish traps found on our local beach date back to Anglo-Saxon times, reflecting Holme’s tight-knit community’s reliance on agriculture and fishing for their livelihoods. As a restaurant in Hunstanton in Norfolk we’re proud to pay homage to this heritage through our menus, celebrating past journeys with every dish.
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Lunch Menu
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Dinner Menu
(From 5pm Monday - Saturday) View menu -
Sunday Lunch Menu
Served 12noon - 5pm View menu -
Dessert Menu
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Wine List
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Kids Menu
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Bar Snacks
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Bakery Drinks Menu
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Bakery Morning & Sandwich Menu
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Made with Norfolk love
All dining area tables are bookable, and we have walk-in space at the bar.
Dog are welcome in the bar and dining area
Sustainability and Supporting Local
Sustainability sits at the heart of we do and so our restaurant menus are created around local and seasonal produce right on our doorstep. Changing with the seasons, our dishes reflect the fresh ingredients that our fishermen, farmers, and suppliers catch, grow and produce for us, such as oysters and mussels hand-picked from the tidal marshes of Brancaster Staithe, as well as seasonal treasures like foraged samphire, coastal herbs, and wild mushrooms.
Gabe Lea, Head Chef, White Horse Holme
Swannington Farm to Fork
Gabe, Head Chef, Visits Woodlands Farm
Woodlands Farm in Swannington, Norfolk, is Gabe’s trusted butcher and a key supplier to The White Horse, Holme. A recent visit highlighted the farm’s commitment to flavour, quality and sustainable farming.
Set across 240 acres of Norfolk countryside, Swannington Farm to Fork produces exceptional lamb, pork and beef. Their sheep graze clover-rich pastures and water meadows, while around 800 outdoor-reared pigs roam freely and are raised without growth promoters or routine blanket medication. Beef comes mainly from Aberdeen Angus cattle grazing local marshes and pastures, with winter feeding based on home-grown cereals and vegetables.
Completing the journey from farm to table is Swannington Farm to Fork's state-of-the-art butchery, where each cut is expertly prepared. It's here that the team at the White Horse, Holme source much of the meat served in our kitchen, giving guests the very best of Norfolk's outstanding local produce.
