The story
Just south of Norwich, in the village of Stoke Holy Cross, Stoke Mill occupies a building with roots stretching back over 700 years. In 1814, the Colman family used the mill to grind mustard, long before the current incarnation as a restaurant. Co-owners Ludo and chef patron Andy Rudd sensitively restored the mill in 2013, transforming it into what they describe as a bustling, relaxed and airy dining room. The result is a refined, distinctly modern space set within a historic shell alongside the River Tas.
Andy Rudd is the driving force behind the kitchen. Within the first year of the refurbishment, he secured a Norfolk Food & Drink Award, and his commitment to high-quality dishes has continued since. The team uses fresh ingredients, sourcing organic local produce when possible. The menu changes regularly as Andy finds new inspiration, and a key part of the experience is watching the cooking take place in front of you.
The à la carte menu is substantial, with a clear focus on British ingredients and classic techniques. Starters include a Twice Baked Smoked Norfolk Dapple Soufflé with spinach and parmesan cream, and a Duck Liver Parfait with truffle butter, sweet wine jelly and cranberries. For mains, the 12-hour Braised Beef comes with pomme puree and red wine jus, while the Butter Roasted Halibut is served with a paella of BBQ prawns, squid, mussels and saffron in lobster bisque. Steaks are cooked in a BBQ oven and come with Koffmann fries and rosemary and garlic confit tomato. Desserts range from a Classic Crème Brûlée with raspberry sorbet to a Chocolate Fondant with honeycomb and salted caramel ice cream. A selection of cheese from the trolley is also available.
Stoke Mill’s consistent quality has earned it a place in the Michelin Guide, where it is listed as Recommended. The restaurant itself is welcoming, with a Garden Terrace open in the summer months. Reviews from diners highlight the "stunning food" and "amazing service", with particular praise for dishes like the Orkney scallops and the beef course. As one guest put it, the experience is "like being a judge on The Great British Menu."
Recognition
Ambience
Details
History
Back in the day, Jeremiah Colman and his people milled mustard within the white weatherboarded walls of Stoke Mill. Now, bar some monochrome pictures of generously bearded Victorian men, and the river Tas still flowing through on its way to Norwich, there’s little to remember that industry. The handsome building is busy in other ways, however, drawing a steady stream of appreciative diners into the contemporary, airy space to eat at Andy Rudd’s table – and be looked after by a warm and welcoming front-of-house team. Guests come for the chef/co-owner’s appealing bistro-style cooking, kicking off with complementary canapés and warm home-baked bread. Next, there might be a fluffy twice-baked soufflé, tangy with smoked Norfolk Dapple cheese (its richness balanced by spinach) or, perhaps, local asparagus with fried quail’s egg and hollandaise. To follow, try monkfish (lively with the flavours of Thailand) or sea bass with a generous crab croquette and zippy warm tartare sauce; alternatively, you could honour history with braised beef cheek accompanied by Colman’s mustard mash. Finish with a cheerful lemon posset – a deliciously sharp discovery as you spoon through passion-fruit foam and sorbet, fresh blueberries and pieces of meringue to reach the set cream itself. An excellent-value set lunch offers three courses for £38, including a glass of house wine and coffee.
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