Chef
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Grilled sea bream, courgette, crab sauce, sea herbs
The Gin Trap Inn N
This charming Norfolk pub offers classic dishes reinterpreted in unusual forms. Amanda Afiya reports
estled in the heart of the quaint village of Ringstead, a few minutes’ drive from the North Norfolk coast, the Gin Trap Inn
radiates character and charm and hints at its centuries-old reputation for serving farmers, traders, fishermen and smugglers since 1668. Today, the destination fine-dining pub/ restaurant, with 16 bedrooms, can add discern- ing foodies to that list of patrons, now that the property, with its labyrinth of rooms, is in the hands of entrepreneur David Lamyman and chef-patron Gareth Rayner. A bar menu is available throughout the Gin
HOLIDAY LIKE NEVER BEFORE
Trap’s sizeable bar areas, offering friendly and accessible bistro-style dishes, such as Norfolk chicken, smoked ham and leek pie (£16), moules marinière, garlic and rosemary focaccia (£16) and hash brown and crispy duck leg, pineapple pickle and fried egg (£12). But Rayner’s culinary wizardry comes to the fore in the two dining rooms – the 26-cover Con- servatory and the 25-cover Portrait Room. His hash brown and crispy duck leg is a crea-
tion that he’s particularly proud of, and one that was devised as a “classic Gin Trap dish” – deli- cious and texturally strong and something that
34 | The Caterer | 26 January 2024
“We like to make our own interpretation of classic flavours”
would complement the pub’s vast array of drinks including its own gin. “It comprises a deep-fried hash brown, served with a crispy duck leg, cured in salt and sugar blended with lots of fresh herbs and aromats, confited and deep-fried, and plated alongside a pineapple pickle, pick- led shallots, and fried egg,” Rayner explains. Another starter on the à la carte menu,
Cromer crab, pickled turnip, brown crab emulsion, parsley, miso butter and sourdough crumpet (£12), centres around the pub’s stun- ning local larder. “We take our crabs and mix the white and brown meat together with a brown crab emulsion, lettuce and chives to create a crab salad,” says Rayner. “ This is garnished with pickled turnip and diced
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