The Café at Brovey Lair
A very private place
There are restaurants and restaurants
but Brovey Lair is a one-off without equal in the UK. Mike and Tina Pemberton have evolved an original format that has thrilled diners for over 8 years. And it is so simple – the restaurant has no menu! When you book you’ll talk to the chef who will design a meal around your food preferences. So, on arriving at the restaurant, all you will have to do is choose a suitable bottle of wine then sit back and relax.
Brovey Lair is all about fresh fish and seafood. Winner of the Good Food Guide’s award for best fish restaurant in Britain it is still their highest scoring restaurant in Norfolk. Chef Tina has a grade six for “Exemplary cooking skills, innovative ideas, impeccable ingredients and an element of excitement.” Guests who stay over love the unique Californian/Mexican breakfast – a UK exclusive!
Now Tina and Mike are able to show you how, with minimum outlay but a lot of passion, you could create a gastronomic temple right under your own roof. See panel to right then click on RIYH trailer. Or for details of Tina’s unique one-on-one master-classes either view the Afraid Of Fish page or telephone 01953 882706.
“Thrilling Gastro-theatre” The Good Food Guide review for 2014
Mike and Tina Pemberton’s dining room in a village south of Norwich might seem straightforward domestic – this is, after all, their home – yet the place thrills readers with its originality. The menu is decided on after discussion with customers who’ve booked, then Tina cooks the food in a smartly designed kitchen-diner.
The event becomes an absorbing tutorial, with guests getting up from their seats as they wish to watch her at work. The result is vibrantly expressive seafood fusion cuisine (Tina has a Teppan grill) that lingers in the memory.
A summer reporter enjoyed five-spice-coated scallops on bean shoots dressed in spring onion, lime and ginger (something of a signature dish), then teppanyaki monkfish medallions on ink noodles with shiitakes stir-fried in tamari and saké. A simple but effective soup arrives before the main: perhaps spinach and sweet potato with cumin, lemon and toasted pumpkin seeds.
Dessert produces something substantial such as pear and polenta cake, lightened with citrus-spiked pear sauce and crème fraiche.