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.
The 2013 Good Food Guide says:
Years before reality TV cottoned on to the idea of turning your own home into a restaurant, Mike and Tina Pemberton were showing how it should be done. Needless to say, it’s a notion that comes with its own quirks and mores – in this case, culinary likes and dislikes are discussed in detail over the telephone and the resulting show is played out as a piece of open gastro-theatre. The thrill, elegance and intimacy of the place invariably impress first-timers.
The world is Tina’s larder, so expect daikon, quinoa, and miso alongside Norfolk asparagus and samphire, while supplies of seafood go way beyond the North Sea. She conjures up some ‘delightfully complex tastes’: Mediterranean beetroot soup with cumin and saba (concentrated grape ‘must’) that would ‘leave borscht lovers open-mouthed with wonderment’; an oft reported dish of sesame-coated scallops on bean-shoot salad, or fillets of Dover sole baked with spicy Thai basil, Kaffir lime and coconut.