Opening in late May, Nest Farmhouse will see co-founders Luke Wasserman, Toby Neill and Johnnie Crowe bring their produce-driven cooking to the Norfolk countryside with the opening at Docking Lodge Farm.
Located on a thousand-acre farmland at the highest point in north Norfolk, the restaurant will be housed in a restored cattle shed and have panoramic views across the valley.
The menu will continue Nest’s commitment to using local and foraged ingredients with executive chef Crowe and head chef Grant Cotton putting together a menu of dishes ‘that highlight the excellence of British produce sourced from small-scale farmers and trusted suppliers’. It will also use produce grown on the estate, including potatoes, parsnips, carrots and barley.
The space will have floor-to-ceiling glass windows and an open kitchen. A short stroll from the restaurant leads to a reeded pond, where guests can have waterside drinks during the summer.
The trio opened Nest in Hackney in 2018 before relocating it to Shoreditch last year. In 2022 they also launched a pop-up restaurant at Burnham Overy Boathouse in Norfolk, and followed this up with a second residency the year after.
They also operate Restaurant St Barts in Smithfield, which opened in 2022.
“We’ve had a great year with the opening of Nest in Shoreditch and receiving a Green Michelin Star at Restaurant St. Barts alongside retaining our Michelin star, making us the only restaurant in London to hold both,” says Crowe.
“After two years of running our pop-up in Burnham Overy, we’re thrilled for our move to Norfolk and to open within a working estate—with incredible produce and producers right on our doorstep. We look forward to welcoming our guests in the best way we know — with considered food and wine, now in this idyllic setting.”
