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THE VICTORIA

HOLKHAM


The Victoria Inn is ideally situated just a few minutes’ walk from the golden sands of Holkham Beach and at the gates of the family’s Palladian ancestral home, Holkham Hall. It is perfectly placed for discovering the county’s windswept coastline, seaside towns and villages.

It is arguable that the main attraction though is the food served  in the restaurant. The main themes are fresh, local and seasonal. The quality of the ingredients is paramount, whether it be shellfish, fish or samphire from the north Norfolk coast, beef from the farms on the Holkham Estate, lamb or pork from one of the farm tenants or soft summer fruit from a friend’s fruit farm along the coast and, in the winter only, wild game from the family shoot or venison from the herd of Fallow Deer.

Starters

Holkham estate beef goulash with sour cream and crusty bread (c, g, m, m, su, )

Home cured gravadlax with squash slaw and mustard dressing  ( f, mu, su, gf, df)

Curried parsnip fritters with coriander yoghurt  ( so, su, gf, df, vg )

Mains

Seared estate beef with cottage pie, sautéed kale, ox heart Bordelaise and croquette  (c, e, m, mu, su, gf)

Roasted beetroot and cauliflower with goats curd and pesto   (c, m, tn, su, gf)

Petite pan squash risotto with Prosociano and tempura  kalettes  (c, su, gf, df, vg)

Herb crusted cod with mussels chowder   (c, cr, f, m, su, gf) 

Desserts

Blackberry cheesecake with spiced plum and cinnamon compote  (su, gf, df, ve)

Chocolate and Malt Coast IPA sponge with chocolate sauce and milk sorbet  (e, m, su, g)

Norfolk cheese with fruit chutney and water biscuits  (g, m, so)

*****

(c) celery (g) cereals that contain gluten – including wheat (such as spelt and Khorasan), rye, barley and oats (cr) crustaceans – such as prawns, crabs and lobsters (e) eggs (f) fish (l) lupin (m) milk (mo) molluscs – such as mussels and oysters (mu) mustard (tn) tree nuts – including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts (p) peanuts (se) sesame seeds (so) soybeans (su) sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million) (gf) Gluten Free (df) Dairy Free (vg) Vegan

*****

*Please note, because of the seasonal nature of some dishes, menus may change without notice.

*****

Please be aware a discretionary 12.5% service charge will be added to all bills. This charge is equally distributed between team members.

Starters

Holkham estate beef goulash with sour cream and crusty bread (c, g, m, m, su, )

Home cured gravadlax with squash slaw and mustard dressing  ( f, mu, su, gf, df)

Curried parsnip fritters with coriander yoghurt  ( so, su, gf, df, vg )

Mains

Seared estate beef with cottage pie, sautéed kale, ox heart Bordelaise and croquette  (c, e, m, mu, su, gf)

Roasted beetroot and cauliflower with goats curd and pesto   (c, m, tn, su, gf)

Petite pan squash risotto with Prosociano and tempura  kalettes  (c, su, gf, df, vg)

Herb crusted cod with mussels chowder   (c, cr, f, m, su, gf)

Desserts

Blackberry cheesecake with spiced plum and cinnamon compote  (su, gf, df, ve)

Chocolate and Malt Coast IPA sponge with chocolate sauce and milk sorbet  (e, m, su, g)

Norfolk cheese with fruit chutney and water biscuits  (g, m, so)

*****

(c) celery (g) cereals that contain gluten – including wheat (such as spelt and Khorasan), rye, barley and oats (cr) crustaceans – such as prawns, crabs and lobsters (e) eggs (f) fish (l) lupin (m) milk (mo) molluscs – such as mussels and oysters (mu) mustard (tn) tree nuts – including almonds, hazelnuts, walnuts, brazil nuts, cashews, pecans, pistachios and macadamia nuts (p) peanuts (se) sesame seeds (so) soybeans (su) sulphur dioxide and sulphites (if they are at a concentration of more than ten parts per million) (gf) Gluten Free (df) Dairy Free (vg) Vegan

*****

*Please note, because of the seasonal nature of some dishes, menus may change without notice.

*****

Please be aware a discretionary 12.5% service charge will be added to all bills. This charge is equally distributed between team members.

Restaurant Week menu will be available at THE VICTORIA INN on the following days and times.

Monday 30th Lunch 12pm – 2.30pm
Monday 30th Dinner 6.30pm – 9pm

Tuesday 31st Lunch 12pm – 2.30pm
Tuesday 31st Dinner 6.30pm – 9pm

Wednesday 1st Lunch 12pm – 2.30pm
Wednesday 1st Dinner 6.30pm – 9pm

Thursday 2nd Lunch 12pm – 2.30pm
Thursday 2nd Dinner 6.30pm – 9pm

Friday 3rd Lunch 12pm – 2.30pm
Friday 3rd Dinner 6.30pm – 9pm

Saturday 4th Lunch Not Available
Saturday 4th Dinner Not Available

Sunday 5th Lunch Not Available
Sunday 5th Dinner Not Available

Monday 6th Lunch 12pm – 2.30pm
Monday 6th Dinner 6.30pm – 9pm

Tuesday 7th Lunch 12pm – 2.30pm
Tuesday 7th Dinner 6.30pm – 9pm

Wednesday 8th Lunch 12pm – 2.30pm
Wednesday 8th Dinner 6.30pm – 9pm

Thursday 9th Lunch 12pm – 2.30pm
Thursday 9th Dinner 6.30pm – 9pm

Friday 10th Lunch 12pm – 2.30pm
Friday 10th Dinner 6.30pm – 9pm


BOOK NOW

01328 711008

(Please Quote Norfolk Restaurant Week)

Find us


  • Park Road
  • Holkham
  • Wells-next-the-Sea
  • NR23 1RG

Get in contact


Good to know


  •  Dog friendly dining