The Dormy House Hotel

14/06/2026

Prepped and ready for the oven 😎🫡 see you in 4 hrs

All of our meats are treated with care both here, and from our brilliant local supplier Papworth Butchers

13/06/2026

Some amazing beef here today from Papworth Butchers of sheringham

Ready for a slow over night roast, 52c and rested to perfection ready for the

13/06/2026

Our chefs are mad about layering flavors to every dish

Brining meats for upto 24 hrs in 10% brine, proper trivet of veg & herbs.. we love flavour

So the first person to name all the the things in this Mirepoix will win a free carvery.

If you know, you know 😎

Good luck

(EDIT - Carrot, onion, celery, bay, oregano & rosemary - prize claimed by David)

13/06/2026

Sweeny Todd pies today here at The Dormy House Hotel

Slow cooked beef in onions and gravy encased in puff pastry and topped with cream cheesey mash potato..

Delicious 😎

13/06/2026

Can anyone guess what the chefs have been preparing for our specials menu this evening?

And please remember, it's an imitation and homage to the dish,, sorry if anyone gets upset 😎

11/06/2026

some lovely comments from our wonderful guests 🥰

11/06/2026

Thursday Night is Curry night here at The Dormy House Hotel

All made in house by our talented chefs 😎

The kitchen smells amazing today, definitely not a roast that's for sure 😂

10/06/2026

Tomorrow we are hosting another curry night 😎

Here are some of the curries we will be featuring,,

Booking is highly recommended as we do get very busy and only have 62 covers

Call and book to avoid disappointment today

next Thursday we are holding another Curry night

Fill up your plates at our generous buffet with delicious home made curries & sides

we sold out last time, so booking is advisable

06/06/2026

Beef is ready on a trivet of carrot, onion, sage & bay leaf, seared to 220c then slow cooked over night at 58c.

There is over 20kg for tomorrow,, when we go big, we go BIG

If you know, you know 😎

06/06/2026

Briskets have been sat in 10% salt brine over night, now it's been heat blasted and ready for the master stock where it will slowly cook over night at 90c.

Soft & flavorful, if you can eat it with a spoon, then it's ready 😎