The inn, which dates back to 1725, has reopened following a major refurbishment that includes a new restaurant, 10 bedrooms and landscaped gardens.
Located in Warham, close to Wells-next-the-Sea, The Three Horseshoes joins the sisters’ existing pubs, Sculthorpe Mill near Fakenham and The Ship at Brancaster.
Executive chef Elliot Ketley, who helped Sculthorpe Mill earn and retain its Michelin Bib Gourmand, oversees the food across the collection. At The Three Horseshoes, his menu centres on British pub cooking and Norfolk produce, alongside introducing a renewed selection of the inn’s ‘well-known’ pies.
Starter dishes include roasted shallot soup with crispy sage and rarebit toastie; pigeon, rabbit and pork terrine with redcurrant jelly and pistachio; and a Wells lobster and crayfish cocktail with Marie Rose sauce and Guinness bread.
Mains include pan-fried sea bream with crab bisque and smoked chilli; whole roast partridge with liver crouton, bread sauce and savoy cabbage; alongside curried cod goujons and chips; and a Dexter beef burger with Russian dressing.
The pie selection includes Holkham Estate venison with smoked bacon and pearl onion in suet pastry; East Coast fish pie with egg, capers, parsley and scalloped potatoes; and a vegetarian option of wild mushroom, acorn squash, butter beans and sage in puff pastry.
The interiors have been designed by Shaun Clarkson, while landscape designer Paul Brewster has redesigned the grounds for alfresco drinking and dining in the warmer months.
“The Three Horseshoes is an important step in the development of our Norfolk collection,” says co-owner Siobhan Peyton.
“Each of our pubs has its own history, character and relationship with its local community, but they are connected by the same approach: excellent food, warm hospitality and memorable places to stay.
“We believe there is a real opportunity to give distinctive Norfolk pubs a sustainable future by investing in the buildings, developing the food and accommodation offer and creating businesses that appeal equally to their local communities and to visitors to the region.
“Our focus now is on establishing The Three Horseshoes and continuing to build the collection thoughtfully.”