Massages
Why not pamper yourself during your stay? Our recommended masseuses can offer relaxing massages at your holiday home.
Let us immerse you into a blissful state of wellbeing easing away live’s stresses and strains, soothing aching joints and muscle pain, and loosening tight muscles. All you have to do is chill out and be pampered and spoilt, asking our team for a firm, medium or light touch. Your massage will help blood circulation and release toxins leaving you with a great sense of well-being.
Unwind with this one hour relaxing treatment with your experienced masseuse, who will work on kneading your neck, back, and shoulders to leave you feeling completely relaxed and unwound. Please do ask for a firm, medium, or light touch as best suits you.
Your therapist uses smooth volcanic basalt heated stones as an extension of their own hands, giving you a deeply relaxing massage. The warm basalt stones gently warm and soften tight muscles which allow for a deeper massage, leaving you feeling deeply relaxed and ready to enjoy the rest of your stay.
Your therapist kneads, rubs, squeezes and strokes the tissues and muscles of your face, head, neck and shoulders, restoring harmony and balance to both body and mind.
The benefits of Indian Head massage are varied and extensive. Benefits include emotional and mental stress relief, relaxation and improving your sleep patterns.
Your sports massage will be invigorating and reduce tension in your tight muscles, while enhancing your circulation too.
Tightness in your muscles can limit your flexibility, increase pain and cause future injuries and this massage helps release muscle tightness.
Massages
A former professional footballer turned chef is available to cook a superb meal at your holiday home for you and your loved one or friends.
Julian played for Brighton FC before injury cut short his career and now he is cooking up a storm in East Anglia as a private chef with fine dining meat, fish, vegetarian and vegan choices.
For food lovers this is a dream come true – Julian will offer you and your loved one a unique and memorable dining experience using locally sourced ingredients and you don’t have to do the washing up!
Julian, a chef for more than 10 years who started at The Savoy Hotel in London, will lay the table, organise the kitchen and then give an explanation of the dishes which he will cook in front of you.
You will be able to choose from a tantalising selection of starters, main courses and desserts for Julian to prepare using the finest recipes. He will be with you for about three hours and afterwards Julian will take away all the dirty dishes.
And for those lazy mornings when you fancy a late cooked breakfast but you are in holiday mode then Julian can make a tasty breakfast/brunch to set you up for the day.
For dinner you may want to choose such delights as:
Starter:
Gin, juniper cured wild salmon, whipped avocado, pickled blackberry, toasted hazelnut, sweet blackberry gel, toasted walnut.
Cromer crab, charred grapefruit, whipped avocado, preserved lemon, salmon roe, caper berries, carta di musica bread.
Wild mushroom and truffle tartlette, Parmesan crisp, truffle mayo, white balsamic pearls, lavender honey, pea shoots.
Asian beef tartare, Soy cured duck egg, pickled mooli, wasabi cream, spring onion, rice wine and eucalyptus honey gel.
Crispy pork ballottine, apple kimchi, spicy pineapple salsa, pickled mustard seed, maple labne.
Salt baked beetroot, smoked aubergine emulsion, whipped goats cheese, orange, shoots.
Smoked harissa aubergine emulsion, blue corn tostada, tahini, cumin sweet potato, smoked feta, chipotle, pomegranate.
Second:
Baharat roasted cauliflower, caramelised cauliflower purée, pickled grape, tahini, crispy cauliflower, pomegranate.
Teriyaki cured tuna, Thai remoulade, sesame, lime, charcoal crisp bread, mirin gel, wasabi, spring onion.
Seabass ceviche, red tabioca crisp, coconut, miso, agave gel, coriander oil.
Garam masala baked monkfish, spiced sweet potato, crispy kale, masala foam, pickled grape.
Lobster ravioli, pickled fennel, langoustine bisque, preserved lemon, Parmesan crumb, dill oil, shoots.
Beef tataki, honey, soy, ponzu, Kashmiri chilli garlic crisps.
Iberico and Gouda croquettes, siracha, prosciutto shards, shoots, paprika.
Main:
48 hour short rib, merlot and hoi sin jus, pickled carrot, pork crackling. Miso pomme purée, Charred hispi cabbage.
Welsh lamb loin, rhubarb butter, cured Lardo, sweet mustard potato, rocket, charred asparagus.
Iberico wrapped pork loin, fennel pepper, cider cream, sage oil, elderberry jam, truffles parsnip, wild garlic caper berry.
Chinese five spic duck breast, crispy angel hair, pickled blackberries, pak choi, honey and oyster sauce reduction.
Pan roasted halibut, cockle risotto, parsley oil, rocket, .
Char Sui monkfish, mullet roe, puffed lotus seed, crispy lotus root, crispy angel hair, Choi sum.
Wild cep and truffle ravioli, truffle cream, Parmesan crumb, mushroom duxelles.
Sesame fried curd, katsu, black wild rice crisp, sichuan aubergine, pickled daikon.
Edamame bean stuffed portobello, crispy lentils, masala vermicelli, masala foam.
Dessert:
White truffle semi Fredo, amaretto biscuit, agave roasted pecan, morello cherries.
Sweet yoghurt sorbet, dehydrated merengue, sweet whipped avocado, lime.
Kirsch brandy snaps, cherry mascarpone, chocolate gel, Macerated cherry, aerated chocolate cake.
Milk toffee tart, burnt grapefruit sorbet, orange guile.
Sesame sponge, matcha tea sorbet, sesame, syrup coated popcorn, maple sauce, lemon crème fraiche.
Coconut panacotta, spiced rum cream, macaron, lime gel, charred rum pineapple, lime.
Breakfast/Brunch:
There is a locally sourced full English and vegetarian breakfasts plus the following:
Red velvet waffles, caramelised pecans, cream cheese glaze, strawberries.
Truffled Norfolk hen egg, sourdough, truffle butter, Vietnamese pepper, pea shoots.
Bircher muesli, peach compote, wild berries, toasted hemp.
Kedgeree, smoked haddock, masala foam, wild masala rice, charred spring onion.
Smoked salmon, sourdough, dill oil, lemon creme fraiche, sweet smoked paprika.
Smashed avocado, sourdough, poached Norfolk hen egg, harissa, shoots.
Sourdough crumpets, poached Norfolk hen eggs, lemon charred Norfolk asparagus, siracha mayo, garlic spinach, sweet smoked paprika.
Vegan:
Sourdough crumpets, vine roasted tomatoes, lemon charred Norfolk asparagus, wild garlic pesto, siracha mayo, garlic spinach.
Blue corn tostada, harissa smoked aubergine, pomegranate, cumin roasted sweet potato, tahini, preserved lemon, charred broccoli, molasses.
Red velvet waffles, caramelised pecan, coconut glaze, strawberries.
To book, just let us know your preferred day and time at least a week before your arrival, and we will confirm for you.
The menu is much larger, but this gives you an indication of what is available with chef.
Please do advise Julian if you have any allergies, intolerances or food related health conditions.
Personal chef experience
We also hire bicycles to our guests, complete with cycle helmets, lights, panniers, locks and other accessories.
We are continually improving our offering for our guests, and will from time to time email you when you book details of additional extras that are available at the time for you to consider.
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