Chef, Henri Paul |
Relaxed informality is the keynote of the seaside bistro run by Norfolk-grown chef Henri Paul. He and his wife Nicki opened Marmalade’s in Sheringham three years ago, just up the coast from Cromer where he was head chef at the Cliftonville Hotel, and a short haul from his Overstrand roots - though he did once stray over the border to work in Suffolk for a spell. Simplicity, whether it’s local pheasant or fresh fish flown from the Gulf of Mexico, is central to the constantly-changing menus. Why not try one of his recipes?  NEWMonkfish king scallop kebabs
NEWFillet steak with blue cheese and Guinness sauce
Sheringham crab and spinach roulade
Fresh salmon fillet with crayfish mousseline
Aubergine parcels
Supreme of pheasant
Honey and mustard roast lamb
Morston mussells and prawn chowder
Sheringham crab and smoked salmon fish cakes
Tenderloin of pork with courgette and red onion relish
Puddings
Lemon posset
Classic creme caramel | 
