Former Midsummer house chef Mark Poynton opened an eponymous restaurant at the Norfolk country house hotel in March 2023, with Byron Franklin as his head chef.
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Have you eaten at Mark Poynton at Caistor Hall?
Mark Poynton at Caistor Hall Restaurant Diner Reviews
"An evening of excellent food and wine We finally had the time to visit Caistor Hall and dine at the fine dining restaurant of Mark Poynton. And what an evening it was! The food was not only stunningly presented but delicious, too! The staff was very friendly, and we even got to meet the chef Byron at the end of the evening. We opted for the wine pairing for the 9-course tasting menu, which includes a glass of Champagne. If you are looking to visit Norwich or hail from this neck of the woods, we can highly recommend dining here. In the short time that Mark's restaurant has been open, it has become very popular so booking is essential, especially on Fridays and Saturdays."
"We have eaten at Mark Poynton @ Caistor Hall four times now, so i thought it was about time to write a review !! Each time the food and service has been excellent all seven course's were served in a timely manner and all were absolutely delicious, the lamb course on our last visit was especially good (as were the canapes) In fact everything including the coffee !! I think the attention to detail in each course shows, and, has been consistent on every visit. I or We would highly recommend this restaurant and look forwards to returning soon, my only criticism is not the food or the staff or the venue but the ambient lighting that is not very bright (but i guess if we asked them to turn it up they would have ) All in all GREAT *******"
"A group of 4 of us went in the first fortnight MP opened and being seasoned foodies. We were incredibly impressed with the menu and the service on offer. We found the food to be original, creative, and most importantly, delicious. The wine flight that accompanied all the food was perfect! The service was beyond reproach! This restaurant is destined to enter the Michelin guide very soon! As a sidenote, I can also say as a wheelchair user, that access was brilliant, with ample parking and easy access into the restaurant! H"
"Coronation Day, so we thought we should have a special meal out. We were not disappointed. Mark will be the first 2 Michelin Star restaurant in the area for sure! We were treated to thirteen plates of tasting menu heaven. The first course of Colchester oyster custard in a cocoa butter shell topped with pickled cucumber, sushi ginger gel and caviar. This on reflection was the course with most impact... Nikki doesn't like oysters, yet this preparation made it delicious. This was accompanied by a French 75 cocktail which we first of all thought should have been served in a flute but once we learned about the special glasses that promoted bubbles we were convinced. Next came three mouthfuls : Beetroot, Yuku and goats cheese tart, a Cromer Crab puri and a Comte and black truffle gougere. At this point we could see we were into a meal to remember. Next we had a black treacle and Guinness sourdough with an amazing mushroom parfait topped with Madeira jelly lemon thyme and raw Bungay farm butter. Given that Nikki dislikes mushrooms yet somehow liked this dish was delicious, it was something special. Then we had some chilled apple and wid garlic veloute, home cultured cottage cheese and crispy Shallots. Next course was a warm green asparagus with Crispy chicken skin and grapefruit tatare. This was paired with a chardonnay with melon notes making it very special. Then perfectly cooked steamed Halibut with a lemon and parsley mousse, fennel Confit, fennel puree and a cucumber and brown shrimp salad with a seaweed sauce. After this a BBQ Lamb steak with a Crispy Lamb belly, salsa Verde, sheep's curd, wild garlic and a Lamb Jus. This was amazing and paired with a sant gervasi wine. Probably my favourite course was granny Smith tarte tatin with Binham Blue. This was soooo good while it was warm with the sweet wine pairing. Then we were treated to the first of three deserts, a chocolate marquise with a Miso caramel and a chocolate and cadarmel sesame crisp with a salted yoghurt sorbet. I was very cautious about the next cause of rhubarb sorbet, rosemary cultured sorbet and torched Italian meringue with a light rhubarb syrup... I dislike rhubarb and Nikki isn't keen on either rhubarb or meringue; but this was really good and looked so amazing. The petit fours were a hazelnut and orange caramel chocolate, Mango and passionfruit tart and a blood orange pate de fruit. All were delicious. Lastly the chef treated us to test desert of a wine and kaffir chocolate mousse, Alfonso mangoes, coconut meringue and a coconut lime sorbet. This was sooo good. Throughout the service was excellent and exemplary of what a top restaurant should provide. Anyone who enjoys good food like we do should definitely book here and experience this. It was great to meet Mark Poynton and to have him join us for our deserts and hear about the vision for the restaurant and future for Caistor Hall. Thanks to Nick Mills and the team at MJP@CaistorHall, this was the best food in Norfolk today!"
"Wonderful tasting menu in a stunning restaurant. Food is beautifully presented and each mouthful is delicious. Can’t wait to go back."
"We had an excellent meal at Mark Poynton at Caistor Hall. Food was superb and a really interesting and inventive menu. Wine flight was perfectly paired. A really lovely setting and fantastic service. Will be back again and again."
"A hidden gem! Mark, Byron and their team have created something truly special."
|Wine per bottle||£28.00|
Stoke Road, Caistor St Edmund, NR14 8QN
|Wednesday||7 pm‑12 am|
|Thursday||12 pm‑2 pm, 7 pm‑12 am|
|Friday||12 pm‑2 pm, 7 pm‑12 am|
|Saturday||12 pm‑2 pm, 7 pm‑12 am|