Fritton Lake

Hotel review

Fritton Lake sits on the Somerleyton Hall Estate on the Norfolk/Suffolk border and is believed to have been an inn for smugglers and traders in the 16th-century. The clubhouse boasts eight large bedrooms and spacious bathrooms, six on the first floor and a family suite with two rooms and family room on the second floor. Think relaxed country house; it very much has the feeling of staying at a friend's comfortable, understated, and cosy country pad. Owners Hugh Somerleyton and wife Lara have decorated the rooms with coloured, patterned fabrics and headboards which adorn luxury beds with goose down pillows. Antiques, hand-woven rugs and carefully chosen artwork lend charm, colour and style to the rooms creating a relaxed atmosphere on every floor.

Cosy up beside one of the fires, start a family argument around the pool table or sit and watch siblings battle it out on the air hockey! There is a private dining room, an outdoor south-facing terrace and a sitting room, plenty of space for everyone, even four legged friends.

Stay a night or two and enjoy temporary membership which allows you to enjoy unlimited access to Fritton Lake's sustainable wildland and access to lawn and clay tennis courts, croquet, gym, 22m outdoor heated (28 degrees year round) pool, wild swimming, floating sauna, paddle boarding, gym and much more. During the summer months there's a sandy beach by the lake with a beach bar, definitely the place to be!

Matthew Stevenson HORT DIP - trained at RHS Whisley (fondly known as Matthew the forager) leads foraging trips around the lake and talks you through the benefit of wild food including foliage, food and fungi while exploring the beautiful, organic environment. His jeep safari is an absolute must during your stay as it includes entrance into the re-wilding area, sights of water buffalo, pigs, buzzards, Exmoor ponies, deer and more.

The kitchen uses produce grown, reared, or foraged from its thousand-acre nature restoration project where traditional arable, sheep and dairy farming have been replaced with longhorn cattle, water buffalo, wild pigs which roam freely on the wildland. The menu is planned around food provided by the estate complemented only where necessary by produce from only the very best local suppliers, creating a sustainable foodie experience for all guests. Expect club classics, tasting menus and an exceptional Sunday roast. He plans his menu around food provided by the estate complemented only where necessary by produce from only the very best local suppliers, creating a sustainable foodie experience for all guests. Specials include shallot tarte tatin, lightly cured sea bass and aged beef filet.

There are also many self-catering lodges to rent on the estate with full access to all facilities, a great option for a low impact travel adventure for families.

Full members enjoy access to exclusive events and rates all year round, but you don't need to be a member to stay here, though once you have you'll find membership hard to resist. An unforgettable stay for all of the family.

Lulu Townsend Review published: 10/21/2024