Nestled in the charming village of Brooke in Norfolk, the Kings Head Inn stands as a beacon of sustainability, heritage, and exceptional local produce. The pub and its attached Stow Park Farm represent a dream turned reality for Peter, Karen and Harry, who embarked on an ambitious journey to connect people with the food they eat and the land that produces it.
What began in 2019 as a vision for an organic farm has blossomed into a thriving family business that brings together the best of Norfolk’s seasonal ingredients. With a deep commitment to freshness, sustainability, and tradition, the trio have turned the Kings Head Inn into a model for eco-conscious hospitality.
Peter’s journey to the Kings Head Inn began when he sold his long-established business in Loddon, seeking a fresh start with his wife Karen. They had always dreamed of running a farm, but with no prior experience in agriculture, the couple found themselves venturing into new territory. “Our idea was to own a farm, focus on organic practices, and produce high-quality food,” Peter recalled.
After months of searching, they found Stow Park Farm in Bungay. Despite its challenges, including a complex legal process, they were determined to make it their own. Not long after purchasing the farm, the opportunity to acquire the Kings Head pub arose. The pub, however, was in poor condition. “It was falling down,” Peter explained. “But despite the state it was in, we knew there was potential.”
As newcomers to the world of hospitality, Peter and Karen knew that this wasn’t just about running a pub; it was about creating something special—an experience that would connect people to the food they ate and the land from which it came. Over the next 3.5 years, they meticulously restored the Kings Head Inn, transforming it into a sustainable and eco-friendly pub and accommodation venue.
A central tenet of the Kings Head’s operations is its commitment to seasonality. The motto “fresh and in season” is more than just a guiding principle for the kitchen; it’s an ethos that influences every decision made at the pub.
“We believe in growing, serving, and eating what’s in season,” Peter explained. “It’s important to us that our food is as fresh as possible and comes from local sources. But we also want to make sure that we’re serving food that’s in its natural cycle.” This philosophy is reflected in the ever-changing menu at the Kings Head, which is built around what’s available from their own farm as well as other local producers.
The farm provides a rich array of seasonal produce, but this requires careful planning. “We sit down with the chefs at the beginning of the year, look through the seed cards, and decide what we’re going to grow,” Peter said. “We try to strike a balance between the chefs’ needs and my desire to grow things that are a bit more unusual, like purple potatoes or pretty flowers.”
Despite the challenges, this commitment to seasonality is at the heart of the Kings Head’s success. “The chefs are always asking if certain ingredients are coming in,” Peter laughed. “And when they do come in, it’s often all at once. For example, we’ll harvest pounds of raspberries at a time. But when that happens, we find ways to preserve the glut—jams, chutneys, and even flavoured gins.”
The connection between the Kings Head and Stow Park Farm is undeniable. Located just up the road from the pub, the farm provides much of the produce and livestock that appears on the menu. This close relationship between farm and pub not only guarantees that the food served is fresh and local, but it also allows guests to experience the farm-to-table concept in a very real way.
“The farm is the foundation of everything we do,” said Peter. “From the pigs, sheep, and cows to the vegetables, herbs, and honey, it’s all grown or raised here. We don’t just want to serve fresh food—we want to serve food that’s been produced with care and respect for the land.”
This dedication to local, high-quality ingredients is evident in every dish. “Our pigs live in a 15-acre wood where they can root around naturally,” Peter explained. “They’re raised slowly and humanely, and they contribute to the health of the land. It’s all part of a bigger cycle.”
One of the most distinctive features of Stow Park Farm is its hands-on, slow approach to farming. Rather than following the industrial model of mass production, Peter and his team focus on the care and attention required to produce high-quality, sustainable food.
“We rear rare breed livestock, and I collect the eggs every day,” Peter explained. “It’s a labour of love. I go to the farm twice a day, sometimes even four times, to collect the eggs and check on the animals. It’s a slower approach, but it’s the right approach for us.”
The slower pace also contributes to the superior flavour and quality of the food. “Our duck eggs, for example, are richer than chicken eggs,” Peter noted. “They’re used in a lot of our dishes, especially desserts, like the Gypsy tart, which we’ve adapted using duck eggs instead of chicken eggs. It’s a traditional dish with a modern twist.”
The menu at the Kings Head is a celebration of Norfolk’s seasonal produce, with a focus on high-quality, local ingredients. “At the moment, we have a Honey Smash dessert on the menu,” said Peter. “It features four different elements of honey from the farm, showcasing the sweetness and versatility of our local produce.”
Other standout dishes include wild venison spring rolls, made with deer from a local park, and bespoke Stow Park pork burgers. The pub also offers a variety of drinks made with farm-grown ingredients, including their own fruit-flavoured gins, such as rhubarb, raspberry, and mixed berries.
“We’ve also teamed up with a local charcuterie producer, Marsh Pig” Peter said. “We worked together to create a range of products, including chorizo, salami, and pancetta, all made from our pigs. These will be available on the menu soon, and we’re really excited about it.”
For those interested in something more unusual, the pub offers lamb bacon—a specialty that few places can claim to serve. “We produce our own lamb bacon, which is used in our lamb burger,” said Peter. “It’s something unique to the Kings Head, and it really shows off what Norfolk has to offer.”
Sustainability is not just a buzzword for the Kings Head; it’s a core value that runs through everything they do, from how the pub was refurbished to the way the farm operates.
“We run electric gators on the farm, which are powered by a combination of solar and wind energy,” Peter explained. “We have a solar panel system and a wind turbine, so we can power our vehicles sustainably. We also collect rainwater in buried tanks, which we use on the garden and for the animals. It’s all about being as self-sufficient as possible.”
The commitment to sustainability also extends to the way the farm produces food. “We don’t use chemicals or artificial fertilisers,” said Peter. “We rely on nature to do the work for us. Our animals graze on the land, and their waste helps fertilise the soil naturally.”
This commitment to sustainability is reflected in the Kings Head’s décor as well. “We’ve used wood from the farm to build furniture and the bar,” Peter said. “Everything we’ve done here is in line with our values of sustainability and environmental responsibility.”
One of the most powerful aspects of the Kings Head is its ability to reconnect people with their food. It’s not just about serving a meal; it’s about telling a story—one that highlights the hard work, dedication, and sustainability behind each dish.
“We want our guests to know where their food comes from,” Peter said. “We’re not just serving food—we’re sharing a story. When people come to the pub, we tell them about the farm, the animals, and the land. It’s a way to help them understand the importance of where their food comes from.”
This focus on storytelling is something that resonates with guests. “When they realise just how local and fresh everything is, they’re really appreciative,” said Peter. “They love hearing the story behind the food, and they’re often surprised by how much care goes into everything we serve.”
Looking ahead, Peter, Karen and Harry have big plans for both the Kings Head and Stow Park Farm. “We’ve been renovating the farm for five years, and now we’re finally ready to move into the house,” Peter said. “Once we’re settled, Karen has plans to open a farm shop or vegetable box scheme to sell our produce directly to the public. We’ve also been considering producing our own beer, using local maltings. There’s always something bubbling away.”
With their commitment to sustainability, local produce, and exceptional hospitality, the trio are shaping the future of the Kings Head and Stow Park Farm. Their approach is one that’s rooted in tradition but is also forward-thinking, offering a unique and sustainable way of dining and connecting with the land.
The Kings Head Inn and Stow Park Farm are a testament to the power of reconnecting with nature, embracing sustainability, and celebrating local produce. Peter, Karen and Harry’s dedication to seasonality, sustainability, and tradition is evident in every aspect of their business, from the farm to the pub. Their passion for what they do is not just reflected in the food they serve but also in the way they’ve transformed a historic pub into a place where guests can truly experience the story of their food.
In a world where convenience often trumps quality, the Kings Head and Stow Park Farm offer a refreshing reminder that great food starts with great ingredients—and a deep respect for the land that produces them.