Thetford pub the New Inn, in the village of Hockwold cum Wilton, is celebrating the arrival of new licensee Patricia Fry. The historic, thatched-roof pub dates back to 1768.
This traditional and cosy pub has benefited from a £30,000 investment from Admiral Taverns. As winter starts to draw in, customers will be able to relax over a pint in front of the pub’s welcoming, newly installed, log fire.
Real Ale fans won’t be disappointed, with the chance to choose from popular brands such as Adnams Southwold and weekly guest ales, as well as a newly extended range of beers and spirits.
Patricia and her team are launching an improved traditional, home-cooked menu, prepared on site by Patricia herself. There will be a range of pub classic dishes, such as fish and chips, and ae variety of steaks, as well as children’s, vegetarian and vegan menus.
Diners can enjoy the peaceful surroundings of the pub’s conservatory dining area, or hide away in one of the many snug rooms. A take-away menu is also available for pizzas and fish and chips orders.
In the run-up to Christmas, the New Inn will be holding a number of events. On November 3, the pub will host a bonfire night with fireworks, food, and live music from local singer Dan Star.
Bookings are quickly filling up for Patricia’s home-cooked Christmas dinner, with Christmas Day bookings already sold out.
Home-cooked menu
Patricia said: “The New Inn is a lovely, historic pub, and my team have worked incredibly hard to develop and improve the experience we can offer our customers.
“Our home-cooked menu is proving incredibly popular, and I’m thrilled to hear the positive feedback from our customers. We’ve planned a great array of autumn events to bring families and friends together, and we’re looking forward to an exciting build-up to Christmas!”
Jean-Paul Russek, business development manager at Admiral Taverns, added: “I’m impressed with the impact that Patricia and her team have had on the New Inn since taking over this summer.
“Through her hard work and dedication, she is turning the pub into a wonderful space for locals to have a drink or a meal, but, most importantly, a great time. I’m excited to see how the pub will flourish over the coming months.”
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