RickWhiteHorse

strong rumour from a customer the people living next door to it was very interested and to keep as a pub

a wee bit busy at present price is not that inviting and only as high as it is due to the land at the back

you havent seen inside the pub

i will look into it, thank you it is quite clear from looking at this forum the BA do not have the best reputation but since being in touch with them they honestly have been very helpful on both mooring and possible planning issues. i would go as far as saying they couldn't have done any more for me.

for the info, will get in touch with them once i confirm keys

we are a member of said scheme here at the white horse already, i think it is a great idea but here we don't get many redemptions which is strange but maybe it is poorly explained? non alcohol wise we offer bitburger drive lager which is ten times better than becks blue and as mentioned nanny state which is top draw for its class. we offer the aforementioned soft drinks and also the full fever tree range. always scouring for more interesting items but got it covered so far really

i really like this question and it is a reason i am fond of the forum set up... if you were to come in our current venue we offer a range of frobisher fusions (like j20, same flavours but all natural), frobisher juices, fentimans soft drinks, norfolk cordials and carton juices. for me it is important to try and provide healthier alternatives as i have a young child myself. honestly i would say most venues on the broads do not use locally sourced for the bulk of ingredients. places mentioned already on this topic use national frozen food suppliers for alot of dishes. We use locally sourced meat from swannington for pork and beef, other meats are sourced wherver is possible for the freshest. we use local dairy farms for milk, cream and cheese. we try to use local and british veg where possible but out of season again it is not possible. we have our own chutney made for us by a local woman and now make all beef burgers on site with norfolk beef mince and we grow our own herbs on site. i would suggest you unfortunately unattach yourself from the dream of local produce entirely (i have had to) as so many places claim to but in theory tesco could be claimed as locally 'sourced'

we have ours on a sunday night that is usually dead so i cannot comment if ours drives people away, we make good money from it so i would suggest it works for us. trick would be to segregate from general public as to not interfere

hence the dilemma we face, i will trial options to try and keep all parties happy

thank you for the kind offer and i will be in touch, could you send me a number to have a chat on? that picture gives me nightmares...family room? god it is worse than the derelict room it currently is!

will message them once we complete, they would be great in the garden

i dont get out that much, especially that far south only other places really i go are the lessingham star, fat cat or the gunton arms

you should check out our current menu then http://thewhitehorseinnneatishead.com/eating/ lots of GF goodies on there and also on our core menu. all chips and batter are gluten free also. wander along to where?

already on the case reagarding folk

could be an option to look into, may trial some different combinations of seating/layout and timings over the summer and see what works. it may be worth starting with a duo/solo act and then do a bigger event but with limited kitchen ie. hog roast/pizzas to free up dining room

true they do like a tipple, i feel it may take some trial and error. the rectangular nature of the bar areas doesnt lend itself that well to a live music set but i am looking into options with music in the garden to maybe solve it.

i think brothers do a bottled 'hopped cider' but would stay clear as it is an artificial hop extract. we tried a mosaic and citra batch and the mosaic one was lovely (dry hopped for 4/5 days then matured for 6 weeks) you will have to bring me some hops for a one off beer!

i will ask about but they bands i have seen listed there previously and knowing rough prices it may be unviable in peak season and workable at tail end of season or as a winter draw? issues with bands is as follows; say a band is 150 for a 3 piece (50quid each about right) to pay for that 150 we would need to sell about 85 pints at 3.50 with a net profit of 1.75 just to break even not counting any extra staff needed to serve those beers. looking at the pics of thurne lion the main bar only could ever get 20-30 in. other concerns are volume in main bar being too loud so staff struggle to here, where to put a quieter area for people who didnt want to listen to a band and would it put off diners? certainly looking into it and want to put some on but need to find a solution that to appease all

haha, we could discuss guinness for many moons (like i do here sometimes) the epitome of big branded, overpriced marketing execs and it goes against everything i try to do. (i do like it as a beer but also like many other stouts more so.) cider will be a nice long term addition to our set up, we have tried a dry hopped cider last year and that was really interesting so hope to have another go.

will check out that pub then to see what it is like... would love to fix that wind, nearly froze to death out there the other day when inspecting the moorings

have been thinking alot about it when considering layout of pub inside, the old method of having a band in the window of main bar was just not viable going forward, too loud for staff to hear and just not enough room without removing all furniture. obviously solution would be to put a band in the restaurant but then you lose 100 seats for diners and as mentioned you need them in the summer. happy to hear any thoughts from you?

we aim to please, it is also around my birthday so bit manic! more thank likely have one one as its a great gluten free option, we did a gin and tonic one earlier this year...

it is certainly going to be a challenge to figure out what works, the amount of freezers there and microwaves suggests they could take all but we cant here as much as i would love to. we always get an argument of people being turned away when busy here but kitchen capacity and type of cooking limits what we can get out without compromising standards. I am hoping a simple menu and the pizza oven will help increase capacity at the lion along with food all day from 9am. booking would still have to be recommended otherwise waiting time could be huge or unfair on people with children whom need to have them fed by a certain time. we will always strive to feed everyone but obviously at full up circumstances we may have a limited offering for them.

haha, guinness is technically not british. we also don't do alcopos, fruit shoots, smooth flow ale, gordons, bombay sapphire etc etc

thank you for the kind words but somewhere like the ferry doesn't appeal to me in the slightest i am afraid. The pubco element would stop anything interesting drink wise being available and puts too much emphasis on cutting corners on food to get margins. the other point is the sheer size of a place like that, the offer we do here is quite niche and not to everyones taste (stella/guinness drinkers et al) and i feel although we do well that the broads has a market for a carvery and basic drink offer place like that due to the volumes of business it receives. we would really struggle to scale up our food to that quantity without microwaving items.