Fritton Lake in Norfolk has a new appointed Chris Bartlett as Head Chef and is launching a new dining membership to mark the occasion.

Bartlett joins the private holiday retreat from The Fat Duck in Bray, where he worked for over two years, including a period working closely with Heston Blumenthal in his lab in France.

In his new role, the Ipswich-born chef will oversee the Clubhouse menu, special events, cabin delivery and the local produce available for purchase in the shop, all while combining his passion for sustainable farming practices and creating flavoursome dishes.

Bartlett, who holds a doctorate in organic chemistry and is a former professional road cyclist, also has the ambition and breadth of knowledge to contribute to Fritton’s thousand-acre nature restoration project. Here traditional arable, sheep and dairy farming have been replaced with wildland where cattle, water buffalo, wild pigs and sheep roam freely. His menu is developed around food provided by the project and complemented by produce from local suppliers, creating a sustainable feast for members and guests.

To celebrate his appointment, Fritton Lake is offering a £50 annual Clubhouse membership to encourage customers interested in dining to book tables in the restaurant and bring their friends. Guests are welcome to book their first table to trial the experience before signing up.

“Fritton Lake is a truly stunning place with a necessarily big vision for regenerative agriculture and hospitality; l have been completely inspired by the people here, and Hugh’s vision and drive,” comments Bartlett.

Adding: “I am excited by the challenge and the opportunity to explore my interests in and outside the kitchen, and to learn off those around me. There will be subtle changes to the menu in the beginning; members and guests can expect seasonal dishes and family favourites made with produce foraged or reared from the Somerleyton Estate, grown in our own gardens or from East Anglia’s most passionate farmers.”

Hugh Somerleyton, Owner of Fritton Lake and founder of its nature restoration project also commented: “We are delighted to appoint Chris to lead our food offering at Fritton Lake. We have had an overwhelming response to our nature restoration project here and hope that by working together we can create not only a delicious menu but an experience that will inspire others to support a future with sustainable produce. If you love good food in a beautiful setting, then please book a table and try it out for yourself.”

Fritton Lake is a private holiday club in the Wild East of England. It is home to a two-mile long lake, unspoilt sustainable wildland, wildlife and luxury cabin retreats set in the heart of a thousand-acre rewilding project designed to restore the biodiversity of its natural environment.