The story
The Tollgate Inn in Holt serves thoughtful English pub cooking from a kitchen guided by head chef PJ. Simon and Carley stepped into the 16th-century building in August 2022, focusing their efforts on sourcing local produce from farms within a two-mile radius. PJ translates those regional ingredients into a menu that moves between hearty pub standards and a more refined a la carte service. This commitment to honest, ingredient-driven British cuisine recently secured the establishment’s second AA Rosette in 2026.
The kitchen rotates its offerings around daily market runs and the nearby butcher shop. Guests will find robust mains built around free-range poultry and pasture-fed beef, paired with garden vegetables harvested at peak ripeness. The wine list complements these earthy plates with a selection of natural and traditional bottles suited to the region. Every course follows the same principle of keeping flavors grounded and preparation precise.
The dining room itself feels anchored by a working open fire that draws guests toward the center of the space. Original features blend seamlessly with curated antiques scattered throughout the 16th-century structure. Large windows frame views of the 1.5-acre grounds, where a heated marquee extends the seating area during cooler months. Outside tables sit beside flower borders that lead down to the village lane.
Recognition
Ambience
Details
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