Stoke Holy Cross
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Back at The Wildebeest..

Step behind the scenes at The Wildebeest. Here we’ll share with you a taste of news behind the stove, on our farm and in our restaurant.

Do you remember them?


After 10 months at The Wildebeest Daniel Smith tells us it feels good to be back.  He first came here in 2000 as Head Chef and saw the restaurant earn 2 AA Rosettes for food and was also winner of the EDP Chef of the Year award in 2004.  He spent 10 years with Animal Inns, becoming Executive Chef working across their portfolio of venues before achieving a lifetime ambition to open his own restaurant at The Ingham Swan in spring 2010 with business partner, Gregory Adjemian, adding The Wildebeest to their portfolio in April 2015 and the Mad Moose in Norwich’s Golden Triangle.

 Now, with more than 20 years hospitality experience behind him, including Le Gavroche with the Le Roux brothers and Morston Hall with Galton Blackiston where he achieved his first Michelin Star as Head Chef at just 23, he is delighted to return to his roots at The Wildebeest working alongside a great team in the kitchen and front of house.  He loves the contemporary feel of The Wildebeest and is proud that they bake fresh bread twice a day and make all their own ice cream and sorbets. 

 Having seen The Ingham Swan awarded a Michelin Bib Gourmand for 5 consecutive years, that is something he hopes to achieve at The Wildebeest to place it firmly on Norfolk’s culinary map. 

 Daniel has always had a passion for food and loves its rich choice of produce from the land and the sea – asparagus when it’s in season from Our Farm at The Tacons at Rollesby, Saltmarsh Lamb and Lowestoft-caught skate are among his own favourites and regularly feature on the innovative menus as well as being ingredients he loves to cook with at home too.