The Neptune
Hunstanton, United Kingdom
⭐1 Star
The Experience
From Michelin Guide
Kevin Mangeolles is a classically trained chef who works alone in his kitchen and really understands traditional flavour combinations. He’s not trying to reinvent the wheel with his cooking, nor is he trying to challenge your tastebuds or make everything Instagram-pretty; he's simply concerned with what’s in season and what’s available in the local area, which results in dishes that are bursting with flavour and extremely well balanced. Kevin's wife Jacki runs this 18C coaching inn with a calm confidence. There are bedrooms available for those wishing to make a night of it.
Unique Things
From Visitor Experiences
Chef Works Solo in Kitchen: Kevin Mangeolles, the Michelin-starred chef at The Neptune, uniquely works alone in the kitchen, focusing on traditional flavor combinations without trying to reinvent or overly modernize dishes.
Intimate 18th Century Coaching Inn Setting: The Neptune is housed in a charming, refurbished 18th-century former coaching inn with only 10 covers, creating an intimate and cozy dining experience that feels very personal and special.
Combination of Fine Dining and Accommodation: The Neptune offers not only a Michelin-starred dining experience but also comfortable, tastefully styled rooms for guests to stay overnight, making it a gourmet bolthole by the sea where diners can enjoy a full experience without needing to travel after dinner.
Ingredient Stars
From Visitor Experiences
- Thornham Oysters: Sourced from the nearby village of Thornham, these oysters are noted for their plumpness and superior flavor, used in dishes like fillet of plaice with Thornham oysters, Little Gem, and new potatoes—a signature seafood course that highlights local, hyper-fresh shellfish.
- Quinces: Harvested from a neighboring farm, quinces are transformed into quince jam, which accompanies desserts such as condensed milk rice pudding, adding a distinctive, aromatic sweetness to the finish.
- Aberdeen Angus Rib-Eye Beef: The kitchen features pan-fried Aberdeen Angus rib-eye with braised beef, sautéed potatoes, onion purée, and red wine sauce—showcasing quality British beef with classic, robust accompaniments.
- Parsley Purée: Made by blanching and blending parsley leaves, this vibrant purée is used as a garnish or component in various dishes, contributing fresh, herbal notes to the plate.
- Honey Panko: Japanese-style breadcrumbs sweetened with honey, used for coating deep-fried eggs—a textural contrast that balances crispness and subtle sweetness in a modern British context.
Menu & Pricing
Current Offerings & Prices
Tasting Menus
- The Neptune's Tasting Menu: £120
- The Neptune's Tasting Menu (5 courses): £90
Signature Dishes
- Blue Lobster: £95
- Pan-Seared Scallops: £22
- Roasted Turbot: £45