A coaching Inn located in the “picture postcard” hamlet of Ingham built in the 14th Century, The Ingham Swan was originally part of Ingham Priory and still sits alongside the ruins overlooking the picturesque North Norfolk countryside. It’s full of history. Indeed, King Henry VIII ordered the dissolution of the Priory but, fortunately, the Inn survived for another 500 years until it was acquired by Daniel Smith and Gregory Adjemian of G&D Ventures in 2010. Following a devastating fire in September 2017, it has been lovingly restored and refurbished and re-opened in March 2019.
Today, The Ingham Swan restaurant is helmed by Chef Patron Daniel Smith with Head Chef and Norfolk Chef of the Year 2017, Alex Clare.
Chef Patron Daniel Smith
Norfolk-born Daniel brings a wealth of talent and experience to his kitchen at The Ingham Swan. His impressive track record over many years includes working for the acclaimed Michel Roux Jr at the two Michelin starred London restaurant, Le Gavroche, before moving back to Norfolk to work with another renowned chef – Galton Blackiston at Morston Hall where he achieved his first Michelin Star as Head Chef, aged 23. He then spent a decade at the popular Wildebeest Arms in South Norfolk before opening The Ingham Swan, his first restaurant, in April 2010.
Winning Norfolk Chef of the Year 2014 and Craft Guild of Chefs Restaurant Chef of the Year 2017 and never forgetting his Norfolk roots, Daniel creates each menu to take full advantage of the selection of local produce that is readily available on the doorstep. He has built a reputation as one of Norfolk’s most innovative and creative chefs and has a loyal following.