Siobhan and Caitriona Peyton, the acclaimed restaurateurs behind the Michelin Bib Gourmand-awarded Sculthorpe Mill, have expanded their presence in Norfolk with the opening of their second pub, The Ship in Brancaster. Opening this month, the coastal pub-with-rooms marks a significant next step for the Peyton hospitality group, bringing their distinctive, chef-led pub model to one of North Norfolk’s most picturesque locations.
Following a refurbishment by Shaun Clarkson Interior Design, The Ship now includes 92 covers across four dining areas, a 35-cover pub bar, and a 90-cover garden with an outdoor kitchen – the team will fire up a rotisserie and outdoor kitchen during warmer months for al fresco dining and outdoor events.
Front of house is General Manager Gareth McAinsh (Sager + Wilde) whilst Executive chef Elliot Ketley, who previously led the kitchen at Sculthorpe Mill, oversees the menu at The Ship. His food style — rooted in modern British gastropub cooking with Mediterranean influences — draws on Norfolk’s seasonal produce, with a particular focus on seafood and local suppliers.
Signature dishes include crispy little red mullets with agretti and saffron aioli; arroz caldoso Brancaster lobster; and lamp rump with violet artichokes, peas and salsa verde. Generous sharing plates feature whole roasted Brancaster seabass and grilled rose veal chop, both served with warm asparagus and artichoke salad, sautéed Norfolk peer potatoes and sauce vierge. From the rotisserie expect whole or half Norfolk Black chicken – available in the pub, garden or as a takeaway beach picnic.
Ed Thaw, founder of London’s Leroy has curated a standout wine list that balances quality with accessibility which runs alongside a strong line-up of local beers.
With four distinct dining areas, The Ship offers flexibility for groups, private hire and seasonal events with the Garden Room suitable for up to 26 diners and complete with its own hatch to the bar and garden views.
Upstairs, the pub offers nine ensuite bedrooms, including four Classic, three Deluxe, and two Super Deluxe rooms. All are dog-friendly and designed to accommodate families and groups, with interconnecting options available. Rooms feature original beams, Norfolk Living toiletries and generous beds with crisp linens.
“We are building on what we know works – well-executed food, good design and a genuine sense of hospitality and place,” says Siobhan Peyton. “At its heart, this is a village pub — we want it to be a place where locals can pop in for a pint just as much as visitors come for a weekend away or a special meal.”
The opening builds on the momentum of Sculthorpe Mill, which was awarded a Michelin Bib Gourmand within six months of opening and has retained it for four consecutive years. The Ship reflects the Peytons’ strategy of targeted regional growth, with a focus on chef-led, design-forward sites that respond to local demand.
Specialist leisure business property adviser, Christie & Co, handled the sale of the Ship Hotel.
