Husk Thorington

It’s been a while since we’ve shared some of our day off suppers but tonight’s was a belter and we might just have to fit a version of these two sharing platters into the supper club menu soon! Tagliata with local bavette and rainbow chard, and griddled halloumi with honey roasted figs, beetroot & red chilli. All fruits and veggies fresh from the farm.

This rescue chick is very happy with her new colourful coop! Rather annoyingly the yellow ‘Poultry Palace’ had not yet arrived when recently came to snap a few photos but rest assured the girls now roost in a rainbow 🌈! The Husk flock now consists of some White Leghorn, Bluebell, Speckled, Copper Maran and Blacktail hens, as well as our four remaining ladies rescued from the British hen welfare trust. (Alas the fox visited a few months back and we lost quite a lot of rescue hens, hence the new, much reinforced coop!). The array of eggs is very beautiful and the girls are safe and happy. Cluck cluck.
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Folks thank you for the lovely response to the photos of Emmer, one of the converted grain silos here at husk. Here’s the counterpart - Einkorn 🌾. Same same but different! The layout is slightly different thanks to the orientation of the original hatch which we wanted to keep in place; like Emmer, Einkorn has a west facing deck and a wood fired bath out the back. It also has excellent proximity to the quail avery, if that’s your thing!

For those interested in interiors, the walls are hay which is a truly magic colour, and the wooden touches are abusson blue; the book bench and stools have been upholstered in reclaimed fabric from which is bouclé and very cosy, and the fun throw cushions are . The curtains are made with ‘Verde’ range - the colours are utterly beautiful, the fabric has a gorgeous weight to it, and it’s made from 80% recycled cotton ♻️.

Emmer & Einkorn are bookable via the website now. See you soon ☀️.
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Introducing Emmer. Emmer has a gentle, minimalist palette with a few pops of sage and wheat; Suffolk scenes by local artist Micheal Carlo hang above the king-size bed. You have a private deck for sundowners in a wood-fired bath. Please see further information and booking details via our website; the link is in our bio.

Thank you for these wonderful photos - photographing a circular room wasn’t easy!! 👏
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Good morning folks. We are delighted to share that Husk’s two converted grain silos are now live on the website. They are called Einkorn & Emmer and we’ll share a few snaps of each shortly. They each have a west facing deck perfect for sunsets and a private wood-fired hot tub - book now for a slow summer weekend 🌾.
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Roasted plum & fig leaf custard pavlovas for Saturday’s supper club 🍥.
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Three weeks ago we got married at home here at Husk and it was magical. Our marvellous families and friends were out in full force and we were blessed with the mother of all heatwaves ☀️. We’ll share a few more details in due course including who we were lucky enough to work with in putting together our dream farm wedding (shout out to & !), but for now we just fancied sharing the first preview pics back from ! Thank you Hannah.
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Your August menu is in full swing and the starter is a simple celebration of what’s looking good in the field bundled on top of raw local cow’s curd and topped with a fragrant homegrown spinach & basil pesto. On Friday that was a vibrant muddle of griddled courgettes, tender young chard, and roasted baby golden beets. The .judecheese curd is made by Julie in nearby Bungay from the Montbèliarde milk - the gentle lactic tang and robust creamy texture are so elegant and unspeakably delicious.

Grown with 🌱
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Happy Sunday folks! Before we hit you with some wedding spam, and MUCH more importantly teasers of your August menu 😆, here are some snaps of a lovely day off at local festival . Husk is about ten minutes away by car (a heads up for 2025 bookings) so a day off jolly was ideal. Our highlights were and .
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Gathering rainbow chard, beetroots, courgettes and basil from the veggie field for our July menu, captured by .

This summer we’ve been very ambitious with the amount of produce we’re growing here at Husk. We moved the old raised beds that Joey and her Dad built back in 2022 to the front of the farm and added some additional no-dig beds to the field. We’ve been following Charles Dowding principles and now that the slugs have abated things are tasting great! We’ve used a combination of .seeds and trialed several quirky heirloom varieties 🌶️🥕🥬🍅.

Dahlias are a new one for us at Husk but goodness have we fallen for them very deeply and love arranging them in the guest rooms. Being hit by the smell of tomatoes and basil each morning will always be the most delightful thing… things are looking on track for a very tomato-y starter in August. What a beautiful shot - thank you.

Yeats and his gaggle, contemplating the meaning of life. A very happy weekend to you all.
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A few colourful shots from that pass this weekend as we wrap up the June menu. Thank you all our wonderful guests! Roll on July 🌞🍴.
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Your June snacks - Wells Alpine & flanders biscuits, Pissaladière tartlettes, whipped cods roe on seeded rye crackers with pickles & dill. We’re closed this weekend but a few spots left next Friday - 21st.
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Earlier this week we had the pleasure of baking our Pump street Chocolate & Beetroot Velvet Cake with salted chocolate buttercream for a client - ready for collection here at Husk. Also on the menu Lemon, Courgette, Poppy Seed & Olive Oil Cake with lemon buttercream - drop us an email! 🎂🍰🌼 Always baked with organic dairy, East Anglian flours and dressed with fruits, veggies and flowers from the garden.
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The courtyard is coming into bloom beautifully. The roses are out first, the hydrangeas are not far behind, and the sunflowers are inching taller every day! June, we are very pleased to see you ☀️.
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June’s pudding captures the floral and herbaceous delights of the farm in early summer… namely heady lavender, fragrant mint, young and verdant gooseberries, and intoxicating elderflower… in jelly, fool, sorbet & biscuit form.
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Introducing your June starter - Husk’s Suffolk take on a Lyonnaise salad with quails eggs from the aviary, leaves and flowers from the field, and house-cured pancetta & sourdough crumb made with Blythburgh pork. Suitably rainbow themed for too 🌈 😘 Brought together with a punchy chive & Dijon vinaigrette and served with signature sourda bread and whipped butter. Two spots let for tomorrow. See you in the barn.
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Pump Street Chocolate & beetroot velvet cake with chocolate ganache buttercream from a birthday dinner earlier this week. This summer we have three cakes ‘from the veggie garden’ on the menu for private events (or order & collection!). Courgette, lemon, olive oil & poppy seed; Carrot & walnut with Fen Farm cultured cream; and this Beetroot & Chocolate number. You can’t really taste the beetroot if we’re being honest, but it adds such a fantastic earthy depth to the rich chocolate flavour and great moisture to the sponge’s texture. Please email for more info.

A delicious private lunch today at Husk with a special shout out to the first quails eggs of the season and the first flush of home grown lettuce & nasturtium; we also bid a fond farewell to the wild garlic 💔 Today’s soufflés were a strong swan song indeed.

Wild Suffolk venison & salt baked beetroot tartare dressed with hung yogurt, green plum olives, ‘plumbrillo’ and cured yolk. Your May starter.
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Katy here, just sharing a few snaps of Joey winning Chef of the Year at the Suffolk Food & Drink Awards ❤️ Very proud moment indeed! We hope to cook for you and host you round the table soon.

Thank you for these great photos of a brilliant evening. What a FAB industry the world of food and drink is.
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Your May pudding, a burnt lemon & quince tart with creme diplomat. We’ve preserved the quince since last year and find it lends a magical perfumed quality to the lemon curd, as well as a thick, velvety texture. Pillow soft and subtly sweet creme diplomat (an English custard folded with whipped cream) is a heavenly counterpart to the razor sharp tart.

What a lovely group last night to kick off the May menu - thanks for joining us ❤️🍋.
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On the menu this month - wild Suffolk sea bass sourced from Mike 💙. These exceptional specimens are line caught and landed in nearby Felixstowe. We’re filleting and pan-frying the bass, and serving it on a bed of courgette agrodolce with almond sauce and crispy oregano potatoes.
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Your May snacks! Wild rabbit & venison nugget with fermented beetroot relish, St Jude’s curd & asparagus tart, and our Suffolk take on a Basque gilda with Suffolk chorizo, St. Helena cheese and house pickled cukes.

What an evening! Thank you to everyone who nominated us and to the judges. We were totally thrilled to win Best Food & Drink Experience and Chef of the Year at the Suffolk Food & Drink Awards! It was such fun celebrating with our amazing team ❤️❤️❤️ and chatting with so many wonderful people from the world of food and drink. We’re blown away and feeling very happy and grateful.

And a very delicious supper too - thank you and for organising and hosting such a brilliant evening.

Aldeburgh smoked haddock croquette with tarragon mayo, olive oil crisp bread with St Jude’s curd, and pea & ricotta tarts baked with whole grain flanders wheat 🌾 - your April snacks await. Just a few spots left towards the end of the month. We hope to cook for you soon.
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