A Taste of What’s to Come – Behind the Scenes of Pensthorpe’s Café Transformation

A bold new chapter for Pensthorpe

When we first opened the café many years ago, it was perfect for the number of visitors we welcomed at the time. But, Pensthorpe has grown, and so have our ambitions. Visitor numbers have doubled since those early days, our menu offering has expanded, and the way people dine has changed. We knew we needed a space that could keep up – not just for today, but for the next decade.

“Our old kitchen and serving area was bursting at the seams,” says Ben Marshall, Managing Director. “At busy lunchtimes we simply couldn’t serve visitors fast enough or offer the range of dishes we wanted to. This redevelopment is about future-proofing – creating a space where we can deliver great food and drink with speed, quality, and a bit of wow factor.”

What’s new – and why it matters
This project has been a true top-to-bottom transformation:

• A brand new kitchen three times larger, fitted with brand-new, top-of-the-range equipment, creating a better working environment for our team and allowing us to cook fresher, faster, and more creatively than ever.

• A larger servery area with three tills to keep queues moving in peak times, and a brand-new serving hatch to improve flow during peak times.

• Floor-to-ceiling glazing that floods the space with natural light and connects the café with the outdoors

• A variety of new seating options, from a relaxed coffee bar to sociable long tables to comfy seating corners – so whether you’re grabbing a quick drink or settling in for lunch, there’s a spot for you.

• An accessible ramp into our function room, making this space easier for everyone to use.

• Underfloor heating powered by our ground-sourced heat pump system, with pipework laid under our lakes, making the café warm and energy-efficient while cutting carbon.

• Fresh new floors and finishes, giving a warm, contemporary, and welcoming feel.

The hidden challenges
This has been far from a simple build – the main walls of the cafe are the remains of a 16th-century church, which has made the project both fascinating and technically complex.

“Every time we uncovered a new piece of history, it forced us to rethink,” says Ben. “The team had to make live changes to steel measurements and rooflines to respect the building’s structure while still delivering a modern café. It’s been a juggling act – balancing heritage and innovation.”

And all of this has been happening during our busiest months of the year.

“Our team has been working from a temporary kitchen throughout the summer holidays, and temporary serving area,” says Ed Chapman, Catering & Hospitality Manager. “It’s been extraordinary that we’ve been able to keep a consistent menu and quality – it’s taken careful planning, and a lot of hard work behind the scenes. I’m incredibly proud of the team for not letting standards slip.”

• Live adjustments to steelwork and roof pitches have kept the construction team on their toes.

• Rising material and labour costs have tested the budget, but the team refused to compromise on quality.

• Coordinating building work and café operations has meant carefully timed overnight fridge moves, pop-up serveries, and weeks of planning.

Menus for the future
While the builders have been hard at work, the catering team has been just as busy behind the scenes.

“We’re now starting to plan our menus,” says Ed. “The bigger kitchen gives us scope to expand our offer, introduce more fresh, cooked-to-order dishes, and showcase Norfolk produce in new ways. We’ve been tasting, testing, and re-balancing the menu so there’s something for everyone – whether you’re looking for a quick snack, a hearty family lunch, or a treat after a walk.”

Visitors can expect:

• A refreshed breakfast menu with more hot options and locally baked pastries.

• Seasonal specials that change through the year.

• An even bigger focus on plant-based and lighter choices, alongside Pensthorpe favourites, and new mains.

Sustainability at the heart
Sustainability has been a key driver throughout the project. The new underfloor heating system, powered by a ground-sourced heat pump with pipework laid under Pensthorpe’s lakes, means the café will be heated in a renewable, energy-efficient way.

“We’ve thought carefully about every decision – from kitchen equipment that uses less energy to better insulation and glazing,” says Ben. “This is about building a café that’s as good for the planet as it is for our visitors.”

What’s next
Over the coming weeks you’ll see:

• Tiling complete and the new counter being installed.

• Final touches on lighting, furniture, and décor.

• Remaining glazing being installed

• The launch of our brand-new menus, which we can’t wait to share with you.

Closing thoughts

“This has been one of the most ambitious projects we’ve ever taken on,” says Ben. “Working within the fabric of a centuries-old building has been a challenge, but the result will be worth it. It’s going to transform how people experience food and drink here – and do it in a way that’s future-proof and sustainable. I’m incredibly proud of our team and contractors for getting us this far, and I can’t wait for the moment we can open the doors and hear the first clatter of coffee cups in the new space.”