Caroline and I opened our home as a bed and breakfast in 2015, although we really didn’t get our first guests until the summer of last year. Why did we take this decision at all? Well we talked about the decision for a long time before taking the plunge. Living here in rural Norfolk in our converted barn is about as near to heaven as we know. The opportunity to share our Norfolk experience with others, was, in the end, irresistible. The following quote from our website sums it up, “We fell in love with Norfolk when we moved to the county in 2001. Having recently retired from our regular employment we wanted to develop a project together and have long held a dream to open our home as a rural bed and breakfast. We very much want to share our love for Norfolk, it’s peace and tranquillity and the wonderful local food and drink. Caroline is most at home in her kitchen producing wonderful meals and Richard has extended our barn conversion and developed an interest in producing home grown produce and meat. We opened in 2015 and have a simple philosophy – relax and enjoy.”
But how about the downsides, surely there must be some I hear you ask? Of course, there will be, but for now we can honestly say that the people who have stayed here at Top Barn have confirmed that the decision is correct, there’s nothing more satisfying for us than guests who have enjoyed their stay here at Top Barn. We have enjoyed allowing our guests to share our little corner of Norfolk and we hope very much that they all feel that our home is their home while they are staying with us. With just two guest rooms it means that we will never be chasing a large volume of guests, which is just as well as we have so much to occupy our energy and time. In May I expect to take another three ten-week-old Oxford Sandy and Black rare breed pigs. We have enjoyed home produced pork for the last four years and feel that we may just be getting the hang of it! Hopefully we will also have some spring lambs this year. The vegetable gardens, orchard and greenhouse need regular work, but so worthwhile to have fresh fruit and vegetables to enjoy. Throughout the year we will be describing many of the things that go on in and around Top Barn, in the kitchen, the garden and new building projects we have planned and much more besides.
We are under no illusion that we have all the answers, so your feedback (and encouragement) is always welcome.