About

Join us in the inviting and elegant East Wing of Wolterton Hall for a truly special dining experience created by Enikő Fejér. After a relaxed aperitif in the lounge, guests will gather at the Regency table in the beautiful Dining Room to share a thoughtfully crafted four-course meal.
The menu is inspired by classic ingredients and traditions from Eastern Europe, reflecting Enikő's Hungarian roots but reimagined with her own unique touch. While she has long included elements of her heritage in her cooking, this is her first opportunity to bring a full menu inspired by the region to life—offering flavors and combinations rarely found here in Norfolk.
This is more than a meal; it's a chance to connect over food, stories, and the shared joy of discovery in an intimate, convivial setting.
This is more than a meal; it's a chance to connect over food, stories, and the shared joy of discovery in an intimate, convivial setting. There is a strict maximum capacity of 12 seats for this unique experience. Reserve your place now to avoid disappointment.

Enikö Fejer Biography
Growing up in a small Hungarian village just 35 miles from Budapest, Enikő's childhood was shaped by the rhythms of planting, harvesting, and preserving. Food wasn't just something to be cooked—it was a way of life, a family language, and the start of a passion that would carry her far beyond her village.
Her professional journey began in 2008 in Budapest, where she fell in love with the energy of professional kitchens and set herself the ambitious goal of working in Michelin-starred restaurants.
In the years that followed, she followed that dream with determination:
2010 – Enikő moved to Bray, England, joining the team at the Hinds Head, the famous neighbour to Heston Blumenthal's Fat Duck.

2012 – The Hinds Head was awarded its Michelin star, marking a proud milestone for the whole team.

2013 – She moved to London to cook at the two-Michelin-star Square Restaurant with Philip Howard, an experience that deepened both her skill and her confidence.
Along the way, Enikő sought out opportunities to learn from some of the most innovative kitchens in the world, completing stages at:
The Fat Duck– England

Dinner by Heston Blumenthal– England

Frantzén– Stockholm (3 Michelin stars)
She also spent formative time working under the guidance of Mikael Jonsson from Hedone and under Marcus Eaves at Oblix—mentors who helped shape her craft and her style.
Today, Enikő works as a private chef and cooks with the same heart she learned from her family kitchen: respecting ingredients, honouring tradition, and bringing a touch of elegance to the flavours she grew up with.