wild meadow glamping norfolk raynham

It’s been 5 years since we last visited Raynham’s glamping meadow. 2020 we were invited to be part of the soft launch, thrilled to be out of the house after the restrictions of Covid we fell in love with the yurts amongst the natural beauty of Norfolk and great care and attention to detail that had been created here.

What’s lovely about a revisit is seeing what has remained and what has evolved. The yurts have stood the test of time, wonderfully luxurious sleeping arrangements (the bed is superior to mine at home), kettle, USB ports and a wood burner. Outside some yurts including ours; Ragged Robin now has a brand new hot tub. We got it to 42 degrees in just a few hours, utter bliss! The shower block has been upgraded, each yurt has access to private facilities and ours had a new combined toilet and shower. And there are some modifications to the communal kitchen. Still keeping it open plan with separate spaces to cook and store food items (each yurt has access to a hob, kettle, fridge, freezer and all the crockery and utensils you could need). But there is a little more weather proofing.

What I loved most is how the landscape around had grown in and makes the space feel like it’s been there forever. The meadows were full of wild flowers and it was glorious in the sunshine.

We preordered Raynham Beef Burgers (you can order a selection of meat options before you arrive) and fired up the BBQ - my two love the freedom of (supervised) playing with fire. Cooking dinner outdoors is a simple pleasure that we don’t often make the time to do. Then we ate alfresco, watching the sun go down.

Just behind the yurts in the woods is a large fire pit, perfect for a little marshmallow toasting and some kid friendly ghost story telling.

Raynham has also added a new dining experience in the form of The Copse a few minutes drive from the wild meadow and we were lucky enough to be some of the first to try their Sunday Lunch offering. 40 or so guests gathered in the bespoke space with open kitchen to watch Tom Raynham carve the Raynham Rib of Beef that was served with Beef dripping roast potatoes, Yorkshire Puddings (what joy when more of these were brought around, my daughter had 3!), Charred carrots with Estate Honey (these were a highlight), Whole Cauliflower with Binham Blue Cheese Sauce and Sourdough Crumb, Brown butter hispi cabbage, Gravy and Horse Radish Creme Fraiche.