Is this the poshest fried chicken in Norfolk?

PUBLISHED: 13:22 13 March 2018 | UPDATED: 14:46 13 March 2018

Some of the dishes at Shuck's chicken shack and rustic pizza, Drove Orchards. Pictures: Shuck's at the Yurt

Some of the dishes at Shuck's chicken shack and rustic pizza, Drove Orchards. Pictures: Shuck's at the Yurt


Shuck’s at the Yurt in Thornham has opened a new chicken and rustic pizza shack with a difference.

Who needs KFC? Seriously? It’s still hard to believe that fried chicken fanatics, in their ‘darkest hours’ felt the need to call their local mayor, police station or council to report their horror at the lack of cheap, takeawaybirds for that post-pub binge.

Real chicken, the good stuff, is something to be relished, and the furore over the national chicken chain couldn’t have come at a better time for Phil and Beth Milner of Shuck’s at the Yurt at Drove Orchards in Thornham. Why?

Because the couple have just launched their own, bonefide, real-deal chicken (and pizza) shack. In true Milner fashion, you won’t find any old birds being rustled up in the kitchen. “It’s all free-range Norfolk chicken,” Phil says. “We cook it in a water bath, then dredge it off and fry it – it’s all gluten-free as well. I came up with a dredge that’s either spicy or plain and we’re cooking in rapeseed oil.”

Phil favours using the ‘oyster thighs’ a succulent cut that stays juicy, enhanced to jaw-drippingly moist proportions thanks to a generous soaking in buttermilk marinade before cooking.

There’s a whole lot of innovation going on here, at what surely is going to be the poshest fried chicken shop in the east of England. Korean fried chicken arrives with nashi pear and kimchi slaw. Fancy!

And chicken meal deals come with two sides that will take diners to foodie nirvana.

Corn on the cob is drenched in sweetly spicy chipotle butter. And they even make their own baked beans for goodness sake. What more could you ask for?

Oh, that’s right, the dirty fries, because who wouldn’t want fries smothered in pulled brisket, gherkin, mustard mayo and cheese?

Pizza was introduced last year by the couple and is here to stay. “We’re starting with five different types,” says Phil “and we’ll do specials too. They’re all stone baked. I’ve got a massive pizza machine, but we’ll look at making wood-fired pizzas possibly next year.”

If you like a simple pepperoni or ham and pineapple slice, sling your hook, because these gourmet pizzas mean business. We’re talking flavours that go pow pow pow in your mouth. The Gunslinger is loaded with slow-cooked brisket, Norfolk chorizo and chilli – Phil’s take on a meat feast.

The Ruby Murray gets topped with chicken tikka, chilli, coriander, crispy onion bhaji, fire-roasted peppers and mango salsa.

And there’s a pizza for all you vegans out there as well, loaded with smoked tofu, black beans, chipotle guacamole and chimichurri sauce.

What a way to get your takeaway fix.

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