Home   News   Article

Subscribe Now

Pulp Fiction star John Travolta seen at Norfolk fish and chip fave The Crown at East Rudham




The Shepherd star John Travolta has been spotted out and about in Norfolk for the fifth time since his arrival in England for filming.

The Hollywood superstar has been enjoying the delights of local cuisine including a Dereham Wetherspoon pub, A Thursford seafood restaurant and even Fakenham Morrisons buying fillet steak and biscuits.

The most recent sighting was at The Crown Inn in East Rudham, on Thursday.

traditional english fish and chips close up. (55308425)
traditional english fish and chips close up. (55308425)

The star enjoyed British staple fish and chips which he said was the “best he’d had in England”.

Owner of The Crown Tristan McEwen said: “It was great, we didn’t know that he was coming, he stayed for a few hours and was very accommodating, allowing people to take pictures.

“We had a lot of regulars in so it was a pleasant surprise.

“My wife is a massive fan, she likes him in Grease. Sadly she wasn’t there for the visit so she was quite disappointed!”

Travolta enjoyed the 'best fish and chips he's ever had' at The Crown at East Rudham (56034429)
Travolta enjoyed the 'best fish and chips he's ever had' at The Crown at East Rudham (56034429)

Travolta was joined by theatre impresario and chairman of Everton Football Club, Bill Kenwright who is collaborating on the film with him.

Mr McEwen said: “It’s always nice to have someone famous come in to the pub!”

The Shepherd is a vampire themed tale based in and around RAF Lakenheath in Suffolk.

Those who’ve taken pictures with the actor have commented on how nice Travolta is and were surprised he enjoyed a burger at the Dereham Wetherspoons last weekend.

Gary Middleton from Fakenham Morrisons said last week: “He was lovely. We had a chat and shared a few jokes, it was great, he’s a top bloke. I left the store with a really good buzz.”



Comments | 0
This site uses cookies. By continuing to browse the site you are agreeing to our use of cookies - Learn More