Sense of place and seasonality are key factors when it comes to eating out in Norfolk. Whether it’s Cromer crab, Brancaster mussels, Holkham venison or Sharrington strawberries, there’s no shortage of exceptional, locally produced ingredients to inspire the region’s chefs. Special boards in pubs and restaurants may focus on succulent asparagus in spring, salty marsh samphire in summer or puddings based on crisp Norfolk apples and juicy plums in autumn. From cosy cafés with vintage tea cups and homemade cakes or fire-warmed pubs serving wherry ales to traditional fish and chips on the quayside or a spot of Michelin-starred fine dining, there are places to suit all budgets too.
Head chef Greg Anderson teams up with proprietor and chef Galton Blackiston in the highly regarded kitchens of this Michelin-starred restaurant and country house hotel, Morston Hall, with a choice of dining areas. Expect beautifully presented and imaginative dishes served in a no-choice dinner menu of up to seven courses, which may start with butternut squash velouté with locally caught brown shrimps or wild Stiffkey sea bass with whey butter sauce.
Contact: 01263 741041; morstonhall.com
Opening times: Mon-Sun, 7pm-10pm; Sun, 12am-10pm. Closed in January
Best table: In the conservatory, overlooking the garden