The Victorian clergy of Norfolk featured largely in the local hierarchy and many of them had rectories in accordance with their station in life. It is believed this was how what is now Dales Country House Hotel came into being. Since 2000 the Hotel has offered high standards of comfort and elegance to those who find the Norfolk countryside compellingly beautiful.

The a la carte menu offers around ten starters including chicken, almond and lime soup, timbale of potted smoked haddock and halibut with a chervil, cream sauce, or a salad of monkfish, crayfish tail, hot smoked salmon and mussels. Mains are traditional and in generous proportions with pan fried wild boar loin escalope served with egg noodles and a bolet mushroom essence a popular choice, or drawing on local supplies the paupiettes of lemon sole fillet with a brown shrimp mousseline, served with cocotte potatoes and saffron cream.

Desserts are as ever, just - just too tempting to be avoided, so consider the chocolate and hazelnut ganache served in a dark chocolate cup or, more gently the soft fruit salad with lavender ice cream.