Trust The Contented Sole to 'put the sole back into Burnham', as they prefer to describe themselves. This Andrew Hemingway - Stuart Burbidge venture's palpable commitment to local produce and exceptional food at reasonable prices is commendable, even their mentors Michael Roux and Antony Worrall Thompson may silently nod in approval.

A notable list of starters bear the hallmark of good quality ingredients with home cured gravadlax alongside fennel and shallot compote, and filet of beef carpaccio with roquette and shaved Parmesan featuring in the seasonally changing menu. The warm, nutty taste of beurre noisette works well with a whole grilled Dover sole for mains, while the baked sea bass 'en papillote' is a sealed bag of flavour. At dessert time a sticky toffee date pudding commands respect or if you prefer a little subtlety choose from a winning selection of Norfolk ice creams and sorbets; a meal there ensures that you leave a Contented 'Soul'.