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Bowling along the Cromer road one July evening The Crawfish Inn came into view. We'd eaten well that day and had decided that something Thai was the only cuisine that was going to bring us to table. Fifteen minutes before we'd been thrown out of a pub on the Fakenham-Norfolk road, which does very good Thai, for not making a reservation, so we were having a bit of sulk.

The Crawfish has had a chequered history, and we were not holding our breath, when to our delight we saw it had "gone Thai" so to speak, and the anchors went out sharpish. A cautious reccy gave encouragement and five minutes later the dog had had his supper and we were sat down in what might be described as a well appointed room with attentive staff plying us with drinks. There was certainly no overcrowding, and service was good.

Sixty-nine options included most of the Thai favourites, with additions. So before you could say Thai spare ribs a bowl of Tom Yum with prawns and a plate of Kanom Jeep were steaming before us. Kanom Jeep has nothing to do with American influence in the Far East, but is steamed pork dumplings, topped with a light ginger sauce and garnished with fried garlic. Hazel decided that duck with Thai chilli paste (I won't give you the Thai name for reasons of sensitivity) was her thing, and I elected to see if Green mixed seafood curry was as good as it sounded. It was. Delicately flavoured king prawns, squid, mussels and fish retained their integrity and jasmine rice cooked in coconut cream was superb.

All of this was served by a charming front of house young lady who beavered away keeping her clientele happy and still finding time to service the bar in the next room. Had we been so disposed the wine list would have offered a good, shortish list from which to choose, with nothing over the £20 mark, though I must say I was sorely tempted by a Chablis, Ropiteau Freres 2003, one of the few French numbers. However it was an evening for renewing my acquaintance with some well-kept Abbot, courtesy of Greene King.

It seemed to us both, as we headed off down to the nearby coast, that Mr Siropas Rangphet and his lady wife had got it right. The Crawfish is in good hands again.

Another qualifier in my real country inn contest, The Hare Arms has a long and colourful history, not least its association with Emma Sayles, legendary landlady from 1878 to 1934, who at the Jubilee celebrations fed and watered 1,380 happy revellers in two marquees with "substantial dinners of beef, mutton, plum pudding, etc", well washed down with tea brewed in the boiler of a handy steam roller.

In the 21st century it has adapted to a different but just as appreciative clientele who have plenty of choice from an a la carte menu that features amongst the starters peeled tiger prawns, baked queenie scallops served hot in the shell, sesame chicken, crayfish mousse or thin slices of best smoked Scottish salmon.

Fish features largely throughout the menu, with black sea bream and salmon fillets in a creamy white sauce with queen scallops a regular visitor. Amongst the meat dishes look for local butcher Jeff Sargeant's lamb cutlets, local rump steak, breast of guinea fowl or a magnificent fish dish of scampi tails, king scallops, crayfish tails and prawns in a cream and cheese sauce.

The desserts follow the same pattern and there is always stilton, taleggio, Irsh cashel blue, goat's cheese and cheddar for the cheese-lovers. In the bar filling and tasty snack food is served, with a selection of bigger dishes for the very hungry, and there is a Daily Specials board with attractive options often governed by the markets and seasons. On the taps expect to find Ale Fresco from Greene King, with IPA and Speckled Hen also popular as ever.

In the heart of town, Market Bistro in Saturday Market Place provides an informal, comfortable setting in which to enjoy a leisurely meal. Food freshly prepared with local produce and a hands-on approach by owners Lucy and Richard Golding guarantees an intimate and inviting ambience that creates a bond with guests. It?s all done in house, from the chutneys and jams, to curing and smoking the meats and cheese.

The regularly changing menu offers a range of old classics along with contemporary fare with individual touches. You could nibble at spiced, home smoked almonds and macadamias while waiting for the meal to be served. Then start with smoked salmon and anchovy butter terrine, duck liver parfait with tomato and chilli jam or market salad with black pudding and bacon. Mains options include baked ham with fat chips and piccalilli, roasted squash risotto with wilted spinach and goats cheese, market venison burger with cheese and spiced ketchup and Gressingham duck breast with confit leg, braised chicory and puy lentils. Round off with a chocolate brownie with sauce if you wish. A comprehensive wine list adds to the pleasure.

One of the AA top 200 hotels with three AA red stars, Norfolk's highly acclaimed Congham Hotel at Grimson near King's Lynn comes with a restaurant to match. The Orangery Restaurant, overlooking the lawns and parkland beyond offers a splendid setting for any occasion. Family celebrations, romantic dinners, business lunches or light snacks at the lounge, the kitchen at Orangery never disappoints. With exceptionally talented chefs who table imaginative preparations made from fresh local produce, the restaurant's success and popularity comes as no surprise.

The cellars are impressive offering a wide selection of rare wines as well as vintages for special occasions. Dining at the terrace is magical with a panoramic view of horses grazing in the historical parkland. Begin with the Jerusalem artichoke veloute, followed by the terrine of Norfolk goose and an assiette of Scottish lamb for mains. Conclude with the raspberry soufflé as you continue to revel in the aroma of herbs wafting from the kitchen garden. The service is attentive and the mood, relaxing. Book your table at the Orangery and it will be yours for the evening.

Here's a place for everything - part of a 500 year old building now functioning as King's Lynn Arts Centre, a view of the River Ouse and some straightforward English cooking. The oak beams and mellow red brick walls create unique sense of rusticity and the atmosphere is one of friendliness, allowing for perfect relaxation.

Made from some of the season's best produce, the starters should make an impression with couscous, red pepper and aubergine terrine, fan of galia melon with a soft fruit compote, and brown shrimp and leek tart. Main courses cover plenty of ground with pan-fried lamb's liver and bacon, venison and wild mushroom pie, pork fillet medallions and haddock and flat parsley fishcakes. Tempting desserts include plum crumble and lemon cheesecake, and the lunchtime menu is particularly good value.