Restaurant-Guide.com
hand picked restaurants

This former coaching inn has been transformed into a smart and stylish hotel where comfort and luxury are priorities, yet none of the original charm and character has been adversely affected. The Crown Hotel looks out over The Buttlands, a quiet, tree lined green, and offers visitors a chance to enjoy delicious meals in the orangery or in the more conservative restaurant. Traditional British food and a foray into Euro Asian cuisine ensure that your dining experience is exciting to say the least.

Amongst starters, there's that old favourite, devilled kidneys on toasted brioche with sour cream, although the Crown Black Slate with its interesting mix of Asian and European appetisers on a dramatic black slate tile finds many takers. Main courses tend to stray into seafood choices such as pan roasted halibut and black pudding with creamed leeks and red wine jus. A superb wine list complements the menu expertly.

This old English pub, located in the village where the eccentric Rector of Stiffkey ministered to the faithful before meeting an unfortunate fate involving a lion, has an uncluttered charm that appeals to the walkers, birdwatchers and those seeking refuge from the rigours of the excellent camp site nearby, most of whom welcome its excellent local beers, including Nelson's Revenge from Woodforde stable, as well as the excellent food, mostly fresh from local sources, at prices that please.

There is no piped music, old pews abound and the fire in the bar makes a welcome centrepiece when the wind is straight off the sea.

Look for the local fish, bought out of King's Lynn Market, Blakeney whitebait, Norfolk game pie, soft herring roes on toast and the superb crab salads that are such a feature of the area. There is a strong vein of Thai cooking in the area, so no surprise to find Thai spring rolls competing with the broccoli and Stilton quiche

You can eat in or out, and on hot days the cool from the stream offers welcome freshness. A short but enterprising wine list is well supplied with wine by the glass.

This is an admirably atmospheric pub, a part of old Norfolk, which it is to be hoped, no 'improver' ever gets their grips on.

Country Living Magazine for January 2002 describes the Victoria as "A little bit of West London without the attitude . . . " a very perceptive and accurate observation. So close to Holkham Hall that you'd think it was almost part of it - and in terms of ownership you'd be right - the whole place has a delightfully louche and luxurious feel. Much of this is due to the widespread use of dark, well-polished wood offset by a colourful array of Indian draperies of one form and another.

Neil Dowson, inspirational Head Chef, will tell you that the aim at Victoria "is to produce a menu that carefully balances classical and innovative cooking" and his customers will tell you that he succeeds. Local produce features strongly with mussels from Brancaster and venison, game, beef and eels from the Holkham Estate never far from the menu. For starters choose from eggs Benedict, Thornham mussels with Thai spices or a warm crab linguine with spring onion, chilli and lime vinaigrette. All starters can be taken as main courses.

For those who feel uneasy if separated too long from their eastern influences there is Viceroy's curry, and the Holkham venison burger gives a new dimension to that much abused dish. The slow-braised pork belly is delicious, with savoy cabbage and apple puree alongside. The wild duck is as different again from the domestic variety which, however hard you try, can never offer that same taste and texture as the real thing, nor is game served out of season, so rest assured it has never seen the inside of a freezer.

Of the grossly unfair temptations amongst the puddings I will mention but one. It's the hot chocolate fondant with griottine cherries and pistachio ice cream, and for once words fail me - but sublime will do. If I say that the food at Victoria needs to be best enjoyed in tandem with the rest of the hotel please do not regard that as commanding - it's just that the whole experience draws upon each part, you must make the choice.

Reviewed by Michael Tebbutt

A real gem in the star-studded culinary hot-spot that is Norfolk. Hearty country cooking characterises the dishes that attract those who like their food to be at one with the local produce, unfussed and in surroundings that are bucolic rather than demanding. Three Horseshoes scores on all counts, especially the gas lighting, scrubbed pine and stone slab floors. For the more up-to-date there's a 1930's one-armed bandit adapted for the new currency.

The fish, game and seafood of Norfolk make regular appearances with Warham mussel soup, soused sprats and braised pheasant popular in season. The puddings are legendary and those who yearn for such hearty delicacies as spotted dick, golden syrup sponge and toffee apple crumble will not go away unsatisfied.

Their range of East Anglian real ales is impressively daunting, and in summer the local Whin Hill cider provides an agreeable alternative to taking long healthy walks on the not far distant beaches after lunch. Bookings and credit cards are not accepted. Truly this is a spot for connoisseurs of the unpretentious.