Walpole Arms, The

Amongst the many appealing pubs with restaurants in Norfolk there are few that can ratchet up the charm factor much more than The Walpole Arms.

In the middle of nowhere, a great virtue in Norfolk where people actively seek isolation, run by former BBC Masterchef producer Richard Bryan, talented chef Andy Parle and respected wine merchant Keith Reeves, they really do seem to have it all.

To which you can add a list of awards resembling a Russian General's chest, including the Michelin Guide Bib Gourmand every year since 2003, one of only 30 pubs in UK to receive the Award at all.

The menu changes on a daily basis, and the menus reflect what is best and freshest on the day. Typical starters on the a la carte include paprika sardine fillets with tomato bread, Dublin Bay prawns with basil and Pernod mayonnaise or a chilled almond, garlic, cucumber and yoghurt soup. A notable Bouillabaisse, rouille, with gruyere and croutons competes with a baked brioche, crab and basil pudding, but a bowl of Morston mussels at their best and steamed with onions, thyme and cream will be Shangri la for many.

Main courses often feature a magnificent paella of jointed chicken, rabbit, chorizo and prawns with a mixed salad, for two, or Greek style sausages with Feta, fennel, potato and olive salad. The locally caught sea bass comes with a saffron mash, baked tomato and gazpacho salsa. Veal is something of a rarity nowadays but here a sauté of veal with gratin of potato, spinach and gruyere and lemon oil causes exclamations of delight from a clientele that travels, often from afar, to enjoy this well blessed corner of the Norfolk culinary scene.

There could hardly be anything simpler or more satisfying than a bowl of cherries with vanilla ice cream and cherry brandy or could there? Well, perhaps maple and walnut ice cream served in a brandy snap basket, or melon granita with a ginger watermelon salad.

For more information, including menus, a visit to their Website is recommended.