Fresh, local and plentiful

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Breakfasts

Usually served 8am - 9.00am.
Earlier breakfasts can be arranged for those birdwatching or wanting an early start to the day.
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Breakfasts are served around the large kitchen table and on warm and sunny summer days the French doors will be opened, so that you can listen to the birds while you dine..
Allison, your host is a passionate cook and 'foodie' choosing locally sourced ingredients wherever possible. Foods containing Genetically Modified ingredients are avoided but their absence cannot be guaranteed.
Please discuss any special dietary requirements when making your booking. Vegetarian breakfasts are also no problem.
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Local Dining

There are many local restaurants to try. You will find something for all tastes and budgets. A small selection of ones that Allison likes is below. Why not ask her to make a booking?


The Anchor, Morston
A pub near to where the seal trips run from. Serves good food using local ingredients. Dog friendly in the bar

The Moorings, Blakeney
A small bistro restaurant, near the quayside at Blakeney. Offering unpretentious modern British cuisine.

The Bank, Sheringham
Nepalese, Asian and English Cuisine. Modern and stylish.

The Bell Wiveton
On the village green at Wiveton. Serving good food and ales with traditional pub ambience. Dog friendly in the bar

The Feathers, Holt
Georgian building right in the centre of the High. Offers good food in the bar or in the Plume restaurant.

No 1 Fish and Chips, Cromer
Owned by renowned local chef, Galton Blackiston. Downstairs a relaxed fish & chip restaurant, upstairs modern British cuisine.

The Vernon Arms, Southrepps
An old-fashioned village pub with a relaxed atmosphere, great food and cask ales.

The Earle Arms at Heydon
Cromwell reputedly stayed in our 16th century former coaching inn nestled in this pretty privately owned village.
Voted runner up in the caagory "The Best Country Pub in Britain"by BBC Countryfile Magazine.

Rocky Bottoms, West Runton
Local shellfish from pot to plate in a laid back environment in a conversion of a 1800’s brick kiln.