Fairstead Restaurant Guide

This “Norfolk gem”, a former coaching inn on the north coast, is well-known for chef-patron Kevin Margeolles’s “fantastic, precise and experimental cooking”, “produced with absolute dedication”, while his wife “Jackie is tireless at front of house”. It’s undoubtedly “expensive but worth it”, with “comfortable, very well equipped rooms for an overnight stay” as well.

Norfolk chef Lewis King and wife Aga have “struck a winning balance” at this small ex-coffee shop, whose honours include the GFG’s accolade for Best Local Restaurant in Britain – and where “the atmosphere and décor is nothing outstanding in the best possible way – a simple yet tasteful interior that feels very calm, cosy and welcoming”. In the kitchen, Lewis turns out “extremely high-quality and creative food” (much locally sourced) from short and long set menus, while “passionate yet knowledgeable” Aga ensures a “fantastic” welcome and wines.

Opening in May 2024 in a converted cattle shed on 1,000-acre Docking Lodge Farm in north Norfolk, from the team behind London high-fliers St Bart's and Nest, who have operated summer pop-ups in nearby Burnham Overy for the past two years. Expect Scandi-style treatment of locally produced or foraged ingredients.