British, Modern Restaurants in Stiffkey
2.
Anchor Inn
British, Modern restaurant in Morston
The Street - NR25
2021 Review: “Relaxed, friendly” and a “brilliant pub”, just along the coast from Blakeney, which was taken over by old school friends in 2011, and swiftly given a retro, nautical refurb’; the “delicious menu” takes in local north Norfolk catch and game.
3.
The Moorings
British, Modern restaurant in Blakeney
High Street - NR25
“Superb locally sourced seafood” is the highlight of the menu at this family-run operation founded by Angela Long and her late husband Richard, which has a “carefully built and locally supported reputation over many years” – “value for money and a great attention to detail is a special combination” that “attracts both locals and the many visitors to the North Norfolk coast”.
4.
Wiveton Hall Cafe
British, Modern restaurant in Holt
1 Marsh Lane - NR25
2021 Review: Fans are “happy to report the continued success and popularity of owner Desmond’s venture on the north Norfolk coast” – lionised in a BBC TV series, and combining “really good freshly cooked” farm food with “lots of outside space to run around in”.
5.
Wiveton Bell
British, Modern restaurant in Wiveton
Blakeney Rd - NR25
This village boozer-with-rooms par excellence overlooking the green was taken over by the Chestnut Group in 2022. While there are those for whom the “favourite” pitstop “has actually been improved since the takeover” and is now a “top-end gastropub”, there are also critics, for whom “the change of ownership has led to a diminution of standards”.
6.
The Victoria at Holkham
British, Modern restaurant in Holkham
. - NR23
A “beautiful” hotel dining room with a “great location” on the Holkham Estate, just inland from Holkham beach, one of the finest sandy stretches on the North Norfolk coast. Chef Michael Chamberlain is behind the menu, which echoes the estate’s commitment to sustainability (cue much sourcing of ingredients from the grounds). While “it can lack consistency”, continuing the tenor of reports over the years, “at its best it comes up trumps with careful cooking and a warm atmosphere”.
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