27. 12 in herb garden, 4 in converted farm building, 1 in Potting Shed, 2 suitable for disabled.
lounge, bar, restaurant, conservatory, free Wi-Fi, in-room TV (Freeview), civil wedding licence, ¼-acre walled garden.
in public rooms.
all ages welcomed (sand pit, games, DVDs).
allowed in some rooms, public rooms (£10 a night).
Amex, MasterCard, Visa.
 per room B&B £125–£235, D,B&B £185–£295. Set menus £55–£65, à la carte £30.
VisitEngland Three Star Hotel
Good Hotel Guide Review
The audacious interiors at this modern hotel on the north Norfolk coast nicely complement the ever-changing vista across marshes and the sea. (Afternoon tea, with retro ‘Crunchie’ teacakes, makes a nice accompaniment, too.) A ‘friendly’ place, the converted Victorian farmhouse has been owned by Ian and Margaret Snaith for nearly 30 years. ‘Comfortable’ bedrooms are in the main house and converted outbuildings. Pick one to suit – some are bright and cheery, others more restrained; some are snug, others are ideal for a family. At garden’s end, the privacy-please Potting Shed bedroom has a log-burner and a veranda, a freestanding roll-top bath in the room. The Snaiths’ son, Eric, a self-taught chef, has been in charge of the kitchen since 2003. He has now handed on the chef’s baton to Chris Mann who trained at Marcus Wareing’s London restaurant, Petrus. Feed on tapas and informal meals in the ‘pleasant’ Eating Rooms, or sit down to modern dishes in the Conservatory overlooking the walled garden – there are ‘plenty of options’. The Snaith’s posh chippy (halloumi and spinach arancini with your beer-battered whiting, perhaps) is two miles up the coastal road. Birdwatchers, delight: the RSPB reserve is on the doorstep. More reports, please.
One of the oldest licensed distilleries in Scotland.