‘An amazingly gorgeous hotel,’ writes a reader this year, of Tracy and Galton Blackiston’s restaurant-with-rooms, ‘ideally located’ for a seal trip to Blakeney Point. Bedrooms in the main house are in traditional country house style; those in the garden pavilion more contemporary, with separate sitting area and private terrace. ‘Our room was excellent, with sheets and blankets, fresh milk in the minibar.’ Bathroom lighting was ‘a bit severe’. Some bathrooms have a spa bath, a monsoon shower. In the dining room overlooking the garden, guests sit down to a daily-changing menu of Michelin-starred cooking by Mr Blackiston and Greg Anderson. ‘No choice, but the seven-plus-course dinner is delightful. Everything seems to be made on the premises, including delicious bread.’ It is served with due ceremony, being ‘indeed a sort of drama, with meticulously dressed staff producing items like clockwork’. Sample dishes: salt-baked celeriac, Baron Bigod cheese; Earl Stonham Wagyu beef, bordelaise sauce; hazelnut bavarois, chocolate sorbet. Breakfast delivers freshly squeezed orange juice, free-range eggs, home-smoked haddock – ‘the best I’ve ever had’. (John Barnes)