‘A lovely hotel with efficient, friendly staff,’ declares a trusted Guide reader this year after a third visit to the Nye family’s inn, which gazes across tidal salt marshes to Scolt Head Island and the open sea. The contemporary en suite bedrooms nod to the surroundings with breezy tones of turquoise, green, lavender and sand. Eight rooms, each with a terrace, occupy a garden extension, blending into the landscape with grass and sedum roofs. ‘Our comfortable room, overlooking the marshes, was well appointed with a good bathroom and plenty of storage.’ Light sleepers might request a room away from the restaurant. In the bar and light-washed conservatory dining room with its al fresco deck, Fran Hartshorne’s locally sourced menus ‘are heavily accented towards fish’ but also serve Norfolk lamb, beef and vegetarian options including chargrilled leeks, gnocchi, goat’s curd, hazelnut dressing. ‘I had a memorable baked ray wing with grapes and almond – a dish I‘m determined to cook myself.’ The chef also offers a Norfolk twist on afternoon tea, and guests can pick up kippers or salmon from the smokehouse in the garden. ‘Breakfast was OK with good