You can opt for bar food (pie, fish and chips) or tapas in the barn at this pub and restaurant beside a thatched village church, but award-winning chef-patron Mark Dixon cooks more ambitious fare, with dishes such as the signature Sheringham lobster bisque, roast saddle of red deer, chargrilled steaks, or perhaps garden pea, mint and wild garlic risotto with pea shoots and edible flowers. Four very affordable in-house bedrooms take their names from their colour schemes (bluebell, lavender, primrose and sage), and are more than presentable, but the three garden lodges with their own entrance and outdoor seating are the best bet if you’re bringing your dog and plan to stay a while to explore the Norfolk coast and the Broads.