Harden's survey result
“Consistently good, flavoursome local food” (with “fish a strong point, landed on the nearby village quay”) is abetted by “efficient but laidback service” at this crowd-pleasing hotel; while TV’s ‘Hotel Inspector’ Ruth Watson sold it to a local hotel group recently, longtime regulars report that standards have been preserved.
“Superb cooking, using local supplies of divine smoked fish and shellfish, pork and lamb”, makes eating a “real treat” at this “delightful and quirky hotel” in an attractive village. Longstanding owner Ruth Watson, a TV ‘Hotel Inspector’, has sold up but remains involved – and regulars report that “nothing has changed”.
This “very pleasant gastropub/restaurant-with-rooms in a smart Suffolk village” has won a reputation with its “always fresh, local food” and “efficient but informal style of service”. In October 2017, owners of 18 years ‘The Hotel Inspector’ Ruth Watson and her husband David sold up to local chain, the TA Hotel Collection, but will apparently remain involved with the management of the property.
Erstwhile ‘The Hotel Inspector’ star, Ruth Watson’s “lovely small hotel” by the sea combines “fascinating” rooms with “very well-cooked, flavoursome food you want to eat”; “relaxed” service too, “there’s no sense of rushing you out”.
The Crown & Castle Restaurant Diner Reviews
"This place has gone downhill. Overpriced, poor quality, small portions, all at an extortionate price. For instance, the restaurant claims the menu is heavily Italian influenced. Well, any self-respecting Italian cook will tell you Fritta Misto should have prawns and squid as well as other pieces of fish, in a light crispy tempura type batter. Mine had one scallop, a few pieces of fish off cuts – including mackerel(!) – in a heavy doughy soggy batter. Seafood tagliatelle should contain more than half a dozen small mussels out of their shells and 6 exceedingly small shriveled prawns. This was served with a slice of dry sourdough, presumably for the sauce. But there was no sauce, and no butter for the bread either. It could be wonderful, but there is nothing to persuade me to go back."
"New management - chef trying too hard to be trendy. My black ink sauce with squid was far too reduced - the aioli was far too strong, and I like garlic. It would be better if they kept things simple"
|Wine per bottle||£24.50|
Orford, IP12 2LJ
|Monday||8:30 am‑9:30 pm|
|Tuesday||8:30 am‑9:30 pm|
|Wednesday||8:30 am‑9:30 pm|
|Thursday||8:30 am‑9:30 pm|
|Friday||8:30 am‑9:30 pm|
|Saturday||8:30 am‑9:30 pm|
|Sunday||8:30 am‑9:30 pm|