Orford Restaurant Guide

“The menu doesn‘t change much at this venerable restaurant” and “over the years the school dining room feel is just the same” too, but, hey, “if it ain’t broke don‘t fix it” – and this veteran from the Pinney family definitely ain’t broke. On the menu, “fish, either fresh or smoked in their own smokery” and then “simply cooked – perfect”. “After lunch, wander down to their shop on the quay to stock up on oysters, various smoked fish and meats, their own pâtés and more goodies”.

Having switched hands from ‘Hotel Inspector’ Ruth Watson to six-strong group ‘The Hotel Folk’, there are “impressively high standards across the board in this charming Suffolk spot”; “fish is a strong point” of the operation, which is also reputed for its “relaxed ambience with a silver demographic”. “The interesting Orford Castle is close by” and can be glimpsed when dining al-fresco.

This unpretentious high street outfit is run by twins Alex (on FOH) and Oliver (kitchen duties) Burnside, who had already racked up a decade-plus of experience working there before taking it over in 2020 – and, in the case of Alex, having met his wife there too. As befits the coastal location, fish and seafood are the focus, but the popular specials board ranges more widely. If you like their style, the duo also oversee cottage-style dining pub The Golden Key, in Snape, and The Plough and Sail on the front at Snape Maltings.

“Unpretentious but consistently good cooking and wonderful service” help sustain this Aldeburgh fixture, which celebrates its 30th anniversary this year, as “the epitome of a reliable, welcoming local restaurant”. Owner Sam Hayes “is a terrific host” and with his “exemplary staff” makes sure that every meal is “a fabulous experience” – and “given the multi-millionaire level” of Aldeburgh prices, it’s also “thoroughly good value”. Top Menu Tip – “excellent fish”.

Since its post-pandemic arrival, this “bright and appealing” restaurant with rooms in the premises of a converted old hotel has been a “pleasant addition” to the dining scene in this posh coastal town and its popularity is such that it “becomes noisy and crowded at weekends”. It wins consistent praise for its “great seafood (very nice lobster in particular) and fresh, well-prepared fish” but there are also a number of reports which suggest that it can feel a little overhyped locally: “it’s aiming high, but maybe not quite reaching the heights… not memorable if very pleasant”.