Weybourne Restaurant Guide

“An unpretentious, well-run pub: long may it never change!” – “informal, laid-back but efficient staff”, “good gastropub food” and a “cosy ambience” make a meal here “a thoroughly relaxing and enjoyable experience”, with “the option for outside eating overlooking the salt marshes in better weather”.

“Goes from strength to strength – an absolute treat” – Greg Anderson & Rebecca Williams’s simply but tastefully converted Georgian townhouse provides “exceptional service and attention to detail in calm, and beautiful surroundings”. The cuisine is “exquisite” too (“the food stands comparison with any of the top restaurants we’ve eaten in the world over”). At dinner, there’s a ten-course tasting menu for £150 per person (a cheaper four-course menu for £85 is also available earlier in the week, and on Saturday lunchtimes): “it’s good that the chefs themselves bring the food to the table and give an introduction” and “each course has many ingredient combinations, blending into a perfect composite and displayed with great artistry”. Top Tip – “Stay in one of their three rooms if you can, and take advantage of Rebecca’s wine expertise”.

This boozer-with-rooms prospecting the village green was taken over by the Chestnut Group in 2022 and its general success is reflected by the good volume of feedback it inspires. Reports remain a little split on its virtues though. Most accounts do proclaim some “very decent” and “interesting” pub food, along with the “friendly welcome”. Its ratings are held back, though, by a minority who find the menu style restrictive, or who feel it’s “not as good as it was”.

Handsome Edwardian pub-with-rooms overlooking Cleys saltmarshes, which makes the most of a “nice local atmosphere” and a dining room that offers “good basics with some nice surprises”, at “a very reasonable price”. Top Menu Tip – “one of the best pub burgers in Norfolk”.

“Generous helpings of clearly fresh locally caught fish and seafood” are “tastefully presented” at this “cliff-top favourite” – a Victorian former brick kiln repurposed 10 years ago by Alison Matthews and her husband Richard, a crab and lobster fisherman (“alternatives to fish are also available”). Top Menu Tip – don’t miss the “notable desserts: ‘Runton Mess’ a lovely pile with several summer fruits, and a tangy lemon posset”.