Tel: 44 1328 713 230
Concierge.com's insider take:
This suite of sunny rooms filled with farmhouse tables and Rajasthani doodads is so comfy you won't feel like leaving once the meal's done (and that may take a while; the servers here tend to be young and somewhat distracted). The food is exemplary, and all local. The beef was raised here on the surrounding estate of the Earl of Leicester; the game was shot here, and the oysters gathered from down the nearby shore, as was the samphirea kind of wild seaside asparagus with a sadly short season (late spring). Some typical dishes: spaghetti with local crab, lemon, cream, and Parmesan; skate wing with fondant potato, baby leeks, capers, and aged balsamic vinegar; pan-fried calf's liver with parsley mash, crispy bacon, and maple syrup. There's also amazing fish and chips and kid-size miniburgers made of Holkham beef. Reservations are essential. The ten-room hotel upstairs is also recommended.
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