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Pitched on the big-skied north Norfolk coast, Briarfields hits diners with the full force of top-notch produce from the area, & its impressive tasting menu giving visitors six opportunities to
sample some rich local pickings: frothy butternut squash velouté comes with brittle puff-pastry ‘twiglets’, while tiny Brancaster crab beignets are crisp & flavoursome. The kitchen isn’t afraid
to take risks – a creamily moreish ‘porridge risotto’ really worked alongside ballottine of Norfolk partridge – though some flourishes can gild the lily: the tarragon & mustard mayo with a
black pudding-wrapped quail’s egg proved one overpowering flavour too far. The seasonal carte is also worth a punt (look for local venison & sea-fresh cockles), & service is good-natured –
if not note-perfect. Though Briarfields’ sprawling dining room is the least attractive part of the hotel, it’s popular with bright-eyed tourists & retirees from the village.
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Mr. Barry D
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