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This wonky building in the heart of the old part of King’s Lynn offers some of the best food for miles around. Chef proprietor Richard Golding may not have any formal training as a chef, but his cooking is remarkably assured without it. The kitchen uses the best local ingredients in its dishes – Cromer crab, locally line-caught grey mullet with sea vegetables and slow-cooked rare breed pork belly, for example. The oh-so-trendy selection of small plates that come when they’re ready include home-smoked salmon with pickles and oxtail on toast. These make great light lunches, but those giving the time up for a proper meal here will be well rewarded. Service, whether to groups of ladies at lunchtime, couples on dates or families at weekends, is delightfully charming.
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