Roses round the door, fresh seafood and an AA Rosette – just some of what Anthony and Jeannette Goodrich’s splendid inn offers. Built in the 14th century for craftsmen working on the beautiful village church, its rose-hung façade conceals twisting passages and hidden corners, heavy oak beams, uneven red-tiled floors and inglenooks. Three charming bars offer Adnams, Ringwood and Woodforde's real ales on tap and 26 wines by the glass. Locally supplied produce includes shellfish and samphire from Brancaster, beef from salt marsh-raised cattle, game shot by men in wellies who drink in the back bar, asparagus and strawberries from farmers, and herbs from village allotments. Lunch and dinner menus typically offer venison and black pudding Scotch egg, parsnip and apple remoulade; hot smoked mackerel, spiced butternut and pomegranate; pan-fried hake fillet, local cockle and clam chowder, carrot spaghetti and watercress; and cherry cheesecake, toasted almonds and popcorn sauce.