The story
The Grain Store, in Sheringham, sits at The Street, Weybourne, Norfolk, NR25 7SY, where the kitchen cooks modern British sharing plates in a converted malt granary. The Good Food Guide lists it as "Good" for 2026, and locals return for dishes built around fresh, local produce.
Much of the kitchen's produce comes from nearby. The restaurant names its suppliers, including Goddards of Norfolk, which works with local family farms on a short supply chain, and Staithe Smokehouse for its smoked fish. The open kitchen puts the cooking in view from the tables. Menus change with the seasons and sometimes shift on the day.
Reviewers point to creamy burrata with pea pesto, Norfolk tomato gazpacho and steak tartare with cured egg yolk and dripping toast. Baked cod with a warm tartare sauce, or grilled mutton chops with salsa verde, can follow. Basque cheesecake with burnt orange and vanilla crème fraîche makes a finish. The Norfolk Sharers move with the seasons, from pies and lamb shoulder in winter to a whole fish or fish platter in summer.
The two floors have exposed brick, flint walls, iron girders and a raftered ceiling, a modern space inside an old granary. Afternoon tea runs daily from 12pm to 4pm on mismatched china and needs 24 hours' notice. The Pantry menu is served from 12pm to 8pm every day in the Main House bar or library, with no reservation needed. The wine list is arranged by style, with a Black Book of rare bottles for guests who want more.
Recognition
Details
History
Covering all bases for visitors to the north Norfolk coast, this newly renovated boutique hotel and stand-alone restaurant looks a lot like a French auberge as you drive into the big courtyard with its outside tables and pretty plantings (in summer). However, the Grain Store, located in an elegant, airily converted malt granary, makes quite a contemporary statement. Spread over two floors, the large open kitchen, exposed brick and flint walls, iron girders, glass features and a soaring raftered ceiling create a smart, casual space with an urban vibe that suits this ancient building. Zealous sourcing, much of it local, is key to the kitchen’s efforts, delivered as small, large or sharing plates and offering a mix of homegrown and global flavours. The set-up is 'really appreciated by locals’, who come here for dishes that positively bloom with freshness – perhaps a simple assembly of creamy burrata with pea pesto, a flavourful Norfolk tomato gazpacho or a classic steak tartare with cured egg yolk and dripping toast. Baked cod with a warm tartare sauce could follow, topped with crisp potato scraps, or you might opt for grilled mutton chops with a vibrant salsa verde and share a Basque cheesecake with burnt orange and vanilla crème fraîche to finish. Engaging staff keep things running smoothly, as does an astute wine list arranged by style and offering a good choice by the glass.
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