Hob Green dates back to the 18th century and since 1982 has enjoyed an excellent reputation for good quality home-cooked food and fine wines from all around the world. In over 20 years there have only ever been four Head Chefs, somthing of a miracle in this day and age. Current Head Chef Chris Taylor has headed the kitchen for 10 years and uses his team of small familly suppliers combined with the home grown fruit and vegetables from the well cared for Victorian Garden to created fresh seasonal menus. He also maintains a well stocked larder full of homemade chutneys and preserves. Every Friday evening they celebrate the sea with their "Fish on Friday" menu with superb seafood dishes such as "Fresh Dressed Cromer Crab on a Bed of Pickled Samphire" "Seared Tuna Steak Nicoise" "Grilled Halibut Steak with Sundried Tomato & Black Olive Butter" There are also twelve individually decorated en-suite rooms with dinner bed and breakfast rates available. | 
