An inn and restaurant near Fakenham has launched an "enticing" menu with a new head chef at the helm.
The Ostrich Inn has welcomed James Tuynman to head up the kitchen at its South Creake location, who will be bringing "many culinary ideas for the months to come".
The inn also recently underwent an extensive renovation and added private ground-floor terraces to some of the bedrooms, making them dog-friendly.
Manager Dave Green said: "Everyone at The Ostrich has worked tirelessly to make it an integral part of the community and an inviting place for people to come.
"Whether just for a drink at the bar, for something tasty to eat or for somewhere to come and stay, relax and unwind."
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The open-plan kitchen and dining room allow guests to watch as their food is prepared by Mr Tuynman, who was born in Cromer and seeks to always source the best local produce where possible to create dishes that "inspire" him.
An outdoor terrace to the rear of the building prepares freshly-made wood-fired pizzas which can be eaten on-site or taken away, with its dough handmade in the kitchen each day.
New additions to the menu include pan-fried salmon supreme with herb-encrusted new potatoes, local asparagus, avocado salsa, chive hollandaise and pea puree.
A local spin on a classic dish, Mr Tuynman has introduced pan-seared chicken with sauteed potatoes summer greens, courgette, lemon and thyme-infused parmentier potatoes, finished with wild garlic pesto cream sauce.
The inn also serves a Sunday roast from midday to 4.30pm, offering a choice of beef topside, roasted chicken breast, roasted pork loin, or red lentil, mushroom, and sweet potato nut loaf.
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