Crab some seafood at one of East Anglia’s fin-tastic restaurants

Herrings in the smoke house at Butley Orford Oysterage. Picture Owen Hines

Herrings in the smoke house at Butley Orford Oysterage. Picture Owen Hines - Credit: Archant

Last week was National Seafood Week, designed to get more of us eating fish, more often. Here in East Anglia we propose that every week should be seafood week, after all we have more than our fair share of coastal delights. All aboard then as we check out some of the best seafood restaurants on offer.

Maison Bleue, Bury St Edmunds

The multi-award winning restaurant can be found in the medieval market town of Bury St Edmunds, with a focus on French fine dining. Offering period features, including oak beams and original fireplace and tables with crisp white linen, owner and chef Pascal Canevet uses the finest local and seasonal ingredients to create food that more than lives up to the unstated elegance of the decor.

The Brudenell, Aldeburgh

Panoramic sea views and an outside dining terrace add to the experience of a meal at The Brundenell. Head chef Ben Hegarty focuses the menu on the freshest local fish and seafood that is sustainability sourced. The current autumn menu offers whole roasted sea bream and tandoori halibut on the bone.

Sutherland House, Southwold

With two rosettes by the AA for food quality, it's hardly surprising that Sutherland House sources only seasonal, local food and prints the food miles on their menu. The modern interior with wood burning stoves provides a luxurious ambience to accompany the even more luxurious seafood, such as garlic and parmesan crusted salmon steak and pan fried fillet of sea bass.

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MarkG @ The Tramway Hotel, Lowestoft

Opened in 2015, MarkG seafood restaurant and bar is inspired by British and European influences. Using local, sustainable and seasonal ingredients, menus are created on a daily basis and served in a charmingly rustic interior that has maintained the comfort of the local pub it used to be.

Brummells Seafood Restaurant, Norwich

This intimate eatery is a romantic hidden gem in the city. The food is freshly prepared and locally sourced, with chef patron, Andrew Brummell bringing more than 45 years' experience to the team and two rosettes from the AA Good Food Guide. The menu is extensive and lists delightful treats like Guinness-battered monkfish fritters bedded on Norfolk samphire.

Wells Crab House, Wells

In the picturesque fishing town of Wells, a husband and wife team run their intimate, bijou restaurant with a relaxed and friendly attitude. Their main focus is on preparing beautiful local and seasonal seafood from local suppliers including Frary's and Billy Ward.

Rocky Bottoms, West Runton

Rocky Bottoms likes to keep things simple, from pot to plate, selling fresh local crab and lobster. It just happens that the husband and wife team are doing it from what was originally a 1800s brick kiln. The family-run business sees husband Richard, a local fisherman for 35 years, bring back the crabs and lobsters for wife Alison to prepare.

The Moorings, Blakeney

The family arrived in Blakeney in 1999 and set about serving fresh, local food inspired by the location on the north Norfolk coast. The menu includes fish and shellfish straight off the boats and offers unpretentious modern British cuisine.

Letzers Seafood and Smokehouse, Brancaster Staithe

Simple but delightful seafood straight from the harbour, Simon Letzer catches lobster, crab and fish from his boat in Brancaster Staithe. He later smokes cod, herring, prawns and more in his Ringstead smokehouse, using traditional methods learnt from his father. The Crab Hut, in the harbour at Brancaster Staithe, serves baguettes filled with the freshest of the day's catch.

Butley Orford Oysterage, Orford

After the Second World War, Richard Pinney found a cottage just outside Orford. Where he began restoring oyster beds in the river and experimenting with smoking the large sea trout he caught off the beach. The results were so enjoyable he set about developing his own system of burning whole oak logs, before opening a small restaurant in the mid-1960s to share the delights of his smoked fish.

His uncomplicated approach is still present today, albeit it in slightly larger premises, where his family still run one of the best local seafood restaurants around. With a relaxed and informal atmosphere, Richard's smoking method is still used.

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