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Hotels in Sheringham

Dales Country House Hotel
Lodge Hill

NR26 8TJ | View map
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Nestled in National Trust parkland, close to the North Norfolk coast, you will find a timeless beauty which is, the Dales Country House Hotel.

Experience the delights of this quintessentially English grade II listed country house and you will find luxurious bedrooms furnished with traditional oak and beautiful fabrics, perhaps a spa bath, or a balcony overlooking the grounds, mullioned windows, original fireplaces, a fine oak staircase, and so much more!

Then dine in award winning Upcher's Restaurant and indulge in the sheer pleasure of sampling the individual style of contemporary English cuisine created by our team of expert chefs. Add to this attentive but unobtrusive service, and a wealth of those little 'extras' that make all the difference and truly you will have found a place where you can relax!
Speciality breaks available.


Ratings/Awards: AA 4 Star
Number of Rooms: 21
Number Ensuite: 21

Price per Room:

Price Includes: Breakfast
Double: 150
Single: 95
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Name: Upcher's
Cuisine: Contemporary English
Chef: Grant Thorley
Awards: 2 AA Rosettes

For menu click here

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Credit Cards Accepted
Room Service
Disabled Access
Open All Year
Tennis Court
TV in Rooms
Conference/Business Facilities

Sample Menu:


Hearty Beef Goulash Soup
Cooked with Red Wine

Light Plum, Tomato, Red Pepper and Basil Soup (V)

Baked Field Mushrooms
With Smoked Chicken and Stilton Cheese

Venison Pate
With Chicken Livers, Juniper and Red wine, served with Cumberland Sauce
and toasted Multigrain Bread

Terrine of Smoked Salmon and Halibut
With a Saffron Cream

Salad of Grilled Mediterranean Vegetables and Pine nuts (V)
With Herb Leaves and Truffle Oil

Melon Dovetail (V)
With sorbet of Apple and Calvados


Brandy flamed Beef Fillet Strips
In a mild Green Peppercorn and Grain Mustard Sauce, served with Pilaf Rice

Grilled Lamb Cutlets
On Parsnip Mash, Tarragon and Redcurrant Sauce

Fresh Fillet of Trout
Topped with Crayfish Tails and Lime Butter,
wrapped in Smoked Halibut with Dill Creamed Potato

Boneless Pheasant Supreme
With a Country Herb and Apple stuffing, wrapped in Bacon served with a Cider Jus

Pork Fillet Strips
Flamed in Pernod with Tarragon Shallots and forest Mushrooms with Vermicelli Noodles

9oz Sirloin Steak
Grilled to your liking and sliced served with a rich Woodland Mushroom Ragout

Fresh Sea Bass Wellington
Wrapped in Spinach Leaves and Filo Pastry, with Lobster Butter Sauce

Millefuille of Roasted Peppers, Courgettes, Aubergines,
Field Mushrooms and Vine Tomatoes (V)
Served with Polenta Crescents and Asparagus Coulis

Stuffed Aubergine (V)
Filled with Lentil Rice Risotto, glazed with Blue Cheese and a Spinach Cream Sauce

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