Only a short stroll from the golden sanded Holkham Beach stands The Victoria Inn. It is perfectly placed for discovering the county's windswept coastline and exploring the seaside towns and villages.
What makes a stay at The Victoria Inn unique?
All of the bedrooms are individually designed with an emphasis on comfort and quality, comfortable beds, crisp linen, cotton bathrobes and toiletries can be found in each room. A variety of both contemporary and antique pieces of furniture complement the inn's charm, many rooms feature individual objects gleaned from the attics and basements of Holkham Hall.
What are the rooms and facilities on offer at The Victoria Inn?
The Victoria Inn has twenty bedrooms. Ten rooms (rooms 1–10) are located at ‘The Vic' and a further ten rooms (rooms 11-20) are in Ancient House, a building located opposite. Each bedroom is unique in decor and offers a choice of double and twin beds. There is a spacious family attic room as well as four suites in Ancient House with their own attractive sitting rooms for guests who are looking for their own private getaway. For guests with disabilities, a ground floor double room with full access and a wet room is available. The rooms are all named after shooting drives on the Holkham Estate.
What can guests enjoy when staying in the Wells-next-the-Sea area?
The Victoria Inn houses the heart of the north Norfolk coast, it is set within an Area of Outstanding Natural Beauty and is the perfect haven for exploring. Holkham Beach is only a few footprints in the sand away, while the bustling port of Wells-next-the-Sea is just 2 miles along the coast. For a spot of shopping, head to nearby Burnham Market or Holt and don't forget to go on a seal trip from Morston Quay.
Where can guests enjoy food and drink?
The bar and dining rooms offer a relaxed blend of style and comfort. A delicious breakfast is included in room rates. The restaurant serves fresh, local and seasonal dishes. Where possible, the restaurant uses produce grown and farmed on the estate. The quality of ingredient is paramount, whether it be shellfish, fish or samphire from the north Norfolk coast, beef from the inn's farms, lamb or pork from one of the farm tenants or soft summer fruit from a friend's fruit farm along the coast and, in the winter only, wild game from the inn's shoot or venison from its Fallow Deer.
