The new head chef at a restaurant on the Norfolk coast is making waves with his "ingredient-led and seasonal" menu.
Blakeney House, nestled off Blakeney High Street, holds two AA Rosettes for culinary excellence.
This accolade is awarded to "excellent restaurants" that pay "obvious attention to the selection of quality ingredients".
Blakeney House also has 10 boutique bedrooms and boasts a five-star rating in the 'restaurant with rooms category' in the AA Guide.
Sam Rush is the new head chef, a role previously held by Dominic Aslett, and Jamie Clark has joined the team as sous chef.
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Mr Rush, 36, was previously the head chef at The Saracens Head in Wolterton, where he built strong relationships with local suppliers and earned an AA Rosette.
He has also worked freelance at Socius in Burnham Market, which features in The Michelin Guide.
He has some experience working in Michelin-starred kitchens at Morston Hall in Norfolk and, many years ago, at Tom Kerridge's The Hand and Flowers in Marlow, Buckinghamshire.
Mr Rush said: "My cookery style is very much ingredient-led and seasonal.
"Everything is made from scratch with a focus on using local produce.
"I would like to push for a third AA Rosette and it would also be great to be mentioned in the Michelin Guide.
"We are located away from the hustle and bustle and are often described as a hidden gem."
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The a la carte menu changes regularly and dishes offered recently include aged Norfolk sirloin, lamb chump and wild seabass.
Blakeney House is going the extra mile for Norfolk Restaurant Week by offering a fixed-price set menu throughout November, excluding Sundays.
It will cost £26 for two courses or £32 for three and booking is open now.
Blakeney House restaurant is open Tuesday to Saturday from 6pm to 8.30pm and on Sundays from 1pm to 7pm for roasts.
Book and see sample menus at blakeneyhouse.com
