Norfolk's Dial House hotel and restaurant placed on the market

The Grade II listed Dial House hotel and restaurant in Reepham, Norfolk, has been placed on the market with a guide price of £1.6m.

The red brick, former brewery was built in the early 17th century and incorporates eight boutique rooms with marble bathrooms. Dining rooms and drinking areas can host up to 126 covers, with a south-facing patio providing room for a further 25.

The property is owned by Hannah and Andrew Jones, who carried out an extensive refurbishment after purchasing it in 2018. It has since been named one of the UK’s 10 Best Quirky Hotels by the Independent; listed in the Sunday Times‘ Top 25 places to stay in Norfolk; the Good Hotel Guide‘s 2022 Most Romantic’ Editor’s Choice and been awarded three AA rosettes.

Andrew said: “We have thoroughly enjoyed our time operating the Dial House and are humbled by the support that we have received over the years. We have worked very hard to build the brand and reputation up to the highest of standards. We are very proud of our accomplishments and will hold the memories dear to our hearts.

“The decision to sell is not one that we have not taken lightly but feel now is the right time to pass on the reins. Our team at the Dial House are the beating heart of the business and will stay as they are, doing the excellent job they do. It’s business as usual and it will continue this way once the new owner takes occupation. We look forward to seeing how the business develops in the future.”

Josh Sullivan, associate director in the hotels agency team at Colliers, added: “The Dial House is a superb example of the Norfolk coast’s finest Georgian architecture. The property is so incredibly unique and is a prominent establishment in the region.

"The hotel has potential to convert the space to add more bedrooms, and there is plenty of scope to further grow the food and beverage trade. The business has a solid foundation and an established customer base, so there’s no denying this is an excellent opportunity for someone new to come in and bring fresh ideas and energy to the table.”