Before we went back to London from Sheringham we had a typical Sunday lunch in a restaurant. The meal was like you would imagine English cuisine, in every aspect. A choice of typical roasts: beef, pork, lamb, turkey and fish, with roast potatoes, cauliflower, cabbage, carrots and peas. The main criterion for a good meal seems to be quantity rather than quality.

A bad habit in restaurants today, which I also experienced in Hamburg, is the preparation of roast potatoes: boiled potatoes (home made or more often the small convenience stuff) are thrown into the chip pan for roasting. This will make a wonderful leathery skin and a mouldy tasting interior.

Michael and Reginald had to do to the sea after lunch. I was there the day before.