Restaurant & bar
Cambridge-born head chef Seb Mansfield has been cooking
up a storm in his theatre-style kitchen since the pub re-opened,
delivering imaginative modern British dishes to an appreciative
local crowd.
His short, interesting menus evolve with the seasons, drawing on
the rich larder of produce on the Suffolk/Cambridgeshire border.
Asparagus comes from a small farm near Cambridge, fish is from
Wyken near Ely, everything dairy is sourced from Fen Farm in
Bungay, and Seb is passionate about using rare breed meats reared
on surrounding farms, game from estate shoots, and local foraged
ingredients.
For main course, this could translate to rump of Suffolk lamb,
potato terrine, courgetti, black olive and tomato, or Old Spot pork
ribeye, fine greens, hispi cabbage and hazelnut romeso.
Alternatively, you could tuck into pan-fried cod, polenta, confit
tomato and salsa verde, preceded by chicken and her terrine with
herb emulsion. Desserts like Tosier chocolate torte with Fen Farm
mascarpone, and roast sirloin of beef on Sunday completes the
favourable culinary picture. To drink, there are five East Anglian
wines on a decent list offering sound tasting notes and over 20 by
the glass.