The Bildeston Crown

When it comes to the world of country inns, this handsome 15th-century roadside village hostelry offers the complete package. Whether you’re relaxing by the fire in the beamed bar or taking advantage of alfresco tables in the ‘wonderful suntrap courtyard’, it sets the scene for straightforward seasonal cooking.

Local supply lines run deep here. The kitchen garden at nearby Nedging Hall Estate (which owns the pub) supplies the kitchen with fresh, seasonal produce (as well as local game), which executive chef Greig Young interprets in a refreshingly uncluttered way. From a ham hock and Moletrap mustard terrine to spiced beef rump with creamed corn, curry-pickled Roscoff onion and chips, his retooled pub classics eschew pretension in favour of big flavours.

Good value is at the heart of the menu, with the three-course midweek set lunch proving popular on our visit. True to form, it delivered a wonderfully flavoured tomato, courgette and herb salad, as well as main courses ranging from a succulent pork chop with peppercorn sauce and new potatoes to a perfectly cooked BBQ mackerel fillet with tomatoes, fennel and cucumber. To finish, a rich warm chocolate brownie with chocolate sauce and vanilla ice cream was perfect for sharing. Service is charming, the bar stocks the estate’s own Mauldons ale, and the wine list offers enterprising possibilities across the board.