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Best Sunday Roast
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The Brewers

Suffolk, Rattlesden - Modern British - Pub - ££

Gem of a Suffolk pub with forward-thinking food

Overall Rating: Good

Uniqueness:Does the establishment stand out in the context of the local area? Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Good

Rattlesden is a ‘whole package’ Suffolk village. It’s got pastel-painted thatched cottages, a magnificent church, a little river running through it and, above all, this gem of a pub. Given half a chance (and a summer weekend) you’ll find head chef Matt Avery tending Big Green Egg barbecues in the Brewers' lovely garden, turning a deft hand to Texan smokehouse flavours and the likes of pork ribs, beef short rib, loaded fries and avocado tacos. He’s a chef who likes to take his time, whether barbecuing and ember-cooking, or teasing flavour from ingredients by aging and brining meats, or reducing wine- and port-rich sauces to their essence. Order a glass of Chalklands fizz from Kentish winemakers, Simpsons, and settle in for snacks that could include ham hock terrine with a crisp little quail’s egg or scampi, but not as you know them – these are crisp, airy puffs containing monkfish and are delicious when swooped through a warm, lightly curried s...

Rattlesden is a ‘whole package’ Suffolk village. It’s got pastel-painted thatched cottages, a magnificent church, a little river running through it and, above all, this gem of a pub. Given half a chance (and a summer weekend) you’ll find head chef Matt Avery tending Big Green Egg barbecues in the Brewers' lovely garden, turning a deft hand to Texan smokehouse flavours and the likes of pork ribs, beef short rib, loaded fries and avocado tacos. He’s a chef who likes to take his time, whether barbecuing and ember-cooking, or teasing flavour from ingredients by aging and brining meats, or reducing wine- and port-rich sauces to their essence.

Order a glass of Chalklands fizz from Kentish winemakers, Simpsons, and settle in for snacks that could include ham hock terrine with a crisp little quail’s egg or scampi, but not as you know them – these are crisp, airy puffs containing monkfish and are delicious when swooped through a warm, lightly curried sauce. Follow with a fresh beef tartare – made using the trim from the Sunday roast and topped with the classic orb of egg yolk flecked with sea salt – or prettily plated mackerel pâté with a little pile of sourdough croûtons and pickled cucumber.

Lamb rump gets a patient 48-hour brine before arriving at table, roasted – the preceding hours’ care no doubt playing a part in its tenderness and seasoning. It comes sauceless with a little chard and crisp, butter-laden panisse – these moreish chickpea-flour chips slide onto a plate of beef fillet and short rib on the evening menu too. Date pudding with salted caramel and freshening vanilla ice cream delivers every ‘sticky toffee pud’ vibe, while a chocolate crémeux, sharpened with blackberry, ticks a box silkily.

Monday evening brings a fire pit ‘MeatUp’ between the pub and chef Matt Avery's ‘Smokefire’ brand, while Sunday sees a choice of well-balanced, contemporary roasts ‘with the focus on taste’ (think pork belly with ham hock and apple). The midweek set lunch (with choices) is also a steal. A standard wine list does its job admirably.

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VENUE DETAILS

Lower Road
Rattlesden
Suffolk
IP30 0RJGB

01449 736377

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OTHER INFORMATION

Private dining room, Separate bar, Counter seating, Wheelchair access, Parking, Dog friendly

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