Food

A dinner table with a lit candle, glasses of red and white wine, a slice of cake, plated food being served with gravy, and a vase with pink flowers.

Head Chef, Adam Spicer, serves a short seasonal menu inspired by our rural surrounds. We are in daily contact with our producers, so the menu often changes based on the best of what is available locally.

Weekly Pub Menu

6th - 10th May

Snacks

House Pickles 4

Bread & Butter 4

Lardo & Anchovy Brioche Soldiers 8

Campsea Coppa 7

Colchester Oyster & Pickled Gooseberries 4

Devilled Eggs, Fried Snails and Wild Garlic 8

Starters

Cromer Crab stuffed Courgette Flowers and Rouille 15

Hogget Crépinette, Peas and Mint 16

Violet Artichokes, Pyghtle Cheese, Rosso Radicchio and Radish 13

Potted Shrimp and Seaweed Muffins 14

Mains

Spring Chicken & Wild Garlic Mousse, Morels, Asparagus and Butter Sauce 28

Old Spot Pork Collar, Clams, Agretti and Saffron & Pernod Sauce 25

Chalk Stream Trout, Mussels, Seaweed and Vadouvan Sauce 27

Purple Sprouting, Panisse, Bedlam Farm Leaves, Sage and Romesco 22

Rib of Belted Galloway Beef & Bone Marrow to share served with Dripping Potatoes, Bitter Leaves Vinaigrette and Bone Sauce 66

Sides

New Potatoes & Soft Herbs 5

Hispi Cabbage Ceasar 6

Bitter Leaf Salad 5

Puddings

Summer Cup Jelly, Cucumber Sorbet and Suffolk Strawberries 12

Duck Egg Custard Tart and Rhubarb 12

Sablé Breton, Lemon Curd, Meringue 12

Chocolate Mousse, Vanilla Cream and Brandy Snap 12

Gooseberry Sorbet 8

Fig & Pettistree Honey Ice Cream 9

Baron Bigod and Malt Loaf 13

This week’s menu! Plenty of wonderful Suffolk produce as spring gets under way. We’d love to see you for a pint or a plate, bookings open online!
WE’RE SERVING A TRADITIONAL ROAST THIS EASTER SUNDAY!!! Braised Suffolk lamb shoulder for two with all the trimmings — dripping potatoes, lamb neck stuffed Yorkshire pudding, spring cabbage with wild garlic, Pettistree honey parsnips, la
On the blackboard this weekend for National Pie Week, Pig’s Head and Blood Cake Pie served with English Mustard
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We are back open from Wednesday 21st January! And hot off the press is 2026’s first weekly menu! Come and escape the January blues with a plate of food or a pint, we’d love to see you!
A festive winter snack we love from Bordeaux. Lou Ken Kas is often found tucked away in the Christmas markets. A spiced offal’y sausage wrapped in caul fat, set on top of a Colchester rock oyster. It comes from one of Adam’s favourite
What a day at The Greyhound! Three years ago we opened our doors with a few bottles of wine and a great deal of hope. Today we find ourselves at number 6 on the Good Food Guide’s Top 100 Pubs in the country and newly listed in the Michelin Gui