The Buxhall Crown

A 17th-century building, The Buxhall Crown has a classic old bar with intimate corners and an open fire, and a second bar with a lighter, more modern feel. The owners and staff pride themselves on the friendly family feel of the pub, and the high quality of the food they serve. Dishes are prepared from locally sourced produce, and breads, biscuits, ice creams and sorbets are all freshly made on the premises. Anything from bar snacks to a full four-course meal is catered for, and the menu changes regularly to suit the weather and the availability of ingredients. To start, spiced parsnip soup with apple crème fraîche, and pressed ham hock terrine with redcurrants, Russet apple salad and piccalilli; followed by Suffolk chicken breast, chanterelle mushroom mousse, fondant potatoes and smoked bacon velouté; St Edmunds beer-battered haddock fillet, triple cooked chips and minted crushed peas; and woodland mushroom and vegetable nage risotto all appeared on a winter menu.