The Westleton Crown

This simple red-brick Suffolk coaching inn has been around since the 12th century, but has moved with the times when it comes to food. The beamed bar's log fire and well-kept real ales are all part of its appeal as a welcoming local, and a pleasant conservatory extension kitted out with scrubbed wood tables provides extra dining space. The cooking takes a modern approach with a nod to Europe, and plumps for first-rate local produce. Pan-seared marinated breast of wood pigeon with celeriac remoulade and squash purée makes a good start, while main courses take in a true Brit suet pudding with slow-cooked Blythburgh pork belly, and apple and sage, or local venison in the form of pan-fried saddle and rillettes of haunch with sweet potato polenta, buttered curly kale, sautéed girolles and prune sauce. For afters, consider apple tarte Tatin with toffee crumble ice cream, or chocolate soufflé tart with fig ice cream and fig syrup.