Nobody really knows what a froize is, or was. A savoury French pancake? Or Suffolk dialect for a friar? Anyhow, it's what this pantiled dining pub is called. No printed menus here, simply changing blackboards listing dishes and sharing boards based on the best seasonal and local ingredients. At the hot buffet counter you choose your main dish. Perhaps, Suffolk lamb, Moroccan style; roast breast of guinea fowl, smoke bacon, roots and redcurrants; or wild sea trout with crayfish risotto. A champion of 'Great British' puddings, chef-patron David Grimwood's sunken chocolate pudding; or marmalade bread and butter pudding could prove irresistible.