Charming, Grade II listed pub, serving a daily changing lunch and dinner menu using strictly local and seasonal produce as well as superb Sunday roasts.
The Six Bells is a destination countryside dining spot, offering menus to impress with an emphasis on seasonal produce, unique recipes and modern takes on established classics.
Head Chef John Tremayne procures the finest produce from his newfound local larder including meat from Lavenham Butchers, game from shoots right on the doorstep and the freshest catch direct from day-boats at Leigh-On-Sea.
Starters include new season Norfolk asparagus with crisp pheasant egg and country-style venison terrine with pear chutney. Mains centre on sustainable fish and meats supported by a bounty of local vegetables in signature dishes of grilled Leigh-On-Sea slip soles with seaweed butter and new potatoes; pork collar with garden vegetables and herb dumplings and a sublime 35-day aged, rare breed rump steak served with Béarnaise and hand-cut chips. Puddings are modern yet comfortingly familiar: cep and burnt white chocolate cheesecake with blackberries; dark chocolate pave with salted caramel ice-cream; rhubarb soufflé with rhubarb ice cream and shortbread and apple crumble with vanilla ice cream.
Satisfying bar snacks ¬– crackling and apple sauce, black pudding croquettes with brown sauce, devilled whitebait, and ‘Large Black’ pork scotched egg with piccalilli – draw in locals and travellers alike for a pit stop with a pint.
Come the weekend, The Six Bells is the perfect spot for a slap-up Sunday roast. Joints served with all the trimmings include Chelsworth Red Poll beef rump with horseradish cream, and roast belly of Southwold pork with apple sauce, satisfying those looking for a welcome excuse to while away the weekend in the most pleasant of surroundings.
With brewing in its blood (there was previously a small brewery on site), The Six Bells welcomes local opinion when it comes to deciding what gets pride of place at its pumps. Drinkers are given the power to vote and have their say on the guest ales they want to see on draught each month. A special Six Bells ale brewed especially for the pub will also be on tap alongside local bitters, a premium beer offering and an extensive wine list.
Monday – Closed
Bank Holiday’s Open – 12pm – 6pm
Food Served – 12pm – 4pm
Tuesday- 5pm – 10pm, Food served 5pm- 8pm
Wednesday – Friday : 12pm – 10 pm, Food served 12pm – 2:30pm / 6pm – 8pm
Saturday 12pm – 10pm, Food Served 12pm – 8pm
Sunday 12pm – 7pm, Food Served – 12pm – 3pm