It's all-change for The White Hart at Blythburgh which has been taken back 'in-house' by Adnams with the view to create a 'dining destination'. By Charlotte Smith-Jarvis


The outlook from the garden at The White Hart at Blythburgh is, quite simply, breathtaking. Gently sloping down to meet the banks of the river Blyth, this enormous space is a remarkable place to watch the world go by with a pint. Or to get a fleeting glimpse of native birds as they come in to land. 

East Anglian Daily Times:

It is also now pipped to be one of the hottest places to dine on the north Suffolk coast as landlord Adnams has taken the property in-house, where it joins the brand’s flock of own-managed pubs (alongside the likes of The Swan and The Crown in Southwold). 

Edward Barker, group executive chef, oversees the food operations at Adnams’ 11 locations, and says he is truly excited by what The White Hart now has to offer. 

“Our tenants came out of the pub in September last year. We gave it a once over so we could open again as quickly as possible, but we also knew we wanted to make this property as special as some of the others we operate,” he says. 

East Anglian Daily Times:

The doors closed for four weeks at the beginning of the year, with the entire interior given a refresh, and the kitchen totally overhauled – which included adding a sought-after central charcoal grill.

New managers, Joe Johnson and Lauren Wilding, have been brought in too. 

“Our aspiration is for this to become a real destination pub,” adds Edward. “We want it to be known locally as a place to come and get a great meal, and to watch the world go by from the beautiful garden. We have created a very dynamic menu. It’s something a bit different for Suffolk. A bit more special."

East Anglian Daily Times:

East Anglian Daily Times: A single menu runs through lunch and dinner, with the addition of lighter bites in the afternoons (which should prove popular with walkers, who can stride across to Walberswick on a direct route from the pub). 

Local ingredients form the heart and soul of what the kitchen has to offer, be that Blythburgh pork charred to perfection over the grill, or fresh fish from Steve Wightman. 

“We cure smoked salmon using our own Copper House gin,” says Edward, elaborating on the menu. “And we work closely with suppliers to get the best ingredients we can, forming dishes that are a take on pub food, with our own twists, taking inspiration from global cuisine. 

East Anglian Daily Times:

“Yes, you will find ham, egg and chips, but it will come with jerk pineapple ketchup. Fish and chips comes with chip shop curry sauce and pickled cabbage as well as tartare sauce and peas. But there’s also a Korean spiced chicken burger with crispy noodles, and a mushroom, aubergine and halloumi shawarma. We have plenty of vegan and vegetarian options.” 

Sundays are obviously all about the roast. “We have a great dining room here which is ideal for families, with some big tables seating six, eight or 10 people. In a couple of weeks we’re hoping to launch our ‘host a roast’ concept. There’ll be a forerib of beef on the bone or a whole chicken, served to carve at the table with all the trimmings, so look out for that!” 

East Anglian Daily Times:

As for the sweet stuff? Expect the rising star of the pud world, burnt Basque cheesecake, to make an appearance, alongside a vegan, gluten-free sticky toffee chocolate pudding. Or finish up with a slab of gooey Baron Bigod from Fen Farm Dairy. 

Naturally, the bar has the full range of Adnams drinks to quench your thirst too. 

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