Eating out: Special meal was a crowning glory

Out again for the second time this month - my young man is 50 years old. Where did that time go? He still listens to Teenage Kicks!

I can’t think of a better place to celebrate than Ingrams at the Bildeston Crown.

Ingrams, a family name of the pub’s owners, features the seasonally-changing “select” menu and eight-course Crown Tasting menu.

The current menu has dishes such as cumin-roasted scallop and smoked eel with carrot and cardamom, duck breast, confit leg and lentils followed by mains such as pigeon and duck liver “wellington”, with a confit leg and garlic.

Chef Chris Lee says: “Although Ingrams may be where I can experiment a little more, I want to reassure clients who regularly enjoy the rib of beef, red poll burger, eggs benedict or just a cheese and pickle sandwich with a pint that they need not worry. We are committed to also providing the very best of Suffolk produce under the “classics” brand throughout the main restaurant and bar.”

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I had a delicious pot-roasted partridge breast, confit leg, lentils, cabbage and a smooth mousse of pate, a perfect mini main course. Alistair had a plate of goats’ cheese, Serrano ham with fresh and dried fig.

My main was a square of thick white cod: fine crisp skin on a circle of warm earthy-flavoured mushrooms. Fantastic, red wine poached salsify and delicate fennel decorated the plate.

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For pudding I could not resist the noisette and cherry plate. We also had ‘a pre-dessert’; a perfect tiny square of lemon tart, a curl of citrus jelly and a quenelle of refreshing lemon sorbet. The dessert proper had mini meringues and some rich fruity sugared-jelly shapes with the wedge of chocolate-edged noisettes mousse and crisp sugar tube of cherry sorbet. The atmosphere and service was as you’d expect from an award-winning restaurant. The evening was a great success.

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