The Crown at Woodbridge, Suffolk


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The Crown, Thoroughfare
Woodbridge, Suffolk, IP12 1AD
t. 01394 384242
f. 01394 387192
info@thecrownatwoodbridge.co.uk
© The Crown at Woodbridge


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Ingredients

Ingredients

As a passionate East Anglian chef, Stephen loves the ingredients on his doorstep and wherever possible, he sources local foodstuffs passionately produced by Suffolk's excellent artisan producers.

Key to making The Crown a foodie destination is his determination to find top quality ingredients from the many local artisan producers who contribute to the county's excellent reputation as a bountiful larder.

These include the delights of the Nash family's old fashioned chickens from Sutton Hoo, local Suffolk charcuterie, Pinney's of Orford for their fabulous oysters, other shellfish and home-smoked fish and the Suffolk Gold and Suffolk Blue cheeses courtesy of Jason and Katherine Salisbury's Guernsey herd in Coddenham.

On our Crown menu, we always promote our Suffolk food producers, such is the importance Stephen puts on local ingredients for his earthy cuisine.

Our latest discovery is butcher Jeremy Thickett of Clarke’s who is eagerly supplying us with his own farm-reared meats as well as that from the region’s best farmers. Jeremy is one of few remaining grazier-butchers in the county, taking the trouble to rear his own beasts, well aware of their breeding and feeding regime and then selling his own produce with its provenance and heritage, once properly hung and jointed. We love Jeremy’s herds of Red Polls, the quintessential and beautiful russet – hued Suffolk cattle - grazing contentedly on lush pasture (drought willing) at Darsham on the family farm above their Emmerdale farm shop. Luke Bailey, our Head Chef,  is very happy when he receives a whole side of dry-aged Suffolk Red Poll straight from Jeremy’s Bramfield butchery, which he sets about jointing with gusto before cooking up into an array of beefy delights from charred rib-eye with thrice cooked chips (fried in beef dripping naturally) and served with all the trimmings or pink-seared strips of Red Poll rib eye with caramelised shallots, gnocchi, red chilli, baby spinach and wild mushrooms.