The Unruly Pig

Readers who bemoaned the demise of the highly regarded British Larder should raise a cheer for its successor – the jauntily named Unruly Pig. Inside, this 16th-century Suffolk inn has been fitted out in country-chic style with prints on the walls, logs stacked in the inglenook and patterned rugs strewn over the wooden floors. Gussied-up pub food with strong Italian overtones and a liking for seasonal ingredients is the order of the day, so expect anything from seared octopus with spicy sausage purée, apple and fennel to pork T-bone with ‘unruly’ macaroni cheese, buttered cod with crab and cockle risotto or ox cheek ragù with tagliatelle and wild garlic pesto. A ‘closed-oven’ Inka grill does the business when it comes to steaks and burgers, while desserts could bring almond and Amaretto cake with Mascarpone cream and coffee gel. Grazing nibbles, East Anglian ales, cocktails, kids’ deals and a racy wine list complete the package at this perky all-rounder.

The Unruly Pig has won many awards, previously titling it the Best Gastropub in the UK, and is Michelin guide listed. Located in Woodbridge, this beamed and rustic restaurant has a focus on local and seasonal produce, that blends flavours on a classic yet varied menu. The menus change seasonally, if not sooner, so that guests are offered the best of what comes in fresh from the market each day. So, be prepared to see dishes change at very short notice. 

The a la carte menu begins with nibbles of nduja and taleggio arancini, smoked cod's roe tartlet with caviar, and fried Mersea oysters. For your starter, perhaps you'll try the cuttlefish bolognese with sopressini pasta, gremolata and 3-year aged parmesan, the Isle of Wight tomatoes with goat's cheese, basil sorbet and brodo, or the poussin terrine with chicken and duck liver parfait, walnut and brioche. There are many delicious mains for you to choose from, including the wild bass with Orford lobster, shellfish orzo ragu, caper and raisin, the iberico pork with black pudding, carrot and parsley sauce, and the 40-day aged sirloin steak tagliata with parmesan chips, burnt onion and bone marrow sauce. If you're visiting on a Sunday, we'd recommend ordering the roast beef with roasties, roots, greens and a Yorkshire pudding, which you can upgrade to be stuffed with ox cheek if you're feeling particularly fancy. 

At a restaurant like this, desserts should never be skipped. The peach melba is made with white peaches, raspberry sorbet and brown butter brioche, whilst the tosier 72% chocolate delice comes with cherries and amaretto. There's also a semifreddo and house special affogato with your choice of liqueur.