Graceful old coaching inn with plenty of room for both drinking and dining, local ales, interesting wines and seats outside; good bedrooms
- Separate restaurant
Bar food times: 12-3, 6-8
Restaurant times: 12-3,-6-8
Typical main dish: North Sea cod fillet, butter bean, tomato and porcini casserole with cavalo nero
Typical main dish price: £18.00
Average two course evening meal price: £25.00
- Speciality beers
- Cask ales
Price of cheapest bitter: £4.00
Name of cheapest bitter: Adnams Southwold
Price of a bedrooms starts at £0.00
- Children allowed in the bar
- Children allowed in the restaurant
- Dogs allowed in the bar
Pub pets: dogs allowed in back bar only
The good pub guide review
This lovely inn takes pride of place on Southwold's handsome high street and in Adnams' pub portfolio too, in its home town; tours of the nearby brewery and distillery are available. Of course, the majority of customers are here for the particularly good food and comfortable bedrooms, but our readers also like to come in just for a drink, in the informal and chatty back bar. Here you'll find oak panelling, bare floorboards and antique tables and chairs, with Adnams Bitter, Broadside and Ghost Ship on handpump, a broad range of wines by the glass including low-alcohol options and eight malt whiskies served by friendly staff; background music and board games. The elegant beamed front bar and dining room are light and airy with a curved high-backed settle and other dark varnished settles, kitchen chairs and bar stools and a carefully restored and rather fine carved wooden fireplace; daily papers. There are seats on the sheltered side terrace or outside at the front by the High Street. Bedrooms in varying degrees of luxury are well equipped and individually furnished, and the breakfasts are highly rated.
The good pub guide food review
Superior seasonal and locally sourced pub food might include Adnams Copper House gin-cured salmon with soused cucumber and horseradish cream, Blythburgh pork belly 'scrumpets' with apple sauce, beetroot and kale salad with toasted walnuts, pickled walnut and black garlic dressing, slow-cooked local beef and Adnams Blackshore suet-crusted pie with mash, greens and pie shop liquor, confit Gressingham duck leg with sautéed potatoes and waldorf salad, Ghost Ship beer-battered fish and chips, and puddings such as dark chocolate and hazelnut pot with griottine cherries and coffee granita, and warm fig, orange and almond tart with stem ginger ice-cream.
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