Essex gastropub Tim Allen’s Flitch of Bacon is a stunning sixteenth Century pub, offering up food that equals the magnificence of its exterior.
No surprise really, given the gastropub’s pedigree of elite chefs, including Tim Allen who was formerly the head chef at the Michelin-starred Wild Rabbit in Kingham.
The Flitch has a far more accessible price point than its sister restaurant and offers up more traditional, but no less refined, dishes.
It has been named as one of the top 100 eateries in the UK by Restaurant Magazine.
Menu highlights include bacon glazed in maple with barbecued hispi cabbage, sauteed Orkney scallop, rose gooseberry and compressed apple for starters.
On the main menu you can find dishes such as Great Garnetts pork tenderloin with Provence fig, hay carrot puree, salt-baked apple, crispy black pudding and wood sorrel.
Desserts include lime and maple cheesecake, raspberry mousse or ice creams and sorbets.
The pub offers a variety of beers as well as a solid range of wines and spirits.