Essex gastropub the Flitch of Bacon is a stunning sixteenth Century pub, offering up food that equals the magnificence of its exterior.
No surprise, really, given that the Flitch of Bacon’s chef owner is Daniel Clifford, whose Cambridge restaurant Midsummer House has two Michelin stars and is generally thought of as one of the top eateries in the country.
The Flitch has a far more accessible price point than its sister restaurant and offers up more traditional, but no less refined, dishes.
It’s already been named as one of the top 100 eateries in the UK by Restaurant Magazine and Clifford has spoken of his desire to bring a Michelin star to Essex with his pub.
Menu highlights include chicken liver parfait with grape and onion chutney and toasted brioche; truffle gnocchi with wild mushrooms, spinach and parmesan; and house-cured pork chop with hispi cabbage, sage and onion.
Desserts include vanilla Crème Brûlée; dark chocolate fondant with caramel banana, banana sorbet and salted peanuts; and prune and Armagnac soufflé with chocolate ice cream.
The pub offers a variety of craft beers and real ales as well as a solid range of wines and spirits.
Earlier this year, Clifford appointed Luke Finnegan to the position of head chef to oversee its continually developing food offer.
Finnegan previously worked at Roux at Parliament Square and Dinner by Heston Blumenthal, so is no stranger to the quality of cooking offered up at the Flitch.
The Flitch of Bacon / CHEF
I want to create food that people will travel for