Hintlesham Hall

Sixteenth century manor house where a choice of dining rooms offers impressive innovations of traditional dishes for a well-heeled clientele. Think cream of Jerusalem artichoke & watercress soup, grain mustard glaze, then grilled fillet of haddock served in a mussel & clam chowder, or Suffolk pork cooked in three ways, Aspall cider jus with cinnamon parfait, baked honey & muesli custard with butterscotch sauce to finish.