Restaurant at Ravenwood Hall

The restaurant retains carved timbers and huge Tudor inglenook fireplaces creating an intimate dining experience, the menu is both classical and adventurous and their head chef David White, who has been with the Ravenwood Group for 15 years, uses local seasonal ingredients and smokes fish and meat himself on the premises.

Many of the fruits and vegetables have been preserved, pickled or bottled by David using traditional methods for use throughout the year. Most meats are purchased from David Clark's local butcher in Long Melford and all the game is locally sourced; while a daily delivery ensures that they have the freshest of fish and a wide selection of choice.

Their cellars are stocked with some excellent wines and Craig Jarvis, the proprietor, prides himself on offering twenty whiskies and numerous liqueurs chosen from all over the world. These are displayed on a table in the restaurant and guests celebrating a special occasion are invited to sample a brandy from Burgundy which has a snake in the bottle!

Both lunch and dinner can be enjoyed in the cosy informality of the popular bar from daily changing blackboards served with the same attention to detail as in the restaurant.