The Six Bells, deep in the heart of rural East Anglia is a good example of the English inn at its best, now with rooms attached. Despite this metamorphosis the essential spirit of the place remains, and in many ways this is due to the values that the present owners clearly cherish. So some of the grosser manifestations of 21st century life and times in a place of public refreshment are mercifully absent, replaced here by a feeling of timelessness.

The food is essentially traditional, though some concessions have been made to developments in the world of cuisine. Local ingredients feature strongly including fresh fish from the nearby coast and Suffolk lamb and pork. Near at hand is one of those great survivors, a village butcher, and his products make up a staple part of the menu. This is not gourmet fare, nor is it intended to be. It is good, homely food, prepared with care and expertise, served in a way that is natural, friendly and genuine, and exceedingly good value.