Essex gastropub ‘honoured’ to be named among the UK’s best

An Essex country pub and restaurant has said it is “honoured” to be named among the UK’s best gastropubs. The Pig and Truffle in Little Dunmow was nominated by Estrella Damm as 76th in a list of the 100 best gastropubs in the UK.

Head chef Matthew Walker spoke to EssexLive , saying the nomination came as a “complete surprise”. He added: “It is an honour to be held in such high regard.”

The Pig and Truffle, formerly The Flitch of Bacon, is a country pub, restaurant and hotel with three bedrooms in the village of Little Dunmow. It offers a fine dining experience of modern British cuisine made with seasonal produce and served at reasonable prices. As well as its recent success in being named one of the country’s best gastropubs, the restaurant has won two AA rosettes in culinary excellence.

Matthew explained how the restaurant has developed since the name change: “The Pig and Truffle is somewhat the new kid on the block when it comes to it being known in the public domain. However, the business started out many years ago As The Flitch of Bacon with Chef Patron Daniel Clifford at the helm.

Matthew Walker is the head chef at the The Pig and Truffle in Little Dunmow

“A little over a year ago the owners decided to remodel the business, with the focus being on targeting a much broader target demographic, being affordable for a wider audience but uncompromising on upholding quality, service and style.”

Housed in a Grade II listed building, The Pig and Truffle is also a four-star hotel, and customers can stay in one of its three bedrooms named after a rare breed of pig and with its own unique style.

Matthew said: “Obviously being established in a Grade II listed building doesn’t come without its challenges. It’s a real labour of love and all we hope is that it transpires into an amazing experience for all of our customers.”

But Matthew said it’s not just the picturesque setting in a rustic venue that makes The Pig and Truffle stand out, as he credits the restaurant’s success to the hard work of its staff. He added: “I honestly believe that we stand out because myself and my team are committed to delivering.

“Whether it be the kitchen team who work tirelessly in producing honest wholesome food that is affordable and relatable, or the Matre’d Terry and his front of house team who go above and beyond for our clients – he really is second to none.”

Matthew said the restaurant sources its produce locally. He buys meat from Henry at Direct Meats in Colchester, who he called “an absolute delight to work with”. He added: “Henry provides us with the absolute pinnacle of local meats, such as our 35 day dry aged fillets of beef that come from the Dedham Vale, wagyu that is produced in the tiny parish of Earl Stonham, and pork from the famous Dingley Dell and many of the charcuterie products they create on site using the same pork.”

For more information visit the Pig and Truffle’s website .