The Freemasons at WiswellBritish
Cooking goes from strength to strength at this adventurous food pub. Roaring fires, cast-iron fireplaces and pictures of fantastically proportioned livestock lend a cosy vibe to the renovated cottages which make up what’s often been described as the original gastro pub. But don’t let that fool you into thinking this is a static operation. Following a relaunch in 2009, traditional cask conditioned ales from the region’s finest breweries are served alongside over 250 international wines. Norfolk quail with truffle and hoisin sauce is a typical starter followed by crispy suckling pig belly with sticky pork cheek and ‘black pudding Paul Heathcote’ or venison, smoked over pine from Wiswell Moor, balanced against pear and Stilton. Steven Smith’s menu sees powerful flavours handled with ease. Pairings of Yorkshire rhubarb with duck egg custard or orange and vanilla rice pudding don’t drop the baton at dessert. Expect something really special.
- Great wine
- Good for meat