Food & Drink at The Eight Bells, Saffron Walden

 

David’s food is good, honest and unpretentious.  His menu combines modern British dishes and pub classics, all made with the best available local and seasonal produce.

 

Though he’s constantly evolving his food with new techniques and approaches in the kitchen, his cooking is always based on good, fresh local ingredients. Some, like herbs, are picked fresh every day from an allotment over the road.  Others David buys himself on his weekly visit to London’s fruit and vegetable market in Spitalfields or from fantastic local suppliers. 

 

Lamb, venison and game come from the Denham Estate near Bury St Edmunds and pork from Dingley Dell in Suffolk.  Telmara Farm in Debden Green supplies fresh ducks and geese and a local farm in Royston fresh eggs. David bakes all his own bread. 

 

Meat boardCookingSausage


Download the Spring Menu - fabulous fresh food at pub prices.

 

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