Set deep in the Suffolk countryside, the Greyhound Inn is the kind of place that immediately feels special. Over 400 years old and restored with quiet confidence, it balances the warmth of a proper English pub with the ambition of a serious food destination. The welcome is generous, the bar stacked with thoughtful bottles, and the room hums with the sense that hospitality comes first. This is not a place chasing trends, but one grounded in time, community and craft.

At the heart of it all is chef Adam Spicer, whose cooking is rooted in hyper-seasonality, nose-to-tail thinking and an obsessive respect for produce. Menus change weekly, sometimes daily, depending on what local farmers, gamekeepers and fishermen bring to the door. One night might feature wild halibut, venison shot by a family member, or rabbit offal cooked with confidence and restraint. When ingredients are this good, Spicer’s philosophy is simple: do as little as possible and do it well.

Spicer’s journey here has been anything but conventional. Largely self-taught, he honed his fundamentals while cooking at Corpus Christi College in Cambridge, before testing himself on MasterChef: The Professionals in 2019. The experience sharpened his focus rather than defining him. What sets his food apart now is not showmanship but depth, from long-reduced bone sauces to perfectly judged offal dishes that feel both generous and precise.

Underpinning it all is a shared belief in hospitality over margin. Wine is priced to be enjoyed, not hoarded, with a list leaning towards small, organic producers. Regulars mix easily with visitors from London, including the occasional appearance from local fan Ed Sheeran. With its roaring fires, serious cooking and unpretentious charm, the Greyhound Inn feels like a pub that knows exactly what it is and why it matters. It is a reminder that some of the most exciting food in Britain is happening far from the capital, quietly and confidently.

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