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At Kings Head we go out of our way to work with true artisans. Our philosophy is to champion ethically sourced, high welfare, sustainable local produce and where possible we prefer to use wild meat and game, and never support intensive farming. The produce we source is of the highest quality from local farmers, growers, butchers, bakers and chefs who share our mindset and are passionate about their craft.

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Cheese & Sausage Boards

A staple of the Kings Head menu are our Cheese & Venison Sausage boards. We prefer where possible to champion locally culled wild meat and our venison kielbasa sausage is just that, stalked and prepared by Lavenham Butcher themselves, they keep high welfare and locally farmed at the centre of their ethos. Fen Farm in Bungay produce Baron Bigod which is the finest traditional Brie-de-Meaux style cheese produced in the UK. We researched their farming practices thoroughly before selecting their award winning cheese for our boards. Its unique expression is a product of the beautifully fresh milk of Fen Farm's free-ranging Montbeliarde cows and the diversity of their wildlife-rich grazing marshland. Our other locally sourced cheeses are Suffolk Gold and Suffolk Blue from Suffolk Farmhouse Cheeses in Creeting St Mary, where they produce fine hand-made cheeses by traditional methods from a herd of Guernsey and Jersey cows each cow known by name and individual personality and kept to the highest standards.

Our boards come with homemade chutney and pickles and are accompanied by Biddles sourdough bread and salted butter.


Wild Slice Sourdough Pizzas

Every 1st and 3rd Friday of the month we are joined by local baker Biddles Bread for our sourdough pizza collaboration Wild Slice, its name stemming from our combined love of all things wild. Our namesake 'Wild One' pizza with venison pepperoni has become something of calling card at Kings Head, but there is something to suit all tastes.

Not only is Dom Biddle the man behind a local sourdough frenzy, providing his beautifully crafted baked goods to Suffolk delis, restaurants, weekly markets, farm and whole food shops and ourselves, but he is an expert dough thrower, making and baking tasty sourdough pizzas that people just can't get enough of, on site at Kings Headevery Wild Slice Friday.

Our pizza offerings are Classic Margherita, Venison 'Wild One', insanely good garlic bread and rotating specials each week, including anchovy and olive, Suffolk ham and mushroom and red pepper and caramelised onion.

Eat in and and have it piping hot with a glass of house red or a crisp pint of Burnt Mill or takeaway and enjoy at home. Whatever you do, make sure to book as these are usually very busy evenings!

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Saturday - One Pot

Every Saturday evening we have a 'plat du jour' style offering where we are joined by chefs Emy & Nico of Tornado kitchen who consistently cook up lovingly crafted and inspired dishes.

It gives us a great sense of pride seeing the pub full of booked tables and serving, in our bespoke Frankie's Ceramics bowls, hearty 'home-cooking' style dishes created by this gifted duo. So far diners have enjoyed Moules Frites, Lamb Shank, Tagine, Paella, Chicken Pie & Mash, Indian Thali, Moussaka, Duck Confit Cassoulet, Middle Eastern Meze, Beef & Guinness stew and much more.

Some Saturdays we have been joined by Nordic Kitchen, treating us to authentic Norwegian Meatballs, Apple cake, Lapskaus and other traditional delights.

Our food options have proved to be extremely popular, as every week we offer a different culinary experience, using only the fin local produce to create delicious dishes designed by experienced professional cooks.


Second Saturday Supperclub

Every Second Saturday of the month Tornado Kitchen offer a more extended menu with two or three courses. On Second Saturday Supperclub we match each course with a drinks pairing, a bespoke aperitif to start, a paired wine for the main and a sweet wine for the dessert. This is a real 'foodie' favourite and a great option for those wanting to spend a lazy Saturday evening kicking back with friends over food and drinks. It has also been a popular 'date night'! So far we have hosted a Middle Eastern Meze, Chicken Pie followed by Panettone Trifle and an Indian Thali evening.

These are very special events with the same philosophy always at the fore, to celebrate local, ethically sourced and sustainable produce and the great chefs who are championing these ideals.

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