
STAY
All available until the end of September 2010, excluding bank holiday weekends.Rates quoted are per room (2 sharing).
MIDWEEK BREAKS
(Sun-Fri)
Any 2 nights; D,B&B Dinner on both nights (set menu or £22 allowance) from £290*
Any 3 nights; D, B&B Dinner on two nights (set menu or £22 allowance) from £370*
* Standard room
The Friday Night Unwind
We are offering a special room rate of only £120 B&B per couple sharing Standard twin or double room. (£145/Executive;£200/Luxury;£220/Deluxe)
To qualify for this special rate all you have to do is order from
our Classic or Select menu on the night. Please note that the
dinner is not included in the room price.
Summer Sunday
Dinner Bed & Breakfast (Sunday menu) £120.00 per couple sharing a Standard twin or Double room. (£145/Executive;£200/Deluxe;£220/Luxury)

The Bildeston Crown is best known for its food. We are still the only restaurant in Suffolk with AA three rosettes. But don’t take our word for it. Come and taste for yourself!
70/70 – Taste of England:
Book for Chris’s Tasting Menu at £70 per person and if Mon-
Fri , stay the night at 70% room tariff.
3 COURSE SET MENU – £22
Available Monday to Saturday Lunch and Monday to Thursday Dinner.
SUNDAY SET LUNCHES:
One Course £15; Two Courses £20; Three Courses £25.
(Not available the bank holiday weekend)
Did you know that The Bildeston Crown is just a few miles from the privately owned Elmsett airfield where guests can fly in and leave their plane overnight on grass parking?
We can arrange to meet you at the airfield and take you directly to The Bildeston Crown.
Make it a trip to remember.
For information about flying in to Elmsett airfield, please see the website
Just contact The Bildeston Crown on 01449 740510 with your landing time and we will arrange to collect you.

We are pleased to announce that the “Crown Set” menu is now even better.
Fantastic value at … Three Courses £22.00
Available Monday to Saturday Lunch
And Monday to Thursday Dinner
Two options per course
Week Commencing 30th August
To Start
Confit Chicken Terrine, Pear, Pickled Mushrooms
Celeriac Soup, Suffolk Blue Cheese Fondant
To Follow
Whole Plaice, New Potatoes, Hollandaise Sauce
Loin of Local Rabbit, Carrot, Cardamom & Aubergine
To Finish
Sticky Toffee Pudding, Creme Fraiche Ice Cream
Goats Cheese Toastie
Dishes change regularly and are chosen to reflect seasonality and availability of produce
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