Nedging Hall Estate is a family-owned country estate in Suffolk. The Estate comprises of restaurants, pubs, country houses and a brewery. The Bildeston Crown forms part of the Nedging Hall Estate collection.
Growing our own fruit and vegetables We are proud to grow many of our own vegetables, fruits and herbs in our kitchen garden at Nedging Hall, our exclusive use country house. Executive Chef Freddie Fallon, Head Chef Vikki Tolfrey, and the team work closely with local suppliers and Nedging Hall Estate's gardening team to create menus that always impress. We also have a ‘no dig’ flower farm at Nedging Hall. This allows us to grow all the flowers for the tables at The Bildeston Crown.
The menus are seasonal and reflect the produce on the estate. We offer breakfast, a lighter lunch menu and an a la carte menu. The Bildeston Crown also hosts popular tasting events throughout the year, making the most of the estate produce. Our Wild Game Dinner in late Autumn uses locally sourced Suffolk game and is enjoyed alongside the best of British wines.
Our Kitchen Garden
We have a team of 4 full-time gardeners who ensure The Bildeston Crown (and our sister pub serving food, The Lindsey Rose) have the best homegrown produce.
We even have our own nectarine trees so if you visit us in the summer you'll see our Nedging Hall nectarines on the menu.
We’re continually looking to expand the Nedging Hall Kitchen Garden and will be able to pick asparagus from our second crop this summer. 2024 will be the first summer we’ll be growing very special Roscoff onions.
Nedging Hall Estate grows its own barley on the farm, which is sent to Mauldon's Brewery to be crafted into our award-winning beer. Mauldon's is Suffolk's oldest Brewery, brewing fine Suffolk Ales since 1795. Mauldon’s core range is five traditional award-winning ales, with seasonal brews created throughout the year.
When we do purchase, we aim to source produce from within a 15-mile radius in Suffolk. Our meat is sourced from local butchers M & M in Stowupland, whilst our game comes from just down the road in Wattisham, Fur and Feather.
Biddle’s are a local bakery and bake our sourdough that you’ll find on our lunch menu. We receive almost daily deliveries from them in Preston St Mary. Even our wild mushrooms are sourced just down the road in Hadleigh from a company called Fabulous Fungi.
Our Seasonal Menus
Developing our menus to flow with the seasons of our Nedging Hall grown produce has been a very important project. Ensuring that our kitchen teams have their finger on the pulse of the gardens is essential. Developing dishes such as a beetroot gazpacho takes time and patience, but the result of our team as well as our customers being completely satisfied is worth any amount of effort. This development goes through from the kitchen to the front-of-house team too, where training on seasonality and the produce has been extensive.
Delivering incredible food and service
The impact of all this, our excellent food and our ‘estate to plate’ ethos has had on customer satisfaction levels is clear - we all want to be consuming local and responsibly grown and harvested produce, and we’re now offering just that.
George Bonwick, our General Manager highlights: "As a team, we are committed to delivering excellent dishes and a fine dining experience, with many ingredients grown on the Estate, as well as a warm welcome and attentive customer service.”