The story
The Unruly Pig is a modern British gastropub on Orford Road, Bromeswell, near Woodbridge in Suffolk, and it holds 3 AA Rosettes for culinary excellence (2026). The kitchen works in a broadly Italian direction alongside its pub classics, so a steak might arrive as tagliata and the pasta often takes centre stage.
The Good Food Guide calls the kitchen "Britalian," and the pasta is where that shows most clearly. Tonnarelli has come with crab, chilli, lime and spring onion, while a raviolo has been filled with rabbit and finished with gremolata. Paccheri is served with a rich venison ragù.
The velouté is the dish to order first, often leek and potato with smoked haddock and a garlicky crostino. The white onion soup comes with a savoury bonbon, and the arancini are filled with Taleggio and fiery 'nduja. Sirloin tagliata is sliced across the grain and served with Parmesan chips and a deeply savoury bone-marrow sauce. For dessert, go British with rhubarb crumble or try the chocolate délice with an espresso sorbet.
The pub dates to the 16th century, with beams, log fires and sloping ceilings. A bronze pig sculpture hangs behind the bar. The Unruly Nights series brings guest chefs from other kitchens to cook alongside the team here. The wine list leans toward Europe, and monthly changing 125ml pours make it easy to try more than one bottle.
Recognition
Ambience
Details
History
A roadside pub where superlative cooking, sharp service and stylish plates of food meet a dose of easy irreverence. The name’s a giveaway, as is the art that fills the walls, starting with a bronze pig’s derrière behind the bar, a new piece that’s part of a smart post-lockdown refurbishment. Have fun here, and eat seriously well too. Come for the velvetiest of veloutés, perhaps leek and potato with the salty pep of smoked haddock and a garlicky crostino, or the pub’s ever-popular white onion soup accompanied by a savoury bonbon (perhaps ham hock or blue cheese). Snack on crisp arancini filled with gentle Taleggio and ‘nduja that’s fiery with Calabrian chillies. Pasta is made with silky finesse and, this being a broadly ‘Britalian’ kitchen, it’s given good billing: strands of tonnarelli might come with crab and freshening chilli, lime and spring onion; a raviolo could be packed with rabbit and a flavour-balancing gremolata; tubular paccheri could be served with a rich venison ragù. Steak and chips – this is a pub after all – often gets the Italian treatment, so well-rested sirloin might be ‘tagliata’, served sliced across the grain. The accompanying Parmesan chips are criminally pinchable, the bone-marrow sauce deeply savoury. To finish, vanilla panna cotta fits the Italian bill, but go British with a rhubarb crumble, or choose a magnificent chocolate délice with a sweetness-tempering espresso sorbet. Sunday roasts are delivered with a touch of elegance and sophistication as well as a keen eye for provenance, while Europe leads the way when it comes to the notable wine list. Tapping into the expertise of the well-led front-of-house team yields delicious rewards, with monthly changing 125ml pours, in particular, enabling exploration.
3 Rosette Award for Culinary Excellence
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