The story
The Greyhound Inn sits on The Street, Pettistree, IP13 0HP, close to Wickham Market in Suffolk. It is a free house serving modern British food, and The Good Food Guide rated it Good for 2026 as a village pub with a brisk, seasonal kitchen.
Head Chef Adam Spicer writes a short menu around the produce of the surrounding countryside. The kitchen speaks with its producers every day, so dishes change with what is best locally. The Michelin Guide lists the pub as Recommended for 2026, and the cooking shows the restraint the Good Food Guide describes, with good ingredients left largely unadorned.
The current weekly menu includes wild Suffolk bass with clams, seaweed and bouillabaisse sauce, and wood-fired poussin with grilled lettuce and onion broth. Starters range from hand-dived Orkney scallops with saffron and Pernod butter to a ham and hogget sweetbread terrine. Puddings include a St Jude cow's curd Basque cheesecake with peaches, and a Pump Street chocolate mousse. On weekday lunches, the Landlord's Lunch pairs dishes such as cod's roe and pickles on toast with a pint of cask ale or a glass of house wine.
Local cask ales rotate, alongside familiar keg lines. The wine list leans towards the Old World and offers everything from everyday glasses to a cellar list of single bottles. Cocktails are built with homemade syrups, and the non-alcoholic menu includes seasonal syrups and wild shrubs. Dogs are welcome throughout the pub and garden.
Recognition
Ambience
Details
History
A gem of a village pub, owned and run by Will Orrock and his wife Cassidy Hughes, where there’s more than a passing nod to the Fergus Henderson (St John) school of cookery. Chef Adam Spicer's menu is brisk – beautiful ingredients are left relatively unadorned, and flavours are full. What a vol-au-vent lacks in flighty height it makes up for in crispness and the springtime deliciousness of foraged morels and wild garlic, and how good to see tenderly seared cuttlefish among the starters, alongside a silken ink-black mayonnaise studded with cod's roe – don't forget to save some of the excellent house bread for mayo-scooping purposes. A terrine of brawn and ‘blood cake’ is as muscular as its name suggests, but alongside the heft is deft culinary balance from the crunchy bite of radishes and some zippy piccalilli. As for seafood, expect a few luxuries. The delicate flavour of lobster is somewhat swamped by its coronation sauce, although a turbot main course is memorably good. Served with fat mussels, the saline pep of monk’s beard and a gently spiced mouclade sauce, it’s a dish to hurry back for. Local produce stars throughout – from vegetables and leaves courtesy of nearby organic Maple Farm to chocolate from Pump Street or the St Jude cow’s curd served alongside a caramel tart. This is ‘proper cooking,’ notes one reporter. The Greyhound is also a proper boozer, welcoming drinkers for honest sustenance. Do check out the great-value bar snacks – say Welsh rarebit or a ploughman’s including homemade pork pie and house pickles. Perfect with a pint, or a glass from a wine list which is fit for every occasion – be it a classy Burgundy (a 2021 Saint-Aubin 1er cru ‘Clos du Meix’ from family-owned Domaine Hubert Lamy, perhaps), a steely Austrian Riesling from the Arndorfer winery or a simple lunchtime sip from the Languedoc.
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