Peacock Inn

The story

Peacock Inn in Bildeston: Modern British Cuisine with a Michelin Bib Gourmand

The Peacock Inn

The Peacock Inn is a 14th-century, timber-framed inn in the Suffolk village of Chelsworth, near Bildeston. The building is Grade II listed and one of the oldest in the village. Its name comes from Mary Peacock, who married George Gage, the original grocer and beer housekeeper, in the mid-18th century. The front of the inn was a village shop until 1977. Today, it offers a cosy bar, a restaurant, and seven bedroom suites set around a country garden.

The Kitchen

Head Chef Sam Clover leads the kitchen. Clover’s interest in food began at home, inspired by his mother’s cooking and his stepfather, a chef. He started working in kitchens at 14, later attended catering college in Colchester, and trained at the Michelin-starred Pied à Terre in London under Herbert Berger. His cooking style focuses on rich, flavourful dishes using traditional techniques, with a particular interest in fermentation. The regularly changing menus are built around the best local, seasonal, and sustainable produce from Suffolk farms, artisanal growers, and sustainable fish suppliers. The team also offers dedicated vegetarian and vegan menus.

The Food

The Peacock Inn serves Modern British cuisine. A sample prix fixe menu offers two courses for £19 and three courses for £25. Starters might include beetroot and caraway scone with Suffolk Gold rarebit, or cured trout with radishes and cucumber gazpacho. The restaurant also offers a tasting menu, which has become a favourite among guests. Sunday roasts are available. The gallery shows dishes such as saffron-cured red mullet with spiced fish soup, roasted guinea fowl with Wye Valley asparagus, and blood orange drizzle cake with clotted cream ice cream.

The Recognition

The Peacock Inn has been awarded a Michelin Bib Gourmand, which recognises good quality, good value cooking. The honour reflects the kitchen’s commitment to using seasonal ingredients, working with local suppliers, and offering fair prices. Sam Clover and his team aim to keep improving the dining experience while staying true to their roots of fresh, local produce.