The story
The Mistley Thorn anchors Mistley's High Street with a focus on fresh seafood drawn from the nearby Stour estuary and Essex waters. American-born executive chef Sherri Singleton steers the kitchen in this former coaching inn dating back to 1723, building menus around the region's seasonal catch.
Singleton draws on local harvests, highlighting Mersea oysters available year-round and Colchester natives during peak months. This seafood focus extends to a rotating selection of daily specials that keep the offering current. The kitchen prepares dishes like slow-cooked pork belly served with an Adnams cider sauce, balancing the coastal emphasis with hearty meat options. The daily specials menu changes frequently, encouraging repeat visits.
Thursday brings Moules Madness, where Scottish mussels anchor a weekly deal served with a drink. The seafood menu also features a generous smoked mackerel and beetroot salad cut with Granny Smith apple and creamed horseradish. Hearty mains complement the catch, such as battered haddock or brodetto. Skate fillets arrive finished with caper butter. Desserts offer straightforward finishes, including a super-simple Eton mess.
The restaurant sits inside a structure built as a coaching inn around 1723, retaining a sense of history in its design. Sunlight streams into the front portion of the dining room, making those tables popular with diners. Space in the dining room can become tight during peak times. The venue earned a Good Food Guide Local Gem award for 2026, acknowledging the venue's reputation. Bookings fill fast, so arriving early helps guarantee a seat near the windows.
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