Our food is sourced as locally as possible with a provenance for every dish. Fish and game are always local, and announced on blackboards carried by the staff.

We have been awarded two rosettes by the AA, and our Head Chef , Daniel Jones demonstrates his committment to local produce by selling only what has been shot or caught; once that has been sold, there is no more that day – we would rather sell out than serve food that is not local, or has been frozen. All of our food has a story to tell (even down to where the venison was shot, and by whom). Some of our fruit and vegetables come from our own allotment, for example in February the Rhubarb has travelled 400 food yards!

If we do not have what you want on the menu, ask in advance and we will try to get it for you.

We have been awarded two Rosettes by the AA, this recognises the quality of the produce and the commitment and skill of our kitchen team, under the guidance of Head Chef, Daniel Jones. We have also been awarded "Best Restaurant in the UK for the use of local Produce" from the Good Food Guide, and "Best Sausage and mash" in the UK for our free range Blythburgh pork and home made black Pudding Sausages from Restaurant magazine. Sutherland House has also gained four gold medals from the British Pig Executive 2008 for his Black Pudding liver pate, Pork liver parfait, Black Pudding Sausages and our famous Black Pudding Fritters and medal winners in 2009 were Pork Pie with piccalilli (2nd overall), Home cured bacon and Black Pudding Terrine.

The judges have described the award winning dish as follows: " The black pudding mix gives an extra moist, meaty depth to the sausages. The sultana relish smooths over the edges, pulling the pork, black pudding and herbs together with a sweetness that stops the flavours from being too overwhelming."