Old English Gentleman

Our View

Regulars call this 19th-century, town-centre pub the OEG, an informality which the top-hatted dandy on the sign over the front door might be a little sniffy about. Ancient beer taps line a wall of the traditional, wooden-floored central bar, which opens out to a spacious area with tables and seating with a log-burner in the dining area, and air conditioning; outside is a patio garden, which can often be a sun-trap, but heated if not. Resident ales Adnams Southwold and Woodforde’s Wherry are backed up by changing guests, Adnams dry-hopped lager and Aspall cider, a portfolio that earns full customer approval. Throughout the week the kitchen prepares hearty main meals, light lunches, salads, paninis, hand-cut sandwiches and deli boards, and on Sundays, roasts and a variety of light bites and salads. In more detail, this translates as Scottish smoked salmon with crème fraîche; and lamb patties in flatbread as starters, then mains of 'giant' couscous halloumi salad; crispy Belgian beer-battered catch of the day; corned beef hash; and OEG Aberdeen Angus beef burger. Possible alternatives to the Sunday roast meat-of-the-day are Moroccan aubergine and chickpea casserole; and pie of the week.