Little Dunmow restaurant achieves first Michelin star in Essex
A meal served at the Flitch of Bacon, which now has a Michelin star. Picture: CONTRIBUTED - Credit: Archant
The Flitch of Bacon in Little Dunmow has been bestowed with the honour of becoming Essex’s only Michelin star restaurant.
Chef Tim Allen with his canine companion. Picture: CONTRIBUTED - Credit: Archant
The chef Tim Allen took over the pub as chef partner eight months ago.
The restaurant describes itself as a “modern British place to eat, drink and sleep, serving locally sourced seasonal food in a relaxed and welcoming setting for families, children and dogs.”
Its name is derived from a large salted and cured side of pig, and pays tribute to the medieval heritage of the Dunmow Flitch Trials which was made famous in Chaucer’s bawdy The Wife of Bath’s Tale.
the Flitch of Bacon serves locally sourced, seasonal food. Picture: CONTRIBUTED - Credit: Archant
“I am absolutely delighted the Inn has achieved its first Michelin star,” said Mr Allen. “It has been a challenging yet thoroughly enjoyable journey for myself and the team.
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“I have always seen food as a way to connect people and share special experiences, and we will continue to host our guests and let them leave with happy memories each and every time.”
Across Great Britain and Ireland, 21 new venues have just received one Michelin star, bringing the total to 155.
The Flitch of Bacon in Little Dunmow, Essex. Picture: MARK HEATH - Credit: Archant
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Also in East Anglia, The Neptune in Hunstanton and Morston Hall in Blakeney, both in Norfolk, have retained their one star ratings.
Commenting on the 2019 selection, Rebecca Burr, Director of the Michelin Guide said “Everyone is aware of the obvious challenges currently facing the industry, but we’ve been encouraged by the number of new stars that we’ve awarded in the 2019 edition.
“What is particularly pleasing is seeing the number of simple little places with great food achieving a star and joining the Michelin family.”
The menu at the Flitch of Bacon, which is in The Street, includes Cornish monkfish, which comes with oyster leaves and anchovy emulsion.
Recently Mr Allen joined the ranks of the world’s most talented culinary innovators by becoming a member of the World Master Chefs Society.
He completed a programme of study in ‘fine gastronomy’ in order to earn a place among an international collection of world class chefs from 25 countries.
