Business partners and friends Sam Darling and Ben Davenport opened The Bull Freehouse in Troston in October 2020. Just over three years later, it is time for an exciting shake-up.
The Bull Freehouse reopened for the first time in 2024 on Friday, January 5, after a three-day closure during which a new kitchen team moved into the premises and started work on a menu.
"When we opened The Bull we knew that what we were doing had to be good enough for people to drive to us," said Mr Darling.
"It has to be a worthwhile trip to travel so far out of your way, as we are a little bit in the sticks.
"We mustered together a fantastic kitchen team - but now it is time for a change.
"Friday night's reopening was fantastic!"
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Heading up the new kitchen staff is Sam Sturman, who Suffolk foodies may know from his time at The Brewers in Rattlesden.
Other kitchen staff come from restaurants around the country, including The Swan at Lavenham and MJP at the Shepherds in Fen Ditton.
Mr Davenport said: "Sam (Sturman) has a signature dessert which is a passionfruit and mango tartlet served with Brillat-Savarin cheese, which is a real tour de force and pure indulgence!"
The country pub already boasted a double AA Rosette for culinary excellence.
"The food is still locally sourced and really nice," said Mr Darling.
"It has just been elevated by our new kitchen staff and is absolutely delicious."
In the summer of 2023, The Bull Freehouse announced the opening of The Pear Tree Inn, a bespoke guest house a few doors down from The Bull.
It very quickly rose in popularity and had scored a perfect five AA gold stars - only one of two in Suffolk with such a high score - by the autumn.
"That was a nice phone call to my mum," laughed Mr Darling.
"We just want people to have the full experience - have some of Sam's (Sturman) food, a couple of drinks, then wander two doors down to find a bed for the night."
The breakfast served with the room has also won an AA breakfast award.
Mr Darling and Mr Davenport have planned a romantic Valentine's Day experience at The Bull, in which diners can enjoy the nine-course menu - including champagne and oysters on arrival.
Those who would like can book one of the seven guest rooms for the night following, with handmade chocolates and a bottle of champagne left in the suite.
The Bull Freehouse is currently open from Wednesday to Sunday for dining, but this will grow to include Tuesdays too from February.
To find out more about the menu or to book, go to thebullfreehouse.com.
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