Welcome to
The Bull Freehouse
The
Pear Tree Inn Now Open

Best friends Sam & Ben acquired The Bull Freehouse in October 2020 after hunting high and low for the perfect venue. In The Bull they have found it! Having worked together in the hospitality industry for the last seven years it was time to do things their own way.
Focusing on being a ’proper pub’ with excellent food & service, coupled with a creative wine list and not forgetting the on-site microbrewery. The Bull has been brought back to life after a comprehensive refurbishment, and is the centre of the local community as well as attracting diners from further afield to sample a carefully curated daily changing menu.

The new addition of The Pear Tree Inn came about in December 2022, with the purchase of a beautiful property located just thirty-five yards from the pub. The team have spent the last eight months renovating the truly stunning guesthouse, transforming the characterful 1760s farmer’s cottage into a contemporary countryside getaway.
“We don’t want to be pretentious,” he told our food editor. “We’re not a pub masquerading as a restaurant. If you want to come in for a pint and a packet of crisps or a Scotch egg, great. But if you want a bottle of Pomerol and a five-course tasting menu, we can do that too.”
Mark Heath
East Anglian Daily Times

Food for Thought
Our pub menu represents the best of what our local and regional suppliers offer. Our team shares a passion for sourcing fresh ingredients from farmers and suppliers we know locally in Suffolk (and further afield when quality dictates) to create an outstanding seasonal selection.
With three areas available to dine in, you can witness the team at work with an open pass into our intimate dining room, relax in the cosy bar area or opt for al fresco dining by the beautiful willow tree in our country-style garden.
FOOD & DRINK
Example Menu (changes made daily)
Apéritif
Spiced Aperol Spritz
To Start
Courgette Two Ways
Coffee & Oak Smoked Beef Brisket
The Bull's Tapas Slate to Share
Cream of Corn Soup with Chilli Oil
Sardine Escabeche with Heritage Carrots
Main Course
The Bull Burger
Today's Sandwich: Roast Sirloin of Beef
Aubergine & Orzo Tagine Vegetarian
Whole Roast Seabass
grilled courgette & herb oil.
12 Hour Braised Lamb Shoulder “Shepherd’s Pie”
Baked Fillet of North Atlantic Coley
Roast Chicken Supréme
Pudding
Locally Sourced Cheeses
Local Pear Tarte Tatin
White Chocolate & Hazelnut Pave
Dark Chocolate Ganache
Rougham Hall Squash Custard Tart
Nibbles for The Table
Confit Duck Leg Doughnut with Szcheuan Sugar
Rosemary & Mixed Seed Brioche
Smoked Cheddar & Marmite Choux Bun
Sides
Summer Vegetable Salad & Lemon Dressing
Herb Crushed New Potatoes
Triple Cooked Chips
Summer Greens
Fizz
Villa Sandi, Brut Rosato
Pure Prosecco, Spumante
Laurent Perrier Rosé
Bollinger, Special Cuveé
Champagne, Pierre Mignon, Premier Cru
White Wine
White zinfandel, Compass Point, California, USA
Chardonnay, Baroness Nadine. Rupert & Rothschild, SA
Fiano, Coriole, Mclaren Vale, Australia
Sauvignon Blanc, Stoney Island, Marlborough, NZ
Torrontes, El Abasto Mendoza, Argentina
Sauvignon Blanc, Turi Vineyard, Chile
Puligny-Montrachet. Domaine Sylvain Bzikot Burgundy, France
Sancerre, La Vigne Blanche, Domaine Henri Bourgeois France
Chablis A.C., Colette Gros Burgundy, France
Albariño, Abadia de San Campio, Bodega Terras Gauda Spain
Fleur de Printemps, Domaine de la Rochette Loire, France
Moulin de Gassac, Chardonnay/Viogner Languedoc, France
Picpoul de Pinet, Château de la Mirande France
Vermentino Coquille de Mer Langedoc, France
Pinot Grigio, Ca’Tesore, Veneto, Italy
Red Wine
Pinot Noir, Framingham Marlborough, New Zealand
Malbec, Aguaribay Mendoza, Argentina
Merlot, Nostros Gran Reserva, Chile
Klippenkop, Pinotage SA
Rooks Lane, Shiraz, Australia
Malbec/Shiraz, Las Manitos, Chile
Télégramme, Châteauneuf-du-pape Rhône, France
Chianti Classico, Chianti Classico Fonterutoli, Italy
Château Corbin, St. Emilion Montagne, France
Sausto Monte Dall’Ora Valpolicella Ripasso, Italy
A Picca Etna Rosso D.O.C Sicily, Italy
Vacqueyras, Domaine la Garrigue – Rhône, France
Ciconia Tinto, Alentejo Portugal
Domain Didier Desvignes, Fleurie, France
Rioja Crianza, Bodega Montesc, Spain
Château penin, 2014, Bordeaux, France
Cabernet Franc, Grande Cuvée, Les Argelières, Pays d’Oc France
Pinot Noir, Grande Cuvée, Les Argelières, Pays d’Oc France
Carignan, Xavier Roger Languedoc, France
Rose
MAGNUM Domaine La Navicelle, Côtes de provence, France
Domaine La Navicelle, Côtes de Provence, France
Château D’ollieres, Coteaux varois en Provence, France
Pudding Wine
MAGNUM Château des Annereaux, Lalande de Pomerol Bordeaux, France 2017
Château Filhot, Sauternes, France 2010
Dr Loos, Riesling Icewine, Germany
Monbazillac, Domaine de l'Ancienne Cure France
Cellar Gems
Champagne Cuvée, Dom Perignon
Brunello di Montalcino, San Polino, Italy 2013
Rosson, Amarone della Valpolicella, Italy 2012
Les Pagodes de Cos, Saint-Estephe, Bordeaux, France 2009
Gevrey-Chambertin, Vieilles Vignes, Domaine Herteszyn-Mazzini Burgundy, France 2013
Blason de l'Evangile, Pomerol Bordeaux, France 2017
Rioja, Urbina Gran Reserva, Spain 2004
Rioja, Reserva Especial Spain 2006
Tasting Evening Menu
Tasting Plate One
Suffolk Golden Beetroot Terrine
(Bacchus, Hawkswood, Thurston, Suffolk, 2021)
Tasting Plate Two
Smoked Butter Local Wood Pigeon
(Pitchfork, Shiraz, Australia, 2019)
Tasting Plate Three
Watercress Gazpacho
(Gruner Veltliner, Alaun, Austria (organic), 2021)
Tasting Plate Four
Cornish Hake
(Pinot Noir, Framingham, Marlborough, NZ, 2019)
Tasting Plate Five
Holy Oak Farm Mutton Loin
(Rioja, Urbina, Reserva Especial, Italy, 2006)
Tasting Plate Six
Kitchen Garden Rhubarb
(Chateau Filhot, Sauternes, France, 2016)
Tasting Plate Seven
Tosier Ghanain Chocolate Marquise
(Malmado, Fortified Malbec, Mendoza, Argentina, NV)
A Getaway to Remember
A Culinary Experience
Dine by The Willow Tree
What’s Happening
In the Press
12pm – 11pm
Sunday
12pm – 8pm


Find Us
whereThe Street, Troston, Bury Saint Edmunds, IP31 1EW, United Kingdom
whenMonday – Tuesday 12 – 10pm
Wednesday – Saturday 12 – 11pm
Kitchen open: 12 – 2:30pm & 6 – 9pm
Sunday 12 – 8pm
Kitchen open: 12 – 5.30pm