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Flitch of Bacon

Written by Roma Publications

Flitch of Bacon


The refurbishment of a beautiful, Grade II listed 16th Century pub in the village of Little Dunmow, Essex has been met with rave reviews since it was completed in December 2015. The Flitch of Bacon renovation began in April 2015 with the main contractors Tate & Morgan and architects Kay Pilsbury Thomas bringing the pub back to life.

Daniel Clifford, a two time Michelin star chef, owns the Flitch of Bacon and described the building as a must buy when it came on the market. The aim of the pub was to have somewhere he could bring his own family as well as a place to share with the local community. The flitch of Bacon welcomes guests with a friendly and relaxed atmosphere perfect for a meal with family and friends.

The idea behind the Flitch was to give the building a new lease of life by turning it into a Michelin-starred restaurant including rooms available for guests to stay in.

The design of the Flitch of Bacon is traditional but with a contemporary twist. The interior of the restaurant and bar area uses colour-charted walls of sage green and deep pink with a floor made of stone flags to create a comfortable atmosphere guests can enjoy whilst dining on delicious food. The light, country tables along with large pine ladder-backed chairs and warm lighting create the perfect ambience for those looking for a quite place to enjoy a drink or a meal.

Throughout the interior dark leather seating and copper finishes, such as the lighting fixtures and brushed copper in the kitchen, are incorporated into the design to highlight the traditional pub feel of the Flitch of Bacon. The theme of pigs is tied into the interior through the use of subtle accents such as the coat hooks and artwork.

During the restoration project, particular care was taken to ensure original structures such as the fireplace within the bar area remained. The wooden bar is a cosy area perfect for a quiet drink or animated conversation with friends.


The open kitchen allows guests to watch the drama of cooking whilst enjoying their meal or drink. For those that want to specifically enjoy this sight, there are the two ‘Kitchen Table’ seats that have a view straight into the heart of the kitchen meaning that the magic of the kitchen team is up close and personal.  There is space for 58 covers within the restaurant area with the wine cellar to the rear of the ‘Kitchen Table’ seat. These classic ash wooden, ceiling high shelves hold around 50 red and white wines from the finest regions around the world.

The contemporary pub feel continues into the 40 cover large beer garden, situated to the rear of the building. The Flitch uses modern ash wood and steel outdoor furniture which is ideal for guests who want to sit and relax outside when the weather permits.

The beer garden also houses an olive green Citroen HV Van that is used as an outside bar, creating a unique stand out feature for the bar and restaurant. Further exterior work included the simple and understated lighted signage to the front of the building, which is highlighted with the use of hanging baskets filled with brightly coloured flowers.

As well as the bar and restaurant aspect, the Flitch of Bacon has three guests rooms available for those that wish to stay in this idyllic environment. Each room is individually styled, with the pig theme continuing into the names of the rooms. ‘The British Saddleback’, ‘The Oxford Sandy & Black’ and ‘The Gloucester’ rooms are all named after rare pig breeds.

Luxury is the driving force at the Flitch of Bacon with locally handmade toiletries, large fluffy towels, comfortable beds and rich décor making their rooms a must stay when going to Little Dunmow. All three rooms feature double beds with elegant en suite bathrooms and complimentary handmade toiletries for an indulgent touch.

The interior of the rooms are simple and contemporary with flashes of colour throughout to contrast with the more neutral tones of the walls.

The menu for the Flitch of Bacon contains balanced dishes created using seasonal ingredients sourced as locally as possible and includes ‘Daniel’s Game Terrine with Cumberland Sauce’, ‘Homemade Black Pudding with Apple & Mustard’ and ‘Home Cured Salmon with Dill, Kohlrabi & Apple’. The dishes served are delightful for those that enjoy classic food elevated by a chef who has a passion for what he does.

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Roma Publications

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