Chef Patron, Paul Croasdale’s menus respect the heritage and story of the Flitch of Bacon, showcasing foraged foods, local meats, sustainable seafood, with simplistic intervention to produce clean flavours and exciting tasting menus.
Originally from Abersoch in North Wales, Paul has crafted his skills over the years in the Michelin-starred kitchens of the Devonshire Arms, the Box Tree, Longridge, Atlantic Hotel and Berners Tavern under the influence of Michael Wignal, Paul Heathcote, Mark Jordan and Jason Atherton. More recently Paul worked alongside Alyn Williams at the Westbury and as head chef of this acclaimed Mayfair hotel his food, influences and inspirations evolved at this one Michelin-starred restaurant with four AA rosettes.
Now with his name above the door at the Flitch of Bacon, Paul’s kitchen and pass feel very much part of the dining room, designed to allow diners to see the quality of what is being prepared as well as adding some theatre into the whole dining experience.
Paul’s delightful restaurant in the heart of a picturesque Essex village is the only pub or restaurant in the whole world with this name and is affectionately named after the prize given at an old folk ritual that dates to 1104. The Dunmow Flitch of Bacon custom was “that if any pair could, after a twelvemonth of matrimony, come forward, and make oath at Dunmow that, during the whole time, they had never had a quarrel, never regretted their marriage, and, if again open to an engagement, would make exactly that they had made, they should be rewarded with a flitch of Bacon” (a salted and cured side of pork). Dunmow still holds the Flitch Trials every four years and Paul still celebrates tradition with his aptly named the Flitch of Bacon; a miso glazed Flitch of Bacon salt aged belly, barbecue lobster, ranch dressing and English sweetcorn.