The Flitch House is an establishment where in a small market town such as Great Dunmow one can be…read moreassured of a consistent quality of food; a consistent quality of staff and service.... All at a reasonable price.. value for money makes the Flitch House the place to go for that extra special night out; or try something new with fine dining during the day.

A large party of us went to this pub/restaurant recently. It was a bit cramped in the bar area, but…read morethe attached Indian restaurant was very nice and the staff were friendly and helpful. I didn't buy any drinks so can't comment on the prices. I'd go back if I was in the area again.

Recently converted gastropub, owned by Daniel Clifford, the head chef of a 2 michelin star…read moreCambridge 'gaff' Midsummer House. The design is more gastro than pub (only 3 ales on tap), but the ambiance is warm, and friendly, like the staff - if you after brass rubbings and oak beams, there's plenty of other local options. So, to the food.... My dad - a 'no-nonsense pub man', and I both had the same set lunch - 3 courses for £22.... Pea veloute with pork belly ravioli Venison loin Rhubarb posset Each dish was a winner, plated as if from a michelin restaurant, and deservedly returned spotless. The ravioli was a particular delight, bursting with flavour. Prices are naturally higher for a la carte (ranging upwards from £14 and into the high £20's for a couple of dishes), but I'm pretty sure that this will be an understandable nod to the skill and creativity of the kitchen. I read that Clifford has his own farm and seems to embrace the farm to table ideal - quality local sourcing is very apparent . For those wanting drama and potential kitchen tips, there's a table next to the pass - an obvious link to their fine dining roots. In summary, there can be no finer personal recommendation than my dad's.. "Next time, I'll take your mum.."

Nice enough Essex pub; a good spot to stop for lunch, as I've done on the way to Suffolk once or…read moretwice. There are old church pews for seats, Greene King IPA as the regular drop with some rotating guest ales, and hotpots and pies the typcal food. Of interest is the name: a flitch is an old name for a side of unsliced bacon. The pub takes its name from a 15th-century Whit Monday tradition of giving a flitch to any married couple from the village who could prove they had not had an argument in the last year.