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Fresh and
local are the hallmarks of the food at Weavers, a wine bar and
eating house in a centuries-old weavers’ guild chapel in Diss.
The business brought William Bavin back to his home town where
he first worked at the old King’s Head before going on to study
catering at Norwich City College. He aims for an eclectic mix
of the interesting (imaginatively cooked fish and game) and
the straightforward (steak and kidney pie). The power behind
the puddings is his manager Jackie Higgins.
Roasted
loin of venison with haggis
Smoked
salmon hash with horseradish and chive dressing
Sauté
of chicken liver with Madeira and cream
Leek
and Stilton bake
Stir-fried
chilli pork with roasted peppers and tapenade
Puddings
Whisky ice cream with Baileys sauce
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