ranging from the well known tipples to those lesser known varieties are to be
at the centre of an amazing festival at a village pub over Easter.
Bear Inn, at Beyton, is staging the event with a selection of 21 different
varieties on offer. There will
be house gins plus premier gins to tickle the tastebuds and there is also the
chance to take part in a special taste challenge.
and Hannah Clark are behind the venture which is taking place on Good Friday,
March 30, Easter Saturday, Easter Sunday and Easter Monday, March 31, April 1
As you'll know if you're a regular at The Bear, we're still busy sprucing the place up and finishing off our new look renovation.
This week, we've put up some lovely old paintings of Beyton and its geese, as well as a modern painting of a bear, designed especially for us. We've put up more posters and have some gorgeous new flowers out - (they're not real, believe it or not!) All these small touches are really bringing the place to life.
We apologise for any inconvenience the building of the porch may have caused, but we're almost there with it and are really pleased with how it's looking so far, and hope you like it too.
A big thank you to everyone who took part in our Pub Quiz on Monday 13th. It was great to see some new and familiar faces at The Bear and fun was had by all.
Before the Quiz kicked off at 8pm we presented the cheque to Gatehouse - our chosen charity last year. The Bear Inn Pub Quiz helped to raise a huge proportion of the £1,700 total - so it was only right we presented the cheque here!
We were also lucky enough to have Councillor Julia Wakelam with us to help to hand over the money to the local Bury St Edmunds based charity.
Our friends at the Bury & West Suffolk Magazine have written an article on The Bear Inn, in their March edition of the free magazine, available at various locations in and around Bury St Edmunds. Remember to pick up a free copy and see what they have to say!
With Spring just around the corner, it's time for us to launch our new Spring menu on Wednesday 8 March 2017.
Our chefs have been sure to match the the menu with the local, seasonal ingredients we have on offer in Suffolk. But don't worry - there's not too much change! Many of our favourites are still available, including our Gunner's Daughter Sausages, Cod and Chips and 'Cannon Bear'. Some delicious new additions include a Spring Salad, Homemade Scotch Egg and Pan Fried Seabass with Roasted Fennel, to name but a few!
With a successful Valentine’s Day just behind us, we’re now
busy preparing to welcome families along to join us for a Mother’s Day meal on
Sunday 26 March.
We've created a seasonal Mother's Day menu (view here
) that’s bound to please mum. It features a homemade scotch egg and pan fried
seabass and fennel, to name a few, and at just £25 per person for three courses
or £20 per person for two courses, it’s a small price to pay to treat mum!
Be sure to book a table for this special day, just call us
on 01359 270 249.
So, we've been back open a couple of weeks and one of those 'little' jobs that needed doing was the sign on the door to the the toilets.
This is a much needed sign as we get asked "where are the toilets" about 10 times a day now! However, despite spending hours trawling the internet, Hannah never found the sign that was quite right - colour, finish, font etc. Today she stumbled across http://www.signomatic.co.uk - a sign maker where you can customise your sign.
Our doors are officially open! (Although they’re still having a lovely porch
built around them!)
you’ll have seen from our progress photos and updates, we've really opened up
the space inside and the new-look Bear offers a warm, open and inviting space –
with three cosy drinking and dining areas, complete with roaring fires. We're
really looking forward to seeing some new and old faces for a Sunday Roast or a
drink – we can't wait to show you around.
a lot happening here this year and we have some fun events on the horizon –
more to come soon…
Wow, so much has happened in the past week. The kitchen has been transformed with a new floor and the installation of the White Rock wall finish. We discovered some old wallpaper above the old fireplace in the kitchen which sadly we couldn't keep!
We've also installed a new kitchen extraction which will give us the space to install our new griddle. So, look out for some fantastic steaks, burgers and other meat dishes on the new menu.
Our new bar, back bar and server station has been installed and we will start restocking the bar/cellar early next week.
So, we've survived the first week of the development. The builders referred to this as the 'dirty' phase of the works, however we've renamed this to the 'dusty' phase! There is dust everywhere! No matter how many times we sweep the floor - it still looks dusty. The hardest working member of the team to date is Henry the vacuum cleaner...closely followed by Rob & Dani.
Rob, Dani, Colin and Matt (plumber and electrician) have been busy preparing the kitchen for the professional White Rock finish.