Review on The Fuzzy Duck
Originally a blacksmith's forge, the Fuzzy Duck (off the A429 south of Stratford) now functions as a fully fledged boutique country pub/restaurant-with-rooms. Formerly the Fox & Goose until its closure, it was bought by brother and sister business partners Adrian Slater and Tania Fossey, who run the well known soap company Baylis & Harding. The building has undergone a sympathetic refurbishment whilst retaining many of the original features such as the exposed beams, flagstone floors and magnificent fireplaces. It now offers guests a stylish retreat with a very welcoming ambience.
Heading up the kitchen is chef Richard Craven who works closely with local suppliers ensuring first-class seasonal ingredients for his dishes. Typical offerings on the menu include ham hock and parsley terrine served with homemade piccalilli or a smoked haddock tart, peashoot, caper salad and crème fraîche amongst the starters. Follow on with main courses in the shape of Dover sole, brown shrimp butter, capers and lemon. Desserts home in on a classic rice pudding with raspberry jam or homemade treacle tart and orange scented ice cream.
The elegant restaurant opens out onto a lawned garden, perfect for al fresco dining and - if you fancy staying over - the Fuzzy Duck has four luxurious rooms aptly named after a species of duck.
The Fuzzy Duck is also featured in: Michelin Guide, AA GuideRate this Restaurant
Gastro pub / Modern British
Restaurant Opening Times
Breakfast: 9.00 - 10.00am
Lunch: 12.00 - 2.30pm Tue-Sat (12.00 - 5.00pm Sun)
Dinner: 6.30 - 9.00pm Tue-Sat
Accepted credit cards
Visa, Master Card