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Comfortable and relaxing, Ufford Park Woodbridge, Hotel, Golf & Spa has everything you could possibly wish for – and more. Set in 120 acres of historic parkland in Suffolk’s most beautiful, peaceful countryside, our premier hotel is just minutes from the county’s heritage coast and a mere ten miles from Ipswich.

Dingley Dell - Dish of the Month


Becoming aware of how the food we eat is produced has led me to make choices about what I eat. Here at Ufford Park we try to source local products throughout the hotel including the food we use in our Park Restaurant.

Dingley Dell is a local pig farm just a couple of miles away from the hotel and has a great reputation for supplying pork around East Anglia.  They produce locally to provide the shortest possible supply chain between the farm and the end user. This means Dingley Dell is able to supply butchers, restaurants, the catering industry and retail markets with pork from a single, bespoke production system in terms of breeds and welfare that is totally consistent in flavour and quality.

For the month of March, our chef’s have produced their ‘dish of the month’ that I have to say tastes superb!  I had Dingley Dell smoked pork rump with a Bramley apple and the famous Suffolk Aspall’s cider sauce.

6-7 oz pork rump
2 Bramley apples – sliced
¼ pint Aspell Cider
¼ pint double cream
¼ onion diced thinely
Seasoning to taste
How to cook the Pork:
Seal the pork rump in a pan then put into the oven for 12-15 minutes at 180c.  Once cooked, leave to rest and then slice to serve.
How to make the apple and cider sauce:
Sweat the onions off in a pan until starts to go light brown then add the apples and cider.  Reduce for 5 minutes to flavour the apples then add the cream and juices from the pork and reduce again for a few minutes.  Serve over the sliced pork.

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