Top service award for gastropub the Unruly Pig

By Nikkie Sutton

- Last updated on GMT

Winning team: (l-r) Crown Cellars director of customer service & third party brands Paul Waller, Unruly Pig owner Brendan Padfield, Waitrose Food magazine editor William Sitwell and Unruly Pig restaurant manager Amy Challis
Winning team: (l-r) Crown Cellars director of customer service & third party brands Paul Waller, Unruly Pig owner Brendan Padfield, Waitrose Food magazine editor William Sitwell and Unruly Pig restaurant manager Amy Challis
Suffolk gastropub the Unruly Pig struck gold this week after winning the Front of House Team of the Year Award sponsored by Crown Cellars at the Estrella Damm Top 50 Gastropubs.

The pub in Woodbridge wowed the judges of the awards with its attention to detail when it came to customer service, as well as its stunning food.

The Unruly Pig owner Brendan Padfield said: “Thrilled, proud and absolutely chuffed to bits. This means so much to the Unruly Pig team.

“It is so encouraging and rewarding for all the hard years done by them. Great service requires constant and consistent attention to detail and that is damn hard work."

Dedicated and enthusiastic team

He added: “To have received this accolade after only being open two years speaks so much, I hope, to what a lucky man I am in having such a dedicated and enthusiastic team.

“I hope it is also an encouragement to others that anything is possible with determination and focus. The Estrella Damm Top 50 Gastropubs is not only prestigious, it is the benchmark for gastropubs and it is our absolute honour to be part of this.”

Category judge Nikkie Sutton outlined the reasons why the pub stood out in terms of its food and its service.

Winning combination

She said: “The Unruly Pig has a cracking atmosphere, which was inviting and cosy, along with quality dishes. A great food and drink range paired with attentive staff makes a winning combination.

“The team clearly works together well and holds management and staff meetings to ensure all members are on top of the menu, drinks offer and more.

 “There is a rapport not only between the team but with customers too, showing perfect manners and customer service.

“There’s a large choice to eat and drink on the menus (including free-from, vegetarian and a ‘bespoke roast’ offer) but there isn’t too much choice that it is overwhelming.

“The bespoke roast offer involves private dining and customers will choose their roast dinner, which will be carved in front of their eyes. A novel idea, which made the pub stand out.

“The dishes are well thought out and made using the best, seasonal ingredients and the food is delicious.”

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