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 | 
