1921 Angel Hill
1921 Angel Hill in Bury St Edmunds is housed in an attractive, ancient timber-framed building.
On our visit, the food was outstanding. Chef-patron Zack Deakins’ cooking is skilful and refined, using carefully chosen flavours and putting the icing on the cake with delicate, attractive presentation.
The set lunch menu offers incredible value for the quality of the cooking. On our visit we went for white onion and thyme veloute with Baron Bigod cheese (from Suffolk’s Fen Farm Dairy) and pickled potato. The smooth, silky veloute contrasted beautifully with the acidic pickled potato.
Next out of the kitchen was tender, moist Suffolk chicken wrapped in wild garlic leaves and served with parsley root. Pretty to look at, even better to eat – not overly fussy but just wonderful local, seasonal ingredients, brilliantly prepared.