1921 Angel Hill is situated in the heart of Bury St Edmunds, with Zack Deakins as chef patron, it operates with a more relaxed approach to service, greater emphasis on the food. The menu is classic fine dining, with a menu that elevated British classics and champions local produce and seasonal ingredients to reflect the surrounding farmland.
Forget bland nibbles, 1921 Angel Hill starts off with a fantastic canape selection, including roasted garlic dhal with spiced mango, and vodka cured cod mixed in avocado and wasabi. Other canape options include mushroom croquettes with quails eggs, smoked halibut in carrot and pistachio, and haggis with neeps and tatties. You can choose to order individual canapes, or one of everything from the menu.
The tasting menu, which is available for lunch and dinner, is to be taken by the whole table. It begins with leek veloute with smoked egg yolk and pickled potato, and your choice of adding Cornish salted caviar. Following that, there's Mersea crab with pickled wasabi mooli, apple and black sesame, and venison tartare with beer battered oyster, beetroot and truffle. There are two more savoury courses following that, including monkfish with blackened spices, mussels and butternut squash, and miso glazed Aylesbury duck breast with morels, celeriac and white bean cassoulet.
Your sweet treats to finish will be an ever loved pairing of rhubarb with custard, and then lastly, chocolate with mascarpone and coffee. If you wish to enhance your meal further, you can add a selection of British cheese, and a pairing wine flight. The lunch specific menu includes elevated takes on classics, like a leek veloute, smoked lamb shoulder, salt and vinegar potatoes and a dark chocolate bavarois.