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Suffolk zoology graduate turned chef Ben Hutton is the driving force behind this self-named ‘farm to fork’ restaurant in increasingly foodie Bury St Edmunds. He rears rare-breed Oxford Sandy and Black pigs as well as Jacob sheep for the kitchen and buys assiduously from Suffolk producers – the result is a “great restaurant serving delicious, hearty food in a convivial family atmosphere”. To start, try the BBQ pulled pork spring rolls with quince jam or local goats’ cheese crostini with balsamic-poached pears and homemade chutney, before tackling Ben’s bangers on black pudding and Aspall cider cassoulet, slow-braised pork shoulder or spatchcock Suffolk partridge with sautéed sprouts, braised red cabbage and tarragon jus. Fish plays a minor (but important) role, while desserts cover everything from crème caramel with citrus shortbread to spiced ginger pud with toffee sauce and honeycomb crumb. Really friendly staff add the final polish to this “jewel in Bury’s foodie crown”.
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