Having spent his career working in some of the top restaurants in Suffolk and Cambridgeshire, Adam Spicer certainly knows his way around the East Anglian food scene. The acclaimed chef is known for his ingredient-led cooking, making the most of local produce in his countryside surroundings and using techniques like fermentation to experiment with ingredients outside of their growing season.
As a child, Adam was fixated with the food channel on TV, regularly watching and learning from industry titans like Rick Stein and Keith Floyd. Graduating from pot wash to pans, he bagged his first cheffing gig at the all-day dining spot The Pantry. When the restaurant announced the launch of a new site, The Tack Room, Adam jumped at the opportunity to become head chef, cementing his reputation for hearty, ingredient-led British cooking.
In an effort to fine-tune his techniques, Adam sought a role at the private dining arm of The Jockey Club Rooms, a refined private members’ club, and later became head chef at the All Saints Resort, where he was awarded two rosettes by the AA Food Guide. As he started gaining recognition - including being named Cambridge Chef of the Year - Adam joined the cast of Masterchef: The Professionals in 2019 and made it through to the final 16 chefs.
In 2020, he was appointed head chef at The Retreat East, a luxury getaway in the Suffolk countryside. Once a derelict farm, the transformed retreat became the perfect blank canvas for Adam to implement his passion for produce. Using ingredients from the kitchen garden, he crafted seasonal and sustainable dishes, with local suppliers, plant-based practices and fermentation at the forefront.
These days, you’ll find Adam pickling, preserving and perfecting his cooking at the Greyhound Inn in Suffolk, one of SquareMeal's Top 100 UK Restaurants. The Grade II-listed gastropub has grown popular for its concise, hit-after-hit menu spanning dishes like hogget rump and rabbit terrine.
If you’re keen to check out the Greyhound Inn, why not make a weekend of it and visit some more of Adam’s favourite food spots in Suffolk?
The Suffolk
![whole fish and restaurant dining room with whicker lightshades]()
Adam Spicer says: 'I think George Pell has done something really special here. The cooking feels confident without ever being overworked, and everything is simply allowed to be at its best. The brill is a perfect example, cooked beautifully and treated with real care. Sitting there with a Negroni, looking out at the sea, it’s one of those moments where the food and the view just work together. Honestly, it’s hard to beat.'
Where: 152 High Street, IP15 5AQ
Book now: The Suffolk
Lark
![small plates with charcuterie and crisps and pie topped with parsley]()
Adam Spicer says: 'James and the team at Lark do some seriously impressive things. Every dish shows thought and skill, but it still feels natural and completely assured. That octopus with suckling pork belly - I talk about it regularly. It’s textural, rich, perfectly balanced, and honestly one of my favourite plates of food of all time. The menu changes regularly, but even when it does, the quality and depth never falter. Finishing with the canelés, crisp outside and tender inside, just shows the same care from start to finish.'
Where: 6A Angel Hill, IP33 1UZ
Book now: Lark
Alde Cafe
![fried breakfast with scallops and a cup of coffee]()
Adam Spicer says: 'Alde Café makes breakfast feel really thoughtful. The scallops are sweet and tender, the bubble and squeak brings texture and depth, and the black pudding is rich without being heavy. Everything is balanced and carefully prepared, bringing nostalgia and warmth to the most important meal of the day. It’s a breakfast that sticks with you.'
Where: Saxmundham Road, IP15 5JD
Book now: Alde Cafe
Pea Porridge
![crudo and orange with zest and kidneys with pomengranate]()
Adam Spicer says: 'Justin’s cooking at Pea Porridge has such a strong personality. There’s confidence and boldness, but he knows when to hold back. The lobster and scallops cooked over fire are incredible, full of depth but still light and balanced. The sweetbreads are beautifully prepared and show just how good the produce is here - rich, tender, and perfectly judged. It’s generous, thoughtful cooking at its best: simple, seasonal, and utterly delicious.'
Where: 28-29 Cannon Street, IP33 1JR
Book now: Pea Porridge
The Unruly Pig
![tart with caviar and beef tartare with anchovies and egg yolk]()
Adam Spicer says: 'Dave and Karl have nailed it at The Unruly Pig. It’s exactly what you want from a plate of food that’s all about flavour. The warmth and atmosphere of a beautiful pub, combined with outstanding food - it is proper, high-level cooking. The Sunday roast is a standout: the meat perfectly cooked, the vegetables bright and precise, the gravy just right, all combined with the best cauliflower cheese ever (sorry, Mum). It’s hard to get that balance, but they make it look easy. There’s a real sense of pride and consistency here, and it shows in every plate.'
Where: Orford Road, IP12 2PU
Book now: The Unruly Pig
If all this talk of cosy countryside pubs has got you yearning for a foodie weekend away, check out these gorgeous restaurants with rooms from across the UK. And next time you're in the capital, why not explore some of the best gastropubs in London?