Not yet open a year, Hasketon’s Turks Head is already picking up accolades. It’s an inviting spot, incorporating a cosy bar, elegant dining room (with eye-catching artwork), and an expansive garden with space for 92 diners and a pétanque pitch. Local ingredients feature strongly on a menu that combines pub favourites with modern classics. A robust starter of Blythburgh pork belly, summer-bean ragout and Aspall Cyder was exemplary, the sticky, succulent pork delicately spiced and meltingly tender. Homemade savoury muffin arrived delicately topped with cured sea trout, quail’s egg and creamy yet sharp hollandaise. To follow, we enjoyed a rack of Suffolk lamb, pink and juicy, served with fondant potato and roasted sweet baby carrots. Summer-berry millefeuille, with burnt meringues and Chantilly cream, finished things off nicely. With confident cooking, generous portion sizes and an extensive wine list, The Turks Head looks geared to go from strength to strength.