Harden's survey result
Summary
“The influence of a committed chef-patron is obvious” at this “fab old building” – a “lovely old house just off Angel Hill”, modernised with a “smart interior”: Zack Deakins’s “phenomenal” food is “ambitious yet well-executed” (“I was genuinely left speechless it was so good!”) and delivered by “a well-led front of house” who provide “slick, discreet service”. “Do try the canapes, but get your own set or you will fight over them!”.
Summary
“The influence of a committed chef-patron is obvious” at this “fab old building” – a “lovely old house just off Angel Hill”, modernised with a “smart interior”: Zack Deakins’s “phenomenal” food is “ambitious yet well-executed” (“I was genuinely left speechless it was so good!”) and delivered by “a well-led front of house” who provide “slick, discreet service”. “Do try the canapes, but get your own set or you will fight over them!”.
Summary
“A real find” – “you’ll be blown away” by the “chilled fine dining, exquisite flavour combinations and excellent wine list” at Zach Deakins’s “quirky” venture which occupies a smartly appointed, timbered building in the heart of the town. “Where is its Michelin star?”
Summary
“Make sure you get some of the canapés to kick things off” at Zack Deakins’s ambitious venture, which inhabits a “charming and ancient” building in the heart of the town. The “finely wrought” cooking here is characterised by “flourishes such as accompanying flowers and small pickles” but “along with the huge amount of detailing goes a huge amount of flavour”. “After all the work involved the bill is not onerous and they deserve to do very well”.
Owner's description
“Located in the heart of Bury St Edmunds – a town increasingly renowned for its restaurant scene – 1921 Angel Hill provides a uniquely refreshing fine dining option.
With Zack Deakins as chef patron, the restaurant follows an unconventional approach with relaxed service and the food reigning supreme.
Guests can enjoy a selection of canapés served alongside an aperitif in the lounge, whilst viewing a menu championing local produce, before moving into the dining room, accented with local artwork and re-homed books.
Expertly crafted starters include tender Ardleigh asparagus accented by truffle croquettes, deftly served alongside radish and roasted hazelnuts.
Main courses are further reflective of the surrounding farmland, currently including a succulent saddle of lamb sourced from the Denham Estate, accompanied by wild garlic and girolles.
Finish the evening in proper English fashion, with a delicately aromatic strawberry consommé and lavender panna cotta, to be followed, of course, by Bury’s own Butterworth’s coffee and a selection of hand-crafted petit fours.
Prices
| Availability | 2 courses | 3 courses |  |
 |
 |
|---|---|---|---|---|---|
| Dinner | £18.00 | £21.00 |  |
|
|
| Cost | Availability | Courses | |
|---|---|---|---|
| Menu1 | 75.00 | Always Available | 7 |
Traditional European menu
| Starter | Main | Pudding |
|---|---|---|
| £11.00 | £23.00 | £9.00 |
| Drinks |
|
|---|---|
| Wine per bottle | £21.95 |
| Filter Coffee | £4.70 |
| Extras |
|
|---|---|
| Service | 12.50% |
Restaurant details
The chef
Chef Description
19-21 Angel Hill, Bury St Edmunds, IP33 1UZ
Opening hours
| Monday | CLOSED |
| Tuesday | 12 pm‑2:30 pm, 6 pm‑9:30 pm |
| Wednesday | 12 pm‑2:30 pm, 6 pm‑9:30 pm |
| Thursday | 12 pm‑2:30 pm, 6 pm‑9:30 pm |
| Friday | 12 pm‑2:30 pm, 6 pm‑9:30 pm |
| Saturday | 12 pm‑2:30 pm, 6 pm‑9:30 pm |
| Sunday | CLOSED |
