Press
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‘Enchanting dishes, frequently veg-focused and shimmering with Middle Eastern flavours’
— mrporter.com
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‘Pleasingly creative, outward looking menu’
— The Guardian
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‘Expect colourful, richly flavoured small plates of locally sourced organic and garden produce’
— Michelin Guide
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'This newly revamped café now has the talented young Lola DeMille at the pass. Much of what appears on the plate comes from the raised beds outside, including beet tops, radicchio and hispi cabbage. Influenced by DeMille’s travels in Turkey, dishes consist of a handful of ingredients deftly cooked; think labneh (a type of thick yoghurt) with crudités and sumac, or rabbit ragout with fried polenta’
— The Financial Times
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'Blythburgh pork cheeks and sauteed monkfish liver are as likely to feature on the menu as the vegetables and herbs grown in raised beds in the ornamental vegetable garden, or potager, alongside the sun-drenched cafe. This approach has paid off. Last year, the cafe’s Mediterranean-style food earned the plaudit of being in the UK’s top 100 restaurants according to Restaurant Magazine"
— The Guardian
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‘Roast cauliflower with herb yoghurt, saffron butter and pine nuts. I could have eaten this for days. I went home thinking about it, then I tried to make it, and now, writing about it, I realise I’m going to have to go back and eat it again. God, it was good. Every component sang to me, and I’m not a person who generally heeds the vegetable song, being more a blue-steak kinda gal. This was the sort of dish — rather like Anna Jones’s recipes — that made you think: “I could easily be vegetarian if I ate this every day.” The cauliflower had crunch, the yoghurt had velvetiness, the saffron butter and pine nuts, faintly Middle Eastern, added richness: a really good and satisfying dish’
— The Independent
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‘Some of the most thoughtful cooking in the country’
— Observer Food Monthly
Suffolk Feast Cookbook
featured recipe
One: Pot, Pan, Planet by Anna Jones
“Cooking vegetables like this (pan roasting) happens a lot in restaurant kitchens but it’s a good thing to do at home too. You get the vegetables going in the pan, building up a bit of colour and texture, then blast them in the oven to cook through; they get some direct heat and char from the hob, then come more mellow even heat from the oven. I love adding vinegar when I am cooking vegetables and it’s balanced here by the sweetness of the cauliflower, saffron and pine nuts. This recipe is inspired by the brilliant cook, Lola DeMille.” – Anna Jones