At £29 for three courses, the lunch set menu at 1921 Angel Hill could be among Suffolk’s best value fine dining experiences.
Chef-patron Zack Deakins has created a venue where the food shines, yet the atmosphere is relaxed and unstuffy. The service is knowledgeable and friendly, the team sources ingredients carefully, and the presentation is incredible.
1921 Angel Hill now looks a little different from the outside compared to when we visited: the team have added outdoor seating at the front of the restaurant, which definitely gives the place some much-needed kerb appeal.
Inside, it’s beautiful: a delightful blend of rustic exposed brickwork and more contemporary surroundings.
I’d stated at the time of booking that we were there for a birthday celebration, and it was lovely that the team acknowledged this as soon as we sat down.
The set lunch menu at 1921 Angel Hill changes regularly, and these were our choices when we visited:
The meal began with a complimentary dill & caraway loaf: a fragrant loaf with a delicious crust, served warm with plenty of salted local butter. It was beautiful, and definitely a sign of the quality to come.
We both chose the same starter: “Baron Bigod fondant, pickled walnut, wild garlic velouté”. Our server poured said velouté at the table, a little theatre to begin our meal.
With its crumble-like topping and melting earthy and buttery interior, the fondant itself was spectacular. The velouté? Rich and fragrant, and we loved the unexpected addition of Bigod custard dotted across the bowl.
Opposite me, the local lamb rump main came pink, our server again pouring its rich jus at the table. Creamy parsley root and earthy truffles combined to give the dish a hearty blend of flavours – and again, the presentation was incredible.
My hake dish was equally impressive: a tender fillet of the fish with a light, creamy sauce and an impressive construction of raw fennel shavings, fresh dill, cucumber and more: the textures were just as exciting as the flavours.
Be sure to order a side of salt and vinegar potatoes (£5) if you’re dining at 1921 Angel Hill. The team uses baby red potatoes which they soak in vinegar for 24 hours before slightly smoking them, then frying before serving. I’ve never had potatoes like these before – and as much as I’d love to try and replicate them at home, I just know they wouldn’t be the same.
The final course once again showcased Deakins’ creativity and love of exciting texture and flavour combinations. The “Chocolate marquise, mint sorbet” was a chocoholics dream: a rich, creamy concoction served alongside an incredible fresh mint sorbet. Topped with “textures of chocolate and mint”, it was a feast for all the senses.
My “Pistachio panna cotta, blood orange and cardamom” also impressed. I’m a sucker for all things pistachio, and the flavour didn’t disappoint. The addition of fresh blood orange pieces, blood orange jelly and caramelised blood orange peel worked beautifully. And that cardamom ice cream? A flavour I certainly won’t forget.
We pushed the boat out with coffee and petit fours (£6.95 each) to end the experience. These arrived in small wooden boxes scattered with what I think were cocoa nibs, and were exceptional. I’d be hard-pressed to decide whether the boozy ginger Negroni pâte de fruits, the zing of the chocolate truffle with key lime gel, or the buttery warmth of the pain au rhum-raisin was my favourite.
At the end of our meal, another surprise. The birthday boy received a handwritten birthday card and a small box containing a few chocolate and cherry truffles. A lovely, personalised touch to end a fantastic meal.
At £29 for three courses, the set lunch menu at 1921 Angel Hill is incredible value for money. Next time, I’m keen to give their tasting menu a go…