Bury St. Edmunds makes the audacious claim to be The Foodie Capital of Suffolk.
I am a somewhat biased subscriber to this view, reinforced by my recent visit to Blue Fig on Angel Hill.
Leading up from the beautiful Abbey Gardens, history meets contemporary tapas-style dining at the Fig and you know you are in for something different.
My wife, Claire, and I were dining with co-owners Lamen & Wendy Reddy and two acclaimed foodie friends.
The restaurant defies its recently opened status.
It’s a well-oiled machine with a buzz and efficiency suggesting a long and tested heritage.
The colourful and relaxed furniture, bi-fold windows to Angel Hill and chilled decor combine with subtle music and attentive, knowledgeable staff to create a buzzing but relaxed atmosphere.
Lamen’s enthusiasm is infectious and, once in conversation, you immediately understand why this place has taken the Bury food scene by storm.
However, before we get too deep into the foundations of Blue Fig, the aromas from the kitchen and colourful passing dishes meant temptation could wait no longer.
This is where the Fig’s small plate and interesting drinks menu comes into its own and gets the conversation flowing.
On that front, expertly prepared & presented negronis and old fashioned cocktails certainly oiled the wheels.
These were beautifully complemented by a smorgasbord of small plate appetiser choices.
Our cocktails were enjoyed with Woosters sour dough with sea salt crystal whipped butter, olives, divine white crab on a toasted coca bread base, stuffed Padron peppers, and the most delicious and original croquetas with mushroom, jamon and Manchego, which matched well with the hot honey dressing from the peppers – Manchego and honey are such a great partnership.
In contemporary fashion, the dishes come out as they are ready... so, after much menu debate, we ordered a selection of mains and sides.
The optional truffle oil and parmesan on the golden hashbrowns with crème fraiche and parmesan divided opinion on the table but there was no doubt that we all wanted to try them, so we decided to order half with the extra luxury option.
The relaxed and buzzy atmosphere the Blue Fig delivers catalyses great conversation, which moved on to the broader picture of how this all came about.
It was crying out for something more individual than the former and more relaxed than the latter.
The meeting with David and Regis catalysed the answer and Blue Fig was born.
The appetisers and starters had been devoured and we were ready for the next adventure.
The tender confit pork ribs in sherry glaze simply melted in the mouth, alongside the aromatic decadence of the truffle and parmesan hashbrowns and balance from charred hispi cabbage with crispy onions.
Delicate baked cod with seasonal fresh peas, seasonal asparagus and smoky aubergine melanzane, offered a fabulous contrast and accentuated the benefits of the tapas style small plates. You can have your cake and eat it!
The food and conversation were enjoyed with a lovely fruity Pinot Noir, crisp Mecurie and the Bordeaux (from local Nethergate Wines) simply melted through the delightfully rich ribs and lamb rump.
These dishes have the deepest of flavoured jus, matured over a whole seven days.
Excellent drink choice to complement excellent food is a deep-rooted passion of Regis and Lamen and it certainly shines through.
Chef du jour, Wayne, joined us to talk through the dessert options and received huge appreciation from the table for the superb food.
The founder’s tapas-style inspiration was turned into the living and regularly refreshed menu by executive chef, David Maraczi.
Hats off to the whole kitchen, waiting team and head of front of house, Chrissie.
The intimate setting hosts about 30 covers and will soon be complemented by a cocktail lounge upstairs, where diners will be able to enjoy pre or after dinner drinks.
Finally, we just had to try the desserts.
Great coffee, Cognac and Basque cheesecake, which came with its own Limoncello, panna cotta and lemon tarte rounded off the evening.
There were tempting options of local cheeses and Manchego with chilled sherry, the Fig’s own take on Eton Mess and baked moelleux au chocolat with ice cream, but we were all very satisfied at this stage.
This place really works and is highly recommended. You could just drop in, but fast-growing popularity suggests booking Blue Fig.
Blue Fig, Angel Hill, Bury St. Edmunds. www.bluefigrestaurants.com
