For a number of years now, Bury St Edmunds has been getting a growing reputation for being the food capital of Suffolk.

With six restaurants on the Michelin guide, including one with a star, it's easy to get lost in the crowd.

With an ever-changing menu, my wife and I set off to 1921, on Angel Hill, to sample their five-course tasting menu.

Cards on the table, this may not be the most unbiased review. We have dined at 1921 a few times and we've never been disappointed. That said, would our expectations be met when we tried their tasting menu for the first time?

East Anglian Daily Times: 1921 on Angel Hill in Bury St Edmunds1921 on Angel Hill in Bury St Edmunds (Image: Reece Hanson)


We opted for the shorter five course option, passing up on the chance to try the Duck Battenburg with turnip, peach and earl grey and the apricot, tequila and lime dishes. 

It starts as all meals should at 1921 - with a round of canapes. 

East Anglian Daily Times: Canapes at 1921 on Angel Hill in Bury St EdmundsCanapes at 1921 on Angel Hill in Bury St Edmunds (Image: Reece Hanson)

Normally £12 for all eight, the stars of the show for me was the pork rib bonbon on a pea puree and topped with crackling, and the Vodka cured cod, avocado and wasabi. The former melted in the mouth while the crisp of the crackling offered an added crunch, while the latter was creamy with a hint of heat from the wasabi.

The surprising one, however, was the smoked salmon and gruyere toastie. Don't ask me how cheese and fish works, but 1921 has found a way to marry the pair in a delicious bite.

Perhaps I set myself up to fail as the first three courses were things I typically try to avoid - cold soup and seafood. I needn't have worried. 

East Anglian Daily Times: Cherry tomato gazpacho at 1921 in Bury St EdmundsCherry tomato gazpacho at 1921 in Bury St Edmunds (Image: Reece Hanson)

The gazpacho was packed full of flavour, rich with cherry tomatoes and garlic, while the quenelle of ricotta offered a creamy texture.

East Anglian Daily Times: Complimentary dill and caraway seed loaf at 1921 in Bury St EdmundsComplimentary dill and caraway seed loaf at 1921 in Bury St Edmunds (Image: Reece Hanson)

It also came with their complimentary dill and caraway seed loaf which preceeds every meal. Who doesn't love bread so fresh out the oven that it's still warm and steaming inside?

East Anglian Daily Times: Mersea crab at 1921 in Bury St EdmundsMersea crab at 1921 in Bury St Edmunds (Image: Reece Hanson)

Next came the Mersea crab and pickled wasabi mooli, so light and airy, and balanced perfectly with the freshness of apple.

East Anglian Daily Times: Sea trout and lobster at 1921 in Bury St EdmundsSea trout and lobster at 1921 in Bury St Edmunds (Image: Reece Hanson)

Course number three arrived with flakey sea trout and lobster, with a citrus punch from the puree.

East Anglian Daily Times: Sirloin Suffolk beef at 1921 in Bury St EdmundsSirloin Suffolk beef at 1921 in Bury St Edmunds (Image: Reece Hanson)

For the 'main' course, we turned to 40-day aged sirloin of Suffolk beef. Now, if you're looking for rare, you may be disappointed as it arrived slightly over medium, although that's more to my preference personally. 

To the side, there was rolls of ox tongue, kohlrabi and a pea salad - offering a burst of cool freshness in contrast to the rich meat and sauce.

East Anglian Daily Times: Chocolate, passion fruit and coconut at 1921 in Bury St EdmundsChocolate, passion fruit and coconut at 1921 in Bury St Edmunds (Image: Reece Hanson)

To finish, we ended with a chocolate brownie topped with coconut on a passion fruit puree, and a chocolate and passion fruit cake with coconut ice cream. The rich chocolate balanced perfectly with the citrus tang and freshness of the coconut.

As for drinks, there is an extensive wine list and everything you could wish for behind the bar, including multiple non-alcoholic options and mocktails - not always a given. We opted for a non-alcoholic gin and tonic and a Lucky Saint beer, with a cappuccino to finish.


You get what you pay for and much more when it comes to presentation at 1921. 

Each course was beautifully presented with every trick in a chef's 'fancy' toolbox - from leaves and herbs to cubes and quenelles, the plating was flawless. 

East Anglian Daily Times: 1921 in Bury St Edmunds1921 in Bury St Edmunds (Image: Reece Hanson)


Once again, the service was flawless at 1921. The staff were friendly and attentive. As with any tasting menu, you're in for the long haul, and the team were great throughout.

The longest wait was for our final course of the day, at which point the restaurant was at the peak of its lunch rush, although after canapes and four stunning (and filling) courses, it wasn't a bad thing. 

Easily the biggest disappointment, however, was the fact this was our first visit to 1921 without getting their salt and vinegar potatoes, which at this point have an almost legendary status in our eyes. 

Chatting to their team while paying the bill, we found out they're so popular among other customers that many ask for the side to go with the tasting menu too, which they're happy to add on.


Classy green tiles adorn the walls, with an elegant mirror and wooden features.

The bathrooms are spotless and there's luxury soap available.


There is a step up into the restaurant which some with restricted mobility may struggle with, although toilets are easily accessible on the ground floor.


Tasting menu: £55

Selection of canapes

Cherry tomato gazpacho, ricotta, naturtium and garlic

Mersea crab, pickled wasabi mooli, apple and black sesame

Sea trout, butter poached native lobster, fennel and orange

40 day aged sirloin of Suffolk beef, ox tongue, kohlrabi and pea

Chocolate, passion fruit and coconut

Our food reviews are always independent. They are the opinion of the reviewer based on their experience of the venue when they visited. The establishment is not aware of our visit, is not informed we intend to write a review and bills are paid by the reviewer.

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