Reviewing the food at Wyken Vineyards in Stanton in Suffolk

This may not be the most unbiased review, as I have eaten at The Leaping Hare many times and have never been disappointed, but I decided to treat my mum to the dinner service at what I believe is one of Suffolk's best-kept secrets.

The couple on the table behind us had travelled from Bedford for their meal, a trip amounting to nearly 70 miles.

The restaurant opens for dinner service on Friday and Saturday evenings (Image: Emily Goodwin)

It is easy to see why: The Leaping Hare is in a converted barn, complete with exposed beams, the tables are laid in red and grey tablecloths in a style reminiscent of a French bistro, and two log-burning fires roar to keep the huge space warm.

We were poured fresh cold water when we arrived at our table

The service was swift and faultless. Josh, Briony, Sarah and Annabel were all very attentive without being pushy or overbearing. 

The beautifully converted barn is full of art (Image: Emily Goodwin)

When my mum couldn't decide which wine she would like, it was no bother for her to try some to make her choice, and she settled on Wyken's own Jubilee Bacchus, though was torn between several options from the vineyard.

My husband tried Wyken's Good Dog ale, and I had a gooseberry and elderflower cordial which was lovely. 

The staff brought over some warm sea salt and rosemary focaccia bread that had been baked in the kitchen that afternoon, and some dipping oil while we waited.

The mussels were sourced from Norfolk and were delicious - as was the creamy white wine sauce (Image: Emily Goodwin)

To start, we ordered two portions of the mussels to share.

From experience, I knew how large the portion sizes are and this amount was perfect between the three of us. 

The menu regularly changes depending on the freshest and most local produce head chef Jamie can get hold of: the delicious mussels were from Norfolk, and the creamy sauce was made with the vineyard's Bacchus. 

The mushroom risotto was rich and delicious (Image: Emily Goodwin)

Dipping the warm focaccia in the leftover sauce was so delicious that all of the bowls were wiped clean at the end of the starter course. 

The whole group opted for different mains: I had the wild mushroom risotto, in which the mushrooms were all grown within five miles of the Wyken estate, my husband had the pheasant breast with cavolo nero, bacon, and truffle sauce, and my mum had the steak with triple cooked chips and peppercorn sauce.

The steak was amazing, but it was the chips that I couldn't get enough of (Image: Emily Goodwin)

We were all blown away by our food. 

My mushroom risotto was rich and creamy and smokey in a way that only the freshest wild mushrooms can be. 

My husband loved the pheasant, but it was the truffle sauce with the chunks of bacon in it that he was spooning out of the dish.

The pheasant dish came with a bacon and truffle sauce (Image: Emily Goodwin)

My mum's rare steak was cooked perfectly and was tender and juicy, and I was stealing from her triple-cooked chip mountain throughout the meal when I thought she wasn't looking. 

I think those chips might be the best I've ever tasted.

The beautiful lifestyle shop attached to the restaurant opens to evening diners and so we had a browse and a wander while we waited for dessert.

The apple tart and cinnamon ice cream were the perfect way to end the meal (Image: Emily Goodwin)

We were so full by this point that we really didn't need any more food, but my husband and I shared the apple tart fine with cinnamon ice cream because it sounded so enticing. 

The fine slices of sweet apple were delicately placed on a thin piece of crispy pastry with a scoop of homemade ice cream on top. 

We demolished this, and it was the perfect way to end a perfect meal.

There is nothing to fault about this hidden gem. From the service, to the atmosphere, to the food, everything is sublime, and I can't wait to return before too long.

It is no wonder that those who discover it are prepared to travel from so far to experience this special restaurant.

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.

The choice of places reviewed is also independent and is not based on venues which do or do not advertise in our publications.