This might be the best restaurant in Suffolk right now - and you HAVE to go!

Mark Heath returns to Bellota in Bury St Edmunds for his August food column, saying the restaurant feels even better than on his first visit. He describes the setup as a chef-table style: all diners sit around a wooden bar facing the kitchen, creating a warm, relaxed atmosphere with visible plating and preparation. Heath highlights dishes including grilled vegetable ravioli with Manchego cheese foam and tomato crumble, plus grilled beef fillet sourced from local butcher Eric’s Prime Cuts. He also points to tuna loin, charcoal-grilled quail, and a cherry-based dessert.