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The Leaping Hare

Suffolk, Stanton - Modern British - Restaurant - ££

Overall Rating: Very Good

Uniqueness:Does the establishment stand out in the context of the local area? Very Good

Deliciousness:How delicious is the food? Good

Warmth:How warm is the service and the hospitality in general? Very Good

Strength of recommendation:How enthusiastically and widely would you recommend the establishment? Very Good

Maybe it’s the gentle lamplight and daisy-fresh posies on every table, or the bistro-style paper over chequered linen, or the cushioned comfort of the seats in this vast converted barn. Or maybe it’s the reliably delicious food on a menu whose appeal doesn’t fade with the years. There’s something reassuring about a meal here. You won’t find experimental cooking, no dibs, dabs and dots, but you will find generosity of flavour (and portions), and a firm sense of place. The kitchen looks first to its immediate surrounds for ingredients. The Wyken Estate provides abundant game – perhaps roast pheasant with celeriac, cabbage and bacon, or venison, roasted till just pink and served with pickled, puréed and roasted cauliflower and haggis bonbons. Asparagus from the Estate shines for its short few weeks, and the wider region amply delivers pork, seafood and produce according to season. Even the chocolates offered with coffee are hyper-local, made by f...

Maybe it’s the gentle lamplight and daisy-fresh posies on every table, or the bistro-style paper over chequered linen, or the cushioned comfort of the seats in this vast converted barn. Or maybe it’s the reliably delicious food on a menu whose appeal doesn’t fade with the years. There’s something reassuring about a meal here. You won’t find experimental cooking, no dibs, dabs and dots, but you will find generosity of flavour (and portions), and a firm sense of place. The kitchen looks first to its immediate surrounds for ingredients. The Wyken Estate provides abundant game – perhaps roast pheasant with celeriac, cabbage and bacon, or venison, roasted till just pink and served with pickled, puréed and roasted cauliflower and haggis bonbons. Asparagus from the Estate shines for its short few weeks, and the wider region amply delivers pork, seafood and produce according to season. Even the chocolates offered with coffee are hyper-local, made by former head chef Simon Woodrow. Chalk stream trout, albeit from further afield, makes a fine starter, the richness of the fish balanced with pops of pickled mustard seeds, slivers of fennel and the dill running through a spoonful of cream cheese. Follow it perhaps with duck breast, served perfectly tender alongside a faggot, crisp-edged dauphinoise and the vividly freshening flavour and colour of spring greens and rhubarb. Finish with a prettily presented iced pavlova which might sing with more of that rhubarb, or gooseberries or passion fruit depending on the time of year. Wines from the Wyken Vineyard are an obvious choice from the short, carefully selected list.

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VENUE DETAILS

Wyken Vineyards, Wyken Road
Stanton
Suffolk
IP31 2DWGB

01359 250287

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OTHER INFORMATION

No background music, Wheelchair access, Parking, Family friendly

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