Eating & Drinking inEast of England

Made up of the counties of Norfolk, Suffolk, Cambridgeshire, Bedfordshire and Hertfordshire, much of England’s eastern edge is a low-lying patchwork of farmland and villages - rich agricultural country. With public interest in chefs and cooking, sourcing and production at an all time high, the whole region is becoming well-known for unpretentious, lively eating – places where the emphasis is firmly on hospitality and very good, seasonal food.

Here, country pubs have been re-imagined as inviting, informal restaurants. Of particular note are Norfolk’s White Horse at Brancaster Staithe and the Unruly Pig in Bromeswell, Suffolk. Both offer great Britishness in all its forms. And there’s no beating small, ambitious, but readily accessible restaurants such as the Croft Kitchen at Biggleswade in Bedfordshire, Pea Porridge in Bury St Edmunds, and Benedicts in Norwich.

Some of the region’s restaurants are destinations in their own right: Galton Blackiston’s Morston Hall in Norfolk, Tuddenham Mill in Suffolk, and Martin Lee’s Plough at Bolnhurst in Bedfordshire represent the very best the area has to offer, while Cambridgeshire plays host to chef Daniel Clifford’s Midsummer House – one of the best restaurants in the UK.

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Bedfordshire * Cambridgeshire * Hertfordshire * Norfolk * Suffolk

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