Lark in Bury St Edmunds shortlisted for two Good Food Guide Awards

A Suffolk restaurant which continues to receive exceptional praise in its first year of being open has been shortlisted for two prestigious awards from the Good Food Guide (GFG).

Lark on Angel Hill in Bury St Edmunds, which was only opened by Sophia and James Carn in February last year, is in the running for Best New Restaurant award and James is in the Chef to Watch category.

This follows restaurant critic Jay Rayner naming Lark his restaurant of the year and its rabbit and black pudding pie as his dish of the year in his 2023 review of his food travels in The Guardian.

On the GFG’s website for the Best New Restaurant nominations, it says: “In a year of high-profile openings, these front runners have wowed the GFG editors and GFG readers with their innovative, imaginative seasonal menus and by offering good a la carte choice.

“Only the impressive Myse flies the flag for tasting menus. All are taking a credible part in pushing modern British dining forward.”

And for the Chef to Watch shortlist, it said: “The Good Food Guide’s long-running Chef to Watch award has always recognised young chefs for the confidence and clarity of their cooking - Gareth Ward and Peter Sanchez-Iglesias are notable alumni.

“This year’s shortlist reflects the concentration of top talent in small, independent neighbourhood restaurants. Each chef has their own distinctive style which is much appreciated by loyal regulars.”

In response to the news, the Lark Restaurant Facebook page said: “Just bonkers! What a first year Lark has had.”

The Good Food Guide Awards winners will be announced at a ceremony in Theatre Royal Drury Lane, London, on January 30.