The story
At The Leaping Hare in Bury St Edmunds, Chef Charlotte Oliver anchors her modern British cooking at the heart of a 1,200-acre Suffolk property where venison, pork, and hogget roam freely. The kitchen draws heavily from this land, pulling vegetables straight from the cottage garden while relying on solar power and coppiced firewood for heat. This closed-loop philosophy earned the venue a Very Good rating in the 2026 Good Food Guide, which praised the straightforward yet ambitious approach to regional produce. Every plate reflects a deliberate effort to connect the farm directly to the table without unnecessary complication.
The menu translates estate abundance into precise European techniques, starting with a delicate venison rissole served beside celeriac rémoulade and damson jam. Brancaster mussels simmer in an aromatic Bacchus white, while a silky cod velouté appears alongside pickled oyster mushrooms and fresh dill. Richer courses feature slow-roasted pork belly paired with pommes Anna, sprouting broccoli, and a glossy apple jus noisette. Dessert selections lean equally grounded, offering dark chocolate mousse balanced with poached pear and sea salt flakes.
Guests dine beneath exposed rafters inside a four-hundred-year-old medieval hall that once sheltered farm workers and now hosts long communal tables. Landscape photographs line the walls above crisply clothed surfaces, creating a relaxed environment that encourages lingering over meals. Staff move through the space with quiet efficiency, often drawing guests toward the adjacent tasting room or outdoor gardens. The entire operation functions as a cohesive ecosystem where English vineyard wines, local agriculture, and thoughtful British cuisine intersect seamlessly.
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