Lark

Lark occupies a narrow shopfront on Angel Hill that has previously served as a bus shelter, a police station and, most recently, a florist known as the Flower Hut. Chef-owner James Carn opened the restaurant after five years at Pea Porridge, Suffolk's only Michelin-starred kitchen, having previously worked as sous chef at Tuddenham Mill. His wife Sophia runs the front of house. Rather than a fixed menu, Carn serves an evolving run of small plates intended for sharing across the table, among them razor clams with café de Paris butter, hand-rolled pasta with foraged mushrooms, and charcuterie made in-house from Suffolk pigs. The dining room seats twenty-three covers. Lark has been named a Michelin Bib Gourmand and operates four days a week.