Brimming with character and exuding period charm, this grade-II-listed building was the local bakery until 1957, before being brought back to life as The Bake House restaurant in 2003, complete with charred beams overhead, signifying where the bakery ovens once lived.

Owners Sue Harris and Simon Hurst have worked hard to create a wonderful restaurant, combining their own experiences with their knowledge of the local area. The menu here changes on a monthly basis, taking advantage of ingredients at their seasonal best and keeping things exciting for regular diners, as well as for creative-minded Irish chef Derek Bryne. These fresh ingredients are sourced from the local area, reaping the rewards of East Anglia's fertility, and the resulting dishes are predominately influenced by staples of British cuisine, but always feature an unmistakable soupcon of French flair.

Once seated in the intimate and elegant Bake House dining room, Simon was on hand to advise us - his expertise in all things grape related helping us to select an ideal tipple from the extensive list. To start, roasted figs with Stilton, Black Forest ham and mixed leaves was a triumph of sweet and salty, beautifully offset by the creamy Stilton, while the signature main course, homemade fishcakes with smoked salmon, roasted tomatoes and a lemon butter sauce, is understandably popular.

This excellent restaurant is perfect for private parties and even small wedding receptions. Bespoke menus for up to 36 guests and buffets for a maximum of 50 diners can be created. With fabulous wine-tasting evenings, a dedicated team and amazing food - with everything down to the chocolates handmade on site - there are surely awards aplenty waiting in the wings for this rising star.