Ben Hutton believes the provenance of the food in his new restaurant is so important he will be raising some of the sheep and pigs himself.
He plans to open Ben’s Restaurant in a former wool shop in Churchgate Street, Bury St Edmunds, in time for Christmas.
Ben, 22, from Ixworth, said: “The ‘twist’ is that the restaurant will focus on local, fresh and seasonal produce and use small, local suppliers in order to source the highest quality ingredients.”
He is currently building up his own smallholding where he has rare breed pigs and Jacob sheep. Until he has enough stock to supply the restaurant, he will use Jacob sheep from a conservation grazing herd near Culford and pork from the renown Blythburgh free-range farm near Halesworth.
Ben added: “Whilst you appreciate the restaurant’s contemporary décor, diners will be able to learn more about the local companies that supply the food they are about to eat.
“It will increase awareness and knowledge about food sources, decrease food miles by using local suppliers and above all, produce some tasty, high quality food.”
Ben, who has worked in pubs and restaurants for the past eight years, is convinced Suffolk can supply most of the restaurant’s needs.
He says he would love to hear from small businesses in Suffolk that are keen to bring their products into the restaurant industry.