Chef Zack Deakins’ love of food began at the age of thirteen whilst working in his local village pub. He moved to London at the age of seventeen to begin his career as a chef.
After working in Michelin starred Restaurant Martin Wishart in Edinburgh, he returned to his home county of Suffolk and took up the Head Chef role at Le Talbooth and the Bildeston Crown.
Now as Chef Patron of the multi award winning 1921 Angel Hill in Bury St Edmunds his dream of running his own place has been realised.
The restaurant follows an unconventional approach combining Zack’s artfully plated fine food with unobtrusive, knowledgeable service in a relaxed environment.