The Suffolk to launch in Aldeburgh this August

Posted on July 6, 2022 in Front Page Highlights, Industry News

Reservations for Suffolk’s brand new townhouse are now live

George Pell and the team behind the hugely successful pop up L’Escargot Sur-Mer will reopen as The Suffolk this August following a dramatic yet sensitive refurbishment of the historic building. Located in the heart of Aldeburgh, The Suffolk will become home to a 60-cover restaurant named Sur-Mer, rooftop terrace complete with sea views, bar, 12 and 24-seater private dining rooms and six elegantly appointed bedrooms which will open in September.

Front of house will be headed up by owner George Pell, who has spent the last 15 years working in some of London’s most renowned members clubs and restaurants including Soho’s iconic L’Escargot (where he remains a Partner). Pell’s renowned flair for delivering a warm and polished dining experience will be seen throughout The Suffolk.

Suffolk based architect Charles Curry-Hyde, whose 30 years’ expertise lies in designing changes to precious and listed buildings, has led on the restoration of this former inn, which dates back to the 17th century. Interior designer Kate Fulford, also from Suffolk, hopes to create a sophisticated but relaxed setting and has been influenced by the building’s original details. The furniture and colour scheme will be sympathetic to these features and reflective of Aldeburgh and surrounding areas.

The seafood focused menu headed up by Head Chef James Jay will champion Suffolk’s plentiful bounty and hopes to remind guests of nostalgic memories of holidays by the British seaside. Producers including traditional smokehouse Pinneys of Orford, Fen Farm Dairy and Sutton Hoo Chicken will feature plus a handful of local day boats delivering sustainable fish and shellfish from the Suffolk coast.

As well as a selection of oysters from the British Isles, guests dining at Sur-Mer can expect dishes like Lobster Bisque with Crab Toast; Razor Clams with Avruga and Sorrel; Barbecued Monkfish Tail with Samphire Butter and Whipped Baron Bigod served with Game Chips and Onions to finish.