The Suffolk Food Hall near Ipswich has launched a new restaurant called the Cookhouse, offering traditional British fare.
The restaurant, which has a capacity for 300 diners, includes a main mezzanine dining room as well as private dining rooms and a demonstration kitchen where cookery demos and classes will take place.
Head chef is Mark Knowles, who previously worked with contract caterer Rhubarb and was most recently head chef at Wembley.
Typical dishes include slow braised featherblade of beef with mustard mash, confit carrot, spinach and beetroot jus (£18.95); or rib eye or beef fillet served with classic béarnaise or peppercorn sauce (£23.50) sourced from locally reared Red Poll cattle.
The Suffolk Food Hall opened five years ago as a market place for local Suffolk produce and features a market hall, butcher, greengrocer, delicatessen, artisan baker and fishmonger.
Owner Oliver Paul said: "The Cookhouse now means we've gone from being quality producers, to retailers and now to restaurateurs in just over five years."
By Kerstin Kühn
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