New team of chefs take the reins at All Saints Hotel near Bury St Edmunds

A new team of chefs have taken the reins at the All Saints complex just outside Bury St Edmunds.

Head chef David Coyne, 39, right, and Consultant chef James Carn, 28, worked in unison at The Angel in Bury before moving to the Fornham All Saints venue.

Now the pair are focused on increasing the quality of the food there and have a bold claim to live up to.

“Our Sunday roast is simply the best roast dinner in Suffolk,” said David, who went on to praise the support both he and James have enjoyed from All Saints’ owners.

“Our standards are very high and I think people understand that.

“We put our heart and soul into every plate of food – and I’d be happy to do 80-90-hour weeks here. There really is no other job like it.”

Both James – who writes a monthly food column for the Bury Free Press Culture section – and David have worked with

students at West Suffolk College and two of those students – Alex Cornwell and Crystal Newton – have joined the team as commis chefs. The pair were hand-picked by James, having been on the Passion to Inspire course.

You can catch David and James in their new kitchen on Tuesday for a special six-course meal showcasing their dishes. Tickets are still available at £45 and details are via allsaintshotel.com