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Mediterranean bistro Blue Fig to open in Abbeygate Street, Bury St Edmunds, with award-winning team including Regis Crepy, former owner of The Great House in Lavenham and Maison Bleue





A team with decades of experience at award-winning restaurants is set to open a new eatery offering Mediterranean-inspired dishes.

Blue Fig, which was formerly Neal’s Yard in Abbeygate Street, Bury St Edmunds, is a bistro-style restaurant serving a range of small plates and will welcome customers tonight.

The restaurant is a collaboration between Regis Crepy, former owner of The Great House in Lavenham and Maison Bleue in Bury St Edmunds; Lamen Reddy, co-owner of Chi Restaurants, alongside chef Wayne Gray.

Members of the Blue Fig team. Picture: Sam Harrison
Members of the Blue Fig team. Picture: Sam Harrison
Blue Fig is in the former Neal's Yard in Abbeygate Street. Picture: Sam Harrison
Blue Fig is in the former Neal's Yard in Abbeygate Street. Picture: Sam Harrison
One of the dishes on offer includes the confit of pork ribs with a sherry bbq glaze, cashew nuts and chives. Picture: Blue Fig
One of the dishes on offer includes the confit of pork ribs with a sherry bbq glaze, cashew nuts and chives. Picture: Blue Fig
David Booth and Lamen Reddy. Picture: Sam Harrison
David Booth and Lamen Reddy. Picture: Sam Harrison

Mr Reddy said: “We’re looking forward to welcoming customers and sharing our modern food in a new informal bistro in the heart of the town.

“As soon as the building became available we knew it was the perfect time to go for it.

“This has been a passion project for us for years and we are really excited for it to finally open tonight.”

The restaurant can seat up to 30 customers downstairs. Picture: Sam Harrison
The restaurant can seat up to 30 customers downstairs. Picture: Sam Harrison
Member of the staff behind the bar. Picture: Sam Harrison
Member of the staff behind the bar. Picture: Sam Harrison
The space has been revamped with wood panelling. Picture: Sam Harrison
The space has been revamped with wood panelling. Picture: Sam Harrison
Burrata with caramelised shallots and crispy chilli. Picture: Blue Fig
Burrata with caramelised shallots and crispy chilli. Picture: Blue Fig

The restaurant can sit 30 customers downstairs and has two private dining rooms upstairs.

Some of the food on the menu includes slow-cooked beef short ribs, mojo chicken, padron peppers, smoky baked aubergine melanzane and Basque cheesecake.

Blue Fig is working with Nethergate Wines, in Bury St Edmunds, to create a wine list of around 30 options. Ales, beers and cocktails are also on offer.

For more information or to book a table, email hello@bluefigrestaurants.com.

Blue Fig is open Wednesdays to Sundays from 12pm to 9pm.