Bury St Edmunds small plate restaurant Blue Fig to open second venue, in Market Hill, Woodbridge

A popular Bury St Edmunds small plates restaurant is marking an exciting new chapter as it gears up to open a second venue, in Woodbridge.

Blue Fig will move into the unit formerly occupied by The Galley, at 21 Market Hill, on June 16.

The restaurant, which offers modern Mediterranean dishes inspired by tapas, has been popular since it opened in Abbeygate Street, Bury, in February last year.

The kitchen team will be led by head chef Wayne Gray, who has moved from its other eatery.

Lamen Reddy, who founded Blue Fig alongside Regis Crepy and David Booth, said the expansion was a thrilling development for the team.

He said: “Our Bury St Edmunds restaurant has built a loyal following and we’re excited to bring that same energy, passion and attention to Woodbridge – with a look that’s unique to this lovely new space.

“We look forward to welcoming our customers.”

Blue Fig will ‘champion quality Suffolk produce with simple freshly prepared dishes’, Mr Reddy said.

Dishes include mushroom parfait with pickled shallots and grilled sourdough; nduja and taleggio arancini; pork belly with char-siu sauce and apple and celeriac purée and grilled octopus with a romesco sauce.

Desserts such as moelleux au chocolat and Basque cheesecake are also on offer.

A wine list has been compiled by Charles Eaton, of Nethergate Wines.

The 50-seat restaurant will open six days per week from noon until 9pm.