The meat menu at the Blue Fig includes classics like this pork belly. (Loretto Morris/Stars and Stripes)
As someone who usually prefers casual cuisine, I’m more likely to be found at a brunch spot with friends or satisfying a greasy craving at a burger joint.
But on a recent visit to Bury St Edmunds, a historic market town in eastern England, I was looking for something a little more refined.
My search led me to a tucked-away treasure that offered elevated service, reasonable prices and something I had never tried before: wild boar.
Situated along the main road opposite the Abbey Gardens, the Blue Fig is a modern European restaurant serving a selection of carefully curated small plates.
The Blue Fig, located in Bury St Edmunds, England, is a modern European restaurant known for higher-end food at approachable prices. (Loretto Morris/Stars and Stripes)
While ordering individual dishes can add up quickly, the most cost-effective way to explore the menu is through the weekly lunch special. For under 20 pounds, diners can choose three plates from a rotating selection.
The restaurant’s cool, coastal-blue interior felt refreshing, much like the basil smash cocktail I enjoyed. It was bursting with fruity botanicals and, while slightly stronger than expected, remained well-balanced, with fresh basil at the forefront.
For my first lunch special, I selected the hash brown, pork belly, and wild boar tortelloni.
The hash brown arrived first, roughly 20 minutes after I ordered. Presented in an elegant stack, the crispy hash was topped with white crab, fish roe and herb aioli.
One of the seafood dishes offered at the Blue Fig is the hash brown seen here. It comes topped with white crab, fish roe and herb aioli. (Loretto Morris/Stars and Stripes)
The contrast of textures was outstanding. The hot, crunchy hash paired delightfully with the chilled, creamy crab. Dipped into the light and tangy aioli, each bite disappeared in minutes.
In less than 10 minutes, the rest arrived. Everyone has their tried-and-true dish when visiting an unfamiliar restaurant, and mine is pork belly.
It’s a high standard, but this dish delivered. The pork was succulent, juicy and beautifully seared. Alongside it came crispy pork crackling and a slightly sweet cider glaze.
The accompanying celeriac remoulade provided a tangy contrast through its mustard mayonnaise dressing. While it was full of flavor, I’m not particularly fond of celery or sharper flavors, so some of it remained untouched.
Still, the combination was fascinating. The tender, salty pork, crunchy celeriac and smooth, sweet glaze created a dish with a wide spectrum of flavors.
Then it was time for the dish I had specifically come to try: the wild boar tortelloni. After an excellent pork belly dish, my expectations were high. Fortunately, the tortelloni exceeded them.
I was surprised by how tender the ground boar was. I had expected a stronger gamey flavor but instead found something closer to classic beef. The meat carried a darker, richer and earthier character without becoming overpowering.
A unique option at the Blue Fig is the wild boar tortelloni seen here. It comes with juniper jus, apple puree and cavolo nero. (Loretto Morris/Stars and Stripes)
An nduja butter chicken breast, seen here, is featured on the meat menu at the Blue Fig. It is served atop a sweet corn velouté and topped with fennel. (Loretto Morris/Stars and Stripes)
The cocktail menu at the Blue Fig includes creative twists on classics, like the whiskey sour seen here, which has strong notes of berry. (Loretto Morris/Stars and Stripes)
The juniper jus was the perfect accompaniment, providing the moisture needed to bring the dish together. Its subtle sweetness added another layer of complexity to an already impressive plate. Not every component was a success for me, however. This was also my first experience with cavolo nero, a type of Tuscan kale. After a few bites, I knew it wasn’t for me. I’ve never enjoyed particularly dense greens, and its chewy texture overstayed its welcome.
By complete chance, the chef emerged from the kitchen and offered me a sample of a brand-new menu item: nduja butter chicken breast.
The chicken rested on a sweet corn velouté that delivered a light yet savory corn flavor, complementing the small corn stalks placed throughout the dish. The tender chicken benefited greatly from the nduja butter, which tasted like a smokier, richer version of Buffalo sauce. Personally, I would have preferred a little more heat to highlight the complex spices.
The fennel was another standout. Bursting with sweet, caramelized flavor, it left me wishing there had been more on the plate.
By this point, it became clear that three plates wouldn’t be enough. It took around five dishes before I started feeling full, so I decided to order a second lunch special along with another cocktail.
The whiskey sour was noticeably sweeter than the basil smash, carrying strong berry notes. While less spirit-forward, the smooth whiskey flavor still came through nicely.
My second lunch special consisted of Padrón peppers, mussels and the restaurant’s signature short rib.
The Blue Fig offers several categories of entree including vegetarian, meat and seafood, like these mussels cooked in a sriracha sauce. (Loretto Morris/Stars and Stripes)
The Blue Fig does not have to-go boxes. Upstairs is an additional dining area. (Loretto Morris/Stars and Stripes)
The mussels were splendidly seasoned and served with an aromatic sauce that enhanced rather than overwhelmed them. The sriracha butter was an excellent addition, bringing richness and a gentle kick.
The Padrón peppers were paired with a sweet, hot honey that offered a welcome break between the heavier dishes. After tasting the short rib, I immediately understood why it’s one of the Blue Fig’s signature plates.
Although it took nearly half an hour to arrive, the wait was justified. The rib was exceptionally tender, practically melting in my mouth. My only criticism was that it bordered on being too salty.
The onion puree was packed with deep, sweet umami flavor and paired beautifully with the rich red wine jus. The dish also included a fried short rib bonbon.
On its own, I found it somewhat bland, but mixing it with the puree and jus transformed it into something much more enjoyable.
One thing worth noting is that the Blue Fig doesn’t really cater to takeaway diners. Any unfinished food from my second lunch special was wrapped in simple foil parcels rather than traditional takeaway containers.
The Blue Fig excels as a restaurant for sharing. Its small-plate format encourages groups to sample a variety of dishes, and because the food arrives in stages, the experience feels more leisurely and engaging than a conventional outing might.
From the attentive service to the thoughtfully crafted dishes, the Blue Fig delivers fancy fare without the intimidating price tag.
Whether you’re looking for a special meal, a place to explore unfamiliar flavors or simply an elevated culinary experience regardless of the occasion, it’s well worth visiting.
The Blue Fig
Address: 34 Abbeygate St, Bury St Edmunds, England
Hours: Monday-Thursday, noon-3 p.m. and 5-10 p.m.; Friday and Saturday, noon-3 p.m. and 5-11 p.m.; Sunday, noon-4 p.m.
Prices: Appetizers, about 5 pounds; vegetarian dishes, 9-14 pounds; meat dishes, 17-19 pounds; fish dishes, 7-21 pounds; dessert, 9-14 pounds; lunch special, 16.50 pounds Information: +44 1284 663808, www.bluefigrestaurants.com
