Meet Head Chef Paul at The Ickworth

Inside The Ickworth kitchen

Date

31 / 07/ 2026

Category

Food & drink, The Ickworth

With The Ickworth newly reopened, Head Chef Paul has been shaping menus that feel right for the hotel, its Suffolk setting and the families who come to visit.

His approach is simple: start with great local ingredients, cook them well and create food that people genuinely want to eat. From traditional afternoon tea to handmade pasta and children’s bento boxes, the new menus are generous, relaxed and designed to be enjoyed together.

We spoke to Paul about Suffolk produce, his favourite dishes and his tips for creating a memorable meal at home.

Which local ingredients are you most excited to use?

Suffolk provides plenty of inspiration for Paul, from local cheeses and Longhorn beef to Dingley Dell pork from near Woodbridge.

“This area is a real hotspot for great ingredients. I like to cook them simply and let the produce shine.”

Dingley Dell pork is a particular favourite.

“I’ve used it for many years. It has a wonderful flavour, a strong connection to the local area and is always a feature on my menus.”

Which dish feels most at home at The Ickworth?

Paul wanted the new menus to feel rooted in The Ickworth and its estate.

“Traditional afternoon tea feels perfectly at home here, with finger sandwiches, scones, cakes and beautiful floral crockery.”

There is also a miniature children’s version, so younger guests can enjoy the occasion too.

What is your favourite dish for younger guests?

One of Paul’s favourite options on the children’s menu is the kids’ bento.

“I love our kids’ bento. This gives them the ability to create a balanced meal of all the things they enjoy, giving parents the peace of mind that there will be something for their little ones.”

It gives children a little more choice at the table, while helping family dining feel relaxed and easy for everyone.

Paul’s perfect dinner at The Ickworth

After a day exploring the estate or the countryside around Bury St Edmunds, Paul would choose a meal full of fresh, seasonal flavours.

To start
Heirloom tomatoes, olives and basil with grilled sourdough.
“A light, refreshing start to a meal with real summer vibes.”

Main course
Handmade pappardelle with slow-cooked chicken, beans, peas and Parmesan cream.
“Pasta is one of my go-to dishes, and even more so when it is handmade. This dish is rich and indulgent and a firm favourite of mine.”

For the table
Charred hispi cabbage with lemon and garlic labneh, chilli and pistachio.
“A great sharing side, packed with flavour and a real showstopper.”

To finish
Poached rhubarb and vanilla tart with clotted cream.
“A really nice end to a meal, with the rich vanilla tart and the slightly sour rhubarb making a really nice combination.”

Top tip for recreating a hotel magic at home?

Paul’s advice is simple.

“Serve charcuterie, pâtés and cheese with crusty sourdough for everyone to share.”

Relaxed food, enjoyed together, is often what makes a meal feel special.

Try Paul’s fennel and orange crab recipe below.

Fennel and orange crab on a toasted English muffin

Fresh crab, crisp fennel and orange make this a light and simple dish for brunch, lunch or a summer starter.

Serves: 1
Preparation time: 15 minutes
Cooking time: 5 minutes
Difficulty: Easy

Ingredients

  • 1 English muffin
  • 20g brown crab meat
  • 30g picked white crab meat
  • 10g mayonnaise
  • 1 orange
  • 20g fennel
  • 10g red onion
  • 1 breakfast radish
  • 1 lemon
  • 3 teaspoons extra virgin olive oil
  • Maldon sea salt
  • Freshly ground black pepper
  • Baby watercress

Method

  1. Remove the top and bottom from the English muffin and lightly toast it.
  2. Mix the brown crab meat with the mayonnaise.
  3. In a separate bowl, gently mix together the white crab meat, some finely shaved fennel and three orange segments.
  4. Dress the white crab mixture with a squeeze of lemon juice and a drizzle of extra virgin olive oil.
  5. Season with a little Maldon sea salt and black pepper, then mix gently.

To serve

Spread the brown crab mayonnaise onto the toasted muffin.

Pile the white crab mixture on top.

Garnish with finely sliced red onion and radish, then finish with a little baby watercress.

Dining at The Ickworth

Paul’s menus bring together local Suffolk produce, familiar flavours and a relaxed approach to family dining.

Whether you are joining us for afternoon tea, sitting down to dinner after a day exploring or choosing something from the children’s menu, every meal is a chance to enjoy good food and time together.