SMOKEHOUSE & BAR
Queens is an independent restaurant & bar in the heart of Bury St Edmunds with a strong focus on smokehouse flavours and ‘Farm to Fork’.
Chef owner, Ben, has his own smallholding, where he produces Jacob lamb & rare breed pork for the menu, as well as small amounts of seasonal fruit & veg from the kitchen garden.
Farm to Fork has always been a strong focal point for Queens and we pride ourselves on using what we can from the small holding & allotment, whilst working with other local producers & suppliers.
We are passionate about food & drink, which is why you’ll find we make almost everything in house… including our burger buns, sauces, jams, desserts and all our home smoked meats.
We like to blend a bit of British tradition with American BBQ, unusual? Maybe. But we are here to do OUR THING, which means bringing you the best food, and the best drinks we can offer… from brunch to BBQ.
QUIRKY COCKTAILS | DOG FRIENDLY | COURTYARD GARDEN
Eat
SMOKEHOUSE
Our menu is a combination of American smokehouse favourites and British cuisine, we change this seasonally to use the best of local produce including wild Suffolk game.
To smoke our meats we use charcoal and hickory wood in two pit barrel smokers. We have a range of smoked classics such as baby back ribs, pulled pork and beef brisket. We also smoke ingredients such as peppers and pineapples to make some of our sauces & chutneys and we even smoke beef topside for our traditional Sunday roast!
TASTE OF SUFFOLK
Having our own farm means we have the flexibility to use different cuts of pork & lamb, so we usually have something on our special board and you’ll find a few home-reared meat dishes on the menu.
Working with independent Suffolk suppliers & producers, gives us the flexibility to use a range of amazing ingredients in so many of our dishes, from free range eggs & Suffolk honey through to local wild venison & lobster.
DRINK
COCKTAILS, FINE WINE & LOCAL BEERS… ENJOY!
The farm
Ben’s Farm is located just outside of Bury St Edmunds, where he keeps rare breed pigs & Jacob sheep
RARE BREED
OXFORD SANDY & BLACK
We have carefully selected a traditional breed of pig registered as rare by the RBST. This means by breeding them, we contribute to increasing their numbers.
Our pigs are kept for 8-12 months allowing them a longer life and time to develop naturally. They produce a lean & flavoursome pork.
We also keep a small flock of Jacob sheep, another old native breed producing top quality meat. Our sheep are kept out on grass all year round
FREE RANGE
PIGS & CHICKENS
Our pigs are kept in spacious outdoor pens their entire lives, giving them space to roam, root & wallow as they please. High welfare is a top priority for us as small scale farmers.
We keep a small number of chickens, again free to roam, to give us daily fresh eggs for use on the menu and in our baking.
HOMEGROWN
FRUIT & VEG
This is a relatively new & growing project on the farm to produce seasonal crops for the menu.
in a range of raised beds and our new greenhouse, we grow courgettes, beans, leeks, chillis, peppers, tomatoes and herbs.
We have planted a small fruit garden with apple, pear, plum and cherry trees, and in our newly built fruit cage we’ll be producing raspberries, strawberries, blackcurrants and more!
