Food: We Love Lucy’s
When Bury St Edmunds-raised Lucy Davis met Francois Pretorius from Johannesburg, it was a coming together of culinary minds. Fellow students at the famed Ballymaloe Cookery School in Ireland, they swiftly discovered a shared passion for Italian food - and a shared ambition to open their own restaurant. Fast-forward to today and the pair have just opened Lucy’s, a new casual dining venue in Fornham All Saints, specialising in sourdough pizza, handmade pasta and seafood.
A former organic grocery shop, the restaurant building was “in quite a state” when they took it on, says Lucy. Now fully refurbished and extended, it has a spacious seating area, a beautiful bar and, the stand-out feature, a bespoke Italian pizza oven, made to order for the space. “The rotating base cooks the pizza to perfection and it’s already proving a real showstopper that people want to see and take photos of,” adds Lucy.
Everything on the menu, from the pizza and pasta doughs to the bisque for the prawn pappardelle, is made from scratch. “During the week we learnt how to perfect pasta at the cookery school, Francois and I were actually partnered together,” Lucy says. “Now we are using the same recipe and methods taught at the school in the restaurant. . .”
Lucy’s is at 2 Church Cottage, Fornham All Saints, Bury St Edmunds. Visit lucysrestaurant.co.uk and follow on social media for more.
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More by this authorAlice Ryan