The metfield bakery is opening it's first ever café in the prestigious location of Snape Maltings on the Suffolk coast.

The bakery will also operate a delicatessen along the lines of it's existing shop in Norwich. Both will be located in the House and Garden section of the Maltings' retail complex. The Café will open on the 19th September and will be open all week for light lunches, brunch, as well as dinner on Friday and Saturday. The Deli will be open in October.

The café will serve up a light/brunch menu as well as more substantial fare from lunchtime.

The menu will include local foods and specialities, simply but excellently cooked. Much of the produce will be grown on Stuart's farm, where he keeps his own rare breed pigs, chickens, ducks and geese. The animals are fed partly using waste organic bread from the metfield organic bakery, which stops food waste going to landfill.

Stuart Oetzmann, the owner of metfield and a Roux brother trained chef will be hands on in the café, along with Karl Goward (a Norwich boy) whose credits include three years as head chef of the renowned St. Johns Restaurant in London, setting up St. John's latest venture – 'Bread and Wine' as well as setting up the latest branch of Soho House in New York.

Karl will run the kitchen and both Karl and Stuart aim to bring to Suffolk a very British food venture.