Amelie flammekueche at Wyken

The dynamic father and son duo Regis and Alex Crepy are excited to announce that they are taking on a residency running Amelie at the Pizza Barn, Wyken Vineyards from 26th April and bringing new exciting flavours to this charming lifestyle destination in Suffolk.

This residency will give customers the opportunity to enjoy Amelie’s freshly baked signature flammekueche, the ultra-thin Alsace flatbread spread with crème fraiche and blend of tasty toppings that the Crepys successfully introduced to the UK in 2018 when they opened Amelie in Cambridge. It’s one of the delicious choices on the menu at Amelie, Ben’s Yard which they only opened last summer and are so proud that the restaurant has just been awarded two AA Rosettes for its culinary excellence and is the Regional Winner in the Muddy Stilettos awards 2025 best restaurant Suffolk & Cambs.

Flammekueche, sometimes known as tarte flambée is the speciality dish of the Alsace region. Dating back centuries it was originally created by bakers as a means of testing the oven’s temperature for their bread with a thinly stretched piece of dough; if the temperature was hot enough the dough would quickly bake giving a crispy, smoky, slightly charred finish.

The residency will feature changing menus with options such as the classic bacon and onion with gruyere cheese, a vegetarian selection and seasonal ingredients grown at Wyken such as asparagus, wild garlic for pesto and venison sausage. They will also offer exclusive pairings with Wyken’s wines and beers that complement the rich smoky flavours of the flammekueche.

Customers will find the Amelie flammekueche at the al fresco dining spot near Woosters bakery. They can grab a blanket and enjoy it picnic style or cosy up to the fire heaters and chimneys if there’s a chill in the air. Evening sundowners and events will be held throughout the summer.

Amelie at Wyken will open on 26th April until end September: Fridays 11am - 3pm, Saturdays 9am – 3pm, Sundays 11am – 3pm.