CAMBRIDGE

The head chef at Parker’s Tav­ern tells us about the city’s food scene

BBC Good Food - - Update - by Tris­tan Welch @park­er­s_­tav­ern

Din­ers in Cambridge are a very dis­cern­ing and in­tel­li­gent bunch. They’re also very wine-con­scious, so it’s im­por­tant that our food menu ties in well with the wine menu.

Lo­cal pro­duce is in­te­gral to Parker’s Tav­ern. We work tire­lessly with lo­cal sup­pli­ers, search­ing for ex­cel­lent-qual­ity, sea­sonal in­gre­di­ents from nearby lo­ca­tions.

My three favourite dishes on the menu at Parker’s Tav­ern are Isaac New­ton’s ap­ple, which is part of Parker’s Tav­ern af­ter­noon tea. It’s an ap­ple mousse paired with an ap­ple com­pote – a sweet lit­tle re­minder of the ap­ple that fell on New­ton’s head when he dis­cov­ered grav­ity! Our chicken tikka pie is another favourite – it’s two of my favourite Bri­tish dishes com­bined into one daz­zling treat. Fi­nally, it’s got to be the scal­lops be­cause of their clear, unique and de­li­cious taste of the sea. We roast them in the shell and serve them with coast­line herbs.

The city’s best dish must be the Cambridge burnt cream, which was on the menu at Trin­ity Col­lege long be­fore our con­ti­nen­tal broth­ers and sis­ters be­gan serv­ing up the sus­pi­ciously sim­i­lar crème brûlée!

My per­fect day of eat­ing in Cambridge would start with break­fast at Novi (novi­cam­bridge. co.uk). My dish of choice is creamed mush­rooms on toast. Next up, it has to be food­park (food­park­cam.com) for lunch. The vans change weekly but I'd rec­om­mend Guer­rilla Kitchen, Buf­falo Joe's and Meat­less. Each van has its own dis­tinct per­son­al­ity. The fi­nal stop for dinner would be the Pint Shop (pintshop.co.uk).

I can never leave with­out try­ing at least three of their gins.

Chicken tikka pie at Parker’s Tav­ern CHEF’S GUIDE TO…Burger from Buf­falo Joe's food truck Creamed mush­rooms on sour­dough at Novi Roast pork belly at the Pint Shop

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.