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