RESTAURANT REVIEW
PURÉE PERFECTION The crispy-skinned trout was served with pomme purée and fish velouté, with yellow and green courgette and trout roe
CITY STYLE Ben Gawne enjoys sophisticated late-summer flavours at Gonville Kitchen P erched on the edge of Parker’s Piece in central Cambridge, you’ll find The Gonville Hotel. Originally built in 1830 as a senior
An assortment of elegant plates inspired by seasonal ingredients, this selection has been devised by head chef Jamie de Cruz and sous chef Stefano Cataldo, and can be enjoyed as a lunchtime set menu from Friday to Sunday, or as an à la carte dinner from Thursday to Saturday. Alfresco aperitifs I arrived at The Gonville on a hot Saturday afternoon, stepping into the cool hotel bar for welcome refreshment. The Long Bar’s ample menu offers something for everyone
– including a selection of signature cocktails that caters for every whim, whether it’s an early afternoon cooler or a decadent nightcap. If you share my stance that the classics are classics for a reason, this bar can and will humour your Luddism. The menu includes a wide-ranging list of timeless tipples, and the gin martini I chose (my decision almost certainly influenced subconsciously by the jazz aesthetic of the grand-piano-furnished bar) was ably prepared and gratefully enjoyed.
fellows’ house by Gonville & Caius College, this boutique hotel offers a stylish blend of old and new, complete with a piano bar, wellness centre and a chauffeur service delivered by a pair of vintage Bentleys. Something you don’t need a room at the hotel to enjoy is Gonville Kitchen – the hotel’s vibrant restaurant that is now serving up a newly devised summer menu.
CAMBSEDITION.CO.UK SEPTEMBER 2026 45
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