FOOD EDITION
Bringing an exciting twist to the table this summer, Wasabi Cambridge’s brand-new menu is designed to take customers on a culinary journey, the omakase way. Translating to ‘I’ll leave it up to you’ in Japanese, the new omakase experience comprises seven tasting elements, designed to be enjoyed in a specific order, beginning with a light edamame bean salad before moving on to some more complex Asian flavours. Presented in a gourmet to-go box, crave-worthy components include a tuna dragon roll that contains shredded cucumber and avocado with thinly sliced yellowfin tuna draped on top, fresh tuna and salmon nigiri, crisp Asian slaw with pickled daikon and a spicy tuna inari pocket with an array of hosomaki rolls dipped in a special citrusy ponzu dressing. Wasabi has branches on Petty Cury and Station Square WASABI UNVEILS FRESH SUMMER MENU
One of the UK’s leading vegan executive pastry chefs, author and presenter chef Danielle Maupertuis, is heading to Thrive Cafe, Norfolk Street on 6 July to host a vegan and gluten-free afternoon tea. The fine-dining pop-up will feature indulgent treats like raspberry and caramel trifle and sweet potato scones crafted by Danielle, who will also give a special demo to help you replicate the desserts yourself. Renowned pastry chef hosts summer afternoon tea
Find out more and reserve a place at thrivecambridge.com
Hilton Cambridge City Centre’s head chef, Ermal Cani, has been crowned one of the winners of the Passion for Plating 2025 Aviko Masterchef competition in Mallorca, showcasing extraordinary culinary creativity and skill in one of the food industry’s most prestigious events. Originally from Albania, chef Ermal discovered his passion for cooking after he moved to the UK in 2000, transforming his hobby into a career through dedication and experience. Having worked at renowned establishments, including Marco Pierre White restaurants, he currently serves as the executive head chef at Bull & Bass Restaurant located in Hilton Cambridge City Centre, leading a team of 17 culinary professionals and applying his expertise in Mediterranean, Asian and fusion cuisines. HILTON HEAD CHEF WINS PASSION FOR PLATING 2025
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