FOOD EDITION Talking turkey Dining out in Cambridge this Christmas? We look at the festive menu options available this season C ambridge offers an array of delicious festive dining experiences, perfect for celebrating the season in style.
From traditional British Christmas feasts in historic pubs to creative seasonal dishes at trendy bistros, the city has something to suit every taste and occasion. One of many glamorous city venues, Six restaurant on Thompsons Lane is part of The Varsity Hotel and Spa, offering panoramic views of the city as a backdrop for Christmas lunch or supper. For the traditionalists, its Christmas parties menu features a roast turkey option with all the trimmings: streaky bacon, brussels sprouts, carrots, parsnips and rosemary potatoes. Alternatively, you can go for the beef fillet steak, woodstone-roasted salmon or slow- roasted pork belly. Vegetarians can choose from classic nut roast or wild mushroom risotto options. Its sister restaurant, The River Bar Steakhouse and Grill, is located on the Quayside overlooking the Cam and Magdalene College, where the Christmas menu additionally offers a gluten-free option of roasted half chicken. At Hotel du Vin, the festive Celebrations menu features roast free- range turkey ballotine (de-boned) with all the traditional trimmings. Alternatives include daube of beef provencale (a beef stew), pan-fried cod or gnocchi a la parisienne served with wild mushrooms, mornay and black truffle sauce. Its desserts sound equally splendid: warm, sticky figgy pudding and a pear and gingerbread trifle with custard and vanilla cream! The Cambridge Chop House on King’s Parade, part of the dazzling Cambscuisine group, is serving up a set menu featuring roast turkey breast, pigs in blankets, roast potatoes and root veg, sprouts, cranberry sauce and turkey gravy. Alternatives include a 9oz sirloin steak, venison bourguignon pie, coley fillet or vegetarian beetroot and roasted shallot tart. Sister restaurant Millworks on Newnham Road has the same feast, but you can choose roasted hake supreme instead of coley. The Astronomer in Eddington is offering a similarly festive bill of fare, while The Cock at Hemingford Grey has an additional butternut squash, goat’s cheese and spinach filo parcel with tenderstem broccoli, kale and walnut
Records of Christmas feasts at Audley End, Essex in the 1850s show that roast beef, turkey and venison were all popular among the wealthy, often served with a chestnut or veal forcemeat stuffing. Most Victorian families had roast goose for their Christmas dinner, but Queen Victoria is known to have enjoyed roast swan. Avis Crocombe – the cook at Audley End during the 1880s – includes a recipe for roast swan in her manuscript recipe book. Did you know?
BON APPÉTIT High-end dining at the Ivy (above); butternut squash pie at the Rupert Brooke (right)
52 DECEMBER 2024 CAMBSEDITION.CO.UK
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