ONES TO WATCH
A YARD ACT TO FOLLOW Spaghetti for business oon to open on Sussex Street, Yard – a product of Norwich’s diverse gastronomic landscape – will open
Venetian duck and cinnamon ragu, as well as fennel and sausage pasta. But it tweaks its menu week to week, spearheaded by head chef Jade. It also boasts a seasonal bespoke cocktail menu, designed by a friend of George. “This is a big step for us because we’re outside of Norwich. It’s quite scary,” says George. “But the model’s worked so well and we’ve had such fantastic feedback since we opened. We’d like to keep things similar, adding specials and allowing our chefs to do other things as well. “We’re confident, but it’s nerve- wracking for sure. It’s a difficult time to be opening a restaurant. We are confident in the location, and confident in Cambridge. It’s a beautiful site, big room, huge ceilings, lovely floor – it’s just going to be a big open space, with an open kitchen so everyone can see the guys cooking as well.”
GRATE STUFF A focus on quality ingredients and traditional recipes underpins Yard’s methodology
its second branch in Cambridge. Leaning on an Italian foodie philosophy of simple fare done well, the restaurant focuses on one of the country’s great exports: pasta. “Italian food is just really good food,” explains Yard co-founder George. “It’s simple, there’s no pretence to it. Tomato pasta is amazing. You don’t need anything else. Good-quality tomatoes, parmesan and pasta – that’s all.” Together with business partner Natty, George opened Brick Pizza in 2015, honing the doughy delight in all its wood-fired glory, before starting Yard post-pandemic. “I wanted to try something else,” George says. “People like destination restaurants.” With a few core dishes, this pasta den has aced cacio e pepe, beef shin ragu,
Italian food is just really good food; there’s no pretence
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