SAVOUR & S I P
Lights, camera, action
he Green Room, a stylish new cafe and restaurant on Sawston High Street, might seem like it’s appeared, fully formed, from
nowhere. But in actual fact, this ambitious project has been many years in the making. The building (a former supermarket) was bought by Somersault in 2016, and has served as a base for the video production agency since – but owner Colin always knew that the space had potential beyond its original purpose. The idea for a cafe crystallised in his mind during the pandemic, in part as a means for Somersault to give something back to the local community. “I had a bit more time on my hands to stop and think about the future of the building and the space overall, and the cogs started turning,” he explains. “I really like Sawston. It’s such a lovely town, and we’ve got to know lots of people – from the parish councillors, to the residents, to other shop owners – and I felt a bit of responsibility. We’ve got one of the biggest premises on the high street, and it could do more for Sawston and its community. I thought, maybe we could have a go at building something here? Let’s make it the kind of place that our team would like to come and hang out, grab a coffee and a bite to eat.” The building refurbishment has been a huge undertaking – not helped by supply chain issues and pandemic-related complications – but the hard work and vision has clearly paid off. It’s not an exaggeration to say that Sawston has seen nothing like this place before. Food-wise, there’s an all-day menu, which ranges from brunches in the morning, to elegant small plates and cocktails at night. “We’ve taken classic dishes and made them more interesting,” says head chef Chris. “For instance, we’ve got eggs benedict, but with buttermilk waffles. And instead of ham, we’re using salt beef, which gives it an update. “The burger has had really good feedback so far, as has the Green Room salad – which is seasonal and uses really nice produce,” he adds. “We’re working with some great suppliers like Hodmedod’s, who give us these lovely split peas, and chilli and lime fava beans. We’re using Chapel & Swan for smoked fish and Grain Culture milk buns, too.”
Evenings bring a tapas-style offering, with dishes like burrata with black olive tapenade, patatas bravas and cod brandade – alongside cocktails including raspberry and elderflower bellinis. Looking ahead, Colin is keen for The Green Room to offer a programme of events – ultimately creating a crossover between restaurant and video agency. “Hopefully, there will be lots of food-based things happening,” he enthuses. “The kitchen has been designed not just as an open kitchen – so people can see what’s happening when they’re dining – but also with four metres of open space at the front for demonstrations. We hope to do events with suppliers where you can see the chefs at work, talking through their preparation and the provenance of the ingredients. We’ve got the capability to design and deliver live events – the vision is to host a series of ‘Live from The Green Room’ shows, with spectators in the building, but also an audience that we’re broadcasting to – with a kind of Saturday Kitchen vibe.” Watch this space!
The vision is to host a series of ‘Live from The Green
Room’ shows
BACKSTAGE The Green Room is a spacious venue perfect for live events, serving a menu of classic recipes with clever twists
46 JANUARY 2022 CAMBSEDITION.CO.UK
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