RESTAURANT REVIEW
PINT PERFECT Louise Hoffman refuels at Pint Shop – and gets the lowdown on its brand-new spring menu
A year since I last reviewed nourishing fayre. It felt good to be back in the chilled, creative surroundings of the restaurant. Is it the perfect recipe of warm welcome, interior design and natural energy that makes it feel so instantly inviting and relaxing? The kind of place you could happily savour a solo pint, conceive your next artistic project over a hearty plate of brain-boosting food or enjoy the best catch-up with mates you’ve had in a long time. The menu, meanwhile, had evolved to just the right degree. Firm favourites like the Pint Shop Scotch egg remain, some dishes have developed in flavour to suit the season and others are brand-new additions to keep things interesting. Tucking in Pint Shop: it was high time for a return visit to top up on that energising ambience and Kicking off with rosemary and sumac hummus with flatbreads, lemon oil and those divine roasted chickpeas that haven’t
spring was the lightness of the perfectly cooked whole Tandoori sea bass and the vibrancy of the green bean amandine that accompanied it. Still holding onto the last vestiges of winter warmth (and unable to turn down dessert, despite being stuffed!), I opted for the sticky toffee pudding to finish, served with an indulgent salted toffee sauce and vanilla ice cream. Spring-ready Visiting on the cusp of a new season can only mean one thing: a new menu incoming. Those visiting Pint Shop during the spring months are set to be treated to a smorgasbord of new flavours – alongside, of course, those stalwart faves. Highlights of the new menu include a garlic and herb marinated half chicken with pickled courgettes and hot honey mayo, and a green veg and lemon orzo with baby spinach, sprouting broccoli, sugar snaps and fresh herbs. There’s also a brand-new, intriguing Scotch egg that pairs Japanese- style spiced pork with a soy marinated egg, panko breadcrumbs and wasabi mayo, plus a mouthwatering Moroccan lamb leg steak with harissa and lime whipped butter beans, spiced aubergine and smoked garlic butter. Get that table booked!
left my mind since my last visit, this time I followed up with a mushroom, parsnip and parmesan wellington with apple stuffing. A generous slice surrounded by Dijon and green pepper sauce with roasted hazelnuts, the wellington brought dark, rich flavours – the perfect way to say goodbye to winter. Meanwhile, marking the transition into TO DIE FOR Why not treat yourself to a little bit of heaven with some rosemary and sumac hummus garnished with lemon oil and roasted chickpeas
The cusp of a new season can only mean one thing: a new menu incoming
CAMBSEDITION.CO.UK APRIL 2026 51
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