FOOD EDITION
THE BURLEIGH ARMS ENTERS NEW CHAPTER
The Burleigh Arms has appointed a new head chef, Sam Sturman, to build on the pub’s recent successes. Having earned two AA Rosettes as well as national recognition under the direction of owner Tom Arnold, the arrival of Sam marks a natural progression for the gastropub. Joining from The Bull Inn, Troston, where he led the kitchen to two AA Rosettes and a place in The Good Food Guide ’s best pubs in Britain, Sam has also trained in some of the UK’s most respected Michelin- starred restaurants, including Midsummer House in Cambridge and Morston Hall in Norfolk. His cooking is firmly produce-led, combining technical precision with a lightness of touch that allows ingredients to take centre stage. “Sam shares our belief in doing things properly and never standing still,” said Tom Arnold. “This is about continuing to improve, refining what we do and making sure there’s always something new.” “The Burleigh already has a great reputation,” Sam added, “so for me it’s about building on those
foundations and evolving that, making every part of the experience feel considered. It starts with the ingredients, but it’s also about how everything comes together – flavour, presentation and the overall feel when you’re here. “We want people to leave having enjoyed their time with us, and to feel like they want to return.” For more information or to book, visit burleigharmscambridge.co.uk
Cambridge fields to college fork
of ingredients grown right here in our region. “Cambridgeshire has a unique agricultural identity. As a largely fenland county, it’s one of the most productive areas in the country, and we’re proud to showcase the quality and character of the food grown on our doorstep.” The event was an example of how local institutions and local food producers can work together to create deliciously sustainable and self-sufficient food systems, which strengthen community ties, support regional economies and also reduce the environmental impact.
Hughes Hall, a college of the University of Cambridge, has demonstrated how going local can yield delicious results. Working alongside suppliers such as Cambridge Organic, the Hughes Hall kitchen team rustled up a three-course meal as part of their annual Green Week in mid-March, using ingredients sourced within 20 miles of the college. Mark Harrison, head of domestic operations at Hughes Hall, explained the reasons behind the initiative: “Many of our students come to the UK for the first time and are unaware of the incredible range
Cambridge Organic now hopes to repeat this type of initiative as part of its work with the Procurement for Good project – a UK initiative funded by the Economic and Social Research Council. The project aims to improve sustainable food procurement across public institutions.
Culinary updates to whet your appetite
36 JUNE 2026 CAMBSEDITION.CO.UK
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