FOOD EDITION
FESTIVE FEASTING Dine like a king in Cambridge and its surrounding villages – here’s our pick of the Christmas menus
At Bedford Lodge in Newmarket, new head chef
Much hinges on the success of a chef’s Christmas menu, showcasing their skill and creativity using the best seasonal ingredients. Expect to see festive favourites such as locally raised pork and turkey, cranberries, chestnuts, game meats, root vegetables and spices such as cinnamon, nutmeg and cloves. There are lots of exciting innovations this year at restaurants near you – here’s a sneak peek. Six Brasserie at The Varsity Hotel & Spa features traditional favourites – including slow-roast pork belly, Woodstone-roasted salmon, chargrilled prawn and chorizo brochette skewers, as well as burrata (Italian cheese) with maple-roasted figs, mint and balsamic dressing. We are also very keen on the sound of its Madagascan vanilla crème brûlée and chocolate yule log paired with black forest berry compote. Provenance Kitchen in Whittlesford, meanwhile, is offering house-made pork lomo with anchovy mayonnaise, chives, aged parmesan and winter leaves; truffle and fontina arancini; chargrilled fenland beets with whipped ricotta, pumpkin seed pesto, chargrilled grapes and fried sage. Mains include turkey and chargrilled steak options, but also a woodgrilled aubergine dish with hazelnut granola and green sauce.
Mark Tomeo has devised a fresh Christmas Fayre menu with starters including beetroot-cured salmon; cream of forest mushroom soup with camembert croutons; baked fig and goat’s cheese filo parcels with spiced hummus. For mains, the roast Suffolk turkey is served with sage and chestnut stuffing alongside Suffolk-raised pigs in blankets. The Pheasant at Great Chishill, near Royston, is serving up Christmas starters that include a Severn and Wye duo of salmon, with hot smoked mousse, beetroot gravlax, celeriac remoulade and capers; or confit of beef rillette with onion marmalade and toasted sourdough, while the main event includes seared duck breast with honey parsnips and confit shallot. If you still have room, there’s treacle and whisky sponge with vanilla crème anglaise for dessert. Michelin-recommended Mercado Central has been sourcing produce for its new seasonal menu, too. Highlights include wild Cornish monkfish with forest mushrooms and jamón ibérico; confit duck with morcilla and pumpkin; and ibérico pork chops.
TUCK IN Lamb kofta at The Pheasant (right), seasonal tapas (below right) and tasty drinks (below) at Mercado Central
Local events and openings to whet your appetite
56 NOVEMBER 2024
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