FOOD EDITION
GONVILLE KITCHEN
Gonville Kitchen, the contemporary dining destination within The Gonville Hotel, has unveiled its new autumn and winter menu, curated by head chef Zack Bunker. Drawing inspiration from the colder months, the new menu highlights ingredients at their seasonal peak, making each component shine through thoughtful preparation and elegant presentation. Guests should expect rich flavours, modern British influences and a keen emphasis on texture and balance. A standout dish from the new menu is the venison fillet, served with burnt onion powder, parsnip purée and charred baby onions, accompanied by a miniature venison shepherd’s pie and finished with a blackberry-infused jus. The result is a harmonious blend of autumnal depth and sophistication, encapsulating the menu’s ethos of comfort done well. “Our aim this season was to create dishes that feel both familiar and elevated,” said Zack. “The focus is on bold flavours and ingredients that speak for themselves, on food that feels indulgent yet grounded in simplicity.” The new menu is available now for dinner, alongside a refreshed lunchtime set menu, with a selection of wines and seasonal cocktails designed to complement the dishes. Visit gonvillehotel.co.uk/dining/restaurant- in-cambridge to find out more, book a table and taste these dishes for yourself LAUNCHES NEW SEASONAL MENU
Black Sheep Coffee soon to serve the county Black Sheep Coffee has just signed a seven-store development agreement covering Cambridgeshire. Highly experienced duo Tom and Laura McEwan of MJP Coffee Limited will lead the roll-out of Black Sheep Coffee across the county, with sites set to open in urban and commuter hotspots across Cambridge and its surrounding areas. Each location will showcase Black Sheep Coffee’s signature offer – speciality- grade Robusta coffee, colourful matcha lattes, freshly made Norwegian waffles and an all-day food menu designed to wake up the high street.
Culinary updates to whet your appetite
50 DECEMBER 2025 CAMBSEDITION.CO.UK
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