FOOD EDITION
BIG REVEAL FOR THE BOOT IN HISTON The Boot in Histon has reopened its doors following an extensive refurbishment designed to give the much-loved pub a fresh new look, while retaining the character and charm that have made it a favourite in the local community. Heartwood Collection’s £250,000 investment has refreshed the interiors, updated signage, added soft furnishings and enhanced outdoor spaces, creating inviting spaces for guests to enjoy throughout the year. See the menu, special offers and events calendar at boothiston.com
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A sociable way to dine at The Teller’s Table The Teller’s Table in St Ives is making dining a little less formal – and a lot more sociable – as it leans further into tapas, small plates and dishes designed for sharing. Inspired by head chef Josh’s love of Spanish food culture, it’s a style of dining that puts good food and quality ingredients at the centre of the table. Rather than following the traditional starter-main-dessert format, dishes leave the kitchen as they’re ready and at their best, for a relaxed rhythm throughout the meal. This also means there’s more to discover. A table can order several dishes, pass them around and experience flavours from across the menu. And there are no rules about what a visit has to look like: stop by for croquettes and a drink, share a few plates over lunch or settle in for dinner and make an occasion of it! Find out more and book a table at thetellerstable.co.uk
Cambridge chef reaches culinary competition final Adam Hills, head chef at
Fancett’s Bistro in Cambridge, has reached the final of Kraft Heinz’s national culinary competition, Masters of the Menu 2026, which was created to champion culinary talent working in independent foodservice. Before joining Fancett’s, Adam built his career across a number of celebrated London restaurants and hospitality businesses. His cooking is rooted in traditional French and European techniques, with a focus on comforting food, seasonal produce and simple dishes with big flavour. For Masters of the Menu, Adam created a contemporary take on steak frites, bringing together Galician beef fillet, steak tartare, potato rösti, scorched gem lettuce and a hollandaise, with
Heinz products worked in throughout the dish. Run in partnership with Great British Menu winner James Cochran and the Craft Guild of Chefs, five finalists will take part in a live two-round cook-off at CORD by Le Cordon Bleu, London. Follow the journey and discover who takes the crown at @kraftheinz_afhuk
Culinary updates to whet your appetite
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