SAVOUR & SIP
Garden House BLENDING EAST ANGLIAN INGREDIENTS WITH AN INVENTIVE FOOD PHILOSOPHY, GARDEN HOUSE PROVES ITS PROWESS WHEN IT COMES TO GREAT CUISINE, SAYS MIRIAM BALANESCU RESTAURANT REVIEW
hazelnuts. A surprising spin on a summery burrata salad, this autumnal take works just as well, with the saltiness of the olive slicing through the creaminess of the burrata. We also tried the Norfolk tomato salad, with the plump fruits studding a bed of decadent, sharp and tangy goat’s cheese, contrasted by crispy grissini and flat leaf parsley. This was followed by a flavour-packed pasta dish, bursting with lemony artichokes and dripping in a buttery, nutty sauce of porcini mushrooms, with just a smattering of roasted tomatoes – so tasty that we were compelled to pause between every bite to savour it, alternating between sips of wine that was kept very well topped up. The puddings at Garden House, however, are the real centrepiece. The modestly named chocolate almond slice is dessert dynamite: wickedly chocolatey, rich, sticky and loaded with burnt caramel and almond shards – finished off with an ever-so-slightly bitter crust. If you’re looking for something lighter, try the Cambridge burnt cream tart. Stemming from the British reimagining of crème brûlée, Cambridge burnt cream, this pastry-based version is silky smooth and sour-sweet. While Garden House has gained standing as a suave eatery – and rightly so – there is also a fun-filled party atmosphere on the
hough one of the younger restaurants in a bustling crowd of Cambridge eateries, Garden House’s offering leans on an age-old philosophy: harness great ingredients from local suppliers and rustle them up into something unexpected, remarkable and brand new. Housed within the Graduate Cambridge hotel on the banks of the River Cam, this aptly named restaurant overlooking the venue’s lush lawns opened only last summer. But in that time it has already played host to some of the city’s most prestigious chefs, from Alex Rushmer to Rosie Sykes. Visiting cooks aside, the reputation of Garden House head chef Adam Wood precedes him. Relocating from his role as sous chef at high- end London restaurant Perilla, Adam’s colourful combinations of taste and texture are a true treat for the taste buds. Assisted by his team of seasoned chefs, the menu boasts classic dishes such as butterflied sea bream and sirloin steak cooked to absolute perfection, as well as bold, brave interpretations of old favourites – which, thrillingly, pay off. Upon arriving at the Graduate, you are immediately greeted by the Garden Bar, a striking oval in the centre of a beautifully lit room – the centre of attention on a Friday night during a weekly live music takeover. Turn left and you’ll arrive at the restaurant quarters,
TOP TASTE Adam Wood and the team deliver a sublime menu sure to please
A flavour-packed pasta dish dripping in a buttery sauce
night we visit. The mixed range of diners is testament to its accessibility – from students out for a fancy meal, to birthday groups, to more casual regulars. It’s clear that whatever kind of meal out you’re after, as long as it’s great food, Garden House is just the ticket.
recommendation of the resident cocktail expert – I opt for a rhubarb negroni as a winter warmer. A subtle, yet sophisticated take on the trademark tipple. To begin, we chose the La Latteria burrata, sat in a pool of plum-coloured olive sauce and topped with toasted
lavishly decorated with plush velvet seating and art deco furnishings. In the summer, Garden House throws its doors open for cocktails on the lawn. But now we’ve fully entered into the chillier months, its interiors feel undeniably cosy. From an extensive drinks list – following the
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