FOOD & DR INK
Great food withprovenance
A rmed with a vintage Airstream van and a surfaced on the local food scene in the summer of 2015. Its concept bridged the gap between street food and high- end restaurant dining, with a menu that utilised top-quality, locally sourced ingredients, often cooked over an open fire or Japanese Konro grill. Typical dishes might include wood-fired plaice with seaweed and caper butter, or rock oysters with tabiko and lime: greasy burgers on a street corner this was not. After building up a following through pop-ups and event catering, this month sees Provenance taking its enterprise to the next level with the opening of permanent premises in Whittlesford. Named, appropriately enough, Brix and Mortar, this café, deli and restaurant promise of ‘ fast slow food’, Provenance Kitchen first
will see the team continuing its commitment to locality, seasonality and excellent produce, offering top-quality cuts of locally sourced meats, wood-fired fish and vibrant vegetarian and vegan dishes. The deli side of the business, meanwhile, will be stocked with produce used in the restaurant’s daily menu, as well as artisan breads, organic wines and local beers, plus visitors will be able to enjoy café fare including locally sourced coffee, speciality teas, juices and cakes during the day. “We want to create a destination that typifies the cornerstone of Provenance,” explains Kate Holden, Provenance co-founder. “It has always been about the food and providing great service for our customers. Therefore, we want to create an environment that brings great food and great people together.”
“A menu that utilises top- quality, locally sourced produce”
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C A M B S E D I T I O N . C O . U K
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