SAVOUR & S I P
RECIPES The Garden of Culinary Delights ADAM WOOD, HEAD CHEF AT THE HOTLY ANTICIPATED GARDEN HOUSE, TELLS US ABOUT HIS COOKING PHILOSOPHY AND SHARES SOME FAVOURITE RECIPES
WORDS BY NICOLA FOLEY
– creating plates of food which allow these ingredients to sing.” Selecting local suppliers to work with has been a joy for Adam, who’s been especially delighted by the discovery of Flourish Produce, the revolutionary grower in Hildersham. “We’re super lucky to be working with them,” he enthuses. “They produce the best vegetables I’ve ever eaten! It makes our lives so much easier and
here’s been a bit of a rush on restaurant openings in the city lately, but none have got the residents of Cambridge quite so
excited as Garden House. Nestled within the newly minted Graduate Cambridge hotel, this elegant eatery is the current hot table in town – and that’s in no small part down to head chef, Adam Wood. Previously at
WE WANT TO BE DICTATED BY THE SEASONS
Perilla, the celebrated Newington Green fine- dining establishment, Adam plans to bring his signature open-flame cooking to Cambridge, utilising the best East
more enjoyable, getting deliveries twice a week from people that good!” The summer menu saw oysters adorned with gooseberry
it, for example,” explains Adam. “At the moment we’re using smoked cherry, but that may change to plum as we head into winter.” Fancy creating this iconic custard tart yourself ? Turn the page to discover Adam’s secret recipe, as well as how-tos for two more delicious dishes directly from the Garden House menu… SEASONAL SPECIAL AdamWood and his team at Garden House pride themselves on highlighting all that local produce has to offer
and jalapeno, and raw Longhorn beef paired with soured cream and salted blackcurrants, while the autumn months have yielded another wave of delicious combinations. There are no signature dishes as such, but the Cambridge burnt cream will be a mainstay – given a seasonal twist through its accompaniments. “We might change the sauce that we serve with
Anglian produce to create sensational
seasonal dishes. “We want a meal to be fun,” he explains. “Without stuffy service or overworked food. It should be relaxed, but delicious. “We’re constantly trying to find the best ingredients,” he continues. “We want to be dictated by the seasons, and only serve what’s great at that specific time
52 OCTOBER 2021 CAMBSEDITION.CO.UK
Powered by FlippingBook