Cosy up to the Winter Menu from Parker’s Tavern
As the weather changes, it is time to indulge in comfort foods and hearty meals at cosy restaurants. The first place that springs to mind is a traditional pub, curling up around a crackling fire, but where to go if you like to tuck into delicious British comfort food in a more elegant environment? Parker’s Tavern at the University Arms ticks all the boxes. Cambridge’s city centre leading British brasserie restaurant is perfect for date nights, family get-togethers or corporate dinners.
Championing local produce
A few months ago, Lee Clarke was appointed as the new head chef of Parker’s Tavern to take the dining experience at Parker’s Tavern in a new direction. Lee launched his first new and refreshing menu in June. Over the last few months, he has been working on connecting with local suppliers, developing the new Winter menu, and perfecting the Cambridge sausage. It is part of the set lunch menu, but due to its popularity, it might also appear on the main menu soon. This local delicacy is known for its distinct and robust seasoning, best described as tasty and lively.
Seasonal British classics
Lee Clarke’s Autumn menu marks a homecoming to British classics, sourced entirely by the season and his favourite local suppliers. Dishes include an Onion Tarte Tartin, Dry-Aged Creedy Carver Duck, Bubble & Squeak, Grassmere Farm Pork Chop, and the famous Cambridge Burnt Cream, which needs to be ‘smashed’ to enjoy it!
Over the last few months, I have watched carefully the developments at Parker’s Tavern, and I must admit that we indulged on my food walking tours into Parker’s Tavern’s delicious ice cream on the terrace. Quite a treat on a hot summer’s day!
Our dining experience
Last week, we were invited to try Lee’s new Winter menu. With the weather becoming very autumnal, nothing was better than feasting on East Anglian-focused comfort food. The Ox Cheek and bone marrow pie for two looked very tempting, but I persuaded my husband to return for this another time as I spotted dry-aged Creedy Carver Duck on the menu, a dish unfamiliar to me. It was served with orange and Thym juices, a duck bonbon and salt-baked beetroot.
While contemplating our choices, we were offered a crisp glass of sparkling rose. My husband settled on the Suffolk pork terrine with pickled radish, gooseberry, and sourdough for his starter, and I opted for a lighter option, the roasted Orkney scallop, served with local green tomato jam, sea purslane, and roasted cauliflower purée. The scallop was beautifully cooked and soft but still had a nice bite. The dish was very refreshing and a perfect start to the evening. My husband’s terrine was a delicious hearty starter, which lends itself to sharing, too, as it is quite a large portion.
Sharing starters
Parker’s Tavern’s menu also features snack options such as Quail Scotch eggs, merguez lamb sausages, and monkfish cheek scampi, which make perfect sharing starters. These delicious snacks are also available in the bar.
What is dry-aged Creedy Carver Duck
The Creedy Carver duck used for my main course is an Aylesbury Pekin cross, fed a natural diet from Creedy Carver farms in Devon. Lee and his team dry-age the ducks, which not only allows the skin to be crispy when cooking but also builds incredible flavour and makes it juicier and tender. It is a fantastic duck preparation technique, and I highly recommend choosing this dish.
Wood oven-roasted Norfolk chicken
Opting for chicken as a main always seems like the ‘ordinary’ option, but it is not if you use top-quality chicken. You really can taste the difference. My husband’s wood-oven-roasted Norfolk chicken was succulent and had a delicious smoky flavour, which you can only achieve if prepared in a wood-fired oven. The juices with the petit pois à la français and grilled spring onions were delicious. It shows how a simple dish executed well can be a show-stopper.
Classic British puddings
There is no better end to a meal at Parker’s Tavern than one of their signature desserts, the ultimate Cambridge Burnt Cream, which must be smashed to scoop up the rich, creamy vanilla custard. My Blackberry and Apple Crumble was prepared with vanilla gin-infused Bramley apples and local blackberries. The topping of almond crumble was unusual, more like granola than the usual crumble mix. It gave the dessert a lovely crunch.
After Dinner Drinks at Parker’s Tavern’s Bar
After dinner, we retired to the bar for a glass of whisky and a cocktail, which was the perfect finish to our evening.
Festive and Halloween Afternoon Tea
Join Parker’s Tavern for their special edition Halloween, Festive, and Colleges of Cambridge Afternoon Tea. Their pastry team has created a delicious selection of savouries and special treats, offering Afternoon Tea with a spooky twist, a festive celebration, or inspired by the Colleges of Cambridge.
Music, cocktails and events
Parker’s Tavern is not only a nice place to eat out but also a perfect spot for a posh afternoon tea or fancy cocktail or for sipping Cambridge Gin in the bar while listening to the tunes of jazz musicians on Friday evenings.
New to the table is their Aperitivo! What better way to spend an afternoon than at Parker’s Tavern bar during Aperitivo Hour? Enjoy an Aperitivo Board and a drink of your choice to see you through to dinner. Available Monday-Sunday, 4:30-6pm.
Over the next few months, Parker’s Tavern has exciting events lined up, from a Cambridge Gin dinner to Halloween Afternoon Tea and Festive Afternoon Tea to celebrate the festive season.
Fancy classic British comfort food in an elegant environment? Head over to Parker’s Tavern!
PR/INVITE
Gerla
Gerla