Chef Patron @midsummerhouse author of ‘Out of my Tree’ which is available from https://xitter.cf/t.co/L3gjsiH5gp
Cambridge, England
Joined October 2010
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Only 10 places available around the table. Contact reservations on 01223 369299 or [email protected]
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Slow-cooked & smoked Loch Duart salmon, pine & sorrel sauce, caramelised onions in yoghurt whey, burnt & pickled onion. Available throughout December on our Corpus Menu ⭐️⭐️
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Chocolate Truffle. Valrhona Dulcey chocolate, baked apple, Piedimonte hazelnut, Tahitian vanilla rice pudding, Vin Jaune and Autumn truffle ⭐️⭐️
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We are looking for a Chef de Rang to join our Front of House team at Midsummer House. To apply, please send your CV to [email protected]
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Cornish native lobster, mango & star anise purée, mango, radish, cucumber & green chilli salad with an aromatic lobster & Scotch bonnet sauce. Served alongside lobster claws with koshihikari rice, kaffir lime & a rich lobster sabayon ⭐️⭐️
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Autumn begins enjoy our Trinity Menu (£135 per head). A seasonal dining experience celebrating the flavours of Autumn ⭐️⭐️
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Laminated Lyonnaise Onion & Thyme Brioche. Bread is a staple on tables around the world and ours is no exception ⭐️⭐️
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Daniel will be appearing on @saturdayjamesmartin tomorrow morning cooking our Native Lobster, a dish currently on the Midsummer House menu ⭐️⭐️
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French Onion Soup. Cévennes onion consommé, Montgomery cheddar, burnt onion powder, pickled onion ⭐️⭐️
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Valrhona Caramelia Chocolate with Passion Fruit Pâte de Fruit, Yoghurt Curd and Passion Fruit Sorbet ⭐️⭐️
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Cornish turbot, English peas and broad beans, lemon and taramasalata, barbecue pea pod ‘dashi’ ⭐️⭐️
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Early summer dinner at @Midsummerhouse
#2MICHELINStars #Cambridge
See more here: guide.michelin.com/gb/en/cam…
CHEF DE PARTIE | Midsummer House ✨
East Anglia’s only two Michelin-starred kitchen is looking for a Chef de Partie
• Competitive salary + tronc
• Staff accommodation
• A kitchen built on detail, consistency, and care
[email protected]
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Ballantine of Duck Liver & Merguez Sausage. English cherries, endive, preserved green almond, sakura blossom vinegar ⭐️⭐️
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Here is an insight to not only one of the best @Michelin meals I have had ( the turbot was sensational) but the matching wines from @lp_1812 including 3 different Grand Siecle were sublime the-buyer.net/tasting/wine/m… @Midsummerchef @Midsummerhouse @CSWWC2024
