Midsummer House

Top choice modern british in Cambridge

At the region’s top table, chef Daniel Clifford’s double-Michelin-starred creations are distinguished by depth of flavour and immense technical skill. Savour transformations of pumpkin (into velouté), mackerel (with Jack Daniels), quail, sea scallops and grouse, before a coriander white-chocolate dome, served with coconut, mango and jasmine rice.

Unusually, there are vegetarian, vegan and pescatarian versions of the eight-course menu.

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