Neatly tucked away inside one of Cambridge’s coolest hotels – the Graduate Cambridge – you’ll find Garden House. This multi-faced space is headed up by chef Adam Wood, who previously held a position at London’s award winning Perilla.
Centred around an open grill, the kitchen focuses on flame-cooked food and the menu evolves as the months pass, for hyper seasonal fare. Working with a team of hand-picked suppliers the kitchen brigade here have gone to great lengths to ensure their offering is sustainably minded. Fruit and veg comes from surrounding East Anglian growers where possible, with the local Flourish Farm providing many of the ingredients the team base their menus around. This nearby small holding is entirely horse powered and has worked to create a biodiverse plot. Meat too has been carefully selected, from Huntsham Court who specialise in rare breeds and high welfare farming.
Menus are broad and varied featuring a whole range of dishes. Starters might throw up native oysters with gooseberry and jalapeno or cured trout with a green almond dressing. Main courses could include combinations like quail with pickled cherries and dandelion or a hogget dish which comes dressed with roasted peppers and a salty kelp sauce. For sharing there’s routinely a seafood platter on offer at any given moment, which comes dressed in the signature house style for those all-important Instagram snaps.
Drinks are far-reaching and the wine list includes bottles from the UK, Europe, and the new world. There is also as a mix of cocktails on offer with herbaceous and botanical flavour profiles.
Interiors draw on the surrounding countryside for a warm and inviting space that has textual elements throughout. Layered textiles, patterns and tones ensure a familiar setting for guests. If you’re looking to entertain clients or fancy throwing a party there is also a private dining room on site, just off the main restaurant.