Prévost
Set in a 16th century mews in Peterborough’s historic Priestgate in what was the former ‘Flying Club’, chef Lee Clarke has launched Prévost, offering a high-end dining experience.
Lee, who was previously at Clarke’s of Peterborough, is now offering a choice of a three-, five- or nine-course lunch or dinner tasting menu from Wednesday to Saturday. Showcasing the finest ingredients, including plenty of local produce, Lee has devised a modern menu that shows off his considerable skills to full effect. Each menu starts with ‘snacks’, and then expect to see dishes such as strawberry gazpacho – a surprising mix of strawberry, cucumber and olive; or Yukon Gold Potato – hen’s egg yolk, black truffle and crispy pork skin, which is wonderfully comforting and earthy in flavour.
With the open kitchen, every table – the restaurant provides 29 covers – becomes a chef’s table in the small, smart but informal surroundings in which Lee presents most of the dishes personally with a short explanation. Alternatively you can sit in the buzzing bar and enjoy a cocktail and a tasting plate.
Lee is already established in the local food scene and I only expect his star to rise with his latest venture.
By Philip Seaman, Cambridgeshire editor
Member offer:
A complimentary bottle of house red or white wine for any table of two, Tuesday to Thursday. Please mention you are a member when booking on 01733 313623 and show your membership card
Prevost certainly gives Hambledon Hall a run for its money. The food is delicious, the service excellent and echoing the comment above; it is more than worthy of a Michelin star. That would also have such a great impact on the Peterborough culinary scene, which is excellent but often ignored for country pubs around Oundle and Stamford.
Peterborough has some great new restaurants and this is the jewel in the crown. The service is exemplary, the food is creative, delicious and meticulously well thought out, and I’ve never felt more welcome and at home.
If this doesn’t get a Michelin star then it’s a crying shame.