Vanderlyle is a small and stylish restaurant that offers a tasting menu that is underpinned by sustainability. Headed by chefs Alex Rushmer and Lawrence Butler, the ingredients for these delicious, plant-led dishes are sourced as locally as possible from farmers, growers and producers. These ingredients shape the menu resulting in innovative flavour combinations – drinks are also paired to suit each course.
It’s quite possible that you’ll enjoy a different dish every time you visit (and tables do get snapped up quickly so book ahead) but here are some delights that feature on the menu: button mushroom tart, lapsang souchong jelly, mushroom and seaweed tea; Crown Prince squash and miso doughnut, kale furikake; cheddar shortbread, Cropwell Bishop Stilton custard, fig and port jam. Desserts include quince tarte tatin, pear and cardamom sorbet and Pump Street chocolate cake; and roasted chestnut ice cream, smoked chocolate sauce and candied chestnuts.
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