“Parker’s Tavern is inspired by the area’s great, yet often forgotten, culinary traditions. Being born and bred in East Anglia, Tristan’s passion is for locally sourced ingredients, and using seasonal fare to recreate regional dishes with fun modern twists. His aim is to celebrate the area’s producers and growers. Our staff are able to detail the provenance of every ingredient we serve. Knowing our suppliers personally gives us an edge on the best seasonal produce, so our seasonal menus are always a step ahead. Even the bar’s house beer is brewed just half a mile away, and is – in true Cambridge style – delivered by bicycle.”

Chalk Stream smoked trout with a Grantchester cure (gently smoked trout cured to Welch’s own recipe to give diners a true taste of the riverbank; Sansho pepper recalls the watercress growing wild on the banks of the Cam with notes of malt, hops, and beet molasses – all of which grow in the fields beside the river, subtly flavouring the water); the Huntingdon Fidget Pie; and the Duke of Cambridge Tart.

Local boy Tristan Welch has returned to Cambridge to turn this historic old coaching inn into one of the best restaurants for miles around. We still remember his mesmerizing cooking at Launceston Place and are delighted to find him going back to his roots.