Borne of feasting, yet of our time, our restaurant is a meeting place, a confluence of old and new, where university hall meets velvet-upholstered club. From early in the morning until late at night, Parker’s Tavern hums with conversation, with waiters carrying plates piled high with delicious food.
Our chef sources not simply by season, but by what’s fresh each day. He doesn’t just rely on local markets, but on produce from farmers he knows by name. Cambridgeshire field and fen supply the ingredients, conjured into whimsical dishes delivered with serious technique.
"Mother Nature sets the tone. It’s why I hope you will keep coming back. For mutton puddings and game pies in winter, for the scent of wild garlic as spring begins."
with homemade Cumberland sauce
with sorrel and lemon butter sauce
with Spenwood cheese
served with bitter greens and extra buttery potatoes
with samphire & Norfolk brown shrimps
served with cheese, onion rings, P’t sauce and chips.
slow cooked tomatoes with 2 cuts of beef, smoked bacon, red wine, home-made pasta and hard-pressed British cheese
served with clotted cream
what the French call Crème Brûlée
A cocktail bar in the heart of Cambridge, combining bustling coaching inn with cultured refinement.
Parker’s Tavern is a place where ideas are discussed around crackling fireplaces, where the hum of conversation mixes with hurrying waiters. From the wine cellar, rare vintages emerge.
