The Produce
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.