Tristan Welch trained in Europe’s best kitchens alongside Gary Rhodes, Gordon Ramsay and Michel Roux Jnr.
With the opening of Parker’s Tavern, he has returned home to Cambridge to cook the classics of his roots. Beneath the elegant surface bubbles an English eccentric. Beneath the technical finesse, a rebellious wit.
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.”Tristan Welch
With the food at Parker’s Tavern, you can taste England on every plate.
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.
Taste every fruit of every tree in the garden at least once. It is an insult to creation not to experience it fully.”Stephen Fry
Easygoing British classics with an eccentric twist. It’s why you’ll come back for another pass from the bon-bon trolley, or dollop of burnt Cream.
For plates piled high with Norfolk fruits de mer, or in winter, suckling pig with wild mushrooms, and rose veal with minted broad beans. Every dish combines European culinary heritage, with Tristan Welch’s British wit.
Alas! no restaurant in London
Can make us feel that thrill again...
...Is it the sauce which puts the brand of Cam on Each maddening dish? The egg? The yellow glaze?”A A Milne’s ode to his favourite pudding, Cambridge burnt cream enjoyed during his student days at Trinity College