Cambridgeshire Asparagus, potato, aerated hollandaise and burnt onion ⭐️⭐️

We have some tables available this evening and would love to see you.

Please call Grace on 01223 369299

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This is midsummerchef's English Quail – Duck Liver, Lentilles du Puy, Sauce Albuféra. This is one impressive dish, art on a plate! Beautiful! 👉 jamesmartinchef.co.uk/recipes/englis…

Sewage was spilt into the River Cam for 4,400 hours in a year, new figures have shown. Anglian Water has pointed to 'the exceptionally wet weather'

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Daniel will be cooking ballotine of quail alongside James Martin on @saturdayjamesmartin this Saturday 6th April with the legendary @raymondblanc and @mattbakerofficial & Nicola Baker 💙

Ballantine of quail leg, crispy potato, truffle mousseline and truffle emulsion. To accompany our French Quail ⭐️⭐️

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We have a couple of tables available this evening and Saturday evening and would love to see you ⭐️⭐️

Please call 01223 369299 or book via opentable.co.uk/r/midsummer-ho…

Cooking on fire Midsummer House

Ready for a busy Saturday chefs! ⭐️⭐️

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Our non-alcoholic apéritif ⭐️⭐️

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We have tables available on Wednesday evening, Thursday, Friday and 2 tables available on Saturday….

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Set and ready for the weekend Midsummer House

Chef of the Week: nathan sidebottom Head Chef White Hart - Lydgate - He admires midsummerchef - He can't cook without thyme, lemon juice and salt and can't live without a good set of sharp pastry cutters! #readmore thechefsforum.co.uk/chef-of-the-we… #yeschef

Looking beautiful this evening ⭐️⭐️
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We have some tables available this week….

Please email reservations: [email protected]

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What happened when ‘Ian Beale’ went to work in a real restaurant?

midsummerchef Adam Woodyatt BBC Radio Cambridgeshire
#eastenders #ianbeale #bbc

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Spring is here first grass cut of the year she starts to come alive now Midsummer House

A cooking lesson for Adam Woodyatt from midsummerchef #EastEnders #bbc #ianbeale BBC Radio Cambridgeshire

Our Cornish Turbot. Braised turbot, cockles, cuttlefish, sea vegetables, squid ink, jus de cuisson. From our Peacatarian Tasting Menu ⭐️⭐️

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One team one dream mr Adam Woodyatt

White lotus tea, seaweed, iceburg lettuce, herring roe. One of our non-alcoholic bespoke pairings ⭐️⭐️