Enjoy the latest bites from across Cambridgeshire, including menu launches, new cafés and festive favourites
Gonville Kitchen launches new seasonal menu
Gonville Kitchen, the contemporary dining destination within The Gonville Hotel, has unveiled its new autumn and winter menu, curated by head chef Zack Bunker.
Drawing inspiration from the colder months, the new menu highlights ingredients at their seasonal peak, making each component shine through thoughtful preparation and elegant presentation. Guests should expect rich flavours, modern British influences and a keen emphasis on texture and balance.
A standout dish from the new menu is the venison fillet, served with burnt onion powder, parsnip purée and charred baby onions, accompanied by a miniature venison shepherd’s pie and finished with a blackberry-infused jus. The result is a harmonious blend of autumnal depth and sophistication, encapsulating the menu’s ethos of comfort done well.
“Our aim this season was to create dishes that feel both familiar and elevated,” said Zack. “The focus is on bold flavours and ingredients that speak for themselves, on food that feels indulgent yet grounded in simplicity.”
The new menu is available now for dinner, alongside a refreshed lunchtime set menu, with a selection of wines and seasonal cocktails designed to complement the dishes.
Visit gonvillehotel.co.uk/dining/restaurant-in-cambridge to find out more, book a table and taste these dishes for yourself
Black Sheep Coffee soon to serve the county
Black Sheep Coffee has just signed a seven-store development agreement covering Cambridgeshire.
Highly experienced duo Tom and Laura McEwan of MJP Coffee Limited will lead the roll-out of Black Sheep Coffee across the county, with sites set to open in urban and commuter hotspots across Cambridge and its surrounding areas. Each location will showcase Black Sheep Coffee’s signature offer – speciality-grade Robusta coffee, colourful matcha lattes, freshly made Norwegian waffles and an all-day food menu designed to wake up the high street.
Festive treats for everyone
Fitzbillies’ scrumptious Christmas collection is back this year with gift ideas and a helping hand for your festive catering!
The delights include the bestselling Christmas Bakery Box, containing Chelsea buns, mince pies and butter shortbread,
and the Ultimate Fitzbillies Festive Hamper, boasting mince pies, a Chelsea bun Christmas tree, macarons, Christmas pudding, Christmas cake, biscuits, tea and coffee beans.
Visit fitzbillies.com/collections/christmas2025 to see the full line-up
Prezzo Italian reveals stylish new look
Prezzo Italian in Cambridge has reopened with a new look, a refreshed menu and exciting promotions. The refurbishment comes as part of the brand’s 25th anniversary celebrations and rebrand from Prezzo to Prezzo Italian, home of Italian classics. Guests to the riverside restaurant can now enjoy a modern design, extra-comfy seating and Italian-inspired artwork, paired with a revamped menu and a big serving of warm, Italian hospitality. Expect crunchy bruschettas, delicious pastas and indulgent desserts, with vegan and gluten-free options available for all to enjoy.
Find out more at prezzo.co.uk/restaurants/cambridge
Joe & The Juice lands in Cambridge
Danish juice bar and coffee shop Joe & the Juice has arrived on Station Road, just in time for the launch of the brand’s first-ever Christmas sandwich.
The new store reflects Joe & the Juice’s signature contemporary style, mixing Scandinavian minimalism with a warm, energetic atmosphere. The menu includes its trademark sandwiches made fresh to order and fan favourites such as iced matcha drinks, protein shakes and Joe’s iconic juices and shots. Plus, it debuts the Joe Ho Ho, a twist on the classic Boxing Day turkey sandwich!
Pure Oaty triumphs at the Great British Food Awards 2025
Glebe Farm Foods has scooped double silver at the renowned Great British Food Awards 2025. Its Pure Oaty Creamy and Enriched Oat Drink and Pure Oaty Porridge Oats both received prestigious accolades within the free-from category, which celebrates the best-tasting and highest-quality products in the UK. The judging panel comprised some of the industry’s most renowned chefs, food critics, influencers, buyers and food writers. Both products are crafted with 100% British oats and are either grown across Glebe Farm Foods’ family-run farm in Cambridgeshire or sourced from local farmers within a 70-mile radius. Every batch is tested to ensure it contains less than 5ppm of gluten – four times stricter than the industry standard of 20ppm.
Fenland Celery hits supermarket shelves
Tesco has recently welcomed Fenland Celery to its stores in Cambridgeshire, Norfolk and Suffolk. Grown exclusively in the rich, black soils of the Cambridgeshire Fens, the distinctive celery variety holds Protected Geographical Indication (PGI) status, so it’s cultivated in this area only, known for its fertile peat soil. Harvested by hand and grown using traditional Victorian methods, its sweet, nutty flavour and clean, crisp texture make it a chef and customer favourite, but a short growing season means it’s only available for eight weeks per year. At G’s Growers, Fenland Celery is grown using techniques passed down through generations. Ivaylo Kostadinov, celery grower and product director, says the team takes pride in cultivating the heritage crop. “The unique conditions of the Fenland soil and our traditional growing and harvesting methods create a celery that tastes unlike any other. It’s a crop with a rich history that reflects the heritage and quality of British farming.” Fenland Celery is available in selected Tesco stores until early December, subject to crop availability.
Quick bites
Three minutes with James Sanders, new general manager of The Lodge, Duxford
When did you take the reins as GM at The Lodge?
I officially took over as general manager at the beginning of October. However, I had been popping
in throughout September to meet the team and get a feel for the place.
What experience have you brought to the role?
Having managed two hotels known for their outstanding service, The Hoste Arms at Burnham Market and The Swan at Lavenham – a four AA Red Star property – I’ve brought a wealth of hospitality and operational experience. I’ve used that background to elevate our service standards here at The Lodge.
Have you introduced any new ideas so far?
Yes! We have an incredible 120-seater heated tipi, perfect for weddings and special events. Recently, we moved our popular Sunday roast service into the tipi, complete with live music from talented local musicians. It’s been a huge hit – the feedback has been absolutely fantastic.
What do you love most about The Lodge?
Honestly, it’s the overall style and atmosphere. The decor is stunning, and you can tell the owners have poured so much thought, time and love into every detail. That passion really shines through, and gives The Lodge a wonderful ambience that guests immediately feel when they arrive.
What’s your favourite item on the menu?
I’m a big fan of the Salt and Stone steak options – it’s great fun cooking a steak for yourself on the hot stone, though our chefs are always happy to prepare it if you prefer. And I have to say, The Lodge serves one of the best breakfasts I’ve ever had at any hotel I’ve managed or visited!
What’s next for The Lodge over the coming years?
I’ve got lots of exciting plans, from developing new events and experiences to expanding our food offering. Ultimately, my goal is to position The Lodge in the high-end leisure market, delivering exceptional quality and memorable experiences for every guest.
Big congratulations!
The Lodge, Duxford has just been awarded four AA Silver Stars with an impressive score of 82%, a 4% increase on last year’s inspection. The inspector’s report gave full marks for hospitality, service and hotel decor, and praised the menu, the variety of choices and the exceptional quality of the food.
If these culinary updates have whet your appetite, find out more in November’s food news.
