Image: Daisy Dickinson
Nicola Foley’s top three things you need to eat in Cambridge right now
1. The Senate’s Cheesy Chilli Prawns
Old school wisdom may suggest that combining cheese and seafood is something of a culinary faux pas, but if any dish proves that to be bunkum, it’s this heavenly concoction from The Senate.
A fondue-like lava of extra mature cheddar and crème fraiche provides the perfect foil for the fat, juicy tiger prawns, while a good punch of fresh chilli balances out the creamy indulgence perfectly. It comes with excellent home-made bread, too, which is ideal for dipping purposes.
Order a crisp glass of white wine to wash it down with, close your eyes and imagine you’re luxuriating in an alpine lodge.
2.Choux Stopper Salted Caramel Bun
Making its first appearance on the local scene at a foodPark Night Market in the summer (where it generated quite a frisson of excitement – not to mention some hefty queues), Choux Stopper has quickly achieved cult status on the Cambridge food circuit. All their dainty choux creations are divine, but for us the crown is held by
the salted caramel bun. A light-as-air, fluffy ball of pastry, oozing salted caramel sauce and fresh, thick vanilla cream, topped with more caramel and a sprinkling of hazelnuts, these individually handmade buns are both utterly divine and impossible to eat without making an almighty mess.
Image: Daisy Dickinson
3. Sticks ‘n’ Sushi’s Manfood platter
Every component of this to-die-for meaty smorgasbord is independently worthy of the Hero Eat accolade, but as a whole dish, it’s quite frankly an embarrassment of foodie riches.
Meltingly tender pork belly, succulent teriyaki chicken, crispy and flavoursome panko duck breast with creamy wasabi mayo, oozing Emmental cheese wrapped in bacon and smothered in chilli dip, meatballs, ribs and sticky rice (oh, and some edamame beans – but who cares about them).
Top insider tip, that crazy tasty chilli dip they serve with your yakatori can also be purchased by the jar (£4 a pop) if you ask your server nicely. You’re welcome.
