Nicola Foley’s top three things you need to eat in Cambridge right now
1. Norfolk Street Bakery – Pastéis de Nata
These unassuming looking little pastries have a cult following in the city, and it’s obvious why. All too often we’re subjected to feeble reinterpretations, but anyone who’s ever visited Portugal and sampled these buttery delights in their motherland will recognise the authenticity of Norfolk Street Bakery’s pastéis de nata. Which makes perfect sense given that their master baker is Adilia Frazao, who was born and raised in a tiny Portuguese village and has been a passionate baker since childhood. With crisp pastry encasing luxurious, velvety and rich egg custard, dashed with cinnamon and with the traditional scorched top, we’d venture they’re the best pastéis de nata you’ll get outside of Lisbon, never mind in Cambridge.
2. Dulcedo – Sea Salted Caramels
Making exquisite use of that alchemic union of salt and caramel, you’ll struggle to find a more moreish morsel than these luscious treats from Cambridge patisserie company Dulcedo. It’s like they’ve spent years in a laboratory fastidiously studying what exact combination of tastes and textures is most pleasing to the human taste bud, creating precisely the perfect balance of sweet, salty, creamy, buttery, melty and chewy. Suffice
to say, we’re big fans.
The really good news is that, along with loads of other great local products, you can pick these addictive bite-sized caramels up on the Cambridge Food Collective website (priced at £3.50), and have them delivered right to your door.
3. Guerrilla Kitchen – Grilled Sprouts
Much maligned, the poor sprout has spent years as the butt of jokes and is often the last veg to get picked at the Christmas table. Street food outfit Guerrilla Kitchen is on a mission to change all that though – and having spotted these steaming boxes of goodness on Instagram, we dashed to foodPark to see if the hype was justified. The verdict? They’re a game changer. Whatever your stance on this polarising veg, you can’t deny the deliciousness of Guerrilla Kitchen’s tender, chargrilled sprouts, slathered in a tart orange ponzu (a tangy, soy-based sauce), with sweet bursts of pomegranate and a serious kick of chili. A colourful, seasonal, fusion dish: they’re sprouts, Jim, but not as we know them.