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Food: All that's new on the local menu




With shops, cafes and restaurants all opening their doors, it's in with the new this month

Open shucked Oysters with lemon, bread, butter and champagne on white marble background (50720593)
Open shucked Oysters with lemon, bread, butter and champagne on white marble background (50720593)

Popular Sudbury pop-up The Fish Dish has set up bricks-and-mortar home in the town. Founded by chef Carolyn Munro in 2018 as an offshoot of husband David’s 27-year-old fishmongery, Munro’s, the fish restaurant and oyster bar opened permanent premises on Station Road in July. Offering everything from takeaway seafood platters to lunch and dinner, customer favourites to date include the homemade paella, “and, of course, champagne and oysters,” says Carolyn.

munros-thefishdish.co.uk

Histon is fast becoming our area’s tastiest destination for brunch, lunch, coffee and cake: hot on the heels of Stir opening its second eatery in the village, resident David Harrison has cut the ribbon on his new Station House Cafe. Serving from 8.30am to 3.30pm six days a week, the Station House menu stars Fitzbillies’ sourdough and English muffins, Hot Numbers coffee and home-baked waffles and cakes.

facebook.com/histonstationhouse

Finding foodie fame as the founders of Burnham Market’s much-feted North Street Bistro, Dan and Holly Fancett are bringing Fancett’s Bistro to Cambridge’s Mill Road this autumn. Having trained at Harvey Nichols; worked at Odette’s, helmed by Bryn Williams; and in a series of Michelin star restaurants in France, Dan’s cheffing CV promises delicious things. . .

@danfancett

Specialising in pies, pasties, sausage rolls and scotch eggs, the Cookhouse at Thurston Butchers has welcomed a new head chef - all the way from Invercargill, New Zealand. Pledging to bring a taste of his homeland to Suffolk, Kurtis Low is already working on an expanded product line which he plans to roll out to local pubs and restaurants, as well as selling direct in the shop. “I’m developing a bacon and egg pie, which is really popular where I’m from in New Zealand,” says Kurtis. “We’ve also just released a barbecued pulled pork bake.”

thurstonbutchers.co.uk

With signature dishes including beer battered artichoke with hand-cut chips and wild mushroom and puy lentil cottage pie, the evening menu at Woodlands, the new restaurant at Bury St Edmunds’ Bannatyne Health Club & Spa is entirely plant-based. With gluten-free options also a focus, the eatery is open for breakfast, lunch and afternoon tea, too.

bannatyne.co.uk

Cambridge City Foodbank has opened an expanded Fairbite shop in Arbury. Designed to make essential items accessible and affordable to people living in long-term food poverty, it operates via membership model: for a small fee - £2 per visit – shoppers can select up to 10 items, such as pasta, rice and other dry goods, plus fruit, vegetables and ‘extras’ like sanitary products and baby food. Other locations and volunteers are sought - see the website.

fairbite.org.uk

Selling home-baked breads, bagels, cakes and pastries, along with a selection of freshly filled sandwiches, Haverhill’s Buttercup Bakery is moving to a purpose-built site at the town’s MENTA business centre. Previously stalwarts on Haverhill market, the team say the move will allow them to create “a very chilled environment, where workers can stop off for lunch, check emails and refuel on a fresh espresso”. The venue is set to open this month.

buttercuppatisserie.com

A new six-week cookery course at Cambridge’s Railway House, which provides accommodation and support to young people facing homelessness, will see a group of 16 to 25-year-olds learn how to make their own meals from scratch. Funded by a Cambridgeshire Community Foundation grant, participants will also be gifted their own kitchen utensils kit, including Tupperware, so they can batch cook and freeze.

chsgroup.org.uk


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