Opening: The Rupert Brooke unveils new look
The Rupert Brooke, the much-loved Grantchester inn famously named after the war poet who once lived in the village, has reopened with both a new look and new menu.
Following in the decor footsteps of its sister property, Barrow’s The Weeping Willow, both bar and restaurant now feature colourful walls and a rainbow of quirky furniture, including patchwork chairs.
Both part of Chestnut Group, there’s a culinary connection between the two, too: The Rupert Brooke’s new head chef, Lewis Ryan, comes from The Weeping Willow kitchen, where he perfected the menu. Described as “modern British: good food, locally sourced, skillfully cooked and thoughtfully served”, local hero dishes include Smoked Dingley Dell Black Pudding Scotch Egg, Adnams Beer Battered Haddock and Cambridge Burnt Cream.
Under the direction of general manager Alex Weller, The Rupert Brooke is also offering an all-new outdoor dining experience: having proved sell-out popular at other Chestnut properties, guests will be able to dine in a garden tipi this summer, surrounded by twinkly lights, faux fur blankets, candles and flamed heaters.
“The Rupert Brooke is one of those hidden gems,” says Philip Turner, founder of Chestnut. “The refurbishment has really breathed new life into both the property and outdoor space, so with an experienced team and a great new menu I really think this is The Rupert Brooke’s time to shine!” Diners can also eat on the terrace, where four-legged friends are welcome too.
For further information or to book visit therupertbrooke.com
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More by this authorAlice Ryan