Eastlife Autumn 2020

FOOD & DRINK
Cambridge
Foodie:
Eating
out after
lockdown
Written by Gerla de Boer
www.gerladeboer.com
www.cambridgefoodtour.com
On 26 March, the UK went into lockdown, which had a
devastating effect on many businesses, but there were
successes too. Some business owners decided to change
their business model, and almost overnight, it became a huge
success. Independents started home deliveries, chefs prepped
date night meals, working at home, cycling and al fresco dining
has become the new thing, but nobody knows what the future
will hold.
Positive things are happening as new businesses open their
doors. I am over the moon as I thought I only could share with
you the sad losses on the Cambridge food scene. During
lockdown Mark Poynton, previously Restaurant Alimentum,
and Gemma Whiting, the Linton Kitchen, opened doors to new
ventures.
Mark took over the Ancient Shepherd’s in Fen Ditton, and
Gemma opened Barbarella Cafe in Easter Chesterton, which
is a shared pop-up cafe with the Botanica Alchemist. After the
revamp, The Ancient Shepherd will open from 20 August for
sit down meals. Barbarella Cafe will operate as a deli and cafe
once the storm of the pandemic has calmed down.
A lot is happening on the plant side eateries of Cambridge.
The street food inspired VetoMeato launched their pop-up
restaurant at Tabouche in July, which serves global classics
with far flung flavours that will excite and satisfy.
Thrive has been busy converting the well-know CB1cafe in
Norfolk Street since last year. This beautiful and friendly place
opened in June and aims to connect over plant-based meals,
cakes, coffee and drinks.
Stem and Glory have been busy bees, they’re not only moving
from King Street to a new location, behind We Work in Station
Road, but launching a range of ready meals, recipe kits and
branded products such as drinks and cheese.
Malloy’s Craft Butchery opened last year in August. It soon
became one of the places to buy premium quality meat and
Waygu. The lockdown period has seen its sales soar, and owner
Micky has cooked up some exciting ideas. At the time of writing,
he is hosting his first tasting menu at the Green Dragon Pub in
East Chesterton with head chef Gavin Firth taking care of the
delicious food. On 20 August he will start his residency here on
Thursday, Friday and Saturday evening.
Before lockdown, Andrew from Dulcedo announced that he
would be moving to Edington. Andrew is the master pâtissier in
Cambridge and one of the favourite stops on my food walking
tours. He is also opening a bakery at 190 Mill Road! The name is
a bit of a giveaway, Eclipse Bakery, is going to be a bit less floaty
as Dulcedo, edgy even. They are hoping to open in September.
On offer will be delicious homemade bread, enriched pastries, a
selection of dessert and deli products from local suppliers.
During the lockdown, I was fortunate to trial some excellent
new products. Prepped food sent me restaurant-inspired meals
and Oreno classic Japanese Kushiyaki. Moz from Oreno took
his inspiration from his travels in Japan and a lifelong love of
cooking. He will be adding more products to his range and will
be out and about in his van serving Cambridge.
Prepped Food Company is the brainchild of Simon and Steve,
who hatched the idea during their travels to Asia. Always on
the run and no time to cook, they decided it was time to create
excellent meals for the London commuters. They launched the
company in January 2020 operating from Audley End Station.
Not long after, they had to adapt their business module due
to COVID-19. The focus shifted to the consumer market, and
their place at Audley End station is temporarily closed. Their
tasty food is prepared by Emma, who has worked for some big
names such as Angela Hartnett and Gordon Ramsey.
Let’s finish with dessert! Our king of the gelato has opened his
second shop. You can find Jack Gelato in All Saints Passage
now too. A new kid on the block is Saintly Foods and is another
plant-based enterprise. They offer a range of delicious deepfrozen
desserts, inspired by the best of British puds containing
no additives, preservatives, soy or palm oil, and using natural
ingredients.
Stay safe and support the independents. They need you now
more than ever!
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