2* Michelin Restaurant in Cambridge using premium local ingredients to create contemporary British cuisine. Chef/Patron Daniel Clifford @midsummerchef
Cambridge, England
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Black mission figs cooked in red wine and port with spices, cinnamon anglaise, baked Brillat-Savarin & Christmas pudding ice cream ⭐️⭐️
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Scottish Highland venison, root vegetables & blackcurrant, with smoked bone marrow and red Kampot pepper. Served alongside a venison haunch sausage roll encased in croissant pastry, with a black cardamom cream ⭐️⭐️
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Only 10 places available around the table. Contact reservations on 01223 369299 or reservations@midsummerhouse.co.uk
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Slow-cooked & smoked Loch Duart salmon, pine & sorrel sauce, caramelised onions in yoghurt whey, burnt & pickled onion. Available throughout December on our Corpus Menu ⭐️⭐️
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Chocolate Truffle. Valrhona Dulcey chocolate, baked apple, Piedimonte hazelnut, Tahitian vanilla rice pudding, Vin Jaune and Autumn truffle ⭐️⭐️
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We are looking for a Chef de Rang to join our Front of House team at Midsummer House. To apply, please send your CV to restaurant.manager@midsummerhouse.co.uk
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Cornish native lobster, mango & star anise purée, mango, radish, cucumber & green chilli salad with an aromatic lobster & Scotch bonnet sauce. Served alongside lobster claws with koshihikari rice, kaffir lime & a rich lobster sabayon ⭐️⭐️
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Herdwick lamb saddle, green & red pepper, white balsamic & mint, spiced kofta & sheep’s curd. Served alongside our red pepper farfelle with braised lamb neck ragù. A seasonal dish, coming to the end of its time on the menu ⭐️⭐️
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Autumn begins enjoy our Trinity Menu (£135 per head). A seasonal dining experience celebrating the flavours of Autumn ⭐️⭐️
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Laminated Lyonnaise Onion & Thyme Brioche. Bread is a staple on tables around the world and ours is no exception ⭐️⭐️
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Ballotine of Duck Liver & Merguez. English cherries, endive, preserved green almond, sakura blossom vinegar. From our Solstice Menu at Midsummer House ⭐️⭐️
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Daniel will be appearing on @saturdayjamesmartin tomorrow morning cooking our Native Lobster, a dish currently on the Midsummer House menu ⭐️⭐️
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Join us as we enjoy the last of Summer in our garden, with our signature canapés offering the first taste of your Midsummer House experience ⭐️⭐️
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Anjou pigeon, Savoy cabbage, bacon, preserved kumquat, savarin of offal, sansho pepper ⭐️⭐️
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French Onion Soup. Cévennes onion consommé, Montgomery cheddar, burnt onion powder, pickled onion ⭐️⭐️
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