We are a local business with 8 establishments within a 10 mile radius. Our menus therefore need to be quite different. It is best to go to the individual websites to view the menus on line.
In Cambridge City: The Cambridge Chop House is essentially a British restaurant serving top notch steaks and chops and other hearty fayre; Millworks is a modern Brasserie serving a range of food to suit many an occasion. Smokeworks (we have two in town) specialises in smoked meats, ribs and wings.
Our Country sites: All have a similar approach to one another but all of their menus are different although there are some staples such as the famous ‘Duck Parcel’ that makes a regular appearance on all country menus. Our pies are made by ourselves. Food is fresh, is made and cooked at the restaurants by our first rate chefs and their wonderful teams.
We make these ourselves at our central kitchen in Harston. We are proud of these. They have become a best seller very quickly! We make a range of different flavours. Very good with a pint and / or a glass of red!
FRESH FISH BOARDS
All our fish is delivered fresh daily by Marrfish. We only serve fish from sustainable sources, rated 1-3 in the Marine Conservation Society’s Good Fish Guide. Read more about our fish sustainability policy here.
Local Wild Game
WILD GAME NIGHTS
We are passionate about serving local wild game. We source all our game from Radwinter and Denham Estates, both within a 40 minute drive from central Cambridge. Our wild game nights take place twice a year – in early November and again in early February. Previous nights have included wild boar, smoked goose, squirrel and quackling!
Our squirrel & suet pudding at Cambridge Chop House has even made national press. We use grey squirrels which are caught humanely in Radwinter woods, Saffron Walden. The squirrel meat is braised in chicken stock with fresh thyme, carrot, onions & celery. Crushed hazelnuts are kneaded into the suet pastry before steaming.
Many research trips and tastings have fuelled a SmokeWorks menu inspired by traditional and modern BBQ techniques. We’ve imported the best American smokers whilst adapting classic BBQ recipes for the British palate. On top of our classic buns, ribs and wings we’ve developed some winning, innovative combinations including beef dripping mash and our own spiced pork and beef sausage.
We’re proud to have been ranked in The Telegraph’s UK Top 10 BBQ restaurants!
We’re committed to making our restaurants a safe space for those that suffer from food allergies. Across all of our restaurants you’ll find menus with allergen information on them and our full allergy guide on request.