Our Approach

We are a local business with 6 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: Both sites are in fantastic locations: The Cambridge Chop House, over-looking Kngs College Cambridge, is a British Steak House serving the best Steaks around but also other British fayre; Millworks’ food is North African / Middle Eastern…a new fresh, innovative menu for all over-looking the Granta pond.

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!


North African / Middle Eastern Flavours at Millworks

Our menu travels the Mediterranean encompassing flavours from North Arica and the Middle East. Fresh, light food packing a flavoursome punch, offering something for everyone. A day menu with lighter dishes is available until 4pm. Our evening menu offers a wider selection perfect for many occasions. Our desserts are on display on arrival and we have a great selection of ice cream served from a hatch on our terrace overlooking the Mill pond.


Sustainable Fish  


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  


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 November and often in 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.


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.

Please view our policy on Allergens here.