THE ART OF SAUSAGE MAKING
At our country pubs we make our own gluten-free sausages from scratch. All served with a choice of mash and sauce. We’ve even perfected our own ‘Hemingford’ mash made with fresh horseradish and mustard at The Cock, Hemingford Grey, where our love of sausages first began.
Each year we run a competition on social media calling on customers to invent a sausage flavour! Past winning flavours have included Marmite & Cheese and ‘The Figgy Piggy’ made with spiced fig and chargrilled fennel.
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.
Both The Cock (Hemingford Grey) and The Crown & Punchbowl (Horningsea) have fresh fish blackboards whilst our other country pubs (The Tickell Arms and The Three Horseshoes) also serve some great fish dishes as part of their main menu.
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! Please see our wild game page for upcoming dates.
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 – beef dripping mash, SmokeWorks cottage pie, our own spiced sausage and it doesn’t stop there…
We’re proud to have been ranked in The Telegraph’s UK Top 10 BBQ restaurants!