Inspired by the city’s rich historical past, British Chef Tristan Welch has opened Parker’s Tavern at the University Arms hotel in Cambridge. Designed by leading classical architect John Simpson with interiors by Martin Brudnizki, Parker’s Tavern takes inspiration from the communal dining halls synonymous with the Cambridge Colleges with wall panelling in the famous Cambridge Blue offset by a traditional dark-wood, herringbone floor and original stained-glass windows with crest detailing.
Parker’s Tavern serves an ever-changing menu of locally sourced, fresh and exciting British dishes in Welch’s playful style. Starters include Whole Tandoori Roasted Norfolk Quail with Buttermilk, Cucumber, Coriander and Dahl and Great British Sashimi with Regional Seafood and Fresh Water Trout served with Horseradish Wasabi, Mushroom Soy and Pickled Radish. Traditional comfort food is celebrated including the Hobson’s Choice Pie, a locally inspired seasonal pie of the day and Parker’s Tavern ‘Spag Bol’, prepared to a two-day slow-cook recipe. Welch has delved into history to bring back ancient British and local dishes delivered with a modern twist, including the Cambridge University classic Duke of Cambridge Tart. Sunday Lunch is a weekly event, complete with a beautiful Roast Beef Trolley and “pyramids of Yorkshire puds".
A ‘Historical Afternoon Tea’ with specially designed teacups and sweets and savouries inspired by local history is served daily in The Library at the University Arms. The Bar acts as a social hub in Cambridge and offers an extensive drinks menu, including a wide selection of English sparkling wine as well as a special Claret, bottled specifically for Parker’s Tavern and a cocktail menu focusing on botanicals. There is also a large private dining and event space, accessible via steps from the main restaurant featuring an impressive original fireplace, bold carpet in tones of blue, green and red and striking chandeliers, welcoming private events and parties in the grandest of settings.