Velvet Magazine September 2016

Food
New tastes,
flavours and
culinary
experiences
Following the appointment of highly acclaimed Executive Chef, Dan Grigg, at the
Chestnut Group, it wasn’t going to be long before he extended his expertise and
enthusiasm to the group’s well-established restaurant, The Rupert Brooke
Launched in time for summer, The Rupert Brooke in Grantchester
has developed a seasonal brasserie-style menu, showcasing
its staple favourites as well as lighter and healthier options and
vegetarian dishes. We were excited to try some of the delights on
the new menu that included everything from macaroni cheese, salt
beef croquette and stone bass to jelly ‘n’ ice cream.
We arrived at The Rupert Brooke on a
“If the bread
and butter
alone was
anything to go
by, we knew
we were in for
a treat!”
glorious Monday afternoon and were
seated at a table opposite the pass -
perfect for us to catch the chefs in
action and to smell the glorious dishes
cooking. We were welcomed with fresh,
warm bread and homemade butter. If
the bread and butter alone was anything
to go by, we knew we were in for a
treat!
We ordered the foie gras parfait with
sour cherry, crispy chicken skin and
pain d’espice as well as the green pea soup with wasabi pea crumb
and pancetta crisp to start. The attention to detail in both dishes
was exquisite, and every bite we took just got better and better. The
colour of the soup was extraordinary, the flavour was delightful and
the crisp of the pancetta added a lovely texture to the creamy soup.
For the main course, we ordered the salt baked beetroot risotto.
The dish was cooked to perfection, with walnut and balsamic jelly
calming the flavour of the beetroot. When looking back at the
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Velvet Magazine | September 2016