Velvet Magazine April 2017

Food
The Black Bull
27 High Street, Balsham,
Cambridge, CB21 4DJ
Tel: 01223 893844
www.blackbull-balsham.co.uk
customers the traditional pub classics which everyone loves. “I
always have handmade burgers and pies from locally-sourced beef
on the menu as these are what people expect from a traditional
pub. We play around with different ideas like for British Pie Week
for example but it’s important for us to keep these classics on offer
all year round,” he adds. Alongside these, the team at The Black
Bull also hold specially themed ‘Village Nights’ which allow them
to bring a range of new dishes to the menu. “We have done Italian
and Portuguese themed nights in the past which have been really
popular with our locals and new customers,” Andrews says. “Our
manager, Marcello Di Mascio is Italian so it’s great to add this
element.”
Something new for The Black Bull is their new Steak Club which
begins this month. It will welcome an exclusive steak-focused menu
and will be on offer every Thursday, Friday and Saturday. “Listening
to our customers is really important to us which is why we have
made the decision to launch the Steak Club. It seemed like the
logical thing to do as they all love steak. We originally only had a
Sirloin option on the menu as well as occasionally putting on other
cuts as specials,” Andrew tells us. From sirloin and T-Bone to fillet,
ribeye and Chateaubriande, they really have got it covered. The
Steak Club is all about versatility and is aimed at those true steak
lovers. Choose your steak, say how you’d like it cooked and choose
what you’d like with it. All of their steak comes from Burtons just
a few miles down the road in Saffron Walden. “It’s great to be able
to have this on our doorstep as it enables us to get whatever our
customers would like. We are happy to offer cuts of steak which
aren’t listed on the menu with enough notice. We appreciate many
of our customers know exactly what they like and are extremely
passionate about their food so to be able to offer this flexibility is
great. Not only this, we plan on introducing some lesser known,
quality cuts to the menu as a way of letting people try something
new,” he concludes.
If you’re into your steaks. be sure to book a table and put your
requests in now. Oh and if steaks aren’t your thing, there will be
plenty of other delights to tempt you...
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