28 June 2016
The Rupert Brooke in Grantchester, near Cambridge, has launched an exciting new brasserie-style menu in response to the city’s growing trend for a simpler, more relaxed style of refined dining.
Popular with both locals and visitors to the historic area, as well as businesses, The Rupert Brooke menu now also offers a wider variety of dishes including lighter options, all inspired by English and world flavours.
From small bites of Macaroni Cheese and Gamberoni Prawns, and starters like Salt Beef Croquette, guests can now opt for a more healthy option such as Poached Sea Trout with Clams and Parsley Puree or a more traditional main of Braised Pork Belly.
The kitchen team has also introduced an extensive selection of sides like, Mushroom Fricassee and ‘Spielman Farm’ asparagus while desserts include Strawberry Soufflé and Jelly ’n’ Ice Cream.
The new menu, crafted with plenty of summer season produce, can be enjoyed on The Rupert Brooke’s stunning roof terrace and complemented with an extensive seasonal wine selection. Alternatively, diners can eat in front of the open plan kitchen, in the conservatory or enjoy the buzz of the extensive bar area.
The Rupert Brooke also offers The Club Room, a private dining area which seats up to 30 with access to the roof terrace, which is ever-popular for business meetings and social occasions.
The restaurant is part of The Chestnut Group, a Suffolk-based company that aims to establish itself as one the country’s leading innovators in creating quality hospitality experiences with a footprint in East Anglia.
The new menu coincides with the arrival of a new Executive Head Chef, Dan Grigg, and General Manager, David Harrison, at the restaurant.
Grigg has been repeatedly credited by the AA at hotels renowned for their culinary experience, including the Three Rosette Gilpin Hotel & Lake House in the Lake District and the Michelin-starred Samling Hotel in Cumbria.
Meanwhile, David, joins the Group having worked in the hospitality sector for over 15 years, most recently at Cambscuisine, where he managed its six Cambridgeshire-based restaurants.
David Harrison, General Manager at The Rupert Brooke, said: “The Rupert Brooke attracts a wide variety of guests through the week and, since introducing the new menu, it has been incredibly well received.
“We’re fortunate to have a wealth of fantastic local produce readily available to us in the region and we want to showcase it. So often the natural flavour can be masked by added ingredients so the menu we’ve created is about enhancing them. If you haven’t yet visited us, do drop in – we look forward to welcoming you.”
The Rupert Brooke is open daily from 11.30am, serving lunch and dinner.
For all media requests, including interviews and imagery, please contact Georgie Hill on 0203 7286 100 or firstname.lastname@example.org
- Ends -
About The Chestnut Group
The Chestnut Group was established in 2012 with the vision to become one the country’s leading innovators in delivering quality hospitality experiences through fantastic food, quality service and stylish interiors.
The Group’s first opening was The Packhorse Inn, near Newmarket, which has received multiple awards and Five Stars for its accommodation. The portfolio also includes The Rupert Brooke in Grantchester and The White Horse in Easton near Woodbridge.
The arrival of The Northgate, a boutique restaurant with 9-bedroom accommodation in Bury St Edmunds, due to open in the summer of 2016, reflects The Group’s focus on establishing it’s footprint within East Anglia and developing services across hospitality, management and lifestyle.