HomeWhat’s OnFood DrinkGordon RamsayMeet the chef behind Cambridge’s hottest new restaurantWe caught up with Cambridge’s newest chef at Parker’s Tavern»I’ve had some of the most wonderful meals of my life in Michelin star restaurants,» he mused, looking every inch the king of the castle as we settled into the library for a chat.»But I have had some of the best times of my life in restaurants which just have great wine, great food and simple service.»If we create a restaurant which people can’t just walk into we have failed, likewise if we get a Michelin star we have failed.»Keeping it CambridgeThe windows at Parker’s Tavern are adorned with Cambridge University college crests’Tristan is looking to keep Parker’s Tavern «as local as possible» and he aims to highlight the best of British cuisine using regionally sourced produce and historic recipes.He said: «I really want to keep everything as local as I can, which is difficult with a big beast like this one.»We didn’t want to create a flashy restaurant, with a red carpet and limousines pulling up outside, that’s just not Cambridge.Parker’s Tavern officially opened two months ago on August 1, and after a busy soft launch period, it has already gained a good reputation among local bloggers and reviewers. One fan described visiting it as a «habit you can’t break» on Twitter.Tristan, who grew up just outside Cambridge, started his formidable career in London, before travelling around the world, where he worked in a number of award winning restaurants.When it came to devising a menu, Tristan wanted to keep the region at its focus. He and his team worked closely with local producers to ensure each dish is loyal to the season.The Gordon Ramsay trained chef explained: «We’re hoping the regionality will give us an appealing edge.»Our saffron is from Saffron Walden, our lamb is sourced from just outside Bury St Edmunds and a lot of our cocktails are made using Cambridge gin.»But above all else, the award winning chef wants to ensure every plate of food served at Parker’s Tavern is «purely and simply delicious.»Before his return to Cambridge, the chef was enjoying life in the Caribbean.
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