Cambridge Cookery – the best brunch in town?

Let me tell you about one of the best things I’ve recently put in my mouth.

Naturally, it contained garlicky butter. But it also contained a few wonderful simple other things, and it was served at the bistro at the Cambridge Cookery School.

Cambridge Cookery Camembert Prosciutto

I’m not even talking about this sandwich, and it’s a great sandwich.

The bistro boasts “a strong Scandinavian and Italian influence”, as well as the customary local/sustainable/organic/crafted gubbins. While this sounded like fun, it did not prepare me for the Turkish Eggs. But I’ll get to that.

We went for brunch. We loved it, and we went back.
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Celeriac rosti

I don’t go in for brunch in a big way. It’s nice to have some things standing between you and the long slide to egregious self-parody, after all. That said, I’m unlikely to be out of bed before 10 am on a sunday, and so the first food into the face hole is, accordingly, Brunch By Default.

When I can be bothered faffing about a bit, rather than just clawing bacon into my seething, hungover maw, these celeriac and potato rosti are just the ticket.

Stick a poached egg and a little hollandaise on top for maximum bourgeois brownie points:

The celeriac makes what is basically a posh hash brown a little unusual, adding a depth and sweetness that really works.

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